diet for diabetes client

1. B.E.A. (Regd)
Bapuji College Of Nursing
“NUTRITION WEEK-2015”
Diabetics Management With
Millets
PRESENTED BY:
GANGADHAR
POORNIMA
SUSHMITA
AAKRITI
JAMILA
AMEKA
URIKA
RAJU


2. Definition:
 The commonest form of diabetes, caused by a deficiency of the
pancreatic hormone insulin, which results in a failure to metabolize sugars
and starch.
 Sugars accumulate in the blood and urine, and the by-products of
alternative fat metabolism disturb the acid–base balance of the blood,
causing a risk of convulsions and coma

3. Chemistry.
glucose glycogen
Insulin
glucagon

4. Classification:
 Type I: Insulin Dependent (IDDM)
 Type II: Non Insulin Dependent (NIDDM)
 Gestational
 Nutritional

5. Type I

6. Type II

7. Gestational

8. Nutritional

9. Symptoms

10. Causes

11. Diet Planning
 Principles of diet.
low calorie
Low fat
High fiber
Moderate vitamin and minerals
Provide variety in the daily diet

12. Subject
Age: 36 Years
Weight (W): 50 Kg
Height (H): 5’2”=62”=1.57 m
H2:
2.4 sq.m
Sex : Male
Diet pattern: Vegetarian

13. Subject (contd…..)
 Body Mass Index (𝐵𝑀𝐼) =
𝑊
𝐻2 =
50
2.4
= 20.83
 Ideal Body Weight 𝐼𝐵𝑊 = 𝐵𝑀𝐼 ∗ 𝐻2 = 20.83 ∗ 2.4 = 49.992
 BMI of given subject is 20.83 which shows normal body weight.
 Total Energy requirement=energy requirement per kg. wt * Ibw
 =49.992*40=1999.68kcal.

14. Complete Nutrient Requirement
1. energy=1999.68 kcal/day
2. Protein =49.992*1=49.99 gm
3. Thiamine =
0.5
1000
∗ 1999.68 = 0.99984
4. Riboflavin= 0.06% of total energy=1.198
5. Niacin= 0.66% of total energy=13.197

15. Distribution of Calories among
different food
 Calories= 1999.68 kcal/day
 5% of calories from miscellaneous food= 99.984 kcal
 20% calories from fats=399.936 kcal
 Calories from other food= 99.984+399.936=499.92 k cal
 Calories from pulse and cereals=1999.68-
499.92=1499.76* kcal
Pulse:cereals=1:7

16. Distribution of Calories among
different food
 Pulse =
1499.76
8
= 187.47
 7 part of cereals=1499.76-187.47=1312.29
 Amount of pulse=187.47 ∗
100
350
= 53.562𝑔𝑚
 Similarly, cereals=1312.29*
100
350
=374.94 gm
 Fats and oils=399.936∗
100
900
=44.437gm
But 25% of fats is from misc. source
Therefore, amount of fat required=44.437-25%of 44.437=33.328 gm

17. Nutrient Requirement for Diabetic
patient
NUTRIENT AMOUNT REQUIRED MODIFICATION
Calories
Protein
Fat
Carbohydrate
Vitamin A
Iron
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin C
1999.68
50
44.437
378
2400 IU
30mg
0.9998 mg/day
1.998 mg/day
13.197mg/day
40 mg
Because of diabetes
food is modified as for
the physician order and
carbohydrate fats and
proteins are reduced

18. Food Stuff Required For This Patient
Food stuff Amount Required Modification Total
Cereals 378 Decrease one
third
126gm
Pulses 50 ------ 50
Fat 33.328 Decrease 10 gm 23.328
Green leaf
Vegetables
100 ---- 100
Other Vegetables 80 --- 80
Root and tubers 50 Decrease half 25gm
Fruits 100 ------- 100gm
milk and milk
products
250-300 ml of
skimmed milk
-------- 250-300ml

19. Planned Balanced Diet
Time Ingredients Amount in grams
Early morning:
Coffee milk 100ml
Breakfast
Flaked Rice
Flaked rice
Onion
Chilies
Coriander leaves
Curry leaves
Oil
Lemon
80
10
5
5
5
8ml
10
Mid morning
Orange
Orange 80 gm

20. Lunch
Time Ingredients Amount in Gms
Lunch
Pearl millet
Veg. palya
Foxtail millet
Rice
Green vegetable
sambar
Curd
Millet flour
Cluster beans
Onion
Chilies
Coriander
Curry leaves
Oil
Foxtail millet
Tour dal
Spinach
Sepu
Garlic
Oil
Curds
80
60
10
5
5
5
5
60
20
80
20
5
2ml
50ml

21. Evening
Time Ingredients Amount in gm
Evening:
Apple
Apple 80
Dinner:
Raghi balls
Sprouted gram
Tomato salad
curd
Raghi flour
Green gram
Garlic
Coriander + curry leaves
Onion
Tomato
60
25
5
5+5
10
10
Bed time
milk milk
100ml

22. Nutritive Value Of Planned DietFood Stuffs Quantity Iron Energy Protein Carbohydrate fats
Cereals
Rice flakes
Pearl millet
Foxtail millet
Ragi flour
80
80
12
60
16
8.8
3.36
2.34
276.8
290.4
421.2
196.8
5.28
9.44
13.44
4.38
61.4
53.6
75.84
43.2
0.96
3.84
4.86
0.78
Pulses Quantity Iron Energy Protein Carbohydrate fats
Green gram
daal
Red gram daal
20
20
0.78
0.54
69.6
67
4.9
4.46
11.98
11.52
0.2
0.34

23. Leafy vegetables Quantity Iron Energy Protein Carbohydrate fats
Coriander leaves
Curry leaves
Spinach
Sheepu
Roots & tubers
Onion
Other vegetables
Cluster bean
Cucumber
Condiments & spices
Chilly
garlic
25
25
80
20
35
60
25
10
10
0.355
0.2325
0.912
3.48
0.21
0.648
0.15
0.44
0.12
11
27
20.8
7.4
17.5
9.6
3.25
2.9
14.5
0.825
1.525
1.6
0.6
0.42
1.92
0.1
0.29
2.63
1.575
4.675
2.32
1.04
3.885
6.48
0.625
0.3
2.98
0.11
0.25
0.56
0.1
0.035
0.24
0.029
0.06
0.01

24. Fruits Quantity Iron Energy Protein Carbohydrate fats
Apple
Tomato
pomegranate
80
15
10
0.528
0.096
0.179
47.2
3
6.5
0.16
0.135
0.16
10.72
0.54
1.45
0.4
0.03
0.01
Milk & milk product Quantity Iron Energy Protein Carbohydrate fats
Milk
Curd
Fats &oils
300
150
10
0.6
0.3
-
201
90
180
9.6
4.56
-
13.2
4.5
-
8
2
15

25. COMPARISION OF NUTRIENT REQUIREMENT WITH MODIFIED
DIETRY VALUES
Nutrient Normal requirement modification total Dietary value
Energy(kcal) 1999.68 1963.47 - 1963.47
Fat(gm) 33.32 Decrease 1/3 - -
Protein(gm) 50 - 64.51 64.27
Sugar(gm) 30 10 - 20

26. HAVE YOUR BLOOD GLUCOSE LEVEL
TESTED
 Normal range: 70-100 miligrams per dL (before food)
 below 140mg/dL after food

27. THANK YOU