What do you care about diabetic diets?

Diabetes is a common chronic disease, and scientific dietary management plays a crucial role in controlling blood sugar levels, preventing complications and improving the quality of life of patients. The following are key concerns for the diet of diabetes patients. Control of total calorie intake The daily caloric requirements of the patient are calculated on the basis of age, sex, weight, activity, etc. In general, formulas can be used: ideal body weight (kg) = height (cm)-105, which is then combined with activity intensity to determine the calorie required per kg of desired body weight. For example, a patient of 170 cm height, 70 kg body weight, with an ideal body weight of 65 kg and a daily calorie requirement of approximately 1800 – 2100 kcal. Rational allocation of three meals of calories, with common distribution ratios of 1/5, 2/5, 2/5 or 1/3, 1/3, 1/3 and 1/3. Optimizing the choice of carbohydrates The relatively slow absorption of these foods allows for a smoother rise in blood sugar. Reduced intake of refined grains (e.g., rice, flour) and sugar. At the same time, care should be taken to control the total amount of carbohydrates, and the intake per meal should be relatively fixed to avoid significant blood sugar fluctuations. For example, for breakfast, a cup of sugarless soybean with oatmeal and a small amount of fruit can be chosen. iii. Ensuring the availability of high-quality proteins in appropriate quantities, such as skinny meat (root, fish, beef), eggs, dairy products, beans, etc. Protein should account for 15% – 20% of total daily calories. For example, lunch can be served with a stench with a proper amount of vegetables and rice. Avoid over-ingestion of fatty, cholesterol meat, such as fat, animal internals, etc. Rational control of fat ingestion Reduction of saturated and trans-fat acid ingestion, such as animal fat, fried food, man-made cream in cakes, etc. Appropriately increased ingestion of unsaturated fatty acids, such as olive oil, fish oil, nuts, etc., but also control, as fat heat is higher. For example, daily intake of nuts should not exceed 10. v. Increased intake of foods rich in food fibres, such as vegetables, fruits and whole grains. Dietary fibres increase abdominal saturation, slow food digestion and help control blood sugar and weight. A daily intake of 25 – 30 grams is recommended. For example, an additional corset salad can be added to dinner. 6. To develop good eating habits and to regularly measure meals in order to avoid diarrhea. Chewing slowly helps to absorb and reduce the gastrointestinal burden. Controls the speed of feeding, and can be contained in 20-30 minutes per meal. In addition, to minimize the number of out-of-house meals and, when required, to select fresh, low-oil, low-salt vegetables, with care to control the amount of food. Take care of dietary details limit alcohol consumption, as alcohol can affect blood sugar control and may interact with certain sugar-based drugs. In order to avoid the use of sugary beverages, the choice is between white water, light tea or sugar-free coffee. In cases where blood sugar control is stable, an appropriate amount of low sugar fruit can be consumed between meals, but care is taken to monitor blood sugar. For example, half an apple or several strawberries at 3-4 p.m. The dietary management of diabetes patients is a long-term and individualized process. Through a combination of measures such as reasonable control of total heat, optimization of carbohydrates, guaranteed protein intake, control of fat intake, increase of diet fibres and development of good eating habits, patients are better able to control blood sugar levels, reduce the risk of complications, improve the quality of life and enjoy a healthy life. At the same time, patients should regularly monitor blood sugar, adjust their diet programmes in a timely manner in response to changes in blood sugar, and maintain close communication with doctors, nutritionists and obtain professional dietary guidance and advice.