Breakfast plan for the diabetic

For the diabetic patient/client it is essential to incorporate foods that are good sources of dietary fibre such whole grains, ground provision (sweet potatoes, yam, dasheen, green banana), legumes adequate servings of vegetables (bhagi , spinach, pak choy, melongene, cucumber, lettuce, watercress, cauliflower, and cabbage, but limit carrots, pumpkin, and beetroot). Also fruits (at least two servings per day moderate to small in size such as a small banana, small apple, 1 ? cup watermelon cubes, ? cup fruit juice), along with foods from animals (egg, low-fat or skim milk, yogurt, cheese, fish, chicken without the skin, and lean meats), and fats and oils (avocado, butter, peanut butter and include in meal preparation vegetable oil, olive oil).

In working with the diabetic meal plan, consider portion sizes.

A sample sample breakfast can comprise: one small apple, one slice whole wheat toast with vegetables and one ounce chicken strips, one small bowl tossed salad and one glass low-fat milk.

Using a practical approach People diagnosed with diabetes or those who might have a family history should schedule one or two nutrition education sessions with the registered dietitian, prior to planning the menu; also the medications prescribed should be taken into consideration, and any food-medication interaction addressed.

This of course, will aid in better understanding of the diet, as well as being able to utilise the diabetic exchanges or carbohydrate counting in meal planning.

Other practical nutrition interventions can include simple meal planning, making healthy food choices, customised meal planning strategies using the Caribbean Food Groups, tips on grocery shopping, guidelines for eating out at restaurants and cafeterias, snack choices, mealtime adjustments, discussions on the use of natural or artificial sweeteners, sharing recipes, understanding the food label, and working together with the client and his/her spouse or members of household in changing dietary practices and behaviours).

The registered dietitian and food demonstrators can also work collaboratively in teaching clients methods of food preparation, modifying recipes, and preparing tasty dishes.

You should aim to have balanced meals (breakfast, lunch, and supper) and between- meal snacks in the mid-morning, mid-afternoon, and hour of sleep.

Helpful hints Consume meals and snacks in a timely manner.

Reduce dietary intakes of fatty foods – limiting food choices of high fat, saturated and trans fats; this include, but should be limited to: fatty cuts of meat, fried foods, whole milk and dairy products made from whole milk, cakes, cookies, candies, pies, crackers, lard, shortening, margarine, salad dressings, and nondairy creamers.

Drink water between meals; choose healthy snacks veggie pieces, yogurt, crackers with peanut butter or piece of fruit.

Choose fresh fruit or canned packed in its natural juice; omit sugary beverages and soft drinks.

Watch your salt intake; use fresh seasoning in meal preparation, unsalted crackers and nuts; omit onion salt, garlic salt, celery salt, processed meats, salted fish, and pickles.

Purchase fresh or frozen vegetables; if you buy canned vegetables drain liquid, and rinse contents thoroughly under running water, prior to use.

Select methods of cooking such as baking, grilling, boiling, and steaming.

See diabetic-friendly recipes on Page B6 Claudette Mitchell, PhD, RD – Assistant Professor, University of the Southern Caribbean, School of Science, Technology, and Allied Health