Diabetic Diet

A diabetic diet is one which promotes a healthy balanced diet for all individuals rather than a diet for the sick. The total energy needs of the individual will be calculated at a level to achieve and/or maintain a desirable body weight. The proportion of energy from each of the major energy groups is such that 50-60% of energy should be derived from carbohydrate, 25-30% from fat and 15-20% from protein (The protein intake may need to be reduced in renal disease).

Carbohydrate

Carbohydrate is a source of energy and can be derived from :

  1. Highly refined carbohydrates

    2. These are concentrated sources of sugar and are rapidly absorbed into the bloodstream, therefore making it difficult to acieve good control of blood sugar levels. The following examples of highly refined carbohydrates should be avoided under normal circumstances.

     

    sugar

    jam/marmalade

    condensed milk

    sweetened desserts

    brown sugar

    ‘kaya’

    cakes

    puddings

    glucose

    syrup

    cream biscuits

    sweetened fruit drinks

    honey

    soft drinks

    chocolate

    tinned fruits

     

  2. Complex carbohydrates

These carbohydrates take longer to be absorbed into the bloodstream. Examples include rice, noodles, bread, tosai, vegetables, beans, fruits, milk etc. Choose the unpolished, wholemeal or high fibre variety. Take these in moderation, not excessively.

You are advised to distribute your carbohydrate allowance consistently throughout the day with at least 3 regular meals and snacks (if allowed).

Please consult your dietitian the appropriate portions of complex carbohydrate foods to incorporate into your daily meals.

 

Protein

In addition to providing energy, dietary protein plays an important role in the repair of body tissues and for growth. Sources of protein include lean meat, fish, chicken, seafood, egg, milk, cheese, beancurd (toufu) and lentils.

Include these at each meal in moderate portions.

 

Fats

Fats are concentrated sources of energy. These should therefore be eaten moderately to avoid unnecessary weight gain. For those who need to reduce their weight, fat intake should be minimised.

 

There are 2 types of fat : saturated and unsaturated (polyunsaturated and monounsaturated).

 

  1. Saturated fat tends to raise your blood cholesterol. Sources include : butter, lard, fat and skin from poultry, ghee, coconut oil and palm oil. These should not exceed 7% of your daily energy intake.

 

2. Unsaturated fat help to lower blood cholesterol. Sources include :

monounsaturated fat - olive oil, canola oil, peanut oil

polyunsaturated fat - soya bean oil, corn oil, sunflower oil

 

These should make up the remainder of the 25-30% of energy derived from fat in your diet.

 

You should exercise caution when choosing high cholesterol food eg. organ meats, egg yolks, fatty meat etc.

  

 

Foods you can enjoy

 

All vegetables (except root vegetables which should be taken as an exchange with other high complex carbohydrate food).

 

Water, chinese tea, black tea/coffee (no sugar added), clear soups, soda water and mineral water.

 

Spices and condiments eg. Pepper, garlic, onions, ginger, curry spices, mint etc.

 

** Do not delay or skip your meals or snacks (if allowed) as this may lead to fluctuations of your blood sugar levels.

 

Please note that the general information above is insufficient for a diabetic. If in doubt, you should seek medical nutrition therapy from a qualified dietitian who will help tailor a meal plan to suit your lifestyle and medical condition.

 

 Prepared by: Ms Loh Yet Hua, DIETETIC AND CATERING DEPARTMENT

 

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