糖尿病的营养治疗介绍.docxVIP

第二节 糖尿病 　　Diabetes mellitus is a major healthy problem. It ranks sixth as a primary cause of death in China, and when its complications are considered, it ranks third. Proper care of diabetes is essential because no known cure exists and good management reduces the frequency of complications. Diabetes management requires education and communication; the patient’s knowledge is vital because diabetes health care is primarily self-care. 　　The nutrition plan is foundation for successful diabetes management. This chronic disease necessitates a strategy with short-term and long-term goals. Short-term goals include health and freedom from disability, whereas long-term goals include freedom from diabetic complications and atherosclerosis. Diabetic individuals and health-care teams jointly create comprehensive plans to optimal life style while maintaining desirable blood glucose and lipid concentrations. 　　Current nutritional recommendations for person with diabetes include all nutritional principles of a heath-promoting diet. The energy requirement is estimated according to ideal body weight. Carbohydrate should provide 50 to 60% of energy for diabetic person, but up to 70% is well tolerated. Complex carbohydrate should approximately provide two thirds of total carbohydrate. Unrefined carbohydrates in their natural fiber packages have advantages over highly refined carbohydrates. Protein should provide 10 to 20% of energy intake, although the adult RNI of 1 to 1.2 g/kg body weight more closely matches actual protein needs. Fat intake should not exceed 30% of energy; intakes of less than 20 to 25% are more desirable. Saturated fat intake should not exceed 10% of energy intake, and cholesterol intake should not exceed 200 to 300 mg per day. Polyunsaturated fats such as vegetable oil are preferred to saturated fats such as butter, but intake of polyunsaturated fats should also be less than 10% of energy intake. Generous intakes of fiber improve glycemic control and lower the