Purpose of the diet: the creation of conditions conducive to the normalization of carbohydrate metabolism, determination of patient tolerance to carbohydrates.
General characteristics of the diet: a diet with reduced fat (mostly animal), and carbohydrates from the physiological norm of vitamins and minerals. In the diet include a variety of foods. Eliminate sugar, jam, confectionery and other foods containing a lot of sugar. Sugar substitute xylitol, sorbitol, aspartame. Main dishes are prepared in boiled or baked form. Eating 5-6 times.
The chemical composition of the diet: protein, 100 g, 70-80 g fat (of which 25 g of plant), 300 g carbohydrates mainly due to the complex and simple carbohydrates exclude or severely limit, calories 2300 kcal, 0.3 mg of retinol, carotene, 12 mg, 1.5 mg of thiamine, riboflavin 2.1 mg, 18 mg nicotinic acid, ascorbic acid, 100 mg sodium 3.7 g, 4 g of potassium, calcium, 0.8 g, 1.3 g of phosphorus, iron, 15 mg. Free liquid 1.5 liters.
Featured products and dishes:
- Predominantly black bread 300 g;
- Mostly vegetarian soups;
- Meat and poultry, beef, veal, chicken, turkey boiled;
- Fish, lean boiled in;
- Vegetables as a side dish and leaf greens, cabbage, cauliflower, lettuce, cucumbers, tomatoes, zucchini, potatoes, raw, boiled and baked;
- Cereals and pasta limit;
- Milk and dairy products - milk, cheese, yogurt, buttermilk, cheese, sour cream are limited;
- Fruits, berries - sour and sweet and sour varieties, Antonov apples, cranberries, red currants - 200 grams per day;
- Drinks - tea, coffee, rather weak, the juice of sour grapes varieties.
In diabetes mellitus in obese patients with clinical nutrition coincides with the treatment of obese patients. Patients with insulin-dependent diabetes mellitus who are receiving large doses of insulin prescribed diet, which is close in chemical composition to the management table.
The basic amount of carbohydrate should be given to the first breakfast and lunch. Before these meals administered insulin. With the introduction of insulin before dinner, a meal should be left for the night to prevent the possible hypoglycemic reactions.
With the threat of diabetic coma, the amount of fat in the diet should be reduced to 30 g, protein content to 50 g carbohydrates should not exceed 300 g at the same time increasing the dose of insulin.
General characteristics of the diet: a diet with reduced fat (mostly animal), and carbohydrates from the physiological norm of vitamins and minerals. In the diet include a variety of foods. Eliminate sugar, jam, confectionery and other foods containing a lot of sugar. Sugar substitute xylitol, sorbitol, aspartame. Main dishes are prepared in boiled or baked form. Eating 5-6 times.
The chemical composition of the diet: protein, 100 g, 70-80 g fat (of which 25 g of plant), 300 g carbohydrates mainly due to the complex and simple carbohydrates exclude or severely limit, calories 2300 kcal, 0.3 mg of retinol, carotene, 12 mg, 1.5 mg of thiamine, riboflavin 2.1 mg, 18 mg nicotinic acid, ascorbic acid, 100 mg sodium 3.7 g, 4 g of potassium, calcium, 0.8 g, 1.3 g of phosphorus, iron, 15 mg. Free liquid 1.5 liters.
Featured products and dishes:
- Predominantly black bread 300 g;
- Mostly vegetarian soups;
- Meat and poultry, beef, veal, chicken, turkey boiled;
- Fish, lean boiled in;
- Vegetables as a side dish and leaf greens, cabbage, cauliflower, lettuce, cucumbers, tomatoes, zucchini, potatoes, raw, boiled and baked;
- Cereals and pasta limit;
- Milk and dairy products - milk, cheese, yogurt, buttermilk, cheese, sour cream are limited;
- Fruits, berries - sour and sweet and sour varieties, Antonov apples, cranberries, red currants - 200 grams per day;
- Drinks - tea, coffee, rather weak, the juice of sour grapes varieties.
In diabetes mellitus in obese patients with clinical nutrition coincides with the treatment of obese patients. Patients with insulin-dependent diabetes mellitus who are receiving large doses of insulin prescribed diet, which is close in chemical composition to the management table.
The basic amount of carbohydrate should be given to the first breakfast and lunch. Before these meals administered insulin. With the introduction of insulin before dinner, a meal should be left for the night to prevent the possible hypoglycemic reactions.
With the threat of diabetic coma, the amount of fat in the diet should be reduced to 30 g, protein content to 50 g carbohydrates should not exceed 300 g at the same time increasing the dose of insulin.
