Some nutrition guidelines to control diabetes

While any diet restrictions should be discussed with your physician, the U.S. National Institutes of health's MedLine Plus Web site offers the following recommendations for healthful eating:

A registered dietitian can help you best decide how to balance your diet with carbohydrates, protein and fat. Here are some general guidelines:

Fat

Reduce the amount of dietary fat. The current American Diabetes Association guidelines advise that less than 7 - 10 percent of calories should come from saturated fat. These are the fats that raise LDL ("bad") cholesterol. Dietary cholesterol should be less than 200 - 300 mg per day. Additionally, intake of trans-unsaturated fats should be minimized. These are better known as partially hydrogenated oils. Reducing fat intake may help contribute to modest weight loss.

Protein

Keep protein intake in the range of 15 - 20 percent of total calories. Choices low in fat are recommended such as nonfat dairy products, legumes, skinless poultry, fish and lean meats. A portion of poultry, fish, or lean meat is about the size of a deck of cards.

Carbohydrates

Carbohydrate choices should come from whole grains breads or cereals, pasta, brown rice, beans, fruits and vegetables. Increasing dietary fiber is a general guideline for the entire population rather than specifically for people with diabetes. Portions and type of carbohydrate affect calories and is reflected by weight and blood glucose control. Learning to read labels for total carbohydrate rather than sugar provides the best information for blood sugar control.

Sugars

Limit sources of high-calorie and low-nutritional-value foods, including those with a high content of sugars. Sugar-containing foods should be substituted for other carbohydrate sources (such as potatoes) instead of just adding them on to the meal.