1. Control calorie intake. People with normal weight can be given 105 ~ 126 kilojoules (25 ~ 30 kilocalories) per kilogram of body weight, which can be adjusted appropriately according to different labor intensity. For obese patients, we should gradually control calories to reduce their weight to normal weight.
2. Under the premise of controlling the total thermal energy, the thermal energy ratio of carbohydrates can be kept at about 65%, that is, the thermal energy ratio cannot be too limited. It is important to strictly limit the intake of monosaccharides, such as sucrose, maltose, glucose and fructose, and foods containing more of these sugars, without excessively restricting staple foods such as rice, flour and foods containing more starch polysaccharides. This can improve glucose tolerance, reduce blood cholesterol and triglycerides, improve the sensitivity of surrounding tissues to insulin, and prevent excessive mobilization of body fat, leading to ketoacidosis.
3. Adequate supply of protein can increase the heat energy ratio of protein to 15 ~ 20%, but patients with hepatic coma and renal insufficiency should be another matter.
4. Fat intake can account for 20 ~ 25% of heat energy. To limit the intake of animal fat and high saturated fatty acid fat, cholesterol should be limited to below 300 mg per day.
5. Make sure to provide abundant B vitamins from the diet, such as vitamin B 1, vitamin B2 and nicotinic acid, so as to promote carbohydrate metabolism. Pay attention to providing foods rich in calcium, phosphorus, zinc, chromium, copper and iodine.
6. Ensuring adequate dietary fiber can reduce blood sugar and improve glucose tolerance. It is effective for diabetics to eat bean gum and pectin.
7. Diet distribution, which is insulin-dependent and stable. For breakfast, lunch, dinner and meals before going to bed, heat energy is distributed according to the ratio of 2/7, 2/7 and 1/7; For patients with unstable condition, breakfast, extra meals, lunch, extra meals, dinner and extra meals before going to bed are 2/ 10,10, 2/ 10,1/respectively. Non-insulin-dependent patients can distribute heat energy according to the ratio of 2/7, 2/7, 3/7 or15, 2/5, 2/5 or 1/3, 1/3 and13.
(2) Examples of recipes
Breakfast: bean paste buns (50 grams of flour and 25 grams of red beans)
40 grams of salted duck eggs
250g milk
Lunch: Rice (100g)
Stir-fried celery with shredded pork (celery 100g, lean meat 30g).
Tomato paste (eggplant100g, coriander10g, garlic 20g)
Dinner: Melaleuca cake (flour100g)
Slippery tofu (tofu100g, starch10g)
Tomato and egg soup (tomato100g, egg 50g)
All-day cooking oil 15g
The daily heat energy is about 6342 kilojoules (15 10 kilocalories).
(3) the main points of food selection
1. You can choose high-quality protein foods with low cholesterol, such as milk, eggs, bean products, fish, lean meat and other foods, and at the same time limit the internal organs such as animal liver.
2. Foods with high starch content, such as rice, noodles, potatoes and vermicelli, can be eaten at will without increasing the total heat energy ratio. But don't eat sugar, chocolate, honey, candied fruit, syrup, fruit candy, sugary drinks, sweet cakes and other foods. Low-energy sweeteners such as saccharin and stevioside can replace sugar in cooking and food processing.
3. Increase the intake of dietary fiber. In addition to coarse grains, vegetables and fruits with high fiber content, you can also eat foods such as bean gum, pectin, wheat bran, seaweed gum and konjac.
4. Ensure the supply of fresh fruits and vegetables, but limit the fruits and vegetables with high sugar content, such as sugarcane, fresh dates, hawthorn, persimmon, cabbage head, fresh day lily, etc.
5. People with diabetes should strictly limit their food intake. When they are still hungry after eating the prescribed food, the following measures can be taken: ① Cook vegetables in three times: use vegetables with sugar content below 3%, such as celery, zucchini, wax gourd, leek and rape. After stewing, discard the soup, then add water and cook for three times. You can feel full after eating, but the calories are very low. (2) De-oiled broth: After cooling the broth or chicken soup, remove the condensed oil skin from the soup, and then burn, cool and de-oil, so that patients can satisfy their hunger. ③ Frozen foreign powder: the foreign powder is agar, which can be boiled with 1 g of foreign powder and 400g of water until the foreign powder is completely dissolved, and then a little low-calorie sweetener is added to cool and freeze to satisfy hunger.
(4) Food exchange
The food exchange part is suitable for family nutrition treatment of diabetic patients. The method is to divide common foods into seven categories, such as grain, meat, milk, beans, vegetables, fruits and oil, and determine the requirements of various foods according to the total heat energy required by patients in one day. Different kinds of foods can replace each other within a certain amount. This method is simple and applicable, convenient for patients to adopt, and can achieve satisfactory nutritional treatment effect.
Grain exchange part: each serving contains about carbohydrate 19g, protein 2g and heat energy of 353kJ (84kcal). It is equivalent to 25 grams of rice, 25 grams of japonica rice, 25 grams of indica rice, 25 grams of millet, 25 grams of flour, 40 grams of steamed bread, 35 grams of Daoxiao Noodles, 20 grams of potato 1 10, and vermicelli.
Exchange number of meat food: each serving contains protein 10g, which can be divided into three groups according to the fat content of the food: A, B and C. Group A contains protein 10g, fat 2g, and heat energy 244 kj(58 kcal), which is equivalent to 50g of pig liver, 55g of pig heart, 45g of chicken, 60g of carp, 50g of prawn, 55g of river shrimp, 55g of pig blood and 70g of sea crab. Group B contains protein 10g, fat 5g and calories 357 kilojoules (85 kilocalories), which is equivalent to 50g beef, 70g eggs, 40g lean pork chops, duck eggs 1 10g and hairtail 55g. Group C contains protein 10g, fat 16g and calories of 428kJ (102kcal), which is equivalent to 60g of lean pork.
The exchange part of milk food: each serving contains protein 8g, carbohydrate12g, fat10g, and heat 714kJ (170kcal). It is equivalent to 250 grams of whole milk, 250 grams of yogurt, 250 grams of cheese and 30 grams of whole milk powder.
Bean food exchange portion: each portion contains 9 grams of protein, 4 grams of fat, 6 grams of carbohydrate, and 403 kilojoules (96 kilocalories) of heat. It is equivalent to 25 grams of soybeans, 25 grams of bean powder, 200 grams of south tofu, 0/30 grams of north tofu/kloc, 225 grams of soybean milk, 450 grams of tofu, 45 grams of dried tofu, 25 grams of mung beans, 40 grams of red beans, 35 grams of peas, 30 grams of broad beans, 70 grams of soybean sprouts, 25 grams of thousand sheets and 20 grams of yuba.
Vegetable and food exchange portions: each portion weighs 100g, which can be divided into three groups: A, B and C according to different carbohydrate contents. Group A: The carbohydrate content is less than 4%, and the heat energy is about 34 kilojoules (8 kilocalories), including Chinese cabbage, cauliflower, spinach, leek, cabbage, eggplant, tomato, lettuce, wax gourd, mung bean sprouts, beans, zucchini, cucumber, celery, rape, bitter gourd, snow red and so on.
Group B: contains 5 grams of carbohydrate and 2 grams of protein, and the heat energy is about 1 18 kilojoules (28 kilocalories), including white lentils, amaranth, green peppers, cowpea horns, loofah, peppers, water bamboo shoots, garlic sprouts and purple radishes. Group C: It contains 7 grams of carbohydrate and 2 grams of protein, and the heat energy is about 1, 5 1 kilojoule (36 kilocalories), including radish, pumpkin, onion, soybean sprouts, kidney beans, carrots and parsley. Exchange portions of fruit food: each portion contains carbohydrate10g and heat168kJ (40kcal). Equivalent to 15g raisins, 45g red fruits, 70g bananas, 80g apples, 85g oranges, 85g small oranges, 45g fresh dates, 90g persimmons, 90g peaches, 90g apricots, 100g oranges and10g pears.
Grease food exchange part: each serving contains about 5g of fat, and the heat energy is 189KJ (45Kcal). Equivalent to vegetable oil 5g, sesame paste 10g, walnut kernel 10g, sunflower seed 20g, fried peanut 15g, etc.