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Diabetis management with millet
- 1. B.E.A. (Regd) Bapuji CollegeOf Nursing “NUTRITION WEEK-2015” Diabetics Management With Millets PRESENTED BY: GANGADHAR POORNIMA SUSHMITA AAKRITI JAMILA AMEKA URIKA RAJU
- 2. Definition: The commonestform 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
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- 4. Classification: Type I:Insulin Dependent (IDDM) Type II: Non Insulin Dependent (NIDDM) Gestational Nutritional
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- 11. Diet Planning Principlesof diet. low calorie Low fat High fiber Moderate vitamin and minerals Provide variety in the daily diet
- 12. Subject Age: 36 Years Weight(W): 50 Kg Height (H): 5’2”=62”=1.57 m H2: 2.4 sq.m Sex : Male Diet pattern: Vegetarian
- 13. Subject (contd…..) BodyMass Index (𝐵𝑀𝐼) = 𝑊 𝐻2 = 50 2.4 = 20.83 Ideal Body Weight 𝐼𝐵𝑊 = 𝐵𝑀𝐼 ∗ 𝐻2 = 20.83 ∗ 2.4 = 49.992 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.
- 14. Complete Nutrient Requirement 1.energy=1999.68 kcal/day 2. Protein =49.992*1=49.99 gm 3. Thiamine = 0.5 1000 ∗ 1999.68 = 0.99984 4. Riboflavin= 0.06% of total energy=1.198 5. Niacin= 0.66% of total energy=13.197
- 15. Distribution of Caloriesamong 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
- 16. Distribution of Caloriesamong different food Pulse = 1499.76 8 = 187.47 7 part of cereals=1499.76-187.47=1312.29 Amount of pulse=187.47 ∗ 100 350 = 53.562𝑔𝑚 Similarly, cereals=1312.29* 100 350 =374.94 gm Fats and oils=399.936∗ 100 900 =44.437gm But 25% of fats is from misc. source Therefore, amount of fat required=44.437-25%of 44.437=33.328 gm
- 17. Nutrient Requirement forDiabetic patient NUTRIENT AMOUNT REQUIRED MODIFICATION Calories Protein Fat Carbohydrate Vitamin A Iron Vitamin B1 Vitamin B2 Vitamin B3 Vitamin C 1999.68 50 44.437 378 2400 IU 30mg 0.9998 mg/day 1.998 mg/day 13.197mg/day 40 mg Because of diabetes food is modified as for the physician order and carbohydrate fats and proteins are reduced
- 18. Food Stuff RequiredFor 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
- 19. Planned Balanced Diet TimeIngredients Amount in grams Early morning: Coffee milk 100ml Breakfast Flaked Rice Flaked rice Onion Chilies Coriander leaves Curry leaves Oil Lemon 80 10 5 5 5 8ml 10 Mid morning Orange Orange 80 gm
- 20. Lunch Time Ingredients Amountin Gms Lunch Pearl millet Veg. palya Foxtail millet Rice Green vegetable sambar Curd Millet flour Cluster beans Onion Chilies Coriander Curry leaves Oil Foxtail millet Tour dal Spinach Sepu Garlic Oil Curds 80 60 10 5 5 5 5 60 20 80 20 5 2ml 50ml
- 21. Evening Time Ingredients Amountin gm Evening: Apple Apple 80 Dinner: Raghi balls Sprouted gram Tomato salad curd Raghi flour Green gram Garlic Coriander + curry leaves Onion Tomato 60 25 5 5+5 10 10 Bed time milk milk 100ml
- 22. Nutritive Value OfPlanned DietFood Stuffs Quantity Iron Energy Protein Carbohydrate fats 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
- 23. Leafy vegetables QuantityIron 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
- 24. Fruits Quantity IronEnergy Protein Carbohydrate fats Apple 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
- 25. COMPARISION OF NUTRIENTREQUIREMENT 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
- 26. HAVE YOUR BLOODGLUCOSE LEVEL TESTED Normal range: 70-100 miligrams per dL (before food) below 140mg/dL after food
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