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DIETARY GUIDELINES FOR DIABETES

DIETARY GUIDELINES FOR DIABETES. HOW TO CALCULATE CHO. Energy Requirement = 1800 Kcal CHO Requirement = 1800/2 ( 50% CHO) = 900 Kcal /4 = 225g CHO Contributing foods.

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DIETARY GUIDELINES FOR DIABETES

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  1. DIETARY GUIDELINES FOR DIABETES

  2. HOW TO CALCULATE CHO • Energy Requirement = 1800 Kcal • CHO Requirement = 1800/2 ( 50% CHO) • = 900 Kcal /4 • = 225g • CHO Contributing foods. • Fruits 2 servings gives – 30g fructose. • Milk 1 serving - 12g lactose • Pulses / gram 3 servings - 36g starch. • Cereals 10 servings - 150g starch.

  3. GI of different variety of bananas (srilankan) • KOLIKUTTU 42-49 • EMBUL 42-49 • SEENI KESEL 45-58

  4. GI OF SRI LANKAN MEALS • ROTI(wheat flour) 49-58 • ROTI(Atta flour) 44-57 • ROTI(Rice flour) 46-57 • ROTI(Kurakkan flour) 46-58 • PITTU(wheat flour) 69-81 • PITTU(rice flour) 72-82 • PITTU(Kurakkan flour) 59-68 • HOPPERS 84-96 • KADALA 18-25 • COWPEA 31-46 • MUNG BEAN 38-47

  5. GI OF MIXED MEALS • Red Rice+ Kirihodi -68-92 • Boiled red rice + dhal curry gotu kola + egg +kirihodi- 41-53 • String hoppers (wheat flour)+egg +coconut sambol + kirihodi 65-79 • String hoppers (rice flour)+egg +coconut sambol+ kirihodi 67-91 • Thalapa (kitul flour) -87-104 • Bred + lentil curry -55-66

  6. WHAT IS GL (Glycaemic load) • How much CHO in a portion of food. • We should know both GI & GL to assess how a food affect blood glucose levels. • GL =CHO(g) per serving × GI/ 100 • High GL 20 or More • Medium GL 11-19 • Low GL 10 or less

  7. THANK YOU

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