Therapeutic Diet for a Patient with Diabetes - Essay Example

Therapeutic Diet for a Patient with Diabetes" is a perfect example of a paper on diabetes mellitus.
Diabetic patients need constant follow-up in terms of their dietary intake. In response, Rubin and Jarvis (2011) indicate that a therapeutic diet for diabetic patients is almost inescapable if patients have to live in a steady manner, without insulin injections. Analysts argue that therapeutic diets on diabetic patients have had massive positive impacts on the patients, once followed keenly. Other patients have resulted in not relying on insulin, on the successful follow-up of the diabetic diet. Rubin and Jarvis (2011) emphasize the fact that, despite the type of diabetes, therapeutic diets have the ability to ensure that patients are completely emancipated from their illness, on if the diet is properly and keenly followed.

A diabetic diet comprises foods with minimal animal fats and carbohydrates. Diabetic diets must be devoid of foods with a lot of sugar like jam; instead, use sugar substitutes like aspartame and Sorbitol. It is vital that diabetic meals are either baked or boiled and that the patients consume small portions of this food, five to six times a day. In terms of chemical composition, diabetic meals must incorporate 100 grams of protein, fat ranging from 70-80 grams, carbohydrates of about 300grams. Carbohydrates, if the limits are not well monitored, they are likely to exceed the normal amounts of about 2300kcal. Retinol composition of the diabetic meals must be 0.3 g, carotene, 12mg, thiamine 1.5mg, and potassium 4g.

According to Debruyne, Pinna, and Whitney (2011) the amounts of riboflavin, nicotinic acid, sodium, calcium, phosphorus, iron must be of specific amounts in the diets,2.1mg, 18mg, 0.8mg,1.3g, and 15g respectively.  Diabetic patients must also consume free liquid of around 1.5 liters. While teaching concepts on the consumption of diabetic intakes, there are specifics that need to be undertaken. For instance, it is imperative that patients avoid simple sugars, which are present in foods like white bread and rice, honey as well as common or table sugar. Additionally, while directing patients, it is vital that they are keen to ensure that, high-fat foods are listed in the don’ts of the patients. Alcohol levels must be regulated, as high amounts according to Rubin and Jarvis (2011), may result in the individual’s damage of key body organs. The nurse may also find it beneficial to remind patients that salty has high levels of sodium, and they should avoid such foods. Essentially, the recommended intakes for diabetic patients may be summarized as 50 to 60 % of carbohydrates, proteins ranging from around 13% to 20%, and fat of less than 30% intake. In a day, it is recommended that six servings of starch are included in the diabetic diet; raw vegetables and fruits may be consumed during lunch hours as a snack, while sweets may be consumed not more than two times a week.

Conclusively, diabetic persons must space meals during the day to allow proper regulation of glucose levels as well as follow instructions on the intake to maintain the cholesterol levels in the body. Upon diabetic diagnosis, individuals must ensure that they visit dietitians for a close check on their dietary plans; ultimately avoid complications that may come up from the poor diabetic food intake.