Although controversy continues to exist concerning the ideal percentage of protein, carbohydrate, and fat for a diabetic patient's nutrition prescription, nutrition s
therapy is recognized as a key component of the successful management of insulin-treated diabetic patients. There is now general agreement that a generic diabetic diet that applies to all patients with diabetes simply does not exist. Physicians or health-care practitioners should no longer give their diabetic patients standardized preprinted meal plans, with a one-size-fits-all calorie level and carbohydrate, protein, and fat percentages, without an assessment of their current food intake, exercise habits, and diabetes treatment goals. Current ADA guidelines focus on the development of individual nutrition goals and meal plans (3). The current ADA guidelines for macronutrients are listed below (2).
10-20% of total calories in patients without nephropathy
In patients with overt nephropathy a limitation of protein intake to the Recommended Dietary Allowance (RDA) for adults of 0.8 g/kg/day
Approximately 30% of total calories, with the exact percentage based on lipid levels and weight-management goals
Saturated fat less than 10% of total calories, less that 7% if LDL cholesterol is elevated
Cholesterol less than 300 mg/day, less than 200 mg/day if LDL cholesterol is elevated
The percentage of total calories will vary based on treatment goals
Makes up the remainder of calories after protein and fat percentages are met
Sucrose and foods containing sugar may be included as part of the carbohydrate content of the meal plan
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Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...