How to Cook for a Diabetic

The dietary rules for diabetics have changed in recent years. Rather than having one set of guidelines for everyone, the American Diabetes Association (ADA) encourages individuals to work with a nutritionist to develop a personal plan that they will stick with and that addresses their own individual health concerns and goals.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Sugar-free Candy
• Cookbooks For Diabetics
• Low-fat Food
• Low-fat Cookbooks

1. Discuss food preferences. Ask the person what they like, dislike, what they're willing to try.
2. Calculate the overall caloric intake to maintain a healthy weight. Becoming overweight is even more unhealthy for a diabetic because it increases the body's need for insulin, and excess food adds extra glucose.
3. Discuss a weight-reduction plan with both a nutritionist and the diabetic if he or she is overweight.
4. Explore methods of cooking that reduce fat intake. Stir-fry, bake, broil or roast meats and vegetables. Avoid frying (different from stir-fry) and especially deep frying.
5. Keep the fat below 30 percent of the total meal. Keep saturated fats to no more than 10 percent of total fat intake. Excess fat is unhealthy for anyone, and diabetics are twice as likely to suffer from heart disease.
6. Decrease fat to no more than 20 percent if the diabetic person needs to lose weight or has high cholesterol.
7. Prepare foods using the calculated amounts of proteins and carbohydrates per a dietician's recommendation.
8. Utilize a wide variety of foods. This helps keep meals interesting and ensures better nutrition. When trying new foods, the diabetic should check his or her blood sugar and see how the new foods or new combination of foods affect the glucose levels.
9. Avoid or use sugar sparingly. Sugar is no longer forbidden since research shows that table sugar affects glucose levels about the same as complex carbohydrates. But sugar supplies empty calories, and too much can cause weight gain as well as send blood sugar skyrocketing. Save sugary foods for special occasions.
10. Adjust carbohydrate levels at the next meal if the diabetic has eaten above what he or she should the meal before. For example, if the diabetic had a full "dose" of carbohydrates at lunch, plus a slice of birthday cake, he or she needs to cut back at dinner.
11. Take care with recipes that call for wine or liqueurs. Alcoholic drinks can aggravate diabetes because they supply concentrated calories that can cause weight gain and hypoglycemia. The ADA allows one drink per day for women and two for men, and only if blood sugar is well controlled.

Tips & Warnings

• Cooking for a diabetic isn't terribly difficult once a good meal plan is worked out. Work with a professional in developing a nutritionally balanced, personal meal plan.
• If you have any questions or concerns, contact a physician or other health care professional before engaging in any activity related to health and diet. This information is not intended as a substitute for professional medical advice or treatment.