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insulin dosage
vitamins and minerals
diabetic patient
Dietary Management For Patient With Diabetes Mellitus
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The diabetes syndrome is a metabolis disorder in which there is inability to oxidise carbohydrates in the endocrine system, particularly in the pancreas. There are two major types of diabetes mellitus: Insulin-Dependent-Diabetes-Mellitus (IDDM) or Type I and Non-Insulin-Dependent-Diabetes-Mellitus (NIDDM) or Type II.

Proper dietary management remains the most important factor in the treatment of diabetes mellitus. Diet for the diabetic patients should be individualized to meet the patient's needs, and to be effective he must be fully aware of the rationale for the dietary restrictions. It should consits of sufficient food energy for the patient's activity, maintain desirable weight, and should be adequate in carbohydrate, protien, fat, minerals and vitamins.

Factors to consider in making a diet plan for a diabetic patient:

  1. Energy Allowance- is then determined based on the patient's height, weight, age, sex and occupation or activity.
  2. Protein Allowance- it is computed at 1.12 g/kg desirable body weight.
  3. Carbohydrate Allowance- the estimation is guided by the laboratory results of the patient. It should not be excessive the usual dietary range from 100 to 250 g/day.
  4. Fat Allowance- the difference between the total energy supplied by protien and carbohydrates and the total energy required as necessary will be supplied by fat.
  5. Vitamins and Minerals- the same as those of normal people.

This are ome of the factors that should be consider when planning the meal of a patient with diabetes mellitus. It should be consulted first to the doctor. It is also balanced with the insulin dosage and exercise or activity of the patient.


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