Keep in mind several basic principles when following a diabetic diet. Try and eat your meals every four or five hours and include identical carbohydrate content in each. Include a variety of foods, including high fiber ones such as fruits, vegetables, grains and legumes. Avoid concentrated sweets. Seek individualized meal planning guidance from a registered dietitian or certified diabetes educator for optimal glycemic control.
Sunday
For breakfast, enjoy 4 oz. of oatmeal with 1 tsp. soft margarine, 1 medium apple, 1 cup nonfat milk and coffee or tea with a sugar substitute. Your lunch meal includes a chicken sandwich on 2 slices whole wheat bread, 1 tsp. low fat mayonnaise, 6 oz. baby carrots and ½ cup sliced strawberries. For dinner, choose 3 oz. roast beef, ½ cup roasted asparagus, 1 small wedge of cantaloupe and 4 oz. low fat yogurt.
Monday
Enjoy a breakfast of 1 whole wheat English muffin with 1 tsp. soft margarine and 1 tsp. no sugar jam, 1 small orange, 1 cup nonfat milk and coffee or tea with a sugar substitute. For lunch, choose ½ cup tuna on whole wheat pita bread, 1 tsp. low fat mayonnaise, ½ cup green beans and ½ cup fresh blueberries. For dinner, have 3 oz. orange roughy, ½ cup roasted new potatoes, 1 small banana and 1 cup nonfat milk.
Tuesday
For breakfast, eat 1 cup raisin bran cereal with 1 cup nonfat milk, 1 cup blackberries. Enjoy this with coffee or tea with a sugar substitute. Lunch consists of a grilled tomato and cheese sandwich on whole grain bread, 2 celery stalks served with 2 tbsp. chunky salsa for dipping. Add 1 cup red seedless grapes for dessert. For dinner, choose 3 oz. pork tenderloin, 1 cup boiled kale, 1 cup nonfat milk and ½ a red grapefruit. If you are hungry later in the evening, enjoy 3 cups air-popped popcorn.
Wednesday
For breakfast select one lowfat blueberry waffle, 2 tbsp. sugar-free syrup, ½ cup fresh raspberries and 1 cup nonfat milk. Enjoy coffee or tea sweetened with a sugar substitute, too. Your lunch meal includes 2 scrambled eggs, 1 oz. low fat cheese, 1 slice of toasted whole grain bread and 1 tsp. soft margarine and ½ cup fresh pineapple. For dinner, choose 3 oz. broiled salmon, ½ quinoa, ½ cup broccoli and cauliflower mix. Have 4 oz. low fat yogurt with ½ cup sliced strawberries for dessert.
Thursday
For breakfast, choose 1 cup All Bran cereal topped with 1 small, sliced banana, 1 cup nonfat milk and coffee or tea with a sugar substitute. Lunch can include a turkey sandwich, 1 cup tossed green salad with 1 Tbsp. olive oil and vinegar and a baked apple. Your dinner meal includes 1 cup lentil soup, 6 saltine crackers and 1 cup nonfat milk. For dessert, try one small slice angel food cake and ½ cup strawberries.
Friday
Your breakfast choices include 2 small buckwheat pancakes, 1 tbsp. sugar-free syrup, 1 cup nonfat milk with coffee or tea. For lunch enjoy a chef salad with 2 oz. ham and low fat cheese, 2 tbsp. low fat salad dressing, 1 small orange and 4 oz. low fat yogurt. Dinner includes 1 cup angel hair pasta, ½ cup spaghetti with meat sauce, ½ cup applesauce and 1 cup nonfat milk.
Saturday
For breakfast choose 1 hard-cooked egg, 2 slices whole grain toast, 1 tsp. soft margarine, 4 oz. low fat yogurt and ½ cup blueberries. Lunchtime includes ¾ cup shrimp salad, one medium tomato, 1 breadstick and 1 small peach. For dinner enjoy 3 oz. broiled sole, ½ cup brown rice, ½ cup cooked carrots and 4 oz. sugar-free chocolate pudding.
References
- National Diabetes Information Clearinghouse; What I Need to Know About Eating and Diabetes; Oct. 2007
- American Diabetes Association: Create Your Plate; 2010
- "Clinical Diabetes"; Carbohydrate Counting: A Practical Meal-Planning Option for People with Diabetes; Karmeen D. Kulkarni; July 2005
- USDA Food and Nutrition Information Center: Dietary Guidance
- Diabetes Care: Nutrition Principles and Recommendations in Diabetes; American Diabetes Association; January 2004
