Diet and Control of Diabetes
Published 1982 · A. Bloom
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Abstract
Many patients who develop diabetes are alarmed initially at the thought of keeping to a diet for the rest of their days. They seem to forget that the word diet does not imply anything more than a restriction on overeating, and that they can continue to eat and enjoy good food in the future as they have done in the past. No diabetic today who takes insulin need go hungry or thirsty. The key to success is an understanding of the principles of diet and the value of the particular articles of food that are eaten. Every diabetic should understand clearly the carbohydrate, protein and fat content of food and should understand the make-up of the meal he is eating. The diet should be nourishing and appetizing, and should be so balanced that it contains adequate quantities not only of carbohydrate, protein and fat but also of vitamins, minerals and roughage. In devising a diet, many factors must be borne in mind. The previous eating habits of the patient are the basis of the diet. Although various diet sheets can be provided which suit the majority of people living in this country, any dietary regime which attempts to impose a radical revolution in the eating habits of a particular patient is doomed to failure. The modern dietitian will always make careful inquiries as to the patient’s normal eating habits and will only adjust these habits if they are unsuitable to the diabetic situation.