An experienced dietician can provide valuable advice and help create an individualized diet plan. Even modest weight loss can improve insulin resistance (the basic problem in type 2 diabetes) in people with pre- diabetes or diabetes who are overweight or obese. Physical activity, even without weight loss, is also very. But it is also important to monitor carbohydrate intake through carbohydrate counting, exchanges, or estimation. The glycemic index, which measures how quickly a carbohydrate- containing food raises blood sugar levels, may be a helpful addition to carbohydrate counting. Low- Carb and Low- Fat Diets. The ADA notes that weight loss plans that restrict carbohydrate or fat intake can help reduce weight in the short term (up to 1 year). According to the ADA, the most important component of a weight loss plan is not its dietary composition, but whether or not a person can stick with it. The ADA has found that both low- carb and low- fat diets work equally well, and patients may have a personal preference for one plan or the other. Patients with kidney problems need to limit their protein intake and should not replace carbohydrates with large amounts of protein foods. Insulin is a key regulator of the body's metabolism. It normally works in the following way: During and immediately after a meal, digestion breaks carbohydrates down into sugar molecules (of which glucose is one) and proteins into amino acids. Right after the meal, glucose and amino acids are absorbed directly into the bloodstream, and blood glucose levels rise sharply. Within 1. 0 minutes after a meal insulin rises to its peak level. Insulin then enables glucose to enter cells in the body, particularly muscle and liver cells. Here, insulin and other hormones direct whether glucose will be burned for energy or stored for future use. I've lost 4 lbs this week. I can see a little difference. I love the meal plan, I don't feel like I'm dieting at all! Sorry it's been so long. Sample Diabetic 1200 Calorie Diet Menu 3 Meals + 2 Snacks, Dairy Free. When insulin levels are high, the liver stops producing glucose and stores it in other forms until the body needs it again. As blood glucose levels reach their peak, the pancreas reduces the production of insulin. About 2 - 4 hours after a meal both blood glucose and insulin are at low levels, with insulin being slightly higher. The blood glucose levels are then referred to as fasting blood glucose concentrations. Type 1 Diabetes. In type 1 diabetes, the pancreas does not produce insulin. Onset is usually in childhood or adolescence. Type 1 diabetes is considered an autoimmune disorder. Patients with type 1 diabetes need to take insulin. Dietary control in type 1 diabetes is very important and focuses on balancing food intake with insulin intake and energy expenditure from physical exertion. Type 2 Diabetes. Type 2 diabetes is the most common form of diabetes, accounting for 9. In type 2 diabetes, the body does not respond normally to insulin, a condition known as insulin resistance. Over time, some patients also run out of insulin. In type 2 diabetes, the initial effect is usually an abnormal rise in blood sugar right after a meal (called postprandial hyperglycemia). Patients whose blood glucose levels are higher than normal, but not yet high enough to be classified as diabetes, are considered to have pre- diabetes. It is very important that people with pre- diabetes control their weight to stop or delay the progression to diabetes. Obesity is common in patients with type 2 diabetes, and this condition appears to be related to insulin resistance. The primary dietary goal for overweight type 2 patients is weight loss and maintenance. With regular exercise and diet modification programs, many people with type 2 diabetes can minimize or even avoid medications. Lifestyle interventions can be very effective in preventing or postponing the progression to diabetes. These interventions are especially important for overweight people. Even moderate weight loss can help reduce diabetes risk. The American Diabetes Association recommends that people at high risk for type 2 diabetes eat high- fiber (1. High intake of fiber, especially from whole grain cereals and breads, can help reduce type 2 diabetes risk. Patients who are diagnosed with diabetes need to be aware of their heart health nutrition and, in particular, controlling high blood pressure and cholesterol levels. For people who have diabetes, the treatment goals for a diabetes diet are: Achieve near normal blood glucose levels. People with type 1 diabetes and people with type 2 diabetes who are taking insulin or oral medication must coordinate calorie intake with medication or insulin administration, exercise, and other variables to control blood glucose levels. Protect the heart and aim for healthy lipid (cholesterol and triglyceride) levels and control of blood pressure. Achieve reasonable weight. Overweight patients with type 2 diabetes who are not taking medication should aim for a diet that controls both weight and glucose. A reasonable weight is usually defined as what is achievable and sustainable, and helps achieve normal blood glucose levels. Children, pregnant women, and people recovering from illness should be sure to maintain adequate calories for health. Overall Guidelines. There is no such thing as a single diabetes diet. Patients should meet with a professional dietitian to plan an individualized diet within the general guidelines that takes into consideration their own health needs. For example, a patient with type 2 diabetes who is overweight and insulin- resistant may need to have a different carbohydrate- protein balance than a thin patient with type 1 diabetes in danger of kidney disease. Because regulating diabetes is an individual situation, everyone with this condition should get help from a dietary professional in selecting the diet best for them. Several good dietary methods are available to meet the goals described above. General dietary guidelines for diabetes recommend: Carbohydrates should provide 4. The type and amount of carbohydrate are both important. Best choices are vegetables, fruits, beans, and whole grains. These foods are also high in fiber. Patients with diabetes should monitor their carbohydrate intake either through carbohydrate counting or meal planning exchange lists. Fats should provide 2. Monounsaturated (such as olive, peanut, canola oils; and avocados and nuts) and omega- 3 polyunsaturated (such as fish, flaxseed oil, and walnuts) fats are the best types. Limit saturated fat (red meat, butter) to less than 7% of daily calories. Choose nonfat or low- fat dairy instead of whole milk products. Limit trans- fats (such as hydrogenated fat found in snack foods, fried foods, and commercially baked goods) to less than 1% of total calories. Protein should provide 1. Patients with kidney disease should limit protein intake to less than 1. Fish, soy, and poultry are better protein choices than red meat. Lose weight if body mass index (BMI) is 2. Several different dietary methods are available for controlling blood sugar in type 1 and insulin- dependent type 2 diabetes: Diabetic exchange lists (for maintaining a proper balance of carbohydrates, fats, and proteins throughout the day)Carbohydrate counting (for tracking the number of grams of carbohydrates consumed each day)Glycemic index (for tracking which carbohydrate foods increase blood sugar)Monitoring. Tests for Glucose Levels. Both low blood sugar (hypoglycemia) and high blood sugar (hyperglycemia) are of concern for patients who take insulin. It is important, therefore, to monitor blood glucose levels carefully. Patients should aim for the following measurements: Pre- meal glucose levels of 7. LPost- meal glucose levels of less than 1. LHemoglobin A1. C Test. Hemoglobin A1. C (also called Hb. A1c or HA1c) is measured periodically every 2 - 3 months, or at least twice a year, to determine the average blood- sugar level over the lifespan of the red blood cell. While fingerprick self- testing provides information on blood glucose for that day, the A1. C test shows how well blood sugar has been controlled over the period of several months. For most people with well- controlled diabetes, A1. C levels should be at around 7%. Other Tests. Other tests are needed periodically to determine potential complications of diabetes, such as high blood pressure, unhealthy cholesterol levels, and kidney problems. Such tests may also indicate whether current diet plans are helping the patient and whether changes should be made. Periodic urine tests for microalbuminuria and blood tests for creatinine can indicate a future risk for serious kidney disease. Other Factors Influencing Diet Maintenance. Food Labels. Every year thousands of new foods are introduced, many of them advertised as nutritionally beneficial. It is important for everyone, most especially people with diabetes, to be able to differentiate advertised claims from truth. Current food labels show the number of calories from fat, the amount of nutrients that are potentially harmful (fat, cholesterol, sodium, and sugars) as well as useful nutrients (fiber, carbohydrates, protein, and vitamins). Labels also show . This daily value is based on 2,0. Most people will need to recalculate the grams and calories listed on food labels to fit their own serving sizes and calorie needs. Weighing and Measuring. Weighing and measuring food is extremely important to get the correct number of daily calories. Along with measuring cups and spoons, choose a food scale that measures grams. Patients with diabetes should not skip meals, particularly if they are taking insulin. Skipping meals can upset the balance between food intake and insulin and also can lead to low blood sugar and even weight gain if the patient eats extra food to offset hunger and low blood sugar levels. The timing of meals is particularly important for people taking insulin: Patients should coordinate insulin administration with calorie intake. In general, they should eat three meals each day at regular intervals. Snacks are often necessary. Some doctors recommend a fast acting insulin (insulin lispro) before each meal and a longer (basal) insulin at night. Here you have a sample of 2. Comments. You have here one egg in breakfast, but be careful! Do not eat more than 3 eggs a week! Your favorite foods from the bread group should be whole wheat bread and crackers, cereals, oatmeal and barley. Eat less butter, cream, fat milk, fat cheese and French fries. Eat less bacon, hot dogs and sausage which are fat ,and more turkey, chicken and fish which are leaner. Calorie Free Weight Loss Menu . Kraft. 0. 0. 01. 2. Croutons- plain. 9. Salad- sm. Garden w/tomato, onion. Total: 5. 4. 5. 01. Grand Total: 1. 66. Weekly Shopping List. Food. Quantity. Apple - medium with peel. Banana - medium 8 inch. Bread - slice rye 7 grain. Bread whole wheat - slice. Cheese, cheddar. 14 cubic inch. Chicken Breast / White Meat. Coffee- w/caffeine. Cream, fluid, half and half. Croutons - plain. Fruit cocktail. 3. Jelly - any flavor. Mayo type, reg., w/salt. Peanut Butter. 14 table spoons. Rice - brown cook steamed. Salad - small garden. Thousand island - reduced cal. Turkey Breast / White Meat. Yogurt, fruit, lowfat, with low calorie sweetener. Low- Fat Milk, 1%7 cups. I've lost 4 lbs this week. I can see a little difference. I love the meal plan, I don't feel like I'm dieting at all! Sorry it's been so long since I checked in, but work and life got really busy. But I still ate healthy(excluding cheat days) and made time to workout. I've lost about 1. I feel so much lighter and better. I'm 1- 2 sizes smaller and my whole body feels tighter. I feel great! My jeans are bigger, I don't feel so bloated and heavy anymore. I don't get winded going up a flight of stairs. I have had some intense cravings for chocolate, and I did give in, but only with one piece, instead of a handful or the whole box. I've noticed an increase in strength and some areas are a little smaller. My legs definitely feel firmer and I'm slowly gaining more endurance. I think eating small portions throughout the day keeps me energized and I'm not sluggish at the end of the day anymore. I'm finding it easy to change portions and choices in the menus, too. I followed the menu from the website yesterday and love it so far. That really helped me to plan my meals and include snacks and keep under my calorie goal for the day. Thanks for the encouragement. I need all the help I can get. The residence at work are proud of me and keep me on track. We know you can do it if any one can! Thanks for putting together such a lovely website with useful info for all of us to use. Great job hats off to the great menus and support. Many thanks to you and your program it makes it easy to stay on track! Loving all the compliments about my weight loss. I lost 5inches off my stomach. I tell everyone my secret to my weight lose, Matt's changing shape and how you have helped me to lose with your program. The menu plan leaves me satisfied, the snacks keep you from overeating lunch/dinner. Overall, feeling good, I like where this is going. I am stronger, leaner, and have more energy. Not concerned with the weight loss at this point since I have dropped a pant size, but rather continuing to stay active, fit, and in shape. It has been a great 6 months. I came home from vacation overweight and out of shape in July of 2. I lost 1 pound this week. One more pound and I'll be down 2. Only 1. 1 more 1. I'm looking at my weight loss as mini goals that I have to keep reaching and every 1. I tried on my tux sport coat - its a 4. I am going to have to buy a 4. The shirt is a 1. I will need a 1. 6 1/2. I am beginning to see some real changes to my body and several people commented this weekend. I finally did over 3. I have done in a long time. I checked my blood pressure and it is about normal which is a lot better than where I was about a year ago. Oh what a feeling to see that number going down! Noticeable physiological changes include reduction in blood pressure (currently 1. Clearly, reaching my goal weight of 1. I'll probably be able to reduce my hypertensive medications as well. Noticeable aesthetic changes include complete loss of excess fat in face, neck, upper chest, and feet. Endurance is gradually increasing and pain (in hips and feet) is decreasing, so this past week I have been able to walk for 4. This has accelerated weight loss a bit: Digital scale is now displaying 2. Biggest difference I have noticed in my body is that my T- shirts are fitting a lot better than they used to. I can see and feel the weight loss in my face, upper chest, and shoulders. I've already reached 2. I am feeling very good about this.
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