Diabetes has become one of the most common chronic diseases in society today, seriously affecting the health and quality of life of patients. Eating, as the most important link in the integrated management of diabetes, plays the most critical role in controlling the management of blood sugar and preventing complications of diabetes. Understanding and scientific management of eating principles is a matter for attention by all diabetics and their families. Diabetes is a metabolic disease with chronically high levels of blood sugar due to weak or absolute insulin insulin. Long-term blood sugar abnormalities can cause damage to various organs and systems of the body, such as nerves, eyes, kidneys, cardiovascular systems, etc. By properly controlling diets and reducing glucose absorption, it can effectively regulate blood sugar levels, reduce the burden on insulin cells, slow down the development of diabetes and reduce the risk of complications. Lack of control of diet has been shown to be one of the major factors in blood sugar fluctuations among diabetes patients. For example, over-ingestion of high sugar, high fat and high salt foods can cause a rapid rise in blood sugar and insulin resistance, which in turn affects stable control of blood sugar. On the other hand, a scientifically sound diet can provide balanced nutrition for patients, maintain normal body metabolic functions, maintain stable blood sugar levels and reduce the risk of abnormal blood sugar. 1. Control of total calorie intake. Diabetes patients should calculate the total caloric requirements per day based on factors such as their weight, age, sex, and physical activity. Generally, overweight and low activity patients require relatively low calorie intake, while low weight and high activity patients can increase calorie intake appropriately. By weight-adjusted caloric intake, it is like setting a reasonable “energy budget” for the body, avoiding the conversion of excess energy into fat accumulation and increasing insulin resistance. For example, an adult male diabetic with a body weight of 50 kg and light physical activity requires a total daily calorie of approximately 1,500 – 1800 kilocalories. The total calorie is calculated in a variety of ways and it is common to determine, for example, a combination of activity factors based on the ideal weight formula (ideal weight = height – 105). Rationally adjusting the proportion of carbohydrates, proteins and fats – the three main nutrients for humans – needs to be rationalized in the diet of diabetes patients. Carbohydrates are the main factor affecting blood sugar levels and diabetics should choose complex carbohydrates, such as whole grains, beans, vegetables, etc., rich in dietary fibres, to reduce the intake of simple carbohydrates, such as white bread, sugar, etc. It is generally recommended that carbohydrates account for about 50 – 65 per cent of total calories. Protein plays an important role in maintaining body muscles, repair tissues, and quality protein sources include skinny meat, fish, poultry, beans, eggs, etc. Protein should account for 15 – 20 per cent of total calories. Fat consumption is controlled at 20 – 30 per cent of the total calorie and should be dominated by unsaturated fats such as olive oil, fish oil, etc., reducing intake of saturated fats (e.g., animal oil, butter, etc.) and trans-fats (e.g., partially fried food, processed cake, etc.). 1. Cereals and potatoes are a good choice for diabetics, such as oats, rough rice, wheat bread, etc., which are rich in dietary fibres and can slow down the absorption of carbohydrates and slow the rise of blood sugar. For example, β-sugar enzyme inhibitors in oats can inhibit the digestive absorption of carbohydrates, and a bowl of oatmeal for breakfast can provide both abdominal saturation and better control of blood sugar. Potato foods such as potatoes, potatoes, potatoes, etc. also contain abundant dietary fibres and multiple vitamins, but because of their high starch content, food is controlled. In general, the replacement of some staples with potatoes is a good practice, such as eating a medium-sized potato, which reduces the intake of some rice. Vegetables and fruit Vegetables and fruits: At least 500 grams of vegetables per day should be consumed, of which dark vegetables should account for more than half. Fruits should be utilised between meals, with the choice of fruits with a low-literation sugar index, such as apples, oranges, peaches, pears, etc. It is generally recommended that there be an appropriate amount of fruit between meals and that care be taken to control the amount of food consumed, such as an apple of medium size, which can be eaten twice. 3. Protein food. Protein sources: Prioritize low-fat sources of protein, such as fish and poultry, to reduce fat intake. Four eggs per week can be eaten, and meat intake should be contained in the palm size. Beans are also a good source of protein and contain rich dietary fibres, such as soybeans, black beans, red beans, etc., which can be used in many forms, such as soybean mashed and tofu. 4. Dairy products and grease. Low-fat dairy products such as low-fat milk, pure milk, provide good-quality proteins and calcium without excessive fat. Diabetes patients can drink an appropriate amount of low-fat milk or a glass of yoghurt every day. In the case of grease, olive oil is a healthy oil option, which is rich in unsaturated fatty acid and contributes to the reduction of cholesterol levels. In making food, olive oil is used as much as possible in lieu of animal oil to reduce saturated fat intake. 1. Regular feeding is essential for the control of blood sugar by diabetes patients. Unusual feeding times and diets can lead to high blood sugar volatility and increase the risk of complications. It is generally recommended that three meals per day be scheduled and that, if necessary, additional meals be added, such as an appropriate extra meal between the two meals, but that the diet also be filled with low sugar and high fibres, such as a small basket of nuts (almonds, batwood, etc.) or an entire wheat cookie. The amount of food per meal will also be relatively fixed and distributed on the basis of the proportion of total calorie and three nutrients calculated above. For example, breakfast can account for 25 – 30 per cent of total calories, lunch 30 – 40 per cent and dinner 30 – 35 per cent. 2. Combining diet and sport, medicine and sport is an important component of the integrated management of diabetes, and the diet and sport must be compatible. Generally, pre-motion intake of carbohydrates should be appropriately increased to prevent low blood sugar during the process. For example, 30 minutes before a long aerobic exercise (such as jogging, swimming, etc.), a piece of wheat bread or a glass of yoghurt can be eaten. With regard to drugs, there are different mechanisms and requirements for the use of different types of sugar, and patients are required to take them strictly in accordance with the instructions of the doctor, while paying attention to the interaction between diet and medication. For example, for those who take sulfyl fluoride, care should be taken to avoid empty abdominals in order to prevent low blood sugar, while for those who take two or three arcades, care should be taken to avoid drinking, as alcohol can affect the efficacy of the drug. Diabetes mellitus combines dietary weights for other diseases (e.g. hypertension, hypertension, etc.) and when diabetes patients combine other diseases, the diet needs to be more refined. For example, when combining high blood pressure, the intake of salt is further reduced to no more than 5 grams per day, while the intake of potassium is increased by eating some potassium-rich foods such as bananas, potatoes, etc. (with attention to the sodium content and control of consumption). When combining high blood resins, the intake of fats, particularly saturated fats and trans-fats, is more strictly controlled, increasing the intake of unsaturated fats, such as food rich in unsaturated fats such as fish oil supplements or fish. 2. The dietary considerations of diabetics during special periods (ages, etc.) Food can be shredded and boiled to facilitate chewing and digestion. At the same time, the ratio of total calorie to three nutrients needs to be adjusted, as appropriate, in the light of the physical condition of older patients. Eating education and self-management for people with diabetes 1. The way and content of eating education. Eating education is essential for people with diabetes. Medical personnel can provide information about eating to patients through face-to-face counselling, health sessions, information materials, etc. The content includes how to calculate the total calorie, how to choose the right food, and how to mix three meals. The community can also carry out dietary education activities and organize the exchange of dietary experiences and learning among patients. In addition, there are now many high-quality resources on the web for diabetes diets, and patients can learn more about diets through online platforms. Diabetes develop self-management capacity by first learning to read food labels and to learn about food composition, heat, carbohydrate content, etc. in order to make the right dietary choices. Second, self-monitoring of blood sugar is taught and diets are adjusted in a timely manner on the basis of blood sugar monitoring results. For example, if high blood sugar is found after breakfast, it is possible to analyse whether food selection and mix for breakfast is reasonable and whether carbohydrate intake patterns or quantities need to be adjusted. Through dietary education and self-management, diabetes patients are better able to control their diets, thus effectively controlling blood sugar, improving the quality of life and increasing healthy longevity. By following the above-mentioned dietary, pharmaceutical, etc., diabetes patients can better control blood sugar and reduce the risk of complications. At the same time, it is recommended that professional nutritional guidance be provided on a regular basis in order to ensure the individualization and scientific nature of the diet.
Diabetes 2
