Nutrition Strategies for Type II Diabetes Control www.diabetes.org/nutrition-and-recipes/nutrition/overview.jsp for nutrition facts and recipes …
DIABETES
Neelam Vashi 2007
Diabetes: A disease in which the body does not properly use insulin
Insulin is a hormone that is needed to convert sugar, starches, and other
foods into energy that is needed for daily life Genetics and
environmental factors such as obesity and lack of exercise appear to play
roles in the development of this disease There are 2 major types
Type 1: An autoimmune disease in which the body does not produce any
insulin, usually occurring in children and young adults It accounts for 5-
10 of diabetes
Type 2: Results from insulin resistance a condition in which the body
fails to properly use insulin combined with relative insulin deficiency
It accounts for 90-95 of diabetes
Symptoms: Passing large amounts of urine often, and waking several times
at night to urinate Thirst out of the ordinary Rapid weight loss
Frequent or severe skin and vaginal infections
Chronic complications: Chronic elevation of blood glucose levels leads to
damage of blood vessels This can cause eye problems including vision loss,
abnormal and decreased sensation in the extremities, kidney damage and
failure, heart disease, stroke, skin ulcers and infection, and
other
problems
Nutrition Strategies for Type II Diabetes Control
Medical nutrition therapy focuses on ways to assist in improving and
maintaining normal/optimal glucose, blood pressure, and cholesterol
control
Remember the ABCs for optimal long term goals:
A1c, or hemoglobin A1C, measures average blood glucose over 3 months
Target 6
Blood pressure control Target 130/80
Cholesterol control LDL Target 100
5 Strategies to improve your diabetes control:
1 Eat fewer calories
Eat more foods naturally lower in calories
o Examples: vegetables, fruits, whole grain starches, beans, and
low fat dairy products
Increase vegetables
o Incorporate an extra vegetable at lunch or dinner
o Eat vegetables as snacks
Increase fiber in foods because fiber makes you feel full
o Fiber is in whole grains, fruits, vegetables, and beans
Increase water consumption because water helps burn fat
o Drink at least 8 glasses of water each day
Decrease portion sizes of meats, starches, and fats
Decrease liquid calories
o Choose non-caloric beverages like water and decaffeinated teas\
Substitute,
do not subtract
o Try lower calorie options of your favorite foods
Remember to always READ LABELS
o Items that say low fat and sugar free still have calories
2 Eat 3-4 hours apart
Try to eat 3 meals with 1-2 snacks per day
Snack on fruits, vegetables, and low fat yogurt
o Other snack ideas include hardboiled eggs, unbuttered popcorn,
and sugar-free gum
Cut down, not out
o Do not deprive yourself of your favorite foods
3 Space carbohydrates throughout the day and eat consistent amounts at
meals and snacks
Carbohydrates starches, fruit, milk, and sugars raise the blood
sugars the most
o Most people need 3-5 servings 45-60 grams of carbohydrates per
meal and 1-2 servings 15-30 grams for snacks
|Carbohydra|Breakf|Snack|Lunch|Snack|Dinne|Snack|Examples by serving size |
|te |ast | | | |r | |15gms |
|Starch |2 | |3 | |4 | |1 slice of bread, English |
|6-11 | | | | | | |muffin, cup cold cereal, |
|serv/day | | | | | | |cup pasta, cup rice, dried|
|
| | | | | | |beans or dried peas |
|Fruit |1 |1 | |1 | |1 |1 fresh medium size fruit, |
|2-4 | | | | | | |cup canned fruit, 1 cup |
|serv/day | | | | | | |canned fruit, 1 cup berries |
| | | | | | | |or melon, cup dried fruit,|
| | | | | | | | cup juice |
|Dairy |1 | | |1 |1 | |1 cup skim milk or low fat |
|2-3 | | | | | | |yogurt |
|serv/day | | | | | | | |
|Sweets | | |1 | | |1 |5 vanilla wafers, cup |
|In | | | | | | |sugar free/fat free ice |
|moderation| | | | | | |cream or sugar free pudding,|
| | | | | | | |3 gingersnaps |
|Total CHO |60 |15 |60 |30 |75 |30 | |
4 Eat less fat because higher fat intake, regardless of type, is
associated with insulin
resistance
Substitute monounsaturated fat olive oil, canola oil, nuts, and
avocados for saturated fats butter, cheese, and lard
Limit added fats to 3-4 servings per day
o 1 serving
1 tsp of oil, margarine, mayonnaise
1 tbsp reduced fat margarine, mayonnaise
1 tbsp salad dressing
2 tbsp of reduced fat salad dressing
Choose low fat dairy products and low fat margarine
o Look for labels that say no trans fat
Bake, broil, or roast meats
o Limit frying and breading of meats
o Add spices and seasonings instead of butter, margarine, or cream
sauces to vegetables
5 Test your blood glucose to help you evaluate food intake
Keep blood glucose and food logs to improve self-awareness and adjust
your intake to improve blood glucose levels
Other helpful strategies: If overweight, work towards a modest weight
reduction of 5-10 of current weight, engage in daily physical activity,
aim for daily progress, STOP SMOKING, and work on stress management
Online resources:
wwwcalorie-countcom to find nutrition facts on all your favorite
foods
wwwcaloriesperhourcom to find calorie values on all your favorite foods
wwwdiabetesorg for more general knowledge and facts about diabetes
wwwdiabetesorg/nutrition-and-recipes/nutrition/overviewjsp for nutrition
facts and recipes
