Diabetes Meal Planning Calculations Flashcards
What are the CHO recommendations and considerations for diabetic people?
Carb: 45–60%
◦ Energy source, glucose for brain
◦ If % Carb is low then % Fat tends to be too High
◦ Upper range (60%) for Carb only if low GI and high fiber carbs
◦ Intake of added/refined sugar ≤ 10% total kcalories
What are the FAT recommendations and considerations for diabetic people?
Fat: 20–35%
◦ Saturated fat < 7%
What are the PRO recommendations and considerations for diabetic people?
Protein: 1.0 to 1.5 g/kg OR 15 – 20%
How should the meals be planned in a day?
How should the CHO be distributed?
- 3 Meals per day.
- Distribute Carb servings relatively evenly. All meals should have a protein source.
- Can use range (example 3 to 4 Carb servings per meal) for flexibility.
- Breakfast could be lower # Carbs than other meals if client has high blood glucose in am.
- Meals 4 – 6 hours or 4 – 5 hours apart without a snack, or further apart with a snack.
- Encourage vegetables as desired.
What are the considerations for snacking?
◦ Is the person trying to lose weight?
◦ Are they having low blood sugars at a certain time of day?
◦ How far apart are meals?
Consider exercise. May need extra snack(s) particularly for aerobic exercises.
Evening snack (if needed) should have protein + carbohydrate.
Snacks should be 2 to 3 hours after a meal (not less).
Some elderly people go to bed soon after supper, while some may stay up late. Consider usual sleep hours and meal times to help decide if a snack is needed.
How is the assessment of intake done?
◦ Count number of Carb servings at each meal to see distribution
◦ Quick estimate of protein intake for a patient who may not be meeting requirements
◦ Quick estimate of energy intake to compare to needs
How is the meal pattern calculated?
- determine targets
- allocate CHO (milk, fruit, veg, legumes), FAT, PRO
