What is Meal Plan?
It really means to distribute various food items which are ideal for you so that its calorific value as well as its nutrient contents are incorporated as a means to satisfy your needs, taste, day to day working and cooking style. It should be such that it matches the treatment given to you without causing much fluctuation of blood sugar level.
Proportions of Dietary Constituents
Once the calorie requirements of a diabetic individual is decided, the distribution of these calories throughout the day and the proportion of carbohydrates, proteins and fats in the food can be worked out as follows:-
Carbohydrate Complex 65%-70%
Fat 15-20%
Dietary Cholesterol <300 mg
Proteins 20%-25%
Dietary Fibre 25 gms/1000 kcal
Salt <6 gms/24 hrs
Sugar and alcohol in moderation
IDDM patients should be advised to consume frequent small meals, i.e., they need to plan a mid-morning, a mid-afternoon and bedtime snacks besides breakfast, lunch and dinner. This meal plan must also take into consideration the medication being advised.
Proteins should be allowed in the usual amount, unless restricted because of renal impairment. Fats and oil should be allowed in moderation, except in case of total energy restriction. Unsaturated fats are preferable. Most vegetables are freely allowed and two or three portions of fruit daily are permitted. Milk intake should be restricted to 0.25-0.5 litres daily and low fat milk is preferred. Starch should be taken as measured quantities of bread (preferably with unrefined flour) cereals, plain biscuits and potatoes. Fibre can be obtained from natural sources.
Carbohydrates
This is the nutrient which is thought to be the ‘enemy’ of a diabetic. But a well-planned diet comprises 65-70 per cent of the total calories from food rich in carbohydrates. The carbohydrates contained in food, are not available until after they are converted into simple sugar (glucose) and are absorbed into the bloodstream. Some dietary carbohydrates like sugar, glucose and honey are already in this form. But complex carbohydrates must be broken down into simple sugar before being available for body use.
Carbohydrates should be complex in nature, and whole grains with high fibre content are recommended as this will help in
• Lowering of blood sugar level
• Help in weight reduction
• Help in lowering of blood cholesterol triglyceride
• Help in digestive disorders
Refined Cereals Pasta/ Noodles Potatoes
Along with whole grain cereals, use of whole grain pulses and legumes are recommended. Pulses are not only rich in proteins but are also a rich source of Vitamin B and on germination becomes a rich source of Vitamin C. Whole pulses and grams have large amounts of dietary fibre and a very high proportion of complex carbohydrates, leading to a low Glycemic Index.