Diabetic meal planning can present many problems and while there are general principles to follow, especially relating to carbohydrate consumption, the diabetic meal plan should be tailored to the individual diabetic person rather than following a one-diabetic-menu fits all approach.
There are also guidelines outlined by the American Diabetes Association and the diabetic associations of other countries. Fortunately, most doctors arrange for access to the advice of professional nutritionists and that can be helpful in devising a nutritious diabetic meal that can more closely meet the tastes and food preferences of an individual.
While there are few foods that are “off-limits”, in reality, much in the choice of foods for the diabetic menu must take into account how well the individual person with diabetes is able to manage their diabetic condition. What we eat, when we eat, and how much we eat are all factors of primary importance in regulating blood sugar levels. The addition of physical activity can also play an important part in managing blood sugar levels.
Typical recommendations
It is commonly suggested that a regular pattern of eating be established with, for instance, three meals taken at regular times about four hours apart and interspersed with a snack. The sugar content of food affects blood sugars and some foods should be avoided, cakes, pastries, sugary deserts and sugary soft drinks fall into that category as do many so-called fast-foods. When thirsty, drink water and it is also wise to limit the amount of foods high in fat, including fried foods and French fries. For diabetic people who are overweight, and most diabetics are, limiting the amount of high fat consumed is important.
Food items that are recommended for the diabetic menu are fruits and vegetables, whole grain breads and cereals, beans, peas, lentils, brown rice, all good sources of dietary fiber that may help lower blood cholesterol and blood glucose — and can also contribute to feeling full and satisfied, an aid to not eating
too much.
The Glycemic Index
A useful aid to help identify suitable foods for the diabetic menu is the Glycemic Index, a chart that numerically ranks carbohydrate-containing foods. Carbohydrates are the main nutritional source of sugar in the diet, much more so than the other primary nutrients, the proteins, fats, vitamins, and minerals.
The glycemic index values indicate the relative speed at which the food item is reduced to its glucose components, the form of sugar processed in the body. The higher the numerical value assigned to a food item, the faster the glucose will be available in the body. That is not what the diabetic wants where the opposite is what is required and therefore the food items with lower glycemic values are preferred.
For more on this topic and how it works, check out: Glycemic Index.
The diabetic meal plan must take into account other factors in addition to those mentioned above, including personal tastes and preferences, topics that are more extenseively dealt with at Diabetic Menu Guide.
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The Diabetic Meal Plan
Diabetic meal planning can present many problems and while there are general principles to follow, especially relating to carbohydrate consumption, the diabetic meal plan should be tailored to the individual diabetic person rather than following a one-diabetic-menu fits all approach.
There are also guidelines outlined by the American Diabetes Association and the diabetic associations of other countries. Fortunately, most doctors arrange for access to the advice of professional nutritionists and that can be helpful in devising a nutritious diabetic meal that can more closely meet the tastes and food preferences of an individual.
While there are few foods that are “off-limits”, in reality, much in the choice of foods for the diabetic menu must take into account how well the individual person with diabetes is able to manage their diabetic condition. What we eat, when we eat, and how much we eat are all factors of primary importance in regulating blood sugar levels. The addition of physical activity can also play an important part in managing blood sugar levels.
Typical recommendations
It is commonly suggested that a regular pattern of eating be established with, for instance, three meals taken at regular times about four hours apart and interspersed with a snack. The sugar content of food affects blood sugars and some foods should be avoided, cakes, pastries, sugary deserts and sugary soft drinks fall into that category as do many so-called fast-foods. When thirsty, drink water and it is also wise to limit the amount of foods high in fat, including fried foods and French fries. For diabetic people who are overweight, and most diabetics are, limiting the amount of high fat consumed is important.
Food items that are recommended for the diabetic menu are fruits and vegetables, whole grain breads and cereals, beans, peas, lentils, brown rice, all good sources of dietary fiber that may help lower blood cholesterol and blood glucose — and can also contribute to feeling full and satisfied, an aid to not eating
too much.
The Glycemic Index
A useful aid to help identify suitable foods for the diabetic menu is the Glycemic Index, a chart that numerically ranks carbohydrate-containing foods. Carbohydrates are the main nutritional source of sugar in the diet, much more so than the other primary nutrients, the proteins, fats, vitamins, and minerals.
The glycemic index values indicate the relative speed at which the food item is reduced to its glucose components, the form of sugar processed in the body. The higher the numerical value assigned to a food item, the faster the glucose will be available in the body. That is not what the diabetic wants where the opposite is what is required and therefore the food items with lower glycemic values are preferred.
For more on this topic and how it works, check out: Glycemic Index.
The diabetic meal plan must take into account other factors in addition to those mentioned above, including personal tastes and preferences among others that are dealt with at Diabetic Menu Guide.