Diet therapy is the most basic treatment for diabetes, and it is also the basic treatment for clinical treatment. get through

Diet control and regulation can reduce the burden on pancreas and help to repair damaged pancreatic cells; Blood sugar and blood lipid control are normal or close to normal; Prevent and delay the occurrence of complications; Improve the quality of life of patients.

(ii) Target audience

Various types of diabetes.

(3) Dietary principles

1. The total energy supply should be calculated according to age, sex, height, weight, blood sugar, complications and other factors, such as labor intensity and activity, and its total energy should be kept at the lower limit of ideal weight. Please refer to table 1

Table 1 Reference Energy Supply for Adult Diabetic Patients {kJ(kcal)/kg}

Body shape, bed rest, light physical labor, heavy physical labor.

Normal 63-84 (15-20)126 (30)146 (35)167 (40)

Emaciation * 84-105 (20-25)146 (35)167 (40)167-251(40-60)

Obesity * 63 (15) 84-105 (20-25)126 (30)146 (35)

* 20% below normal weight is emaciation; Obesity is greater than 20% of normal weight.

2. The supply of carbohydrates should account for 50%-60% of the total energy, mainly complex carbohydrates.

3. Fat accounts for 20%-25% of total energy, and the ratio of polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids is 1: 1: 0.8. Cholesterol is less than 300 mg per day.

4. protein should account for 12%-20% of the total energy, and adults should supply1g/(kg d). Those who are dissatisfied with disease control and have negative nitrogen balance should be supplemented with1.2-1.5g/(kg d). The protein of animals should be no less than 30%, and a certain amount of bean products should be added.

5. Increasing foods rich in dietary fiber, especially soluble dietary fiber, helps to regulate blood sugar. The total daily intake of dietary fiber should be above 20g.

6. Provide sufficient vitamins and inorganic salts, supplement foods rich in B vitamins and vitamins A and C, and inorganic salts and trace elements such as calcium, selenium, chromium and zinc. Salt should not be higher than 6 grams.

7. Arrange three meals a day regularly. Quantitative. The distribution ratio of three meals can refer to eating habits and blood sugar. If the blood sugar after a meal is too high, you can eat it in 4 or 5 meals on the premise that the total amount remains unchanged. In order to prevent hypoglycemia, the diet should be adjusted according to the patient's condition, and a little heart can be added between meals or meals can be added before going to bed.

8. Diabetes diet under special circumstances

(1) Diabetic nephropathy: Energy supply should meet the needs of the body. Protein determines the supply according to the urine volume, urine protein loss and the severity of renal function damage, and the early stage of renal failure is 0.8-1g/(kg d); When the blood urea nitrogen is more than 25mmol/L, it is about 0.5 g/(kg d) or 30g throughout the day. Protein is the main animal, such as eggs and milk' lean meat'. Wheat starch products can replace staple food.

(2) Acute and severe diabetes: liquid or semi-liquid according to the doctor's advice. People who eat less can supplement appropriate sweets to meet the needs of energy and carbohydrates. Anyone who can't eat should be given parenteral or enteral nutrition support to meet nutritional needs and prevent ketosis.

(3) Food in coma caused by ketoacidosis: In addition to clinical intravenous fluid infusion, diabetic formula diet should be given according to the doctor's advice, and diabetic semi-liquid or ordinary meal can be used after the condition improves.

(4) Food choice

1. Green leafy vegetables, melon and eggplant, clear soup without fat, tea and drinking water with sugar content below 3% can basically be selected at will.

2. Appropriate foods, such as rice, steamed bread, bread, corn, oats, buckwheat, etc.; Beans and products such as mung beans, red beans, black beans, broad beans and soybeans; Fresh milk, yogurt, cheese; Fish, shrimp, lean meat, poultry and eggs; Fresh fruits, potatoes, yams, pumpkins, peanuts, walnuts, melon seeds, cashews, etc. ; Oil, soy sauce and other salty seasonings.

3. Restricted foods such as sucrose, rock sugar, brown sugar, maltose, syrup and honey; All kinds of candy, all kinds of preserves, canned sugar water; Sugary sweet drinks such as soda, cola and coconut milk; Butter, fat, French fries, spring rolls, cakes and other high-fat and fried foods; Yellow wine, beer, yellow wine, fruit wine and various liquors.