Meal planning

Recommend nonpharmacologic therapies, including meal planning and physical activity, for patients with diabetes. 

Appropriate therapy necessitates adequate patient education about the disease, development of a meal plan to which patients can comply and integration of a regular exercise program. 

Medical nutrition therapy is recommended for all patients. For individuals with type 1 DM, the focus is on regulating insulin administration with a balanced diet to achieve and maintain a healthy body weight. A meal plan that is moderate in carbohydrates and low in saturated fat, with a focus on balanced meals is recommended. In addition, patients with type 2 DM often require caloric restriction to promote weight loss. Bedtime and between-meal snacks are not usually needed if pharmacologic management is appropriate. 

Drug problems take a great toll on the human body, so therapists and counselors need to be aware of how the physical effects of drug use can be treated. As recommended in Chapter 4, clients with drug problems should receive physical examinations by a physician as part of the routine care of treatment, if possible. Since drug use can adversely affect a client s diet, it also may be important to refer the client to a nutritionist who can determine whether there are any dietary deficits and perhaps develop meal plans to aid the client in restoring her or his health. 

This type of program should offer cognitive-behavioral group therapy and individual therapy. It should be able to provide medication if necessary, structured meals, and nutritional counseling and meal planning. Group therapies, e.g., social skills training, are also useful. 

Dieticians work in public health clinics, hospitals, nursing homes, school systems, corporations, doctors offices, and private practice. They often oversee meal planning and preparation. Dieticians also help people meet specific needs, such as planning meals for diabetic patients. They use diet to promote health and prevent disease. 

However, interest for medical research is not the main purpose of the Color Code. Keeping it simple, the Color Code is for shopping and meal planning Fruits with bright colors that appeal to the eye are at their peak ripeness and optimal production of compounds having nutritional value to you. Because superfruits are the most nutrient-rich of fruits, it is also easier to shop for them and plan your meals according to a Color Code. I ll teach you how in Part III. 

The Color Code. A practical shopping and meal-planning guide has been created based on plant food colors and promising health effects. As superfruits are colorful foods, let s make use of this simple, practical guide ... 

As you now know, fruit phytochemicals such as carotenoids and polyphenols associated with the color of superfruits have potential health properties—this fact is the premise of the Color Code, first presented years ago in separate books by Drs. David Heber and Jim Joseph (see complete references in Appendix D). Colors from nature s palette of pigments represent a simple way to keep superfruits in mind for your daily meals and snacks Later on, I ll show you how superfruits and the Color Code can be an easy visual guide to shopping for healthy meal planning. 

Because of the nutrient richness of superfruits, using them regularly will help create a daily diet that is economical as well as easier and more enjoyable as you grow familiar with the variety of choices for nutrient profile, flavor, and color. Just three servings per day can bolster overall health I limit the lists for each superfruit group in this chapter to just a few having the best combination of nutrient content, taste, simplicity, and affordability, but you should try different superfruit choices to develop your own favorites. I ll also show you how to include superfruits in a healthy meal plan the Mediterranean diet. 

To move to a discussion of a sustainable relationship between school food and organic production requires consideration of various components of school meal planning and execution. Discussion among researchers about whether organic food is healthier than conventionally produced food is ongoing (O Doheity Jensen et al, 2001). Some researchers point to the fact that organic plants have a higher content of secondary metabolites that potentially have a positive effect on... 

There are various methods to determine a meal plan for a patient with GSD-1. One method uses an exchange system based on the carbohydrate content of foods (personal communication, Anne Boney, Duke University). Carbohydrate sources exclude sucrose and fructose and limit lactose and galactose. Both cornstarch and food sources are included in the total carbohydrate prescription. The case study given at the end of the chapter provides an example of diet calculations and developing a meal plan based on the exchange system. 

These findings are food for thought when one considers the do s and don ts of most diabetic meal plans. 

An alternative method is to provide people with a series of meal plans and menus, designed ro be nutrient dense and energy low, and providing sufficient variety from day to day to ensure compliance. 

Dietitians specialize in helping individuals learn about good nutrition and the need for a balanced diet. This requires them to understand biochemical processes, the importance of vitamins, and food labels, as well as the differences between carbohydrates, fats, and proteins in terms of their energy value and how they are metabolized. Dietitians work in a variety of environments including hospitals, nursing homes, school cafeterias, and public health clinics. In these environments, they create specialized diets for individuals diagnosed with a specific disease, or create meal plans for those in a nursing home. 

Contents Meal Planning The Kitchen and Equipment Food Buying Food Storing Food Properties Water and Solutions Carbohydrates Fats and Emulsions Proteins Minerals Vitamins Enzymes Color Flavor Texture Bacteria Cooking... 

The following goals should be considered in meal planning ... 

MEAL PLANNING. The Food Groups provide a simple guide for planning the foundation for a day s meals. Choose at least the minimum number of servings from each food group, and select a variety of foods. 

Fig. M-18. Meal planning should begin by using the food groups as a pat-tern. (Courtesy, American Dairy Assoc., Rosemontlll.)...

Table M-9 Meal Planning Guide, can be used for the purpose of planning the day s meals. It gives the number of servings of each food group, for the different ages. Thus, one menu can take care of every age, merely by varying the number of servings from each food group.

NUTRITIVE VALUES. Most quick breads are higher in calories than most yeast-leavened breads because they are usually made with more sugar and fat. Since many people have to control their caloric intake in order to avoid becoming obese, careful selection of dietary breads is necessary if one is to obtain the optimal nutritional benefits from these products without putting on excess weight. It is noteworthy that both the American Diabetes Association and the American Dietetic Association have advised dieters not to include cakes, cookies, and pies in their meal plans without the permission of a diet counselor. However, certain dessert items such as custard pie may equal or exceed the nutritive values of many plain breads (in terms of nutrients per calorie). What is most important is that portion sizes of high caloric items be chosen within appropriate limits. 

Exchange Lists for Meal Planning, American Diabetes Association, inc., and The American Dietetic Association, 1976, p. 4. 

American Diabetes Association (ADA). Fats and diabetes, http //www.diabetes.org/food-nutrition-lifestyle/nutrition/meal planning/fatand-diabetes.jsp (April 2, 2009). 

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