(1) Control the total calories, nutrition should be balanced

The so-called dietary control refers to the reasonable dietary structure and intake quantity in terms of not unlimited reduction of dietary quantity. Nutrients essential to human life activities such as protein, fat, sugar, vitamins and so on all come from the diet, therefore, whether it is a healthy person or a diabetic, the meal is always to eat. Just how to eat, what to eat, how much to eat, how to match, for diabetic patients have more to say and limit.

The overall principle of the diabetic diet is to control the total daily calories, not only to ensure that the body metabolism requires calories, but also can not make the calories too high and aggravate the load on the pancreatic islets. Total calories are generally calculated according to standard kilograms of body weight, but should be adjusted in conjunction with physical activity and body fat and thin. For obese patients, it should be appropriately reduced in order to gradually reduce their body weight; for emaciated patients, it should be appropriately increased in order to gradually increase their body weight, and ultimately reach a normal body weight.

The total calorie requirement of the human body consists of three parts: basic metabolism, physical labor, and the calories required in the metabolic process of digestion and absorption of food. General basal metabolism requires calories for 1 kilocalorie per kilogram of body weight per hour: food metabolism requires calories in the general mixed diet of patients, can make the basal metabolic rate increased by 10%. The higher the protein content of the diet, the more calories are required for food metabolism. The amount of calories required for physical activity depends on the amount of daily activity; the more active you are, the more calories you burn, and the less active you are, the fewer calories you burn. The body's total daily calorie production and consumption is always in balance.

The body's daily calorie consumption is mainly provided by sugar (carbohydrates). Insufficient supply of sugar leads to the breakdown of fat and protein, making it difficult to maintain the balance between calorie production and consumption. Fat decomposition can produce lactic acid and ketone bodies, diabetic patients due to metabolic abnormalities, lactic acid or ketone bodies in the body to produce too much, resulting in lactic acidosis and ketoacidosis. The large amount of fat and protein decomposition, leading to body wasting, physical decline. Therefore, diabetics should not consume too little sugar. On the other hand, a reasonable intake of the right amount of sugar can also improve glucose tolerance, adjust the concentration of triglycerides and serum cholesterol, and improve the sensitivity of the tissues to insulin. Generally speaking, in the diet of diabetic patients, carbohydrates account for 55% to 60% of the total calories, protein accounts for 15-20%, and fat accounts for 25%.

Carbohydrates are a major part of the diet, and for patients with fasting blood glucose less than 11.1 mmol/liter, try to increase sugar or carbohydrate intake as much as possible within the permissible proportion while keeping total calories constant. Even though a high-carbohydrate diet is not advisable for patients with fasting blood glucose above 11.1 mmol/liter, the daily intake should not be less than 150 grams. For diabetic patients with normal fasting blood glucose, or those who apply both sulfonylurea hypoglycemic drugs and insulin, the general daily intake of carbohydrates should be 200 to 350 grams.

Foods should be diversified and alternated, and must not be partial. The daily intake of food must be the following four categories: cereals: mainly carbohydrates, can also provide a small amount of protein (about 10%) and trace fat. The main role is to provide heat energy. Promote eating coarse grains, because it contains more vitamin B and food fiber than fine grains.

Soybeans, eggs, pork, poultry, fish, dairy: protein-based, but also provide some inorganic salts and vitamins. Diabetic patients with protein metabolism disorders and glycogen is living leap, the daily need for protein than normal people, so the intake of this type of food can be more appropriate.

Vegetables, fruits: rich in inorganic salts, vitamins and dietary fiber. Fruits should be chosen with low sugar content and should not be eaten too much every day. If you eat a lot, or eat a lot of sugar-containing fruits, you should pay attention to reduce the corresponding amount of staple food. Vegetables generally contain less sugar, in our common diet, is to provide inorganic salts, vitamins and the main source of dietary fiber.

Fats and oils: mainly provide heat energy. Variety of food is not only a rich source of comprehensive nutrients, but also helps patients adhere to a reasonable dietary treatment to improve the enjoyment of life.

(2) Eat small meals, regular and quantitative

Diabetic patients should eat small meals. This is due to the fact that blood sugar rises rapidly after eating, and high blood sugar

can stimulate pancreatic islet cells to release insulin. The more you eat, the higher your blood sugar, the more insulin your pancreatic cells secrete per unit of time, and the heavier the burden, which is not conducive to the recovery of pancreatic function. On the other hand, due to the delayed secretion of insulin in diabetic patients, it is easy to cause fasting hypoglycemia after eating a large amount of food. If you use the method of eating less and more meals, you can avoid the excessive stimulation of the pancreatic islets, but also conducive to avoid the occurrence of fasting hypoglycemia. Therefore, the kind of two meals a day; or breakfast, dinner perfunctory, take lunch to eat a big meal is not desirable.

Patients with fluctuating conditions or using insulin or oral hypoglycemic drugs should have 5 to 6 meals a day, i.e., 2 to 3 meals in addition to the three main meals, and the food for the additional meals is deducted from the previous meal. For those who take oral hypoglycemic drugs in the morning and at night, the total amount of food can be divided into four parts per day, with each of the three main meals accounting for 1/4, and the remaining 1/4 divided into two for one additional meal at 9-10 a.m. and one additional meal in the evening before going to bed; for those who take oral hypoglycemic drugs three times a day, the food can be divided into five parts, with each of the three main meals accounting for one part of the meal, and the remaining two parts being used for an additional meal in the morning at 9-10 a.m., in the afternoon at 3-4 p.m., and in the evening before going to bed. It is important for those who use insulin to add a meal at 9 a.m. and at night before bedtime, due to the large amount of insulin used before breakfast, which often results in a hypoglycemic response at 10 to 11 a.m. Insulin injected before dinner also tends to cause hypoglycemia at night. For those who use intermediate-acting insulin, it is advisable to add a meal at 3 to 4 o'clock in the afternoon. Bedtime meal, it is best to take part of the main food and protein, is conducive to preventing hypoglycemia in the second half of the night, because about 50% of the protein can be in the body through, timed to change into sugar.