Living Healthy with Diabetes

Basic Nutrition for Patients with Diabetes

• Limit frequency of restaurant dining and fast food
• Limit frequency and portion size of desserts
• Drink 8-11 cups of water daily
• Avoid or limit all beverages with calories
• Make slow, gradual changes to nutrition plan

• Eat a variety of vegetables as frequently as possible.
• Try to include all colors throughout the week (red, orange, green, yellow, purple).
• Season with herbs and spices rather than sauce, cheese, butter or oils.
• Aim for vegetables to cover half of the entire plate.

• Try lemon juice, vinegar or vinaigrette on salads (For a kick try salsa with fat free sour cream).
• Dip the fork into dressing first to limit the amount, but still add flavor.
• In recipes, substitute applesauce for margarine, shortening and oils.
• Remove hidden or unnecessary fat: butter on bread, cheese in sandwiches, use mustard rather than mayonnaise.

• Choose lean cuts (loin, round, or flank).
• Avoid heavily marbled meats (brisket, ribs, T-bone, porterhouse, rump/chuck roasts, bacon, regular hamburger, etc.).
• Trim meats before and after cooking.
• Remove skin from poultry before cooking.
• Buy meats less than 3 grams of fat per ounce or labeled as 90% lean.
• Limit egg yolks to 3 per week.
• Try two egg whites or 1/3 cup egg substitute in place of one whole egg.

• Reduce milks stepwise from whole milk to skim or 1%.
• Substitute low fat yogurt in place of mayonnaise or sour cream when cooking.

• Aim to choose 100% whole grain breads, cereals, crackers, and snacks.
• Many grains are low in fat, but only recommended in proper portions.

more information:
• Basic Nutrition for Patients with Diabetes
• Portion Control in Diabetes
• Reading Nutrition Labels
• Using Spices and Seasonings
• Nutrition Measuring and Portion Control in Diabetes