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Diabetic Meal & Calorie Plan

Diabetes occurs when the body can no longer effectively use sugar produced by the body. When diabetics eat food, food does not change to the glucose needed to provide energy. Blood transports glucose to the cells that make insulin. If the body has high levels of insulin in the blood, serious complications occur. Improper management of diabetes causes health conditions like heart disease, kidney disease, blindness, nerve damage, limb amputation and even death. In addition to prescribed medications, people adopt a diabetic meal and calorie plan to manage their condition.

  1. Eat Approximately 1,400 and 1,600 Calories

    • Prevention magazine says that a good diabetic meal and calorie plan consists of eating 1,400 or 1,600 calories per day. These calories represent the low-calorie range, as many diabetics can eat more than 2,000 calories depending on their weights and activity levels. The meal plan should be divided into three meals and two snacks. Calorie control helps diabetics maintain healthy weights or lose excess pounds. This diet should contain healthy, unprocessed foods that maintain blood sugar levels. Diabetics learn to read food labels and measure foods if they've never counted calories. A diabetic meal plan contains 50 to 60 percent of its calories from carbohydrates, 15 percent from protein and the rest from fats.

    Substitute Unhealthy Foods for Healthy Options

    • Substitute unhealthy foods with healthy diet options as part of a diabetic meal and calorie plan. Replace refined foods with whole grain breads, pastas and brown rice because they add necessary 40 g of fiber per day. Replace fast food, high fat foods and sugary drinks with more healthy options and eat fruits and vegetables. Consume low-fat milk and yogurt. Instead of fried meats, consume lean proteins like chicken, fish and beans. Concentrate on unsaturated fats like canola and olive oil instead of using butter, margarine, shortening and lard. Limit sweets, alcohol and salty foods for occasional snacks.

    Eat the Proper Servings

    • The American Diabetes Association provided dietary guidelines for a diabetic meal and calorie plan that does not exclude food groups and contains the right balance of vitamins and minerals. On this plan, people eat 6 to 11 servings of healthy grains, beans and starches, 3 to 5 servings of vegetables, 2 to 4 servings of fruit, 2 to 3 servings of low-fat dairy and yogurt, and 4 to 6 servings of meat or meat substitutes. As with any healthy meal plan, drink at least eight glasses of water. Use a small plate to maintain portion control and keep a food diary to track servings and calories consumed.

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