Meal planning includes choosing healthy foods,
eating the right amount of food, and eating
mealseating the right amount of food, and eating meals
at the right time. The American Diabetes Association and the
American Dietetic Association developed 6 food exchange lists
for the purpose of meal planning for people with diabetes as
part of a diabetes diet. The 6 lists for a diabetes diet are:
starch or bread, meat and substitutes, vegetables, fruits,
milk or dairy, and fat. Every food on the list has
approximately the same amount of carbohydrate, fat, protein,
and calories for the amount given.
Any food on the diabetes diet list can be exchanged for any
other food on the same list. The food exchange lists also show
the number of food choices that can be eaten at each meal and
snack. Using the foods on the exchange list (along with a
personal meal plan designed by a registered dietitian or
nutritional counselor) will control the distribution of
calories throughout the day so that food and insulin will be
balanced.
Meal plans for a diabetes diet differ depending on the type of
diabetes. With insulin-dependent diabetes (Type I), consistency in
the time meals are eaten and the amounts and types of food eaten
is very important to allow food and insulin to work together to
regulate blood-glucose levels. If meals and insulin are out of
balance, extreme variations in blood glucose can occur. In non
insulin-dependent diabetes, weight control is the most important
principle in addition to a well-balanced diet. Consultation with a
dietitian or nutrition counselor or your medical practitioner is
an invaluable tool for planning meals and controlling a diabetes
diet. They can also advise you on long term maintenance diet plans
and make recommendations for regular exercise options.
Azuc Sangi is the owner of
Diabetes IT
which is a premier resource for diabetes information. for more
information, go to
http://www.diabetesit.com
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