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Nutrition for patients with diabetes in mild overweight. Calorie reduced to 1800-2000 calories


PRODUCT SET FOR DAY
White bread 150 g.
Potato 250 g
Vegetables (except potatoes) 50 g.
Semolina 50 g.
rice or buckwheat groats 50 g.
Meat or fish 120 g.
Egg 2 pieces.
Milk 0.5 l.
Kefir 200 g
Butter 20 g
Apples 200 g.
Flour 5 g.
Xylitol 30 g.
Tea 1 g.
Sour cream 15 g.
SAMPLE WEEKLY MONDAY MONDAY
First breakfast: scrambled eggs, tea with xylitol.

Second breakfast: milk rice porridge.
Lunch: vegetable milk soup, steamed meatballs, fresh fruit compote with xylitol.
Snack: baked apples.
Dinner: semolina porridge, tea with xylitol.
At night: kefir.
TUESDAY
First breakfast: soft-boiled egg 2 pieces, tea with honey.
Second breakfast: semolina porridge, milk.
Lunch: milk vermicelli soup, steamed meat dumplings, fresh fruit compote.
Snack: baked apples.
Dinner: mashed buckwheat porridge, milk.
At night: kefir.
WEDNESDAY
First breakfast: mashed cottage cheese with sour cream, tea with xylitol.
Second breakfast: mashed buckwheat porridge, milk.
Lunch: milk oat soup, carrot puree, fresh fruit compote.

Snack: baked apples.


Dinner: soft-boiled egg 1 piece, tea with xylitol.

At night: kefir.
THURSDAY
First breakfast: mashed cottage cheese with sour cream, tea with xylitol.
Second breakfast: mashed buckwheat porridge, apples.
Lunch: milk vermicelli soup, boiled meat souffle, fresh fruit compote.
Snack: baked apples.
Dinner: semolina porridge or buckwheat friable, tea with xylitol.
At night: kefir.
FRIDAY
First breakfast: scrambled eggs, tea with xylitol.
Second breakfast: mashed rice milk porridge, tea with xylitol.
Lunch: mashed beetroot borsch on meat broth,
steamed meatballs, fresh fruit compote.
Snack: milk.
Dinner: semolina pudding with fruit sauce.


At night: kefir.
SATURDAY
First breakfast: soft-boiled egg 2 pieces, tea with xylitol.
Second breakfast: semolina porridge.
Lunch: milk rice soup, mashed potatoes, boiled fish, fresh fruit compote.
Snack: baked apples.
Dinner: meat cutlets steam.
At night: kefir.
SUNDAY
First breakfast: scrambled eggs, tea with xylitol.
Second breakfast: mashed cottage cheese with sour cream, baked apples.
Lunch: vegetable milk soup, steamed meatballs, fresh fruit compote.
Snack: baked apples.
Dinner: semolina porridge, tea with xylitol.
At night: kefir.
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Nutrition for patients with diabetes in mild overweight. Calorie reduced to 1800-2000 calories

  1. Nutrition for patients with diabetes mellitus in a light form with a normal weight, receiving hypoglycemic agents - 2500 calories
    PRODUCT SET FOR DAY White bread 300 g. Vegetables (except potatoes) 150 g. Potatoes 500 g. Semolina 50 g. Rice or buckwheat groats. Meat or fish 120 g. Egg 3 pieces. Milk 500 g. Kefir or yogurt 200 g. Butter 20 g. Apples 400 g. Xylitol 30 g. SAMPLE MENU WEEKLY MONDAY Breakfast: scrambled eggs, tea with xylitol. Second breakfast: rice porridge. Lunch: soup
  2. Nutrition for patients with mild diabetes mellitus with liver and gall bladder diseases with normal body weight receiving sugar-lowering drugs (diet for 2500 calories)
    PRODUCT SET FOR DAY Black bread 300 g. Potatoes 100 g. Vegetables 800 g. Buckwheat, oat or pearl barley 50 g. Meat (category II beef or chicken) 160 g. Meat broth 300 g. Egg white 2 pieces. Fat-free cottage cheese 200 g. Milk 600 g. Kefir or yogurt 200 g. Butter 25 g. Vegetable oil 25 g. Diet sausage 50 g. Sugar 20 g. EXAMPLES MENU DAY
  3. Low calorie meals (1800-2000 calories)
    A diet with reduced calorie content (1800-2000 calories) is recommended for patients with diabetes mellitus, with overweight exceeding normal by 29-49%. The daily calorie content in this case is also limited, but without violating the ratio of the main food ingredients - proteins, fats and carbohydrates. PRODUCT SET FOR DAY Black bread 150 g. Potato 70 g. Vegetables (except potatoes) 550 g. Groats
  4. Low calorie meals (900-1000 calories)
    Nutrition with reduced calorie content is recommended for patients with diabetes mellitus, having an increased body weight exceeding normal by 60-100% (obesity III-IV degree). The main thing in this diet is a decrease in daily calories to 900-1000 calories due to a substantial decrease in the amount of fat in the diet and an increase in protein. It is recommended to include more vegetables in the menu, especially cabbage,
  5. High-calorie diet (3500-3600 calories)
    A high-calorie diet is recommended for exhausted, weakened patients. PRODUCT SET FOR DAY Black bread 500 g. Potato 450 g. Vegetables (except potatoes). Buckwheat, oat, pearl barley 70 g. Beef II category 220 g or Chickens II category 220 g. Cooked sausage low-fat varieties 60 g. Eggs 1 piece. Fat-free cottage cheese 200 g. Russian cheese 50 g. Milk 400 g.
  6. DIABETES FOOD
    INTRODUCTION With mild to moderate diabetes mellitus, the appropriate diet is the main therapeutic factor. In more severe cases, nutrition is an essential complement to drug treatment. Diabetes mellitus is a very common disease in which all types of metabolism are disturbed: carbohydrate, protein, fat, mineral, water. At the heart of diabetes lies
  7. Anesthesia in patients with diabetes mellitus
    Diabetes mellitus as a concomitant pathology in patients entering the surgical department is detected in more than 5% of cases. This diagnosis is made if fasting blood sugar is 8 mmol / L or higher, or when testing for tolerance (by ingesting 75 g of sugar), the level of the latter in venous blood reaches 11 mmol / L and higher. It must be borne in mind that these patients are predisposed to
  8. The prognostic importance of adequate treatment of coronary heart disease in patients with diabetes mellitus
    Early risk stratification should be part of the assessment of the condition of patients with diabetes after acute coronary syndrome. In the treatment of each patient with diabetes mellitus after the acute coronary syndrome, one should strive to achieve the goals of therapy listed in the table. 4.4. Patients with acute myocardial infarction and diabetes mellitus are prescribed thrombolytic therapy on the same
  9. NORMALIZATION OF THE AD HELP IS AN IMPORTANT ASPECT OF TREATING PATIENTS WITH DIABETES MELLITUS
    The recommended target blood pressure in patients with diabetes mellitus and hypertension is below 130/80 mm Hg. Art. The risk of developing cardiovascular complications in patients with diabetes mellitus and hypertension is significantly increased. This risk can be effectively reduced by antihypertensive therapy. In patients with diabetes mellitus, a satisfactory combination of several
  10. Nutrition for diabetes with diseases of the liver and gall bladder
    Nutrition in the treatment of this disease should improve metabolic processes that are disturbed by diabetes and diseases of the liver and gall bladder. Products that improve liver function, enhance bile secretion, and help normalize intestinal activity are introduced into the diet of a diabetic. Foods that impede liver function are excluded from nutrition. It is recommended to include milk and
  11. Type II diabetes risk assessment form
    Choose one of the answers on the right and summarize the points received {foto94} Fig. 4.2. FINDRISK scale Primary screening to identify potential type II diabetes patients is most effective when using a scale for non-invasive risk determination (an example of such a scale is shown in Fig. 4.2) in combination with a diagnostic oral test of tolerance to
  12. Nutrition for diabetes with concomitant diseases
    Nutrition for diabetes with concomitant
  13. Percutaneous coronary interventions in patients with coronary artery disease and multivascular disease and / or diabetes
    In patients with multivascular disease and other signs of a high risk of complications, performing CABG, compared with percutaneous coronary intervention, gives better survival rates. However, differences in the cost of treatment and quality of life between the results of CABG and percutaneous coronary intervention are lost during a 10-12-year follow-up. Decision on complete revascularization or on
  14. Nutrition for diabetes without concomitant diseases
    Nutrition for diabetes without concomitant
  15. Nutrition for diabetes with diseases of the gastrointestinal tract (gastritis, peptic ulcer of the stomach or duodenum)
    In the diet for diabetes with diseases of the gastrointestinal tract, it is necessary to comply with all the requirements for the nutrition of a diabetic. However, it is necessary to spare the gastric mucosa. In order to avoid its mechanical, chemical, and thermal irritation, all dishes are cooked in a boiled and steamed form. The fractional diet is 5-6 times a day. RECOMMENDED
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