Question
Give the salient features of the nutritional management of the following diseases/disorder:
i) Type II Diabetes
ii) Diverticular Disease
iii)Liver Cirrhosis
Answer :
Word Count : 577
Nutritional management of Type II Diabetes focuses on achieving optimal blood glucose control, maintaining a healthy body weight, preventing complications, and reducing cardiovascular risk. Medical Nutrition Therapy (MNT) is individualized according to age, body weight, physical activity, metabolic status, and associated health conditions. Carbohydrates should contribute about 45–60% of total energy intake, with emphasis on complex carbohydrates such as whole grains, legumes, vegetables, and fruits that have a low glycemic index. Refined sugars, sweetened beverages, and highly processed foods should be minimized. Dietary fiber intake of 25–40 g/day improves glycemic control and enhances satiety. Protein intake should generally provide 15–20% of total calories, with lean sources such as pulses, fish, poultry, and low-fat dairy products being preferred. Fat intake should be restricted to about 20–35% of total calories, limiting saturated and trans fats while encouraging monounsaturated and polyunsaturated fats from nuts, seeds, and vegetable ____ _________ ______ _________ ________ _____ _________ ________ ______.
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Nutritional management of Type II Diabetes focuses on achieving optimal blood glucose control, maintaining a healthy body weight, preventing complications, and reducing cardiovascular risk. Medical Nutrition Therapy (MNT) is individualized according to age, body weight, physical activity, metabolic status, and associated health conditions. Carbohydrates should contribute about 45–60% of total energy intake, with emphasis on complex carbohydrates such as whole grains, legumes, vegetables, and fruits that have a low glycemic index. Refined sugars, sweetened beverages, and highly processed foods should be minimized. Dietary fiber intake of 25–40 g/day improves glycemic control and enhances satiety. Protein intake should generally provide 15–20% of total calories, with lean sources such as pulses, fish, poultry, and low-fat dairy products being preferred. Fat intake should be restricted to about 20–35% of total calories, limiting saturated and trans fats while encouraging monounsaturated and polyunsaturated fats from nuts, seeds, and vegetable ____ _________ ______ _________ ________ _____ _________ ________ ______.
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