Definition

Specific diabetic dietary guidelines have been developed by the American Diabetes Association and the American Dietetic Association to improve the management of diabetes.

Key principles are to:

• Achieve weight control through reducing calories
• Reduce intake of dietary fat (specifically saturated fat)
• Individualize guidelines for carbohydrates based on the type of diabetes you have and the control of your blood sugar levels.

Function

There are two main forms of diabetes. The nutritional goals for each one are different.

With type 1 diabetes, studies show that total carbohydrates have the most effect on the amount of insulin needed and the maintenance of blood sugar control. A delicate balance of carbohydrate intake, insulin, and physical activity is necessary for the best blood sugar levels. If these are not in balance, there can be wide swings in blood glucose levels. If you have type 1 diabetes and are on a fixed dose of insulin, the carbohydrate content of your meals and snacks should be consistent from day to day.

Weight and growth patterns are a useful way to determine if a child with type 1 diabetes is getting enough nutrition. Try not to withhold food or give food when a child is not hungry.

With type 2 diabetes, the main focus is on weight control, because 80% – 90% of people with this disease are overweight. A meal plan, with reduced calories, even distribution of carbohydrates, and replacement of some carbohydrate with healthier monounsaturated fats helps improve blood glucose levels.

Examples of foods high in monounsaturated fat include peanut or almond butter, almonds, walnuts, and other nuts. These can be substituted for carbohydrates, but portions should be small because these foods are high in calories.

In many cases, moderate weight loss and increased physical activity can control type 2 diabetes. Some people will need to take oral medications or insulin in addition to lifestyle changes.

Children with type 2 diabetes present special challenges. Meal plans should be recalculated often to account for the child’s change in calorie requirements due to growth. Three smaller meals and 3 snacks are often required to meet calorie needs.

Changes in eating habits and increased physical activity help reduce insulin resistance and improve blood sugar control. When at parties or during holidays, your child may still eat sugar-containing foods, but have fewer carbohydrates on that day. For example, if birthday cake, Halloween candy, or other sweets are eaten, the usual daily amount of potatoes, pasta, or rice should be eliminated. This substitution helps keep calories and carbohydrates in better balance.

For children with either type of diabetes, special occasions (like birthdays or Halloween) require additional planning because of the extra sweets.

Recommendations

A registered dietitian can help you best decide how to balance your diet with carbohydrates, protein and fat. Here are some general guidelines:

FAT

Reduce the amount of dietary fat. The current American Diabetes Association guidelines advise that less than 7 – 10% of calories should come from saturated fat. These are the fats that raise LDL (“bad”) cholesterol. Dietary cholesterol should be less than 200 – 300 mg per day. Additionally, intake of trans-unsaturated fats should be minimized. These are better known as partially hydrogenated oils. Reducing fat intake may help contribute to modest weight loss.

PROTEIN

Keep protein intake in the range of 15 – 20% of total calories. Choices low in fat are recommended such as nonfat dairy products, legumes, skinless poultry, fish and lean meats. A portion of poultry, fish, or lean meat is about the size of a deck of cards.

CARBOHYDRATES

Carbohydrate choices should come from whole grains breads or cereals, pasta, brown rice, beans, fruits and vegetables. Increasing dietary fiber is a general guideline for the entire population rather than specifically for people with diabetes. Portions and type of carbohydrate affect calories and is reflected by weight and blood glucose control. Learning to read labels for total carbohydrate rather than sugar provides the best information for blood sugar control.

SUGARS

Limit sources of high-calorie and low-nutritional-value foods, including those with a high content of sugars. Sugar-containing foods should be substituted for other carbohydrate sources (such as potatoes) instead of just adding them on to the meal.

Diabetes diet is a post from: by the pines

Definition    

A healthy diet is a major factor in reducing your risk of heart disease.

Function    

A healthy diet and lifestyle can reduce your risk of:

• Heart disease, heart attacks, and stroke
• Conditions that lead to heart disease, including high cholesterol, high blood pressure, and obesity
• Other chronic health problems, including type 2 diabetes, osteoporosis, and some forms of cancer

Food Sources    

Most fruits and vegetables are appropriate for a heart-healthy diet. They are good sources of fiber, vitamins, and minerals. Most are low in fat, calories, sodium, and cholesterol.Dairy products and milk are good sources of protein, calcium, the B vitamins niacin and riboflavin, and the vitamins A and D. Use skim, 1/2%, or 1% milk. Cheese, yogurt, and buttermilk should be low-fat or nonfat.

Eat low-fat breads, cereals, crackers, rice, pasta, and starchy vegetables (like peas, potatoes, corn, winter squash, and lima beans). These foods are high in the B vitamins, iron, and fiber. At the same time, they are low in fat and cholesterol.

Avoid baked goods such as butter rolls, cheese crackers, and croissants, cream sauces for pasta and vegetables, and cream soups.

Meat, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, the B vitamins, iron, and other vitamins and minerals.

• Eat skinless poultry, very lean beef, lamb, veal, and pork, lentils, legumes, dried beans and peas, egg whites, and wild game.
• Avoid duck, goose, marbled meats (such as a ribeye steak), prime cuts of high-fat meats, organ meats such as kidneys and liver, and prepared meats such as sausage, frankfurters, and high-fat lunch meats.

Limit oils and fats. They are high in fat and calories, and people should eat less of all types of fat. Some fats are better choices than others but should still be used in moderate amounts.

• Use liquid vegetable oils such as safflower, soybean, corn, sesame, olive, canola, avocado, and cottonseed. Use margarines made from any of these oils in their tub or squeeze form, not their stick form. Salad dressings and mayonnaise should be made with the recommended oils.
• Seeds, nuts, olives, avocados, and peanut butter are also acceptable in moderate amounts.
• Avoid butter, lard, bacon, shortening, sour cream, whipping cream, and coconut, palm, or palm kernel oil. These contain saturated fats and are not recommended.

Diet recommendations for children over the age of 2 years are similar to those of adults. Children and teenagers must have enough calories to support growth and activity level while they achieve and maintain a desirable body weight.

Children following low-fat diets may have difficulty maintaining desired levels of growth. Consult a physician or dietitian for assistance in planning adequate low-fat meals for children and adolescents.

A consultation with a registered dietitian is helpful. The American Heart Association has local chapters in every state. They are an excellent resource for information on heart disease.

Diet – heart disease is a post from: by the pines

Definition    

Carbohydrates are one of the main dietary components. This category of foods includes sugars, starches, and fiber.

Function   

The primary function of carbohydrates is to provide energy for the body, especially the brain and the nervous system. Your liver breaks down carbohydrates into glucose (blood sugar), which is used for energy by the body.

 Food Sources   Carbohydrates are classified as simple or complex. The classification depends on the chemical structure of the particular food source and reflects how quickly the sugar is digested and absorbed. Simple carbohydrates have one (single) or two (double) sugars while complex carbohydrates have three or more.Examples of single sugars from foods include fructose (found in fruits) and galactose (found in milk products). Double sugars include lactose (found in dairy), maltose (found in certain vegetables and in beer), and sucrose (table sugar). Honey is also a double sugar, but unlike table sugar, contains a small amount of vitamins and minerals. (NOTE: Honey should not be given to children younger than 1 year old.) Complex carbohydrates, often referred to as “starchy” foods, include:

• Whole grain breads and cereals
• Starchy vegetables
• Legumes

Simple carbohydrates that contain vitamins and minerals occur naturally in:

• Fruits
• Milk and milk products
• Vegetables

Simple carbohydrates are also found in processed and refined sugars such as:

• Candy
• Table sugar
• Syrups (not including natural syrups such as maple)
• Regular (non-diet) carbonated beverages, such as soda

Refined sugars provide calories, but lack vitamins, minerals, and fiber. Such simple sugars are often called “empty calories” and can lead to weight gain. Also, many refined foods, such as white flour, sugar, and polished rice, lack B vitamins and other important nutrients unless they are marked “enriched.” It is healthiest to obtain carbohydrates, vitamins, and other nutrients in as natural a form as possible — for example, from fruit instead of table sugar.

Side Effects   

• Excessive carbohydrates can cause an increase in the total caloric intake, causing obesity.
• Deficient carbohydrates can cause a lack of calories (malnutrition), or excessive intake of fats to make up the calories.

Recommendations   

For most people, between 40% and 60% of total calories should come from carbohydrates, preferably from complex carbohydrates (starches) and naturally occurring sugars. Complex carbohydrates provide calories, vitamins, minerals, and fiber.Foods that are high in processed, refined simple sugars provide calories, but they have few nutritional benefits. It is wise to limit such sugars.To increase complex carbohydrates and healthy nutrients:

• Eat more fruits and vegetables.
• Eat more whole grains, rice, breads, and cereals.
• Eat more legumes (beans, lentils, and dried peas).

Here are recommended serving sizes for foods high in carbohydrates:

• Vegetables: 1 cup of raw vegetables, or 1/2 cup cooked vegetables, or 3/4 cup of vegetable juice
• Fruits: 1 medium size fruit (such as 1 medium apple or 1 medium orange), 1/2 cup of a canned or chopped fruit, or 3/4 cup of fruit juice
• Breads and cereals: 1 slice of bread; 1 ounce or 2/3 cup of ready-to-eat cereal; 1/2 cup of cooked rice, pasta, or cereal; 1/2 cup of cooked dry beans, lentils, or dried peas
• Dairy: 1 cup of skim or lowfat milk

For information about how many servings are recommended see the food guide pyramid.

Here is a sample 2,000 Calorie menu of which 50-60% of the total calories are from carbohydrates.

• Breakfast
  • 1 cup of raspberries
  • 1 1/2 cups of unsweetened cereal, with 1/2 sliced banana
  • 1 cup of skim milk
  • 1 slice of whole wheat toast
  • 1 teaspoon of margarine
  • 1 teaspoon of jelly
  • coffee or tea
• Lunch
  • turkey pita pocket sandwich (2 slices of whole wheat pita bread, 3 ounces of lean turkey breast )
  • 1/2 cup of shredded lettuce
  • 1/2 cup of diced tomatoes
  • 1/2 cup of green peppers
  • 1 tablespoon of salad dressing
  • 1 cup of skim milk
  • 2 fresh, medium-sized peaches
• Dinner
  • 4 ounces of broiled salmon with 3 tablespoons of lemon juice, sprinkled with paprika
  • 1 cup of pasta
  • 1 dinner roll
  • 6 steamed broccoli stalks with black pepper
  • salad:
    • 1 cup lettuce
    • 1/4 cup of sliced mushrooms
    • 1/2 cup of sliced tomatoes
    • 1/2 cup of sliced carrots
    • 1 tablespoon of salad dressing
  • 1/2 cup frozen unsweetened strawberries, sweetened with 1 teaspoon of sugar
  • 1-inch slice of angel food cake
  • 1 cup of skim milk

Carbohydrates is a post from: by the pines

Definition    

The energy stored in food is measured in terms of calories.

Technically, 1 calorie is the amount of energy required to raise the temperature of 1 gram of water 1 degree Centigrade. The calorie measure used commonly to discuss the energy content of food is actually a kilocalorie or 1000 real calories. This is the amount of energy required to raise 1 kilogram of water (about 2.2 pounds) 1 degree Centigrade.

Different foods contain different amounts of energy — which is why a small piece of chocolate can have many more calories than a similarly sized piece of lettuce.

However, since calories are a measure of energy, there cannot be, as some diet books claim, different types of calories. A fat calorie has the same amount of energy as a protein or carbohydrate calorie.

A person’s caloric need is determined using a variety of mathematical equations. Age, height, current weight, desired weight, and height are taken into account. Diet is what you eat. Dieting usually refers to eating less calories to lose weight. 

Function    

The amount of calories in a diet refers to how much energy the diet can provide for the body. A well-balanced diet is one that delivers an adequate amount of calories while providing the maximum amount of nutrients.The body breaks down food molecules to release the energy stored within them. This energy is needed for vital functions like movement, thought, growth — anything that you do requires the use of fuel. The body stores energy it does not need in the form of fat cells for future use.

The process of breaking down food for use as energy is called metabolism. Increased activity results in increased metabolism as the body needs more fuel. The opposite is also true. With decreased activity the body continues to store energy in fat cells and does not use it up. Therefore, weight gain is the result of increased intake of food, decreased activity, or both.

The nutrition labels on food packages indicate the number of calories contained in the food.

Food Sources    

Naturally, different foods provide different amounts of calories. Some foods, such as ice-cream, have many calories; while others, like leafy vegetables, have few.Side Effects    

• Inappropriate dieting (fad dieting) can lead to rebound weight gain.
• Altered body image can lead to anorexia nervosa or bulimia.
• Diets that are excessively low in calories are considered dangerous and do not result in healthful weight loss. A more desirable method of weight reduction is one that is moderate in calories and that encourages routine exercise.
• Children and young adults should not limit calories below the Recommended Daily Allowance because they require a certain amount of calories for growth and development. Better eating habits for the entire family often accomplish the caloric decrease that is required for a child or young adult to reach a desirable weight.

Recommendations    

Recommendations for dieting:

• Do not eat meat more than once a day. Fish and poultry are recommended instead of red or processed meats.
• Avoid frying food because food absorbs the fats from cooking oils and this increases dietary fat intake. Bake or broil food instead. If you do fry, use polyunsaturated oils, such as corn oil.
• Include adequate fiber in your diet. Fiber is found in green leafy vegetables, fruit, beans, bran flakes, nuts, root vegetables, and whole grain foods. Fiber often makes you feel full without having to eat excess calories.
• Do not eat more than 4 eggs per week. Although they are a good source of protein and low in saturated fat, eggs are very high in cholesterol, and should be eaten in moderation for that reason.
• Choose fresh fruit for desserts rather than cookies, cake, or pudding.
• Cut down on salt, whether it be table salt, or flavor intensifiers that contain salt such as monosodium glutamate (MSG).
• Too much of anything has its drawbacks, whether it be calories, or a particular type of food. A well-balanced diet with creativity and variety are best suited to your needs.

Calories is a post from: by the pines