Diet Plan For Juvenile Diabetes – Following a healthy diet is important for everyone. It is key to maintaining a healthy weight and reducing the risk of chronic diseases such as heart disease. A healthy diet for people with type 1 diabetes is the same recommended for everyone. Our healthy eating videos show you how to create a healthy diet.
Diet and nutrition also play an important role in managing blood sugar levels in people with type 1 diabetes.
Diet Plan For Juvenile Diabetes
The main nutrients that give us energy are carbohydrates, proteins and fats. Understanding how these nutrients and the foods they contain affect your blood sugar and insulin needs will give you more confidence in your food choices. It is an important source of energy. When your body digests carbohydrates, they are broken down into glucose and absorbed into the bloodstream. This causes blood sugar levels to rise.
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Carbohydrates are found in a wide variety of foods, and these foods also provide other important nutrients such as fiber, vitamins, and minerals. What foods contain carbohydrates?
Why Carbohydrates Matter The amount of carbohydrates you eat in your diet has the biggest effect on your blood sugar levels. Learning how to estimate the amount of carbohydrates in your diet can help you determine how much insulin you need. See the next tab for more information on how to calculate carbs.
Carbohydrates are broken down and absorbed into the bloodstream at different rates. The glycemic index ranks foods according to their effect on blood sugar levels. For more information on the glycemic index, see the tabs above. Proteins are broken down into amino acids in the intestine and absorbed. Protein doesn’t break down into glucose, so it doesn’t directly raise blood sugar.
Milk and yogurt are also protein foods. However, we have classified them under carbohydrate foods because they also contain carbohydrates and raise blood sugar Fats Fats provide the body with energy and are broken down into fatty acids It also helps store energy and provides insulation Fat also allows the body to absorb fat-soluble vitamins It does not directly increase blood sugar .
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Fat is the most energy-dense nutrient, so it’s important not to eat more than you need. Eating a lot of fat can lead to weight gain and make diabetes more difficult to manage.
* Indicates a source of saturated fat. Saturated fat can raise blood cholesterol levels, so limit your intake of this type of fat. It helps you see if you’re meeting all of your individual nutritional needs and track how your diet affects your blood sugar levels. Visit the Nutritionist Australia website to find a nutritionist near you or contact our helpline on 1800 637 700.
Click on the tabs at the top of this page to read more about nutrition and type 1 diabetes, including carb calculations, glycemic index, celiac disease and more.
A practical half-day workshop for type 1 diabetics who want to improve their carb counting
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OzDAFNE (Dose Adjustment for Normal Eating) is a five-day diabetes education program for adults with type 1 diabetes.
Carbohydrates are found in many different foods and beverages. The amount of carbohydrates you eat with a meal has the biggest effect on blood sugar levels after that meal. This is because all carbohydrates are broken down into glucose, which is then absorbed into the bloodstream.
Knowing the amount of carbohydrates in food and drink can help you calculate your insulin dose, give you more flexibility about what and when to eat, and help you keep your blood sugar on target. A consistent amount of carbohydrates will help you keep your blood sugar on target while using insulin.
Calculating the amount of carbohydrates in food is called carb or “carb” counting. Counting carbs takes practice and these skills can take time to master.
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A typical serving of many carbohydrate foods is about one serving. For example, the following foods are all 1 carb substitutes: This means they contain about 15 g of carbohydrates.
If you take the same dose of insulin with each meal every day, eating the same amount of carbohydrates at each meal will help you keep your blood sugar at your target level. Talk to your nutritionist about how often you should try to replace.
In the menu below, this person has 3 servings of carbs (or 45g of carbs) at each meal.
To calculate the amount of carbohydrates in a meal or snack, you need to look up the carb values. There are many helpful resources to help you find this information, including the NDSS Carb Calculation Fact Sheet. Alternatively, you can order a carb counting resource developed by the nutritionists at Victoria Diabetes.
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You can use the nutrition information panel on the food label to find out how many carbohydrates are in the food. For more information on how to use food labels to make healthy food choices, see our food label fact sheet.
Read our carb counting overview, order a carb counting resource and speak to a nutritionist for more information.
Call the helpline on 1800 637 700 to speak to a Victoria Diabetes dietitian or visit the DietitiansAustralia website to find a dietitian near you.
Not all carbohydrate foods have the same effect on blood sugar (BGL). Some carbohydrate foods break down very quickly and are released into the bloodstream, while others break down much more slowly. The rate at which carbohydrate foods are released into the bloodstream is measured using the glycemic index (GI). Carbohydrate foods can be classified as low, medium or high GI foods. You’ll also feel fuller because it stays in your stomach longer than it’s digested. This will help you manage your weight by making you less likely to overeat.
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Examples of low GI foods include traditional rolled oats, dense wholemeal bread, lentils and pulses, sweet potatoes, milk, yoghurt, pasta and most fresh fruit.
Try to include at least one low GI food with every meal. Remember that serving size of carbohydrates has the biggest effect on BGL. Just because a food has a low GI doesn’t mean you can eat a lot of it.
High GI Foods High GI foods are broken down and released into the bloodstream more quickly than other carbohydrate foods. They tend to raise your blood sugar, and low GI foods often don’t fill you up, so you may be hungry right after you eat them.
Examples of high GI foods include white bread, highly processed/low-fiber breakfast cereals, short-grain rice (such as jasmine rice), soft drinks, candy, and many processed and packaged snacks.
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Some high GI carbohydrates are also nutritious, such as potatoes and tropical fruits. You don’t have to cut it just because it has a high GI value. Eat in small portions.
The University of Sydney Glycemic Index website has more information on the glycemic index and values of certain foods. You can also look for the low GI symbol on packaging when you shop, but not all low GI foods have this symbol. To find out which products have this symbol, please check the website.
Celiac disease is an immune disorder that affects the small intestine. When people with celiac disease eat gluten, it triggers the immune system and causes inflammation that damages the lining of the small intestine. People with type 1 diabetes are at increased risk of celiac disease, which affects up to 10% of people with type 1 diabetes. Type 2 diabetes does not increase the risk of developing celiac disease. However, celiac disease affects about 1 in 70 Australians, so people with type 2 diabetes can still be affected. Symptoms Symptoms can vary widely. Some of the most common are:
Some people have severe symptoms while others have none at all. It is important to remember that the degree of symptoms does not indicate the severity of the disease – intestinal damage
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