Page 268 - fourth year book

DIABETES MELLITUS

 General Dietary Considerations

Meal planning 1. Assessment of dietary intake.

2. Meals and food intake should be planned in
relation to economic factors, availability, cultural

and social value.

3. Dietary counseling should be a continuing
process to be reinforced during each visit by all

members of the health team.

4. Meals should be evenly distributed throughout

the day.

5. Consistency of food timing and energy intake
from day to day should be emphasized especially

by those taken insulin.

 Dietary care plan estimated by the following steps:
1) Calculate ideal body weight = height – 100.

2) Calculate the daily caloric requirements= ideal body weight* level

of activity.
3) Divide the calories of day among meals per day.

Meals & Calories Composition of Gram
Snacks distributed Diet-Calories

Breakfast 20% of total CHO = 50% of
calories = breakfast

20*total calories Proteins = 20%
/100 breakfast
CHO gram=
Fats =30% breakfast
CHO calories
Snack 10% of total / 4

calories =

10*total calories Proteins

/100 gram=

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