Diet in Disease Mellitus

Diabetes mellitus is a chronic metabolic condition that prevents body to utilise glucose completely or partially. It is characterised by dearrangements in the metabolism of glucose as well as abnormalities in the metabolism of fat, protein, and other substances.

WHO classified diabetes into two categories

TYPE 1

It is also known as Insuline dependent diabetes mellitus or juvenile diabetes. It is usually occur in the younger age group and there is an inability of pancreas to produce adequate amount of insuline.

TYPE 2

it is also known as non insuline dependent diabetes mellitus or adult onset diabetes. It develops slowly and is usually milder and more stable. In this insuline may be produced by pancrease but action is imparied.

TIPS FOR MEAL PATTERN IN DIABETES MELLITUS

1. Diabetic patient should avoid fasting and feasting.
2. Meals should be consumed within 1/2 to 1 hour of taking hypoglycemic drugs/ sbort acting insuline.
3. Exercise should always be after meal and after vigrous exercise, sports a small snack should be consumed.
4. During common illness such as diarrhoea/vomiting food shouldbe consumed in normal quantity.

TIPS FOR DIABETES MELLITUS

1. Food should be high in fibre
2. Vegetable oils should be consumed such as olive oil, safflower oil, rice bran, corn, cottonseed oil etc.
3. It is good option to keep changing oil used for cooking
4. Non stick cookware helps in reducing the amount of fat used in cooking specially for obese or hypercholestrolemic diabetic patient.
5. It is adviseable to consume plenty of raw vegetables in the form of salad(with sprouted cereals/pulses) before and along with their edible peels.
6. Raw whole fruit(1-2) serving per day should be consumed with their edible peels.

FOOD SHOULD EAT IN DISEASE MELLITUS

1. Wheat grain cereals( wheat, jowar, bajra,ragi),wheat grain cereals flours, sprouted cereals, bread prepared by using whole wheat flour, cracked wheat, wheat bran should be preferred over low fibre cereals such as rice, chirwa, suji, refined wheat flour(maida), arrowroot, sago and their products such as vermicelli, pastas, bread/ biscuit/ bakery products.
2. Dry heat method ( roasting, sautring, grilling, baking, microwave) should be used while preparing food.
3. Roasted channa/ soyabean/ benga, gram dal, soya and wheat puffs mixwed with oat/ wheat flakes are good ready to eat snacks.
4. Whole pulses (soyabean,cowpea, rajmah, whole moong, whole urad, whole benga, gram, horse gram) legumes, sprouts and whole pulse flour (whole bengal gram flor, soya flour, whole moong flours ) should be preferred over de husked washed pulses such as arhar, washed moong/masoor/urad.
5. Skimmed/ low fat and skim milk products such as curd, yogurt, paneer should be preferred particularly by adult and obese diabetics.
6. Lean meat such as poultry (chicken, egg white), fish should be preffered over red meat (goat, buffalo, cow, pork) and egg yolk.
7. High fibre and low calorie vegetables such as amla, cabbage, drumstick, raddish, cucumber,lotus stem, beans, ladyfinger, tinda, bitter gourd, and leafy vegetables such as amarnath, lettuce, fenugreek, mustard should be consume liberal in diet.
8. High fibre and low caloriw fruits such as apple, guava, pineapple, raspberries, muskmelon, water melon, pear, bael should be include in diet.
9. Lemon water, zeer pani, kanji, lemon tea, butter milk, are better to consume over fruit juices, fruit drinks, and soft drinks etc.

FOODS TO AVOIDED

1. Butter cream, margarine, pure ghee, egg yolk, and animal fat should be completely avoided.
2. Fried foods should be avoided
3. Margarine, several spreads/ bread spread should be avoided.
4. Tubers and starch egetables such as potato, yam, colocadia, sweet potato should be avoide.
5. Fruits like mango, banana, grapes etc should be avoided
6. Honey, jagger, sugar, need to be avoided.