THE DIABETIC DIET

Purpose: The diabetic diet is designed to achieve and maintain desirable body weight and near normal blood glucose levels. To reduce hyperglycemia, glycosuria, and associated symptoms of diabetes in order to minimize the complications frequently associated with this disease.

Use: It is used for the person with either insulin-dependent diabetes mellitus or non-insulin-dependent diabetes mellitus. The calorie-controlled diet may be adapted for weight reduction and weight maintenance.

The calorie level prescribed for the diabetic is based on whether the person needs to lose or gain weight or simply maintain the present weight. The calorie level specified is determined from the height, age, ideal weight and physical activity level.

1. Foods containing carbohydrates from whole grains, fruits, vegetables and low-fat milk should be included in a healthy diet.
2. The total amount of carbohydrates in meals or snacks is more important than the source or type.
3. Sucrose (table sugar) and sucrose-containing foods do not need to be restricted; however it is suggested to limit concentrated sources of carbohydrates (sugars) such as table sugar, honey, jelly, jam, molasses, syrup, corn syrup, candy, regular soft drinks, pies, doughnuts, cookies, pastries, regular chewing gum, and sweet pickles, sweetened fruits, juices and fruit drinks. Learn foods both high and low in sugar that are presented in the No Concentrated Sweet Food List
4. Choose fruit, which is fresh, frozen or packed in water or its own juice. Avoid fruits canned in heavy syrup.
5. Non-nutritive sweeteners are safe when consumed within the acceptable daily intake levels established by the Food and Drug Administration.
6. Be consistent. Consistent mealtimes are simply another good habit all of us should develop. The daily meal plan should be relatively consistent in the total calorie intake and in the balancing of basic the food groups: carbohydrates, fats, and proteins. Meals should never be skipped. If you are unable to eat your full meal on time, be sure you eat a snack as soon as possible to keep your blood sugar in balance.
7. Choose a diet rich in monounsaturated fats. A diet rich in monounsaturated fatty acids led to improvement in HDL (high-density lipoprotein) cholesterol, triglycerides and most importantly, diabetes control.
8. Choose a variety of fiber-containing foods, such as grains, fruits and vegetables. These foods provide vitamins, minerals and other substances essential for good health as well. 20-35 grams of dietary fiber per day is recommended.
9. Limit the amount of saturated fat, cholesterol and salt in the diet. Fat intake should be 30% or less of caloric intake and less than 10% of daily caloric intake from saturated fat and polyunsaturated fats should account for 10 percent of caloric intake. Dietary cholesterol should be limited to 300 mg or less daily. 2,400 mg or less per day of sodium is recommended. Trans-unsaturated fatty acids should also be minimized.
10. Try to follow a regular exercise routine. Exercise is particularly important for diabetics. Moderate exercise not only lowers blood glucose levels, it is an important part of permanent weight control for keeping blood glucose levels at a normal range. Exercise at similar times each day.
11. Compensate for Special Activities. Eat extra food when you are planning extra or unusual physical activity. Likewise, if you over-indulge at a meal, compensate with extra insulin or physical activity.
12. Limit Alcohol - The less alcohol, the better. If you do have a drink, have it with food. Be sure to count the calories in any alcohol consumed. Alcohol can affect your blood sugar rapidly, so take precautions when having a drink. Talk to your health care team for guidelines on alcohol use.
13. Avoid Hyperglycemia. Hyperglycemia or high blood sugar can be caused by eating rapidly absorbed simple sugars (like candy or non-diet soda). Learn to recognize its causes and symptoms.
14. Avoid Hypoglycemia. Hypoglycemia or low blood sugar can be avoided by eating meals at consistent times and balancing food intake with insulin and exercise.
15. An annual lipid profile is recommended for all adults with diabetes, because of the increased risk of heart disease.
16. Mild to moderate weight loss (10-20 pounds. has been shown to improve diabetes control, even if desirable body weight is not achieved.)
17. Read the label to determine the sugar content of packaged foods. In addition to sugar, brown sugar and corn syrup, other names that are used on ingredient labels include: sucrose, glucose, dextrose, fructose, maltose, lactose, sorbitol, mannitol, honey, corn syrup, corn syrup solids, high fructose corn syrup, molasses, maple syrup.
18. Test Your Blood Sugar. It is advisable to routinely test blood sugar (glucose) levels before meals. Self-monitoring of blood glucose is the tool that will help you avoid low or high blood sugar and provide guidance for eating. Aim for pre-meal glucose levels of between 80 and120 and bedtime levels of between 100 and 140.

• For individuals with Type 1 diabetes, self-monitoring 4 times daily or more is recommended to maintain near-normal blood glucose levels and gain control.  Testing 4 times a day, before each meal, and at bedtime, facilitates adjustments to insulin, meals, and exercise program. 
• For individuals with Type 2 diabetes, self-monitoring 1-2 times daily or more is recommended to avoid hypoglycemia and hyperglycemia symptoms.   
• Newly diagnosed individuals should test blood glucose 4 times a day, before each meal, and at bedtime, or more is recommended to maintain near-normal blood glucose levels and gain control.  Testing   facilitates adjustments to insulin, meals, and exercise program. 
• After a stable pattern has been established in blood glucose levels, individuals should test before breakfast, 3-7 times each week.  Once or twice each month you should return to testing 4 times a day (before each meal, and at bedtime) to assure maintenance of a stable pattern.