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Major Changes in the food habit and in patterns of food consumption indicates that people are increasingly interested in health, diet and nutrition. People are prepared to change long established eating habits if particular foods or ingredients are perceived to be unhealthy and acceptable alternatives are available.
The social and cultural importance of eating behaviour has often been neglected and the degree of difficulty involved in making permanent changes to established eating habits is still greatly underestimated. Many diabetics consider diet to be the most traumatic aspect of their treatment.
If one has diabetes, there is no need to completely give up eating one’s favorite dish. They may be adviced to eat less of some foods, to change some of the ingredients used in the recipes, and to use different cooking methods to make the diet healthier. What is eaten is vital in helping control of Blood Sugar levels and sustained Glycaemic Control is essential to reduce the risk of long term complications particularly of the Nerve, Eye, and Kidney.
According to William Cullen, (17th Century Edinburgh Physician) the three major principles which help in improving the compliance to the diets are Regularity, Flexibility and Moderation.
The following guidelines will help to take some simple steps towards healthier diet.
Eat More High Fibre Foods for example, grams (Channa, Greengram), beans, Vegetables and fruits. These help to slow down the rise in blood glucose which occurs after meal.
Eat Less Fat. Cut down on fried and fatty foods, such as puris, somosa, bajji, bonda etc. Use less oil in cooking. Measure the amount of oil you add, with tablespoon, rather than pouring straight from container.
Eat No Sugar. Foods high in sugar increases your blood sugar quickly. Cut down on bakery and confectionery products along with desserts etc.
Try to get to the weight that is right for you and stay there. This has to be determined by your doctor and not by Standard Charts.
Drink Alcohol (If you must) in Moderation. Never consume on empty stomach.
The diet plan/receipes described in this booklet will enable you to enjoy a variety of healthy foods thereby making eating a pleasure while maintaining blood glucose at a steady rate. It is based on scientific research and uses the most up-to-date facts. All the recipes have been experimented at our Diet Kitchen and have been evaluated by team of Doctors, Nutritionists and Patients.
The recipes have been classified according to:
(a) Meal time: Breakfast/Mid Morning/Lunch/Evening Snack/Dinner.
(b) Frequency: Daily/Weekly Once/Monthly Once/Yearly or Special occasions.
The Nutritive value and cost of all the recipes have been presented alongwith the menu. In order to facilitate the use of this booklet, certain common measures and their equivalents are mentioned below.
1 Level teaspoon (tsp) 5 gms
1 Level tablespoon (tbsp) 15 gms
1 cup 150gms
1 glass 200ml
1 bowl 250ml
1 ounce 30ml
“Eat healthy, tasty, and time tested foods, suited for you and your families”
“We wish you Bon Aptite!”
Break Fast Mid-Morning Lunch Evening Snack
- Chat Pat Methi
- Spring Pancake
- Vegetable Sutriyaan
- Harees
- Methi Tepla
- Steamed Vegetable Delight
- Drumkstick Fenugreek Sandwich
- Brinjal Pancake
- Vegetable Pancakes
- Chudiyaan
- Vegetable Stuffed Parathas
- Diabetes Curee Rolls
- Dokhra
- Paneer Patte
- Maize Soy Dosa
- Pink Soup
- Marrow Salad
- Gaz Pacho Soup
- Munaka Leaves Soup
- Tomato Noodle Soup
- Vitality Salad
- Fenugreek Kurinji
- Pulse Pulav
- Cauliflower Methi
- Phool-Koftha
- Mixed Vegetables with Yoghurt
- Stuffed Chapathi and Raitha
- Poppye Basket
- Soy Sagu
- Masala Delight
- Ponnangani Delight
- Dal Salad
- Moong Dhal Banzi
- Shahi Shamiya
- Orange Jelly
- Bajra Balls
- Croquettes
- Rolly Bolly
- Chillie Biscuits
- Orange Ice Cream Slush
- Champune Kuras
- Tasty Bites
- Dahiwali Tri Colour Sandwich
- Baby Corn Balls
- Lemon-Cake
- Soy Pudding
- Soy Dahi Vada
Menu
- A DAY’S MENU FOR A IDDM-ADULT WOMEN (WORKING)
- A DAY’S MENU FOR A SCHOOL GOING YOUNG DIABETIC
- A DAY’S MENU FOR A DIABETIC - NIDDM
   
Compiled and Edited By

Ms. Mala Chettri
Ms. Jayalakshmi

Advisors

Dr. A. Srivatsa
Dr. G. Vijayakumar
Dr. M. Chellamariappan
Dr. A. Ganesan
Dr. O. Buchi Babu Reddy

Guidance

Dr. C.V. Krishnaswami
   
Published by

VHS DIABETES DEPARTMENT
Voluntary Health Services,
Chennai – 600 113, India.

   
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