DIET FOR DIABETICS....

In Insulin dependent diabetic mellitus also known as juvenile onset diabetic patients depend on Insulin there is usually sudden onset and occur in younger age group and there is an inability of pancreas to produce adequate amount of Insulin. This may be caused by virus (coxsackic virus) or due to auto immunity.

AETIOLOGY:

Genetics

Environmental factors

Coxsackic virus

Acute stress

CALORIE DISTRIBUTION:

CARBOHYDRATES: Carbohydrates are the polyhydroxy aldehydes and ketoses. These are derived into three groups monosaccharides, disaccharides, and trisaccharides. Glucose is belongs to the simple sugar of monosaccharides.

50-60 percent calories should be from carbohydrates

PROTEIN: Proteins are the building blocks of amino acids 20 percent of calories should be from high biological protein is given

FATS: These are the esters of lipids Fat should contribute 20-25 percent of total calories Vitamins and minerals are to be supplemented increases

ZINC: Important for insulin activity, antioxidant

INSTRUCTIONS

• Physical activity is very important
• Providing food to the body for every two hours
• Small and frequent meals should be taken
• Avoid fruit juices, outside foods, bakery items
• Better to take fruits directly
• Half litre cooking oil is enough for per person per month
• Avoid presevative pickles
• Avoid groundnuts and coconut
• Do not drink coconut water
• 3-4 litres of water should be taken
• Avoid deepfried foods
• AVOID FIVE FRUITS

              Banana, custard apple, sapota, white grapes and Mango

                        MENU PLAN FOR PATIENT SUFFERING WITH DIABETIC

Time		Menu
Early morning		Skimmed milk
Break fast		Vermicelli upma with vegetables Roasted bengal gram dal chutney
Mid morning		Fenugreek seeds with curd papaya
Lunch		Jeera rice Roti Whole green gram dal Bitter gourd soya curry Butter milk
Snack		Jamun fruit Sugarless tea
Dinner		Methi roti Tomato ridge gourd curry Butter milk
Bed time		Fruit salad

JUSTIFICATION OF DIET:

1. As patient is a diabetic sugar free diets are preferred in the diet. In the early morning skimmed milk is given without sugar because in skimmed milk 0.1 percent of fat.
2. To increase fibre, vitamins and mineral content. vermicelli upma with vegetables is given in the breakfast. Roasted bengal gram dhal chutney is given to improve the protein.
3. Fenugreek seeds and papaya are given in the mid morning to improve the vitamin and minerals content fenugreek seeds has hypoglycemic effect.
4. Jeera rice was included because it has high amount of magnesium, Roti with green gram dal to improve the protein content.
5. To improve protein and fibre content soya chunks are added in the menu. methi roti and apple included to improve the fibre content. Bitter gourd that has hypoglycemic effect.
6. Short meals are planned rather than large meals.