Articles
Diabetes and Entertaining
While many medical advances have taken place in the care of people with diabetes, diet remains the cornerstone of maintaining good health.
Understanding the relevance of weight and the role of carbohydrates (CHO) and fats and exercise is important for management.
Changes in recent years mean that the emphasis has moved away from simple versus complex CHO to the rate of absorption of different types of CHO foods. Sugar need no longer be excluded but should be minimised to assist in CHO and weight control.
The key points are to:
- Follow a well balance diet according to the Dietary Guidelines.
- Balance the quantity of food through out the day, aiming for 3 meals of about equal size. Don’t miss meals. If you have a large appetite, small snacks in between may be necessary.
- Ensure that you are in the ideal weight range for height and that you maintain it. If you are over weight endeavour to lose it. Seek help if required.
- Establish a regular exercise program that is enjoyable and sustainable.
An evening meal for a friend with diabetes
Pork Tenderloin Teriyaki
Fresh Asparagus, Cauliflower
Broccoli, Carrot,
Red Silverbeet
Grilled fine polenta
Spanish Cream with Pureed Fruit (optional)
The pork tenderloin teriyaki with the vegetables and polenta with Spanish cream for dessert will give a moderate meal of about 31 grams of carbohydrate or equivalent to about 2 slices of bread. For someone of larger energy requirement, double the quantity of polenta or add pureed fruit with the Spanish Cream. You will find the recipes for these in Cooking into the 21st Century with Diabetes by Peggy Stacy. Pork Tenderloin Teriyaki, Grilled Fine Polenta and Spanish Cream are all on web site.
Recipes
Grilled Fine Polenta : Use like toast sprinkled with your favourite herbs
Pork Tenderloin Teriyaki : Baked tender pork with a taste of the Orient.
Spanish Cream : A light refreshing dessert.
Added to site on : Tuesday, 28 September 2010