Стол 9 диета при диабете

This appendix presents recipes for diet number 9 according to the Unified Numbered System of Basic Diets.

If possible, it is best to create the first menu for the week in conjunction with a dietitian or attending physician. If this is not possible, you can simply follow the list of products and rules. Sugar, cholesterol and blood pressure must be monitored constantly.

The application allows you to keep a diabetic's food diary on dishes and any other data in order to determine exactly what foods are undesirable for yourself.

The choice of table number 9 by the attending physician is prescribed for diabetes mellitus of mild and moderate severity, determines the tolerance (endurance) to carbohydrates of patients with diabetes mellitus for the selection of insulin doses. Also suitable for rheumatism - active phase, acute rheumatoid arthritis.

The purpose of the appointment of diet number 9 is to create conditions conducive to the normalization of carbohydrate metabolism and prevent fatty infiltration of internal organs, to determine the tolerance to carbohydrates.

The proposed recipes for diet table number 9 for mild and moderate diabetes mellitus and arthritis facilitate the possibility of compiling a menu of therapeutic nutrition, taking into account the limitations of the food set and the recommended methods of culinary processing of dishes. The app contains recommended cooking methods. Physiologically complete diet number 9 has a restriction on the content of carbohydrates and fats, table salt, cholesterol and extractives. Exclusion from the diet of sugar and sweets. An increased amount of products containing lipotropic substances, fiber, vitamins.

Food temperature is normal.

The composition of diet number 9 should include the chemical composition for the day:
- proteins 90-110 g,
- fats 75-80 g (30% vegetable),
- carbohydrates 300-350 (mainly polysaccharides).
Energy value 2500-2700 kcal.

Table number 9 implies a diet 5-6 times a day with an even distribution of carbohydrates over meals.

A calculator of calories, bju, vitamins and minerals is used to conveniently calculate the consumed substances. At the initial start-up, depending on the weight, a calculation of 30 kcal per 1 kg of weight is used. A calculator that uses bju, vitamins and minerals, fiber, sugar, fats and cholesterol will be easy to use. An open architecture was made for everyone - fix what you don't like, add any foods and recipes that you think are necessary to the food calculator.

For the second type, it will be convenient to use a bread unit calculator (XE). A bread unit or XE (carbohydrate unit) is a conventional unit for an approximate estimate of the amount of carbohydrates in foods: one XE is equal to 12 grams (in the application it can be corrected for a different number) of carbohydrates. The concept of bread units is key in ensuring glycemic control in diabetes mellitus. The XE calculator is a useful tool.

The glycemic index of foods, insulin index and glycemic load are also present.
The glycemic index (GI) is an indicator of the rate at which glucose from the product is broken down and enters the bloodstream. The faster this process occurs, the higher the GI will be.
Insulin index (II) - an indicator of how much insulin the pancreas secretes when eating food, as a value reflecting the level of insulin increase within 2 hours after eating 250 kcal from a product, compared to a reference product, which was taken as 250 kcal from white bread ...
Glycemic load (GL) is an indicator characterizing the quantitative value of an increase in blood glucose levels after eating food. Calculated by the formula GN = (GI * amount of carbohydrates (g)): 100.

The ability to enter blood pressure, pulse, and sugar before and after meals can be useful to many users.

The appendix lists about 600 main products used with their consumption rates. I invite all critics to study the issue more closely.