What are the precautions for diabetic diet?

(1) The staple food should be a good combination of coarse and fine. Do not eat too much at each meal; 70% to 80% is enough.

(2) The daily amount of supplementary food for diabetic patients is roughly as shown in the following figure (do not be picky or partial in eating): Dairy products of choice include low-fat milk, skim milk or sugar-free yogurt.

(3) Diabetic patients should pay attention to dietary diversification. Foods of the same type can be exchanged, but foods of different types cannot be exchanged. They should be aware of the calories produced by food and calorie conversion.

(4) Smart selection of fruits and vegetables:

① Eat more than 1 jin of green leafy vegetables every day. If you eat root vegetables such as potatoes, yams, sweet potatoes, pumpkins, carrots, etc., you should subtract 1 liang from the staple food for every 4 liang you eat.

② If the patient's blood sugar is within the standard, less than 7.0mmol/L fasting and less than 10.0mmol/L after meals,

You can eat fist-sized fruits, as shown in the green area in the table below. For every 4 liang of fruit you eat, you should subtract half a liang from your staple food.

③ For those whose blood sugar level is not up to standard, do not eat fruit for the time being. Or use large tomatoes or cucumbers instead of fruit.

(5) Protein selection: High-quality protein should be the main source, such as milk, eggs, fish, shrimp, etc. Diabetic patients with renal dysfunction should eat less soy products.

(6) Fatty foods: Try to choose fats that are beneficial to the human body and avoid eating animal fats, offal, chicken skin, duck skin, cakes, snacks and other foods. Nuts are rich in oil and should be avoided as much as possible. Limit cholesterol intake. Patients with high cholesterol need to discard the egg yolk when eating eggs.

(7) Eat less salt: The daily salt intake should not exceed 5 grams. For patients with hypertension, the daily salt intake should not exceed 2 grams. At the same time, be careful about the intake of hidden salt, such as soy sauce, fermented bean curd, and pickled mustard tuber, which have high salt content.

(8) When cooking, use vegetable oil as much as possible and use less animal oil. Use steaming, boiling, cold mixing, shabu-shabu, stewing, braising, etc. Try to avoid consuming beverages, porridge, fried foods, spicy soup, preserved fruits, snacks, biscuits, etc.

(9) Limit drinking and prohibit smoking.

(10) Please note when dining out:

1) Try to choose foods cooked by steaming, boiling, stewing, or cold mixing to reduce oil intake.

2) For meats such as chicken and duck, which have a lot of fat on their skin, remove the skin before eating.

3) Rinse off excess oil from soup, hotpot, maocai, oily dishes and other foods with water before eating.

4) Try to eat white rice or whole grain rice, and eat less fried rice.

5) Be cautious when eating foods with fillings. Sesame paste, salad dressing, etc. are high in calories, so be careful when eating them.

6) Avoid eating foods that are thickened, sweet and sour, or have unknown raw materials, such as meatballs, ham, etc.