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Nutrition is the most important factor for diabetic patients because it impacts directly on the blood glucose levels. As an intervention plan for the diabetic patients, it comes with restriction on the kinds of foods the patients should take based on their glycemic index and nutrient content (Ross, Boucher, O’Connell, American Diabetic Association, 2005). Diabetic patients need to be enrolled on a healthy diet that prevents an occurrence of hypoglycemia and hyperglycemia. A diabetic diet entails healthy eating in which all nutrients are available to the patients with minimal fats and added sugar.
Diabetic patients should consume carbohydrates that exhibit high fiber content in concert with slow sugar release. Being directly responsible for the blood sugar level, the quality of carbohydrates is essential to consider for the patients. It is necessary to limit intake of highly refined carbohydrates, for instance, bread and pasta because they increase the blood sugar level at an accelerated speed. Complex carbohydrates have lower glycemic index hence increasing the blood sugar level at a slower rate. Blood glucose, therefore, remains moderate. Examples of high fiber carbohydrates suitable for diabetic patients are brown rice, steel cut oats, and peas.
Adopting a healthy diabetic diet does not translate to the total elimination of sugary foods from the diet. Patients have to moderate the intake to ensure the amounts taken do not cause hyperglycemia. Patients need to limit the amount of hidden sugar they take in packaged and fast foods. In regulating carbohydrate intake, limiting soft drinks and processed food intake is essential. Choosing what to eat for the diabetic patients extends to the fat intake (Ross et al., 2005). It is important for the patients to consider the kind of fats they take because it has bearing on the diabetic status. Saturated and Trans fats constitute unhealthy fats for diabetic patients. Saturated fats come from animal products like
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