BLANK DIABETIC MEAL PLANNING CHART HOW TO

For example, choosing to eat a handful of nuts is a healthier option than choosing to eat a handful of potato chips. Some fats are healthier options than others. Sources of fat include oils, butter, margarine, salad dressings, and animal fats found in meat, fish, and milk. A diet high in fat can lead to serious complications such as high cholesterol, myocardial infarction (heart attack), coronary artery disease, and cerebrovascular accidents ( strokes). While we need a certain amount of fat in our diet, caution must be taken to not eat too much fat. Extra fat can also be used as energy for the body, or it can be stored. Fat helps to protect our organs, is necessary for all the membranes in most the cells in our body, for brain and nerve function, is used to insulate the body and help us prevent heat loss, and is a carrier for other nutrients ((Leahy, Fuze & Grafe, 2013 Lehman, 2014). Even though we tend to think of fats as bad for us, we do need a certain amount of fat in our diets. A diet in excess of carbohydrates can lead to obesity (being over the ideal weight for a person’s body size).įats are essential nutrients in our diets. Extra carbohydrates or carbohydrates that we take in but do not need at the time, are converted to fat, which are then stored (Lehman, 2014). The body uses sugars and starches for energy. Complex carbohydrates have more nutritional value than simple carbohydrates. Simple carbohydrates are foods found in sugars, sweets, syrups, and jellies. Complex carbohydrates are found in grain products such as bread, cereal, pasta, rice, and vegetables.

There are two basic types of carbohydrates: complex and simple. Fiber is also necessary to aid with bowel elimination (Leahy, Fuze & Grafe, 2013). Fiberis important as it helps aid in digestion, helps to lower cholesterol, and helps us to feel fuller longer. Foods that have fiber in them include whole grain foods such as cereals and breads, fruits, and, vegetables. Sugars include fruits, vegetables, and sweeteners. Starches include grains, potatoes, beans, and peas. Carbohydrates provide our body with sugar, starch, and fiber.

Carbohydrates are the major way our body gets energy in order to effectively function. Seeds (pumpkin, sunflower, squash seeds)Ĭarbohydrates are the essential nutrients our body needs in order to provide us with energy.Nuts (almonds, pistachios, walnuts, cashews, peanuts).Legumes (beans such as white beans, kidney beans, chickpeas).Soy products (tofu, tempeh, veggie burgers).Beef (steak, ground beef, stew meat, hamburgers, hot dogs).People who are sick, undernourished, and healing generally require higher amounts of protein in order to help the body’s tissues heal. The amount of protein that a person needs depends on their body size, age, activity level, and their general well-being (U.S. Our bodies can also use protein as an energy source or convert it to fat (Lehman, 2014). Sources of protein include poultry, meat, fish, eggs, milk, cheese, nuts and nut butters, peas, dried beans, and soy products. We need protein in order to build and repair body tissues, such as muscles, organs, and skin. Proteins are the essential (necessary) building blocks that our body needs in order to properly function. If they are ever in doubt about whether a patient can have a certain food, they should seek guidance from their supervisor. Home Health Aides/Personal Care Aides should always be sure to follow these as they are in place to best promote good health for the patient. The Care Plan will direct a HHA/PCA as to what the patient’s dietary requirements and restrictions are. Nutrients include protein, carbohydrates, fats, vitamins and minerals. Nutrients provide our bodies with energy, help build and maintain body tissues, organs, bones, and teeth, and help regulate body functions such as metabolism and blood pressure (Lehman, 2014). Nutrients are components (parts) of food that provide nourishment in order for us to survive. Unit A: The Basics of Nutrition The Major NutrientsĪll living things require nutrients in order to survive and to grow and develop normally.

We will also explore what different types of diets mean and what foods should and should not be included in those special diets. We will talk about food preparation and safe food handling.

BLANK DIABETIC MEAL PLANNING CHART HOW TO

We will learn how to use the USDA’s nutrition guidelines by learning how to plan meals using ChooseMyPlate guidelines. We will also talk about the type of food that should be avoided. We will discuss all the important types of food that should be in a patient’s diet. This module will explore the basics of nutrition. Home Health Aides/Personal Care Aides have very important roles to fill with regard to helping their patients obtain proper nutrition. Proper nutrition is important for all of us.

Blank diabetic meal planning chart