Elderly diabetic recipes:
What is the elderly diabetic diet like? You know the elderly diabetic diet ate, how to eat? Zgtnw described below, "the elderly diabetic recipes":
Diabetes is a common endocrine and metabolic old disease, due to the relative or absolute deficiency of insulin, causing the body of carbohydrates, fats, proteins and secondary metabolic disorders caused by vitamin, water and electrolyte metabolism. Diabetes can be classified according to etiology of primary and secondary two categories. The majority of primary diabetes, cause not yet entirely clear, it can be divided into insulin-dependent diabetes (unstable or brittle) diabetes mellitus and non-insulin-dependent diabetes mellitus. Accounted for a very small number of secondary diabetes may be secondary to pancreatitis, pancreatic resection, acromegaly, Cushing's syndrome, pheochromocytoma and other diseases. Early stage of diabetes may be asymptomatic, only to see an increase in urine sugar and glucose tolerance or fasting blood glucose decreased slightly; clinical symptoms of diabetes can have "a little" symptoms, that is, polydipsia, polyphagia, polyuria, and weight loss can be accompanied by fatigue, weight loss, skin itching, limb pain, decreased sexual function, constipation embolism, complicated by acute infection, tuberculosis, atherosclerosis, retinal and renal microvascular disease and nervous system lesions, severe acidosis, ketosis can occur and coma, more than in the fasting blood sugar over 120 mg%, glucose tolerance was significantly reduced.
Current etiology and pathogenesis of diabetes is not enough in-depth understanding of the lack of effective control measures, therefore, dietary control and nutritional therapy is the basic types of diabetes treatment, it is for patients to correct metabolic disorders, elimination of symptoms and prevention of concurrent disease occurrence and to reduce mortality and prolong life, a very active role.
(A) of the elderly diabetic recipes example:
Breakfast: Dousha Bao (50 grams of flour, red bean 25 grams) 250 grams of salted duck eggs 40 grams of milk
Lunch: cooked rice (rice, 100 grams) pork fried celery (celery 100 grams, 30 grams of lean meat) mixed with mud eggplant (eggplant 100 grams, 10 grams of parsley, garlic 20 grams)
Dinner: pastry (flour, 100 grams) slip leavened tofu (bean curd 100 grams, 10 grams of starch) tomato egg soup (100 grams tomatoes, eggs 50 grams)
15 grams of cooking oil a day
Full-energy 6342 kJ (1510 kcal) or so.
(B) of the elderly diabetic diet principles:
1. Control calorie intake, normal weight per kilogram of body weight is generally 105 to 126 kJ (25 to 30 kcal) to give, and according to the labor intensity of different make appropriate adjustments. For obese patients should be gradually control the heat, so weight loss to normal weight.
2. In the control under the premise of the total energy, carbohydrate energy than can be maintained at 65%, that is, from time to too many restrictions than heat. Important is to strictly limit the intake of single sugars, such as sucrose, maltose, glucose, fructose, and foods containing these sugars more, while rice, flour and other staple foods and containing starch polysaccharides do not need more food too limited, this can improve glucose tolerance, lower blood cholesterol and triglycerides, improve insulin sensitivity surrounding tissue and prevent excessive body fat mobilization, leading to ketoacidosis.
3. Adequate supply of protein, the protein energy ratio can be increased to 15 to 20%, but complicated with hepatic coma in patients with renal dysfunction should be a different matter.
4. Fat intake could account for 20 to 25% of energy, to limit animal fat and high saturated fat intake of fatty acids, cholesterol 300 mg per day should be limited to the following.
5. Assurance provided from the diet rich in vitamin B1, vitamin B2, niacin and other B vitamins to promote carbohydrate metabolism. Attention to the provision of calcium, phosphorus, zinc, chromium, copper, iodine and other rich food.
6. To ensure adequate amounts of dietary fiber, which helps lower blood sugar and improve glucose tolerance effect. Diabetic patients eat bean gum, pectin has a significant effect.
7. Distribution of meals, an insulin-dependent condition stable, breakfast, lunch, dinner and bedtime snacks, press 2 / 7, 2 / 7, 2 / 7 and 1 / 7 proportion of heat; and unstable condition, breakfast , snacks, lunch, snacks, dinner, bedtime snacks, by 2 / 10, 1 / 10, 2 / 10, 1 / 10, 3 / 10, 1 / 10 scale distribution of heat. Non-insulin-dependent patients can be breakfast, lunch, dinner, 2 / 7, 2 / 7, 3 / 7 or 1 / 5 2 / 5, 2 / 5 or 1 / 3, 1 / 3, 1 / 3 proportion heat.
