Nutritional treatment of diabetes is the basis for all diabetes treatment, an essential measure for the prevention and control of diabetes at any stage of its natural course, and the primary treatment of the elderly, obese, and light patients with small symptoms.
The general principle is to determine a reasonable total energy intake, to distribute all nutrients in a reasonable and balanced manner and to restore and maintain the desired weight. Reasonable total calorie control. Energy intake can be increased by an appropriate 10-20 per cent for people below their desired weight, children, pregnant women, breastfeeding women, and those associated with a consumer disease. Obesity can be reduced at their discretion, gradually restoring body weight to about 5 per cent of the desired body weight. The total daily energy of the patient depends on age, height, weight and intensity of work. The ideal weight estimate formula is the ideal body weight (kg) = height (cm)-105.
The supply of carbohydrates in diet should account for 50% – 60% of the total calorie, and the intake of adult patients per day is 250 – 400g, with the obese being controlled at 200 – 250g, as appropriate. The protein intake should be 15-20% of the total heat, with adult patients reaching 0.8-1.2g per kg of desired body weight per day; the number of pregnant women, lactating mothers, malnourished or associated with accumulative disease should increase to 1.5-2.0g; the number of patients with diabetes kidneys and normal kidney function should be limited to 0.8g; and the reduction of the rate of renal ball filtration to 06-0.7g. The daily fat intake is 25-30 per cent of the total calorie, of which saturated fat acid intake is less than 10 per cent of total energy and cholesterol intake is less than 300 mg/d. Adult dietary fibre intake is 25-30g/d. Daily intake of salt should be limited to less than 6g. Stop drinking.
The rational distribution of meals, the determination of the proportion of the total daily dietary calorie and the composition of sugar, protein and fat, the production of 4 kcal/gram of sugar and protein, and the production of 9 kcal/gram of fat, and the preparation of the recipes after the conversion of the calorie to food, according to the individual living habits, the state of the disease and the need to accompany the medication.
