Diabetis management with millet
-
Upload
log-outt -
Category
Health & Medicine
-
view
44 -
download
1
Transcript of Diabetis management with millet
B.E.A. (Regd)Bapuji College Of Nursing“NUTRITION WEEK-2015”
Diabetics Management With Millets
PRESENTED BY:GANGADHARPOORNIMASUSHMITAAAKRITIJAMILAAMEKAURIKARAJU
Definition:
The commonest form of diabetes, caused by a deficiency of the pancreatic hormone insulin, which results in a failure to metabolize sugars and starch.
Sugars accumulate in the blood and urine, and the by-products of alternative fat metabolism disturb the acid–base balance of the blood, causing a risk of convulsions and coma
Classification:
Type I: Insulin Dependent (IDDM)
Type II: Non Insulin Dependent (NIDDM)
Gestational
Nutritional
Diet Planning
Principles of diet.
low calorie
Low fat
High fiber
Moderate vitamin and minerals
Provide variety in the daily diet
Subject
Age: 36 YearsWeight (W): 50 KgHeight (H): 5’2”=62”=1.57 mH2: 2.4 sq.mSex : MaleDiet pattern: Vegetarian
Subject (contd…..)
Body Mass Index
Ideal Body Weight
BMI of given subject is 20.83 which shows normal body weight.
Total Energy requirement=energy requirement per kg. wt * Ibw =49.992*40=1999.68kcal.
Complete Nutrient Requirement
1. energy=1999.68 kcal/day
2. Protein =49.992*1=49.99 gm
3. Thiamine =
4. Riboflavin= 0.06% of total energy=1.198
5. Niacin= 0.66% of total energy=13.197
Distribution of Calories among different food
Calories= 1999.68 kcal/day 5% of calories from miscellaneous food= 99.984 kcal 20% calories from fats=399.936 kcal Calories from other food= 99.984+399.936=499.92 k
cal Calories from pulse and cereals=1999.68-
499.92=1499.76* kcal
Pulse:cereals=1:7
Distribution of Calories among different food
Pulse =
7 part of cereals=1499.76-187.47=1312.29
Amount of pulse=
Similarly, cereals=1312.29*=374.94 gm
Fats and oils=399.936=44.437gmBut 25% of fats is from misc. source
Therefore, amount of fat required=44.437-25%of 44.437=33.328 gm
Nutrient Requirement for Diabetic patient
NUTRIENT AMOUNT REQUIRED MODIFICATION
CaloriesProtein
FatCarbohydrate
Vitamin AIron
Vitamin B1Vitamin B2Vitamin B3Vitamin C
1999.6850
44.437378
2400 IU30mg
0.9998 mg/day1.998 mg/day13.197mg/day
40 mg
Because of diabetes food is modified as for
the physician order and carbohydrate fats and proteins are reduced
Food Stuff Required For This Patient
Food stuff Amount Required
Modification Total
Cereals 378 Decrease one third
126gm
Pulses 50 ------ 50
Fat 33.328 Decrease 10 gm 23.328
Green leaf Vegetables
100 ---- 100
Other Vegetables 80 --- 80
Root and tubers 50 Decrease half 25gm
Fruits 100 ------- 100gm
milk and milk products
250-300 ml of skimmed milk
-------- 250-300ml
Planned Balanced Diet
Time Ingredients Amount in grams
Early morning: Coffee milk 100ml
BreakfastFlaked Rice
Flaked riceOnionChiliesCoriander leavesCurry leavesOilLemon
80105558ml10
Mid morningOrange
Orange 80 gm
Lunch
Time Ingredients Amount in Gms
LunchPearl milletVeg. palyaFoxtail milletRiceGreen vegetablesambarCurd
Vegetable salad
Millet flour Cluster beansOnionChiliesCorianderCurry leavesOilFoxtail milletTour dalSpinachSepuGarlicOilCurds
CapsicumCucumberPomegranate
80601055556020802052ml50ml
101510
Evening
Time Ingredients Amount in gm
Evening:Apple
Apple 80
Dinner:Raghi ballsSprouted gramTomato saladcurd
Raghi flourGreen gramGarlicCoriander + curry leavesOnionTomato
602555+51010
Bed timemilk milk
100ml
Nutritive Value Of Planned DietFood Stuffs Quantity Iron Energy Protein Carbohydrat
efats
Cereals
Rice flakes
Pearl millet
Foxtail millet
Ragi flour
80
80
12
60
16
8.8
3.36
2.34
276.8
290.4
421.2
196.8
5.28
9.44
13.44
4.38
61.4
53.6
75.84
43.2
0.96
3.84
4.86
0.78
Pulses Quantity Iron Energy Protein Carbohydrate
fats
Green gram daal
Red gram daal
20
20
0.78
0.54
69.6
67
4.9
4.46
11.98
11.52
0.2
0.34
Leafy vegetables Quantity Iron Energy Protein Carbohydrate fats
Coriander leaves
Curry leaves
Spinach
Sheepu
Roots & tubers
Onion
Other vegetables
Cluster bean
Cucumber
Condiments & spices
Chilly
garlic
25
25
80
20
35
60
25
10
10
0.355
0.2325
0.912
3.48
0.21
0.648
0.15
0.44
0.12
11
27
20.8
7.4
17.5
9.6
3.25
2.9
14.5
0.825
1.525
1.6
0.6
0.42
1.92
0.1
0.29
2.63
1.575
4.675
2.32
1.04
3.885
6.48
0.625
0.3
2.98
0.11
0.25
0.56
0.1
0.035
0.24
0.029
0.06
0.01
Fruits Quantity Iron Energy Protein Carbohydrate fatsApple
Tomato
pomegranate
80
15
10
0.528
0.096
0.179
47.2
3
6.5
0.16
0.135
0.16
10.72
0.54
1.45
0.4
0.03
0.01
Milk & milk product
Quantity Iron Energy Protein Carbohydrate fats
Milk
Curd
Fats &oils
300
150
10
0.6
0.3
-
201
90
180
9.6
4.56
-
13.2
4.5
-
8
2
15
COMPARISION OF NUTRIENT REQUIREMENT WITH MODIFIED DIETRY VALUES
Nutrient Normal requirement modification total Dietary value
Energy(kcal) 1999.68 1963.47 - 1963.47
Fat(gm) 33.32 Decrease 1/3 - -
Protein(gm) 50 - 64.51 64.27
Sugar(gm) 30 10 - 20
HAVE YOUR BLOOD GLUCOSE LEVEL TESTED
Normal range: 70-100 miligrams per dL (before food)
below 140mg/dL after food