Medical Guides

Posts Tagged ‘diabetic’

The general aims of nutrition therapy in diabetes are as follows: • Improvement in carbohydrate and lipid metabolism to as close to normal as possible • Attainment of appropriate body weight • Reduction in the risk of atherosclerosis. An ideal diabetic diet should have the following qualities: 1. It should be easy to follow. 2. The food should be delicious. 3. One should be able to eat sufficient so that he feels satisfied. 4. The food items should be easily available. 5. In addition to sugar... 

Being diagnosed with diabetes, often, means that a person needs to change his eating habits. Those of us who have ever tried various ‘diets’ know exactly how difficult it is to change the eating pattern. In most of the controlled diets, there is a severe restriction on calories intake. Because of this restriction, the person is perpetually hungry, feels deprivation of food and if the food does not taste good due to lack of flavour, the person longs for more food. As a result, he abandons... 

Although the causes of diabetes are unknown, the following risk factors may increase the chances of development of diabetes: 1. Hereditary Factors A family history: If a parent has diabetes, the risk of developing diabetes is increased. * Race or ethnic background: The risk of diabetes is greater in certain races such as Asians. 2. Environmental Factors * Overweight: Twenty per cent or more than the optimal body weight. * Central Obesity: More weight around abdomen than on hips and thighs; waist-to-hip... 

In Type 1 diabetes (also called juvenile-onset or insulin-dependent -    IDDM diabetes), the body completely stops producing insulin. It is not known why Type 1 diabetes occurs but it is believed that genetic, environmental factors and possibly viruses are involved. This form of diabetes usually develops in children or young adults, but can occur at any age. Type 1 diabetes was also previously known as juvenile diabetes or ketosis-prone diabetes.  

Proteins are the body’s cell builders. They are present in all the tissues of the body. They are used mainly for the repair in case of injury and muscle-building in growing age group.   They provide four calories per gram. Proteins are utilised as source of energy only when all other resources are exhausted. Meat, poultry, milk products and eggs are rich sources of proteins but they also contain saturated fats and cholesterol. Therefore, it is better to avoid them as sources of proteins. ...