Diabetic
food is hardly available and most of the times extremely expensive.
Many diabetics alternatively make use of diet products. For
many products a "dietetic" alternative is available.
In Germany the manufacturers advertise with the label "DIÄT",
which may mislead the customer.
Only a few pay attention to the fact that
not everything labelled "diet", really offers a
product with less calories. According to the German Diet Regulation
every food product that serves the purpose of a special form
of diet is a so - called "diet product". This doesn't
only count for calorie - reduced products but also for products
with a low sodium level or without gluten.
These products need to be marked and need
to have a minimum amount of minerals, trace elements and vitamins.
Before you buy something you should take a close look at the
packing.
An advantage of the food exchange system is
that it provides a system in which a wide selection of foods
can be included, thereby offering variety and versatility
to the person with diabetes. Other advantages of the lists
are: (1) they provide a framework to group foods with similar
carbohydrate, protein, fat, and calorie contents; (2) they
emphasize important management concepts, such as carbohydrate
amounts, fat modification, calorie control, and awareness
of high-sodium foods; (3) by making food choices from each
of the different lists a variety of healthful food choices
can be assured; and (4) they provide a system that allows
individuals to be accountable for what they eat.
Furthermore, with an understanding of the
nutrient composition of the exchange lists, nutrient values
from food labels can be used and a wider variety of foods
can be incorporated accurately into a meal plan.
* Cereals, grains, pasta, breads, crackers,
snacks, starchy vegetables, and cooked beans, peas, and lentils
are on the starch list. In general, one starch exchange is
½ cup cereal, grain, or starchy vegetable; one ounce
of a bread product, such as one slice of bread; one-third
cup rice or pasta; or three-fourths to one ounce of most snack
foods.
* Fresh, frozen, canned, and dried fruits
and fruit juices are on the fruit list. In general, one fruit
exchange is: one small to medium fresh fruit, one-half cup
of canned or fresh fruit or fruit juice, or one-fourth cup
of dried fruit.
* Different types of milk and milk products,
such as yogurt, are on the milk list. One cup (eight fluid
ounces) or two-thirds cup (six ounces) of fat-free or low-fat
flavored yogurt sweetened with a non-nutritive sweetener are
examples of one exchange.
* Vegetables are included in the Carbohydrate
Group and are important components of a healthful diet. However,
since three servings of vegetables are the equivalent of one
carbohydrate serving, one or two servings per meal need not
be counted. This was done to encourage consumption of vegetables
and to simplify meal planning.
* Meat and meat substitutes that contain
both protein and fat are on the meat list. In general, one
exchange is: one ounce meat, fish, poultry, or cheese; or
one-half cup beans, peas, lentils.
* In general, one fat exchange is: one teaspoon
of regular margarine, mayonnaise, or vegetable oil; one tablespoon
of regular salad dressings or reduced-fat mayonnaise; or two
tablespoons of reduced-fat salad dressings.
* A free food is any food or drink that contains
less than 20 calories or less than five grams of carbohydrate
per serving. Foods with approximately 20 calories should be
limited to three servings per day and spread throughout the
day.
* Some foods are in one list, but they may
fit just as appropriately in another list. For example, foods
in the Starch, Fruit, and Milk lists of the Carbohydrate Group
each contribute similar amounts of carbohydrates and calories
and may be interchanged. If fruits or starches are regularly
substituted for milk, calcium intake may be decreased. Conversely,
regularly choosing milk instead of fruits or starches may
result in inadequate fiber intake. Foods from the Other Carbohydrate
list of the Carbohydrate Group, the Combination Foods list,
and the fast foods list are also interchangeable with the
Starch, Fruit, and Milk lists. However, most of the dessert-type
foods on the Other Carbohydrate list are higher in sugars
and fat and need to be eaten within the context of a healthful
meal plan.
* Beans, peas, and lentils are included in
the Starch list of the Carbohydrate Group. The serving size
(usually one-half cup) is counted as one starch and one very
lean meat for vegetarian meal planning. If individuals are
not practicing vegetarians, or use these foods less frequently
and often as side dishes rather than main dishes, the very
lean meat exchange does not need to be counted—one-half
cup is equivalent to one starch.
* Skim and reduced-fat milks are recommended
for adults and children over two years of age, rather than
whole milk.
* Meat choices from the Very Lean or Lean
Meat lists are encouraged. However, it is not necessary to
add or subtract fat exchanges when using meat lists that differ
from those ordinarily consumed.
* Whenever possible, monounsaturated or polyunsaturated
fats should be substituted for saturated fats.
The exchange lists are updated periodically
and a database is kept of the macronutrient composition of
each food, thus assuring the accuracy of the lists. For health
professionals, the macronutrient and calorie values of the
exchange lists provide a useful and efficient tool for evaluating
food records and for assessing nutrition adequacy.
Despite the many advantages the exchange lists
offer, they may not be the most appropriate meal-planning
tool for many persons. For instance, they are not appropriate
for those who cannot understand the concept of "exchanging"
foods.
Because the exchange booklets are written
at a ninth- to tenth-grade reading level, individuals must
be able to either read at this level or understand the concept
of exchanging foods. For an individual to use them effectively,
several educational sessions, and practice, may be required.
Enjoy
quality food| Overcoming
barriers to changing eating behavior| How to
Follow a Diabetic Diet| Veggie
diet|
Advantages
and Disadvantages of diabetic food| The
Benefits of Eating Fibre|
Major
Food Components in a diabetic meal
|
