Protein, fat and carbohydrate are the three nutrients in foods that provide calories. Of these, carbohydrates need close monitoring on a diabetic diet because eating these raises blood sugar levels. According to the Acceptable Macronutrient Distribution Ranges in the Dietary Reference Intakes, a healthy diet for both diabetics and non-diabetics supplies approximately 45 to 65 percent of calories from carbohydrate, 20 to 35 percent from fat and 10 to 35 percent from protein.
Background
If you have been diagnosed with Type 2 diabetes, you are at risk for having high blood sugar, also called hyperglycemia. This is due either to an insufficient supply of insulin, or what you do have is not working properly. This limits your body's ability to move sugar from the bloodstream into the body cells where it is burned for energy. This sugar comes from carbohydrate-containing foods you eat, so monitoring the total amount of dietary carbohydrates in your diet is essential to keep blood sugar within a normal range. This is important to prevent the health consequences commonly associated with diabetes, such as poor circulation, heart disease, eye problems and kidney failure.
General Guidelines
Eat at least every four to five hours, and have similar carbohydrate content at each meal. This regularity helps to keep blood sugar levels stable. Your diet should include plenty of whole grains, fruits, vegetables, beans and low-fat milk products. Eat sweets and sugary foods only occasionally, as these cause swift, dramatic blood sugar elevation.
Carbohydrates
Use the carbohydrate counting method to control the amount of carbohydrates in your diet. One carbohydrate serving, called a "carb choice," contains 15 g of carbohydrate. Carbohydrates provide 4 calories per 1 g. Foods that are one carb choice include: 1/2 cup oatmeal, 1 1/2 cups cooked broccoli, 1/3 cup rice or pasta, a small orange or a corn tortilla. Registered dietitian and certified diabetes educator Karmeen D. Kulkarni notes that carbohydrate counting success depends upon learning the carbohydrate content of specific food portion sizes.
Meal Plan
Breakfast on an 1,800-calorie diabetic diet could include a broccoli and cheese omelet, one medium apple, one slice whole-wheat toast with 1 tsp. margarine and a cup black coffee. For a mid-afternoon snack, choose a mini-cinnamon raisin bagel with 1/2 oz. low fat cream cheese and 1/2 cup blackberries. You could select 1 1/2 cups steamed asparagus, 1 cup of skim milk and 1 cup black bean soup for lunch. Mid-afternoon choose 1 cup of watermelon and 1/4 cup of almonds. For dinner, have 1/3 cup brown rice, 3 oz. broiled salmon with 1 tsp. olive oil and two lemon slices, 1/2 cup steamed carrots, 1 1/2 cups mixed green salad with 2 tsp. low-calorie salad dressing. Top off your meal with a small slice of angel food cake garnished with 1/2 cup of sliced, fresh strawberries.
References
- USDA Food and Nutrition Information Center: Dietary Guidance
- "Diabetes Care"; Nutrition Principles and Recommendations in Diabetes; American Diabetes Association; January 2004
- "Clinical Diabetes"; Carbohydrate Counting: A Practical Meal-Planning Option for People with Diabetes; Karmeen D. Kulkarni; July 2005
- American Diabetes Association: Create Your Plate; 2010
- National Diabetes Information Clearinghouse; What I Need to Know About Eating and Diabetes; October 2007
- Institute of Medicine: Dietary Reference Intakes; Recommended Dietary Allowances and Adequate Intakes
