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Nutrition Recommendations & Interventions for Diabetes

People with diabetes, pre-diabetes symptoms or those at risk due to a family history of the disease can take precautionary measures by making lifestyle changes. Daily exercise, balanced meal plans and consistent glucose monitoring can prevent the onset of the disease and decrease the chances of developing related complications. Adhering to nutrition recommendations promotes control over the disease through food.

  1. Monitoring Before and After Meals

    • Foods are digested by the body at various rates, causing individualized effects on sugar levels, weight and calorie absorption. Sugar readings are an effective intervention in preventing harmful spikes and lows because they provide the information needed to make healthy dietary choices. Pre-meal levels should be in the range of 70 to 120 mg/dL. If levels are higher, carbohydrate, fat and protein consumption should be limited. Levels rising above 140 mg/dL one to two hours after eating indicate a high level of sugar in the bloodstream that has not been metabolized, signaling that too much sugar was consumed. The knowledge gained from regular monitoring gives diabetics an improved sense of how the body responds to food so that meal and portion adjustments can help maintain and control normal levels.

    High-fiber Diet

    • A healthy, high-fiber diet intervenes by decreasing caloric intake and fat storage so that a healthy weight can be attained. High-fiber foods are low in fat and calories and reduce the body's absorption of fats and proteins. Foods containing fiber are filling and pass through the system quickly, aiding in digestive health and curbing cravings. Whole grains, oats, barley, vegetables, beans, fruit, corn and low-fat yogurt are fiber-rich foods that promote balanced glucose levels when consumed by the recommended portion size; 20 to 25 grams of fiber per day allows for five to nine servings of fruits and vegetables and one serving of whole grain.

    Controlling Consumption

    • Meal plans help control caloric intake and food consumption. Lean, skinless protein should be eaten in small portions and is most beneficial when boiled, grilled or steamed in low-fat oils, sauces and seasonings. Carbohydrates provide the body with sugar needed for energy and absorb quickly into the bloodstream, causing sugar levels to rise; 50 to 60 grams of carbohydrates per meal is recommended in a low-calorie, low-fat plan. Sweets, alcohol, concentrated juices, soda, bread and pasta do not need to be entirely eliminated, yet should be carefully counted and substituted regularly for whole-grain products, fruits and vegetables.

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