Diet a deeper look:
- Eat lots of vegetables and fruits. Pick from the rainbow of colors available to maximize variety.
- Eat non-starchy vegetables such as spinach, carrots, broccoli or green beans with meals.
- Choose whole grain foods over processed grain products. Brown rice or whole wheat pasta.
- Include dried beans (like kidney or pinto beans) and lentils into meals.
- Eat fish 2-3 times a week.
- Choose lean meats like cuts of beef and pork that end in "loin" such as pork loin and sirloin. Remove the skin from chicken and turkey.
- Choose non-fat dairy such as skim milk, non-fat yogurt and non-fat cheese.
- Choose water and calorie-free "diet" drinks instead of regular soda, fruit punch, sweet tea and other sugar-sweetened drinks.
- Choose liquid oils for cooking instead of solid fats that can be high in saturated and trans fats.
- Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full-fat ice cream.
- Eating too much can lead to weight gain. Watch portion sizes (ADA, 2011).
Recommended Nutritional Guidelines (Black & Hawks, 2009)
Calories Sufficient to achieve and maintain reasonable weight
Protein Adequate to ensure maintenance of body protein stores.
Clients with diabetes have same proteint requirements as people wo do not have it.
10% -20% or total daily calories should be protein (= 0.8 g/kg/day)
Fats Less than 30% of calories should be from fat, with less than 10% from saturated fat
sources; individualized risk factors (high cholesterol) may reduce to 300 mg/day
Carbohydrates 50%-60% of total calories should be from carbohydrates; simple and complex
carbodydrates do not differ appreciably in their ability to worsen hyperglycemia
Fiber Recommended to consume 20-35 grams of fiber per day, same for all people
Calories Sufficient to achieve and maintain reasonable weight
Protein Adequate to ensure maintenance of body protein stores.
Clients with diabetes have same proteint requirements as people wo do not have it.
10% -20% or total daily calories should be protein (= 0.8 g/kg/day)
Fats Less than 30% of calories should be from fat, with less than 10% from saturated fat
sources; individualized risk factors (high cholesterol) may reduce to 300 mg/day
Carbohydrates 50%-60% of total calories should be from carbohydrates; simple and complex
carbodydrates do not differ appreciably in their ability to worsen hyperglycemia
Fiber Recommended to consume 20-35 grams of fiber per day, same for all people