Nutrition Guidelines

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Nutrition Guidelines
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History of Diabetes

• Diabetes was described
• in 1500 B.C. in an Egyptian
  manuscript.
• In 1921, with the
• discovery of insulin, the
• diet consisted of
• 20 carbohydrate
• 10 protein
• 70 fat

• Starvation was the treatment for diabetes
• before insulin
• was discovered
• in 1921.

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History of Diabetes

• It was not until the 1930s that complications
  from diabetes were observed.
• Extensive research
• began again after
• World War II.

• Research continued through the 60s and 70s,
  focusing on different sources of insulin.

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History of Diabetes

• In 1986, to deal with high levels of fat in the
  blood, a high fiber diet was recommended.

• In 1994, based on individualized nutrition
  assessment, the 1994 ADA Guidelines for Diabetes
  were released.

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Diabetes Nutrition Goals

• Blood Sugar Control
• Blood Fat Control
• Adequate Calories
• Prevent Complications
• Well Balanced Diet

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Ways to Balance Diet

• National Dietary Guidelines for Americans
• Food Guide Pyramid
• Nutrition Guidelines
• Carbohydrate Counting
• Exchange System

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Food Guide Pyramid

• All foods are made of
• Carbohydrate
• Protein
• Fat
• Or a combination of them

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Food Guide Pyramid

• Fats, Oils Sweet use sparingly
• Milk Yogurt
• 2-3 servings
• Vegetable Group 3-5 servings

• Meat, Poultry, Fish, Dry Beans, Eggs Nuts
  2-3 servings
• Fruit Group
• 2-4 servings
• Bread, Cereal,
• Rice Pasta Group
• 6- 11 servings

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Bread, Cereal, Rice and Pasta Group

• Choose foods from the bottom of the pyramid
• 80 calories/serving,
• 15 grams carbohydrate
• 6-11 servings per day

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Eating fiber helps

• Lower Cholesterol
• Prevent Constipation
• Make you feel full
• Lowers risk for Cancer

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Ways to Put Fiber in Meals

• Use whole grain bread instead of white.
• Use whole grain rice instead of white.
• Eat dried beans, peas, and lentils.
• Eat whole grain cereals.
• Eat fresh fruits and vegetables.

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Vegetable Group

• 3-5 servings/day
• Choose fresh or frozen
• 25 calories/serving, 5 grams carbohydrate
• Serving size 1/2 cup cooked, 1 cup raw

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Starchy Vegetables

• Potatoes, corn, peas, dried beans or lima beans,
  winter squash, sweet potatoes
• Contain 15 grams carbohydrate per serving
• Use as a starch exchange

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Fruit Group

• Servings range from 2-4 per day.
• Fruits are high in fiber.
• Fresh is best.

• One serving 60 calories/15 gm.
  carbohydrate.
• Serving size varies.

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Meat, Poultry, Dry Beans, Eggs, Nuts, Cheese Group

• 2-3 servings per day
• High in protein

• Too much protein puts stress on the kidneys.

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Protein

• 10-20 of calories.
• Choose low fat meats.

• Most people get more than enough.

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Tips for Using and Preparing Meat

• Trim visible fat
• Choose lean cuts
• Avoid pre-breaded meats
• Avoid Frying
• 3 oz. 1 serving

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Meat Substitutes

• Beans, cheese, eggs, and nuts.
• Choose low fat cheese.
• Carbohydrates need to be counted when beans are a
  substitute.
• Serving size varies.

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Milk and Yogurt Group

• 2-3 servings/day
• Contains 12 gm of carbohydrate

• Choose low fat milk.
• Choose no sugar added yogurt.

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Fats, Oils and Sweets Group

• Use sparingly
• Sweets are high in carbohydrates
• Substitute sweets for other CHO choices
• Read labels to look for sugar alcohols or other
  forms of sugars.

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Sugar Substitutes

• Will not raise blood sugar
• Use in place of sugar
• Examples
• Saccharin - Sweet n Low, Sugar Twin
• Aspartame - Equal, Nutrasweet
• Acesulfame K - Sweet One
• Sucralose - Splenda

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Fats

• Add flavor to food
• High in calories
• Use in small amounts
• Can clog blood vessels

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Types of Fat

• Saturated Fat

• Unsaturated Fat
• Monounsaturated Fat

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How to Lower Fat

• Avoid fried foods.
• Avoid sauces, gravies, mayonnaises, and
  dressings.

• Dont add margarine to starchy food.

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How to Lower Fat

• Use fat-free or light sour cream, mayonnaises and
  salad dressings.

• Bake, broil, grill, or roast meats.
• Use cooking sprays.

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Fat

• Less than 10 of calories should come from
  saturated sources.
• Fat adds extra calories.
• Fat clogs the arteries.

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How to Lower Cholesterol

• Limit red meat.
• Limit egg yolks to 3 a week.
• Limit added fat to 3-5 teaspoons a day.

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How to Lower Cholesterol

• Use fish, chicken or turkey without skin.
• Use low meat dishes.
• Use low-fat dairy products.
• Eat high fiber foods.

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Sodium

• Use lt 2,400 mg/day if you have high blood
  pressure.
• Use lt 3,000 mg/day without high blood
  pressure.
• 1 tsp. of salt 2,300 mg. of sodium.

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Alcohol

• No more than 1-2 drinks per day
• High in calories
• 1 drink 12 oz. beer 4 oz. wine 1
  oz. alcohol

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Rules for Drinking Alcohol

• Dont drink on an empty stomach.
• Eat when drinking.
• Avoid high sugar mixers.

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Special Concerns With Alcohol Use

• Hypoglycemia
• Extra calories
• Increases triglycerides
• Alcohol abuse
• Lowers eating inhibitions
• Choking feeling

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Meal Timing

• Eat meals and snacks at regular times.
• Eat 3 meals a day.
• Do not skip meals.

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Snacking

• Depends on blood sugar control.
• Most often need a bedtime snack if taking
  insulin.
• Choose low-fat, sugar-free snacks.

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Carbohydrates

• Amount varies with
• each person.
• Raise blood sugar
• Nutritive sweeteners.
• 1 Carbohydrate Choice 15 Grams

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Carbohydrates

• Nutritive Sweeteners
• Fructose, Dextrose, Maltose, Lactose,
  Polydextrose, Maltodextrin, Molasses, Sorghum,
  Honey and Corn Syrup

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Carbohydrates

• Sugar Alcohols
• Maltitol, Malitol, Mannitol, Sorbitol,
• HSH-Hydrogenated Starch Hydrolosates,
  Lycasin

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Foods Containing Carbohydrates

• Breads /starches
• Vegetables
• Fruit
• Milk
• Sweets
• Snack foods

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Label Reading

• Serving size
• Number of servings
• Calories
• Fat
• Carbohydrates
• Sodium

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Label Reading
Sodium per serving
Serving size and servings per container
Total Carbohydrate and its breakdown of fiber,
sugar, and sugar alcohols
Calories per serving
Fat and saturated or unsaturated
Any vitamin and mineral claims
Protein per serving
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Eating Out

• Eat within 1 hour of usual meal time.
• Eat usual portion size.
• Follow usual meal guidelines.
• If you drink alcohol, drink in moderation and
  only with a meal.

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Weight Control

• Exercise 3-5 times a week.
• Lower fat intake.
• Drink 6-8 glasses of water each day.
• Lower calorie intake.

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Weight Control

• Reasonable goal weight.
• Healthy loss 1-2 pounds a week.
• A 10-20 pound weight loss may improve blood
  sugar.
• Make small healthy changes.

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Portion Control

• Eat smaller amounts.
• Avoid second helpings.
• Limit fat intake.