DIETARY GUIDELINES FOR DIABETES

DIETARY GUIDELINES FOR DIABETES

HOW TO CALCULATE CHO Energy Requirement = 1800 Kcal CHO Requirement = 1800/2 ( 50% CHO) = 900 Kcal /4 = 225g CHO Contributing foods. Fruits 2 servings gives – 30g fructose. Milk 1 serving - 12g lactose Pulses / gram 3 servings - 36g starch. Cereals 10 servings - 150g starch.

GI OF DIFFERENT VARIETY OF BANANAS (SRI LANKAN)

KOLIKUTTU 42-49

EMBUL 42-49

SEENI KESEL 45-58

GI OF SRI LANKAN MEALS

ROTI(wheat flour) 49-58 ROTI(Atta flour) 44-57 ROTI(Rice flour) 46-57 ROTI(Kurakkan flour) 46-58

PITTU(wheat flour) 69-81 PITTU(rice flour) 72-82 PITTU(Kurakkan flour) 59-68 HOPPERS 84-96

KADALA 18-25 COWPEA 31-46 MUNG BEAN 38-47

GI OF MIXED MEALS Red Rice+ Kiri hodi -68-92

Boiled red rice + dhal curry gotu kola + egg +kiri hodi - 41-53

String hoppers (wheat flour)+egg +coconut sambol + kiri hodi 65-79 String hoppers (rice flour)+egg+coconut sambol + kiri hodi 67-91

Thalapa (kitul flour) -87-104 Bred + lentil curry -55-66

WHAT IS GL (GLYCAEMIC LOAD) How much CHO in a portion of food. We should know both GI & GL to assess how

a food affect blood glucose levels.

GL =CHO(g) per serving × GI/ 100

High GL 20 or More Medium GL 11-19 Low GL 10 or less

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