Diabetic diet meal plan for weight loss – Nutrient needs are based on a number of different factors. Weight and coexisting conditions like high cholesterol and high blood pressure are important in determining an appropriate meal plan.
Diabetic diet meal plan for weight loss
Most people with type 2 diabetes need to treat all of these conditions, besides determining a diabetic diet meal plan. Sugars and starches are primarily responsible for high blood sugar after a meal. These include fruit, juice, milk, desserts, beans, peas, bread, past, rice, potatoes, and corn.
A moderate restriction of these types of carbohydrates will help control after-meal blood sugar.
However, restricting these foods too much may also be harmful, so it is important to seek professional guidance when choosing an appropriate carbohydrate amount.
Avoiding fried foods and fatty meats (ground meat, sausage, bacon, bologna, hot dogs) and choosing healthier cooking oils, like coconut oil, canola and olive oil instead of butter, will help control your cholesterol levels and may assist with weight loss.
If high blood pressure is a concern, then sodium restriction and weight loss may be helpful.
Eliminating canned and jarred items (unless they are low sodium) and reducing added salt can help lower your blood pressure. Using fresh or frozen foods is a much better choice when reducing your sodium intake.
When attempting weight loss, smaller portions of high calorie density foods like processed meats, fats, and refined sugars are important.
Increasing portions of low calorie foods like vegetables can make you feel full and therefore less likely to munch on foods that are not as healthy.
As with any weight loss program it is recommended that you talk to your doctor before starting an exercise program.
An ideal diabetic diet meal plan for weight loss
For someone with typical type 2 diabetes who is accustomed to consuming about 2000 calories per day and who is interested in weight loss includes:
Fiber > 10 g/meal
Sodium <650 mg
Carbohydrate <”45 g/meal
Fat <20 g/meal
Saturated Fat <5 g/meal
Cholesterol <60 mg and
Protein 35 g/meal ((28 g = 1 oz)
Following these guidelines should produce the recommended 1-pound-per-week weight loss.
Please note, however, that all dietary changes should be reviewed by your healthcare provider in regards to your particular health status. Those who have advanced kidney problems may need to decrease portions to protein.
To determine if you are meeting these recommendations you must look at the food label.
This is provided you buy food in containers with labels of components. If you buy food items without labels of components, the details could be checked from standard books or by referring to the internet.
Important notes about diabetic diet
Diabetic diet refers to the diet that is recommended for people with diabetes mellitus, or high blood glucose. There is much disagreement regarding what this diet should consist of.
Since carbohydrate is the macronutrient which raises blood glucose levels most significantly, the greatest debate is regarding how low in carbohydrates the diet should be. This is because although lowering carbohydrate intake will lead to reduced blood glucose levels, carbohydrates are traditionally considered the main energy source in most modern diets, and a low-carbohydrate diet is likely to contain increased amounts of calories from fat and saturated fat.
Recommendations of the fraction of total calories to be obtained from carbohydrate are generally in the range of 20 to 45%, but recommendations can vary as widely as from 16 to 75% . The most agreed upon recommendation is for the diet to be low in sugar and refined carbohydrates, while relatively high in dietary fiber, especially soluble fiber.
Likewise, people with diabetes may be encouraged to reduce their intake of carbohydrates that have a high glycemic index (GI), although this is also controversial. (In cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, such as lucozade, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycemia.)