【医学课件】糖尿病膳食计算.ppt

* The current recommendations are for carbohydrates and monunsaturated fatty acids, together, to contribute about 60 percent to 70 percent of total energy in the diet. Less than 10 percent of total energy should come from saturated fat and no more than 10 percent from polyunsaturated fat. Saturated fat should be limited to less than 7 percent of energy for patients with LDL levels greater than 100 mg/dL (2.6 mmol/L). Fats high in monunsaturated fatty acids often are referred to as “good” fats because of their health benefits, which will be reviewed later in this presentation. Dietary sources of MUFAs include olive, canola and peanut oils, peanuts, pecans, almonds, cashews, olives, avocados, and sesame seeds. * The primary guidelines for nutrition intervention include: An individualized meal plan that is based on both nutrition guidelines and personal food preferences Macronutrients as a percent of daily energy as follows: Research demonstrates that people with diabetes do not benefit from a protein intake that is different than that prescribed for the general population. The American Diabetes Association recommends that 15 to 20 percent of energy come from protein. Protein intake within this range is not associated with development of nephropathy. 80 to 90 percent of energy should come from a combination of carbohydrates and fat. The majority of fat should come from food sources high in monounsaturated fatty acids. Ideally, the plan should be based on no less than 3, but preferably more meals a day to “spread the nutrient load.” “Spreading the nutrient load” over smaller but more frequent meals throughout the day helps minimize the postprandial glucose response while maximizing the use of endogenous insulin. [Note: This slide may need to be replaced with one that reflects the recommendations of the country or area where the presentation is being given.] * The overall goal of nutrition management is to achieve and maintain optimal metabolic outcomes w