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

Chemistry.

glucose glycogen

Insulinglucagon

Classification:

Type I: Insulin Dependent (IDDM)

Type II: Non Insulin Dependent (NIDDM)

Gestational

Nutritional

Type I

Type II

Gestational

Nutritional

Symptoms

Causes

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

THANK YOU