Nutritional therapy in diabetes should be planned individually. Diabetes degree,

a diet plan based on the person’s age, height and weight, and eating habits

should be prepared.

 The most important issue to be considered in diabetes is the meal order and

are portions. The recommended foods are served on time and in the recommended portions.

consumption is very important for the success of the treatment.

 The important thing in diabetes is to have a balanced diet at meals. From every food group

should be consumed in appropriate quantities. These food groups are;

1st group; milk, yogurt, cheese

2nd group; such as meat, chicken, fish, eggs, legumes, hazelnuts, almonds


3rd group; vegetables and fruits

4th group; cereals, bread, pasta, rice, soups

5th group; oils

 In type 2 diabetes, 4-5 meals a day, provided that the time between meals is not too long.

must be consumed.

 Drink at least 2-2.5 liters of water per day.

 Vegetables and fruits with a low glycemic index (lower blood sugar

boosters) should be preferred.

 Legumes can be consumed twice a week.

 The meat consumed is free from visible fat, without frying, with plenty of salad.

must be consumed.

 Foods containing carbohydrates (such as bread, fruit) are rich in protein (milk,

Yogurt) should be consumed with food.

 Contribute to the regulation of our blood sugar with small changes to be made.

we can be found. For example;

 Bulgur pilaf instead of rice pilaf

 Whole grain bread (such as whole wheat, oat, rye) instead of white bread

 Vegetables such as spinach, zucchini, eggplant instead of potatoes and carrots

 Instead of dates, watermelon, glycemic acid such as apple, orange, tangerine, grapefruit

Fruits with a lower index should be preferred.

 In addition, beverages such as tea and coffee should be preferred without sugar.

Fresh fruit and fruit juices should be prioritized instead of juices.

 Regular physical activity in addition to the nutrition plan will ensure success in treatment.

will increase.



 Sugary foods such as sugar, honey, molasses, jam, marmalade, syrup

 Pastries (such as pies, pastries, cakes, cookies)

 Chocolate, biscuit, wafer

 Nuts

 Foods with high fat content (cream, cream, frying)

like food)

 Offal

 Tail fat, butter, margarine

 Prepared fruit juices

 Carbonated drinks

 Alcoholic beverages

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