Mudanya University Nutrition and Dietetics Department Head Assoc. Prof. Dr. Nazlı Batar said that diabetic patients should learn adequate and balanced nutrition and make it a lifestyle.
Making a statement on November 14, World Diabetes Day, Batar conveyed important information about how patients with diabetes should be fed. Emphasizing that it is important to acquire adequate, balanced and healthy eating habits to ensure blood sugar control in diabetes treatment and to be sustainable throughout life, Batar said, “As in individuals without diabetes, learning adequate and balanced nutrition and making it a lifestyle for individuals with diabetes is the basis of nutrition in diabetes. Diabetes necessitates some changes in people's lives, especially in their eating habits. Whether a person is diagnosed with diabetes or not, the foods recommended for people to eat for a healthy life are the same. However, people often find it difficult to change their eating habits when they learn that they have diabetes. For this reason, dietitians play an important role in changing people's eating habits. With a multidisciplinary approach in diabetes, possible complications of the disease can be prevented or minimized. In this multidisciplinary team, physicians, diabetes nurses, dieticians, physiotherapists and podiatrists work together to improve the patient's quality of life. People with diabetes should first have regular check-ups and follow up with their physicians and dietitians. Dietitians plan the nutrition program individually according to the clinical picture, lifestyle and eating habits of the person with diabetes. Changes planned for eating habits may take time. The important steps to be taken in the first stage are determined and prioritized by the dietitian working in the field of diabetes.”
First steps of nutrition education
Assoc. Prof. Dr. Batar gave the following information: “The first steps of nutrition education are as follows:
Eliminating foods that cause rapid rise in blood sugar (sugar, honey, jam, rice pilaf, confectionery, sweets) from the daily diet.
Limiting fat and fatty foods that can cause rapid increase in body weight in the daily diet.
Prefer healthy cooking techniques such as boiling, baking, steaming, grilling instead of cooking techniques such as frying and roasting.
Eliminating alcoholic and sugar-added beverages from the diet.
Keeping at least a 3-day food record and a record of blood glucose measurements in the same 3 days before going to the dietitian.
In subsequent dietitian meetings, diabetes trainings should be detailed and reduced to meal basis. For this reason, the continuity of nutrition education of the person with diabetes is also extremely important for the clinical picture of the person.
Nutrients called carbohydrates found in various foods are the source of blood sugar. Foods containing carbohydrates include tea sugar, honey, jam, molasses, marmalade, fruit juices, carbonated/non-carbonated drinks, chocolate, desserts, flour and bread made from flour, such as yufka, noodles, pasta, rice, bulgur, dried legumes, potatoes, vegetables, fruits, yogurt and milk. However, the types of carbohydrates in the structure of this wide range of foods affect blood sugar at different times. For this reason, some foods raise blood sugar rapidly, while others raise blood sugar later and more slowly. When preparing the nutrition programs of people with diabetes, foods that raise blood sugar late are preferred.”
Batar listed the things that should be especially considered in the nutrition program of people with diabetes as follows:
The person should not skip meals. The day should start with breakfast, and the three main meals should be balanced and sufficient during the day.
People with diabetes should be fed at 2-3 hour intervals. After meals, the person should keep blood sugar under control by making healthy snacks.
Do not forget to have snacks 2-3 times a day between main meals and do not skip snacks. Skipped main or snacks will cause blood sugar fluctuations.
Carbohydrates that raise blood sugar rapidly (honey, confectionery, sweets) should not be included in main and snacks. A healthy plate model should be considered for main meals. Protein, vegetables, carbohydrates that raise blood sugar late and slowly (whole grain bread, bulgur) and yogurt and its varieties should be planned.
Sugar should never be added to drinks such as tea and coffee.
Sugary carbonated drinks should not be included in the diet.
Seasonal salads should be added to main meals, bulgur should be preferred instead of rice pilaf, and whole wheat pasta should be preferred instead of plain pasta. This will make it easier to control blood sugar during meals.
As a source of protein, red meat 2 times a week, white meat 1-2 times a week, fish 2 times a week, legumes 1-2 times a week should be included in the main meals; meals should be enriched with calcium foods such as yogurt and tzatziki.
The portion size of the fruits preferred for snacks should be considered and should not be consumed in excessive amounts, considering them to be healthy. Fruits consumed in large portions will cause an increase in blood sugar levels.
People with diabetes should remember that they should drink at least 2-3 liters of water a day.
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