Free food = 20 calories per serving

Transcription

1 FREE FOODS Free food = 20 calories per serving Skimmed butter milk Unsweetened lime / tomato juice Clear Vegetable soup Vegetable salad like tomatoes, cucumber, onion, white radish, lettuce, capsicum. A bowl of salad 100gms = 25 calories

2 FIBRE Benefits Very good for controlling diabetes Provide bulk, but no calories Helps in Cholesterol Control

3 RECOMMENDED FIBRE Should be 20 35gms per day Add high fibre food gradually Rich sources Whole cereals, pulses, green leafy vegetables

4 DIABETES PREVENTION AND DIET Can diabetes be prevented through diet? Yes. All high risk individuals should Aim at ideal weight by Following a healthy, balanced diet Increased physical activity

5 Coronary heart disease

6 Definition Comprises a spectrum of disease associated with disorders of the circulation heart muscles or the vessels of the heart.

7 Coronary Heart Disease Congenital Acquired Dietary errors Sedentary lifestyle practices

8 Disorders / Complications Disorders/Complications of CHD Dyslipidemia Atherosclerosis Hypertension Angina Pectoris Myocardial Infarction Congestive cardiac failure Rheumatoid Heart Disease Definition Abnormal lipids levels in the blood A thickening and narrowing of the walls of the large and medium sized blood vessels caused due elevated to lipids and cholesterol Higher than normal blood pressure A characteristics pain or discomfort in the chest. An area of necrosis A clinical syndrome caused by heart disease characterized by breathlessness, chest pain and abnormal sodium and water retention. A complication of rheumatic fever and occurs after attacks of this fever.

9 Dietary recommendation for the prevention of CHD Calories Sufficient to prevent excess body weight Total fat 15-30% of calories Cholesterol <300mg/day SFA <10% of total calories PUFA <8% of total calories P/S ratio Linoleic Acid (LA/n6) 3-7% of total calories Alpha linolenic acid (ALNA/n3) <1% of total calories LA/ALNA ratio 5-10 Proteins 10-15% of total calories Carbohydrates 55-65%, an with emphasis on complex carbohydrates Sugars <10% of total calories Salt 5-7 g/day Dietary fibre 40 g/day

10 Calorific value of hard and soft drinks Types Quantity Calories Beer 25ml 122 Brandy 30ml 98 Gin 30ml 84 Rum 30ml 98 Whisky 30ml 91 Red wine 100ml 82 Champagne 30ml 78 Cola 30ml 84 Aerated drinks 300ml 84 Plain soda 300ml -

11 Dyslipidemia / Hyperlipidemia Goals of dietary treatment Oils Saturated Monounsaturated Polyunsaturated n-6 n-3 Predominant fatty acids Coconut <0.5 Saturated Ghee <1.0 Saturated Vanaspathi <0.5 Saturated Palm oil <0.5 Saturated + monounsaturated Groundnut <0.5 Monounsaturated Rice bran Mono and polyunsaturated Sunflower <0.5 Polyunsaturated

12 Sources of fatty foods Types of fats Cholesterol Saturated fat MUFA PUFA Hydrogenated fat Rich sources of foods Mutton, pork, lamb, chicken, egg yolk, meat, whole meat, cheese, ice-cream, butter, ghee. Red meat, milk fat, butter, ghee, coconut oil, palm oil, margarine, and hydrogenated fat. Olive oil, canola oil, to some extent mustard oil. Canola oil, olive oil, mustard oil, soyabean oil, fish oil, wheat, bajra, green leafy vegetables, methi, mustard, almonds, black gram, cow pea, rajmah and soya Vanaspathi

13 Carbohydrates Monosaccharide fruits, vegetables, honey, jaggery. Disaccharide sucrose, lactose, maltose Oligosaccharides h id legumes, beans and peas. Polysaccharides starch from potato, cereals, banana.

14 Fibre Types of fibre Water insoluble Water soluble Benefits e reduces Forms bulk of stool, Helps in increasing viscosity of helps in regulation of bowel movement gives satiety value. foods, absorption of nutrients, reduces post prandial plasma glucose increase tissue insulin sensitivity and insulin receptors, and reduces serum cholesterol and serum triglycerides. Sources Whole wheat products, bajra, ragi, maize, green leafy vegetables, fruits with skin and seeds. Oats, whole pulses, whole grains, apples, pears, citrus fruits and vegetables like potato, bhindi, found as pectins, gums or mucilage and isabgol.

15 Proteins Consume plant origin proteins than animal origin proteins Plant origin foods are generally rich in dietary fibre and have low amount of saturated fat and devoid of cholesterol. Egg E white and lean meats should be the preferred options in case of animal foods.