Managing Type 2 Diabetes with a Diet Plan
Nutritional principles
Nutrition is part of the overall management of diabetes. The goals of nutritional management are:
1. Achieve and maintain ideal metabolic control, and control blood sugar, blood lipids, and blood pressure within normal ranges.
2. Prevent and treat chronic complications of diabetes. Properly modify nutritional intake and lifestyle to prevent and treat obesity, dyslipidemia, cardiovascular disease, hypertension and nephropathy.
3. Meet individual nutritional needs and provide a nutritionally balanced diet through healthy food choices.
4. Improve health along with exercise.
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weight control
1. For overweight patients, it is recommended to lose weight, with the goal of reducing 5 to 10% of the original body weight within 3 to 6 months.
2. Reduce total calorie intake by reducing portion sizes and avoiding extra fat and sugar.
3. It is important to maintain weight loss in the long term and prevent weight gain.
4. Diet control combined with appropriate exercise is more effective than diet control or exercise alone.
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Fat
1. Limit saturated fat to less than 10% of total calories.
2. Avoid or limit the following foods: fatty meats, animal fats, full-fat dairy products, palm oil, coconut oil, trans fats, processed foods, etc.
3. Replace saturated fat with monounsaturated fat or high-fiber carbohydrate foods.
carbohydrate
1. Carbohydrates and monounsaturated fatty acids can account for 60~70% of total calories.
2. The main meal should focus on carbohydrates and be paired with high-fiber foods, such as vegetables, beans, whole grains and fruits.
3. A small amount of sugar can be consumed as part of a healthy eating plan, and non-nutritive sweeteners can be used in moderation.
4. Eat three meals a day and distribute carbohydrates evenly among each meal.
protein
1. Protein should not exceed 20% of total calories.
2. Good protein sources include: fish, seafood, lean meat, chicken, low-fat dairy products, nuts and beans.
Alcohol
1. People who have not drank alcohol are not recommended to drink to prevent cardiovascular disease. People who drink excessively need to limit their drinking to no more than 1-2 servings (standard drink) per day. One serving is equivalent to 285ml of beer or 375ml of light beer. , 100ml of wine or 30ml of spirits. One serving is equivalent to 12g of pure alcohol.
2. Alcohol may cause hypoglycemia in patients taking sulfonylureas or insulin.
Salt
1.Salt intake should be limited to less than 6g per day, especially for patients with hypertension.
2. Limit foods with high salt content, such as pickled or processed foods and sauces (such as soy sauce, oyster sauce and fish sauce), and choose fresh and natural foods as ingredients as much as possible.