Diabetes Diet

  • Posted on: 30 July 2013
  • By: admin

One of the most challenging aspects of managing diabetes is your diet. Your doctor and a registered dietitian can help you plan your diet by considering your weight, medicines, lifestyle, and other health problems you have.
In general, a healthy diabetic diet includes

  • Limiting foods that are high in sugar
  • Eating smaller portions, spread out over the day
  • Being careful about when and how many carbohydrates you eat
  • Eating a variety of whole-grain foods, fruits and vegetables every day
  • Eating less fat

To maintain blood sugar levels at a normal range, the food you eat and the amount of insulin should be balanced as the food consumed increases the amount of blood sugar (glucose) and insulin decreases blood sugar (glucose) levels in your body.

Type 1 Diabetes:

If you have type 1 diabetes, you should count on amount of carbohydrates you consume which helps you to determine the amount of insulin you should take with your meal to maintain blood sugar levels.
A proper balance of carbohydrate intake, insulin, and physical activity will help you in maintaining blood sugar levels (glucose) at a near-normal range.

Type 2 Diabetes:

If you have type 2 diabetes, choose foods with moderate amounts of carbohydrates (about 30 - 45 grams per meal). This helps in keeping your blood sugar (glucose) levels near normal range and control. Take foods which provide sufficient calories to maintain a healthy weight. By monitoring of blood sugar (glucose) levels regularly at home will help you learn what different type foods have on your blood sugar (glucose) levels.

 Type  No. of   servings/day  Foods
Grains, Beans, And Starchy Vegetables 6 or more bread, grains, beans, rice, pasta, whole-grain foods and starchy vegetables
Vegetables 3 to 5 More dark green and deep yellow vegetables, such as spinach, broccoli, romaine, carrots, and peppers.
Fruits 2 to 4 whole fruits more often than juices
Milk 2 to 3 low-fat or nonfat milk or yogurt
Meat And Fish 2 to 3 fish and poultry

Source: http://www.nlm.nih.gov