Diabetic Diet Zone

Archive for the ‘Diabetic Menu’ Category

I really need a week’s menu for this its for my foods class any help would be GREATLY appreciated

I think it depends on the diabetic and the type of food. I wouldn’t stress too much about it because it will take some detailed food journals and many many many blood test. eventually you will find what works best for you, everybody has their own unique blood chemistry.

My sugars have been within the normal range for the last 2 years w/o medication. I can eat almost anything except: pasta, ice cream… which both cause a spike in my sugars for ~2 days. For the most part everything else in moderation works well for me, but for some reason it doesn’t matter how little I eat of those two foods they still effects my sugar negatively. (It sucked because I used to eat these all the time… 1 gallon of icecream/week and pasta 2-3/week)

What allows me to be normal:
Lost 35 pounds and now I work out 90 minutes a day 5 times a week and I am in very good shape.

Exercise and weight loss if possible are the real cure. Diet is also important, but only one aspect.

A great way to plan low-cost and low-calorie meals is to replace half of your typical meal with vegetables in order to cut down on both. Cut down on both cost and calories with tips from a certified diabetic educator in this free video on nutrition.

Expert: Nancy Dell
Contact: Nancy Dell
Bio: Nancy Dell, MS, RD, LDN, CDE is best known for her Food for Thought and Viewer Mail nutrition news segments that can be seen on NBCs WWLP news and on WWLP.com.
Filmmaker: Christian Munoz-Donoso

Program Menu Tips Cara Diet Herbalife 081-850-7700 for Good cara diet, diet, diet diabetes, menu diet, program diet, tips diet, herbalife, herba, herbal life

Duration : 0:0:29

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I need a menu for a diabetic person. It must include breakfast, lunch, dinner, and snacks.

I would go to a bookstore and see what they have to offer as far as cookbooks.

Stay away from too many starches; potatoes, breads, pastas, cauliflower (any white veggie isn’t good) It contains more starch in it.

If the diabetic has at least one tablespoon of Cinnamon it helps with the blood sugar levels as well as keeping high cholesterol down.

Pls provide the nutritional meassurement in the diet required

Everyone has different nutritional needs. Your endo and dietitian can help.

What works for one person is not right for the next.

Diabetic since last 25 yrs. Presently on Insulin. Sugar is under control, but would like to have good recepies, veg and non-veg, to change the daily routine of normal food.

15-Minute Chili

Serves 4

Exchanges: 2 Starch, 4 Very Lean Meat
Cal: 293; Pro: 33g; Sodium: 596mg; Chol: 63mg; Fat: 5g; Carbohydrates: 30g

Apple Glazed Pork Roast

Prep Time: 20 Minutes – Cost: $
Servings: 8 – Difficulty Level: 2

Exchanges: 1/4 Bread/Starch, 2-1/2 Medium-Fat Meat
Cal: 194; Pro: 17.5g; Sodium: 66mg; Chol: 56mg; Fat: 11.2g; Carbohydrates: 4.8g

Apricot-Orange Chicken with Glazed Onions
Not Yet Rated

Yield: 4 servings
Serving Size: 1/4 of recipe

Exchanges: 1 Carbohydrate, 4 Lean Meat
Cal: 278; Pro: 34g; Sodium: 110mg; Chol: 100mg; Fat: 9g; Carbohydrates: 15g

Asian Chicken and Slaw

Prep Time: 15 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Low-Fat Meat; 2 Fat
Cal: 344; Pro: 32g; Sodium: 579mg; Fat: 16g; Carbohydrates: 5g

Asian Trout Bundles

Prep Time: 20 Minutes – Cost: $$
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Low-Fat Meat; 1 Bread/Starch
Cal: 244; Pro: 31g; Sodium: 551mg; Chol: 82mg; Fat: 9g; Carbohydrates: 10g

Baked Cajun Chicken

Prep Time: 10 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Lean Meat
Cal: 166; Pro: 25g; Fat: 6g;

Baked Chicken Parmesan

Servings: 6

Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
Cal: 209; Pro: 38g; Sodium: 303mg; Chol: 68mg; Fat: 1g; Carbohydrates: 11g

Baked Chicken with 40 Cloves of Garlic

Serves: 4

Cal: 555; Pro: 49g; Sodium: 455mg; Chol: 133mg; Fat: 18g; Carbohydrates: 49g

Baked Lemon Sole

Prep Time: 20 Minutes – Cost: $$
Servings: 4 – Difficulty Level: 3

Exchanges: 2 Lean Meat
Cal: 92; Pro: 16g; Sodium: 79mg; Chol: 50mg; Fat: 1g; Carbohydrates: 3g

Baked Orange Roughy with Tomatoes and Herbs

Serves: 4

Exchanges: 1 Vegetable, 3 Very Lean Meat
Cal: 123; Pro: 18g; Sodium: 384mg; Chol: 23mg; Fat: 2g; Carbohydrates: 7g

Asparagus with Pine Nuts and Pimento
Not Yet Rated

Prep Time: 10 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 1 Vegetable
Cal: 37; Sodium: 6mg; Fat: 2g; Carbohydrates: 7g

Asparagus with Red Pepper Sauce
Not Yet Rated

Prep Time: 5 Minutes – Cost: $
Servings: 2- Difficulty Level: 2

Exchanges: 1 Vegetable; 1 Fat
Cal: 73; Pro: 3g; Fat: 3g; Carbohydrates: 5g

Avocado and Grapefruit Salad with Sherry Vinaigrette
Not Yet Rated

Yield: 4 servings
Serving size: 1 salad with 2 tsps dressing

Exchanges: 1 Fruit, 3 Fat
Cal: 176; Pro: 3g; Sodium: 65mg; Fat: 15g; Carbohydrates: 12g

Baked Apples with Raisins

Prep Time: 15 Minutes – Cost: $
Servings: 2 – Difficulty Level: 2

Exchanges: 1-1/2 Fruit
Cal: 74; Carbohydrates: 10g

Baked French Fries

Prep Time: 5 Minutes – Cost: $
Servings: 5 – Difficulty Level: 1

Exchanges: 1 Starch, 1/2 Fat
Cal: 93; Pro: 2g; Fat: 3g; Carbohydrates: 15g

Baked Grated Carrots with Sherry
Not Yet Rated

Servings: 6

Exchanges: 1 Vegetable
Cal: 42; Pro: 1g; Sodium: 57mg; Fat: 1g; Carbohydrates: 6g

Black Bean Dip

Servings: 24 Appetizers

Exchanges: 1/2 Starch/Bread
Cal: 18; Pro: 2g; Sodium: 134mg; Fat: < 1g; Carbohydrates: 4g

Broiled Zucchini with Lemon, Basil, and Hot Pepper
Not Yet Rated

Servings: 6

Cal: 33; Pro: 1g; Sodium: 2mg; Fat: 2g; Carbohydrates: 3g

Candied Yams

12 servings

Exchanges: 1 Starch
Cal: 81; Pro: 1g; Sodium: 63mg; Fat: 3g; Carbohydrates: 14g

Carrot and Raisin Salad

Servings: 6

Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
Cal: 115; Pro: 2.6g; Sodium: 460mg; Fat: 4.1g; Carbohydrates: 19.2g

www.dlife.com

this is a great site, hope it helps.

Join our co-hosts in each 30 minute episode as they show you how to prepare delicious dishes from breakfast to dinner. Not only are these dishes delicious, they are also part of a group of recipes that can fit into your diabetes eating plan.

Each episode includes recipes and actual time in the kitchen with our co-hosts and chefs, Lola ad Kelley. You will also hear expert advice from a prominent physician and psychologist, and you’ll get to know two people with diabetes who are successfully living their every day lives.

www.tastysolutions.com

For copies of this program
1-888-750-4156

For questions or comments
1-877-993-3637

NMSU Home:http://www.nmsu.edu

©2006. NMSU Board of Regents. All rights reserved.

Duration : 0:9:2

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I was recently diagnosed with pre-diabeties and am wondering if anyone has a really great food (diet) menu? I am doing everything that I can exercise wise, but am finding it hard to find a good pre-diabetic meal planning menu. Does anyone have any other health pointers to help avoid turning this into full blown diabetes? I am a 25 year old female in otherwise general good health. Thanks so much.
Chellie

B-Two scrambled eggs with onions, peppers and ham .
One piece of fruit
Coffee, Tea or water.
Snack :Crackers and 1tbs of PB.
L-Chef salad with cheese.Fruit
D- Roasted or grilled protein, loads of veggies.
Snack-1 cup ice cream

Ms. Thang !
It is worth buying it.A revolutionary new low-carb diet for diabetics by the doctor who pioneered a successful new approach to the disease–with 100 original mouth watering recipes. For diabetics, diet is more than a lifestyle choice–it*s the key to controlling the course of their disease. Many diabetics struggle their entire lives to maintain a healthy weight, but the guidelines given to them by the American Diabetes Association have proven unhelpful in regulating blood sugar–the critical component in keeping diabetes in check. In THE DIABETES DIET, Dr. Bernstein serves up the groundbreaking low-carbohydrate approach to diabetes care that has enabled his patients to take control of their disease by regulating their blood sugar without the usual swings.Dr. Bernstein himself is living proof of the success of this method, and he has the science to back it up. Plunging into the current debate on low-fat vs. low-carb diets, he shows that, especially for diabetics, low-carb is what will change lives–and he offers 100 delicious all-new recipes to help keep diabetics on track for life. The recipes and advice in THE DIABETES DIET will provide readers with an easy-to-follow guide for controlling their disease and regaining their health and well-being. An engineer by training, Bernstein pioneered blood glucose self-monitoring and the tight control of blood sugar that is now accepted as the standard treatment of diabetes. He entered medical school at the age of 45 in order to publish his findings.