60 Incredibly Delicious Diabetic Dinner Recipes

With a maximum of 40g carbohydrates per serving, these recipes are the most delectable way to meet your diabetic diet needs. Best of all, even non-diabetic family members will love them, too.

For a healthy, simple supper, turn to these delicious dinner ideas for people with diabetes. You’ll find the details for the recipes in this video in the following five slides.

Want more diabetic-friendly recipes? Sign up for our free newsletter Balanced Plate: Thriving with Diabetes.

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These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama

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This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania

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Everyone will enjoy these fork-tender, slow-cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. —Sue Bingham, Madisonville, Tennessee

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If you’re not in the mood to cook, then you can always visit one of the best restaurants for diabetics.

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I’m always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. —Aliesha Caldwell, Robersonville, North Carolina

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One of our favorite comfort-food dinners is spaghetti and meatballs. We’re crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas

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I’ve liked the chicken and artichoke combo for a long time. Here’s my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

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This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

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This sheet-pan chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

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Think of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

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I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. —Heidi Mulholland, Cumming, Georgia

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Simple recipes that land on the table fast are lifesavers. I serve skillet pork chops with veggies and, when my husband lobbies, cornbread stuffing. —Tracey Karst, Ponderay, Idaho

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Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana

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My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

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I created this recipe when I didn’t have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington

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I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what’s now one of our favorite chicken and spinach recipes. —Sandra Ellis, Stockbridge, Georgia

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When my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian food, this tasty lasagna is one of the nutritious results.—Jennifer Yaden, Richmond, Kentucky

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I created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. —Naylet LaRochelle, Miami, Florida

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Pork tenderloin becomes amazingly tender in this braised stew. It’s a fantastic meal for a cold winter night. —Nella Parker, Hersey, Michigan

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I’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota

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When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia

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The unique fruit and mayo combination puts this burger over the top. You can also substitute nectarines for the peaches. They’re both delicious! —Charlene Chambers, Ormond Beach, Florida

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I really like the rich taste of sesame oil in this Thai-inspired dish. If you don’t have it, canola oil does the trick, too. To get a similar nuttiness, toss in a handful sliced almonds before serving. —Kelli Whiting, Fortville, Indiana

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This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

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Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker—no skillet necessary. —Diane Smith, Pine Mountain, Georgia

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I’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted
to find a way to fix it in a slow cooker. My version of is still rich, hearty and delicious, but without the need to watch
it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado

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Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you’ve got fresh green beans or steamed broccoli, go for it. —Donna Roberts, Manhattan, Kansas

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These fajitas are the best, and a much healthier version of the typically pan-fried ones you find in restaurants. I like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas

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Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. —Diana Rios, Lytle, Texas

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I’m a busy pastor’s wife and mother of three, and this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my kids gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa

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Celeriac, or celery root, is a root veggie that combines well with other seasonal ingredients and adds nice texture and flavor to this puree. —Taste of Home Test Kitchen

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Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. —Naylet LaRochelle, Miami, Florida

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Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. —Lauren Rush, Clark, New Jersey

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With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. —Mary Relyea, Canastota, New York

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I really love African flavors, but you don’t really encounter them much in the U. S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California

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We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —Roxanne Chan, Albany, California

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My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington

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Here’s a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio

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My husband and I enjoy this southwestern take on lasagna because it’s not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. —Lisa King, Caledonia, Michigan

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I love to share my cooking, and this hearty sheet-pan dinner has built a reputation for being tasty. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi

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I’ve always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin

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I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY

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I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it’s a keeper. —Rebekah Beyer, Sabetha, Kansas

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When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine

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Busy weeknights don’t stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida

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My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. —Anna-Marie Williams, League City, Texas

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This is my “go to” recipe for quick dinners, family or guests. It’s colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona

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It’s nice to have a quick meal to fix after coming home from work. It’s simple to prepare and doesn’t use a lot of ingredients, so it’s great for beginner cooks. —Laura McAllister, Morganton, North Carolina

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Here’s a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

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At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. —Courtney Stultz, Weir, Kansas

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This light dish is perfect for any night of the week, and it looks as good as it tastes! If you have leftover sauteed mushrooms or other vegetables, toss them in as well. —Lisa Speer, Palm Beach, Florida

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I’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my homegrown tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland

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I like making this dish because it allows me to stay on track for my weight loss without giving up foods I love. —Nicholas Monfre, Oak Ridge, New Jersey

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We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. —Carol Suto, Liverpool, New York

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I’m married to a marathon runner, which means dinners need to be healthy but flavor-packed. These low-carb wraps are quick and easy. He loves the health aspect, I love the taste! —Melissa Pelkey Hass, Waleska, Georgia

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This is one of my husband’s all-time favorite meals. I’ve even converted some friends to fish after eating this. I serve it with fresh melon when it’s in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

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I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas

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I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. —Jeanne Holt, Mendota Heights, Minnesota

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I love making this stuffed pepper recipe. It’s one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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Cajun rice from a restaurant or box can have a lot of sodium and fat. Here’s a hearty, healthy way to trim it down. —Raquel Haggard, Edmond, Oklahoma

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Originally Published: September 18, 2020

Emily Racette Parulski

Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.

37 Easy Diabetic Dinner Recipes with 5 Ingredients or Less

From beefy tostadas to apple-glazed chicken, these easy diabetic dinners use just five ingredients.

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I think this recipe gives you the most omega-3 fatty acid bang for your buck! —Cristen Dutcher, Marietta, Georgia

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Want more diabetic-friendly recipes? Sign up for our free newsletter, Balanced Plate: Thriving with Diabetes.

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Our go-to pizza is a snap to make using packaged pizza crust and ready-to-serve bacon. The kids don’t even mind the spinach on top! —Annette Riva, Naperville, Illinois

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I’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota

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For my busy family, a semi-homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve this dish with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba

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This is a super easy recipe full of sweet fall flavor. The maple flavor really shines through. —Susan Stetzel, Gainesville, New York

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If I’m cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It’s a timesaver that never fails to get rave reviews. —Ginny Koeppen, Winnfield, Louisiana

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I came up with this recipe in college and it’s been a household staple ever since. It’s a snap to throw together with ingredients I have on hand. —Kendra Doss, Colorado Springs, Colorado

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A package of store-bought noodles will speed up assembly of this colorful shrimp ramen that’s flavored with carrots and small shrimp. My mother passed the recipe on to me. It’s delicious and so quick to make on busy nights. —Donna Hellinger, Lorain, Ohio

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Every week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. —Tamara Huron, New Market, Alabama

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Broccoli and rice casserole tops my family’s comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. —Mary Shivers, Ada, Oklahoma

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This simple salmon gets its crunch from a coating of crushed pistachios, panko bread crumbs and Parmesan cheese. Add steamed veggies and rice and it’s dinnertime! —Anthony Oraczewski, Port St. Lucie, FL

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The sauce on these honey garlic pork chops is so good, I sometimes double it so there’s extra for dipping whatever veggie we have on the side. —Michelle Smith, Eldersburg, Maryland

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The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

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You don’t need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

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Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It’s one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

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The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. —Katherine White, Clemmons, North Carolina

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We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

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Bacon and spinach bring plenty of flavor to these sirloin steak spirals. It’s an easy dish to make and perfect for backyard grilling. I always get lots of compliments.—Helen Vail, Glenside, Pennsylvania

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I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. —Julia Gosliga, Addison, Vermont

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This quick entree will instantly transport you to the Southwest. Salsa plays lively counterpoint to the juicy pineapple-sweetened pork chops.—Lisa Varner, El Paso, Texas

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For these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina

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A pepper rub gives this moist, tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too. —Denise Bitner, Reedsville, Pennsylvania

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This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

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My son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. —Molly Seidel, Edgewood, New Mexico

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On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you’re in the mood for pasta. —Jessica Meyers, Austin, Texas

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Let’s face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri

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Busy weeknights don’t stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida

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While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it’s a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts

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When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. —Beth Zimmerman, Willingboro, New Jersey

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My father loves lamb, so I make this rosemary lamb chop recipe whenever he visits. It’s the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida

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I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri

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This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It’s quite simple, but the sweet, tangy tomato glaze is so good. —Karen Gehrig, Concord, North Carolina

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My “pickatarian” child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. —Kerry Picard, Spokane, Washington

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My mouth waters when I think of this sweet and tangy glaze. It’s a tropical treat at any time of year. —Naylet LaRochelle, Miami, Florida

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You only need a handful of ingredients to make one of our family’s favorites. It’s also easy to double for company! —Susan Brown, Kansas City, Kansas

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Originally Published: September 19, 2019

Rachel Seis

As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She’ll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK…also her favorite). When she’s not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.

Diet for type 1 diabetes

Type 1 diabetes is a chronic disease, so many people believe that such a diagnosis completely conquers a person’s life: from daily routine to a set of products on the table. In fact, the dietary recommendations for a person with diabetes are exactly the same as for anyone else: just choose healthy, nutritious foods. That’s enough

The diagnosis of type 1 diabetes is a good reason to always be attentive to yourself. The absence of a targeted diet does not mean that you can eat absolutely everything, regardless of the composition and quantity of products.

Why eating behavior is important for someone with type 1 diabetes

Type 1 diabetes is a lack of the hormone insulin, which controls blood glucose levels. That is, without outside help in the form of insulin injections, the blood sugar level reaches too high values, and prolonged overload of the body with glucose is the right way to develop many comorbidities.

Where do we get so much sugar from? Of course, from food. Our products are proteins, fats and carbohydrates that the body converts into energy. And almost every food or dish carries some sugar load – some instantly raise blood glucose levels, and some have little or no effect on it.

This is why people with type 1 diabetes, who are unable to overcome their sugar riches on their own, must consider their own diet so that excess glucose does not cause discomfort or a glycemic crisis.

Who is in charge here

Carbohydrates cause the greatest influence on blood sugar levels: in the process of their splitting, glucose is actually formed. We will be especially careful with them. The amount of carbohydrates in your diet determines the amount of insulin you need to inject.

But proteins and fats are a source of amino acids and fatty acids; there is no glucose in their breakdown chain. However, a large amount of fat can lead to weight gain, and extra pounds make it difficult to compensate for diabetes. ¹

Nutritional goal for a person with type 1 diabetes

Why do we need to control what we eat? It’s very simple: you need to be able to clearly determine when and how much insulin to inject so that the blood glucose level remains within the normal range. That is, food self-control is a means of successfully compensating for diabetes and maintaining health. ²

Modern devices (insulin pump, continuous glucose monitoring devices) give you more freedom in choosing foods and eating schedules. But such “bonuses” are not permission to eat whatever you want and as much as you like. Devices simply make your life easier in terms of self-control.

How to assess the carbohydrate load of foods

Since our problem is the different speed and level of increase in blood sugar depending on the use of certain foods, we must evaluate foods from the same point of view.

For this, there is the concept of “glycemic index” (GI) – a numerical assessment of a particular product on a scale from 1 to 100, depending on how quickly its use provokes a rise in blood sugar levels.

For example, sugar (pure glucose) on this scale has the highest index of 100 units.

The lower the glycemic index, the slower the rise in blood glucose after consumption. That is, the body has enough time to synthesize insulin, and you (or the device) have enough time to calculate and administer the required dose of the hormone.

In general, processed foods have a higher glycemic index, and the higher the degree of processing, the higher the index. But foods high in fiber and healthy fats boast a surprisingly low glycemic index.

And in order to assess the real impact of food on blood sugar levels, there is a slightly different concept of “glycemic load”. This indicator shows how a well-defined amount of a product raises sugar. That is why you should always draw parallels with the actual serving volume, because, for example, watermelon has a glycemic index that is not very acceptable for diabetes – about 80. But in a 100-gram serving of watermelon, there are only 5 g of carbohydrates. You can enjoy in peace! ³

So, glycemic loads help you calculate how much food you can eat without losing normal blood glucose levels.

What foods are recommended for use in type 1 diabetes

Let’s return to the classic layout: carbohydrates, proteins, fats.

Carbohydrates

Carbohydrates are the main source of glucose in the body. There are complex and simple carbohydrates. Complex carbohydrates are the lure of mainly whole grains, which have an additional payload in the form of fiber, vitamins. They slow down the absorption of glucose and keep blood sugar levels stable.

Which is better

The best in this category are:

• brown rice;
• rolled oatmeal;
• quinoa;
• vegetables;
• fruits;
• beans;
• lentils.

But simple carbohydrates are instantly absorbed and also instantly raise blood sugar levels, so these high-speed carbohydrate “bombs” make it difficult to stabilize blood glucose levels.

Usually these products are easily recognizable even by their color – they are all white:

• sugar;
• macaroni;
• white bread;
• white flour biscuits and pastries;
• white potatoes.

Sugary carbonated drinks should definitely be added to the list, no matter what color they are – these are the “fastest” simple carbohydrates.

The challenge for a person with type 1 diabetes is to prioritize complex carbohydrates while limiting simple carbohydrates.

Read also: Healthy vegetables for people with diabetes

When is it better?

By the way, nutritionists say that carbohydrates for breakfast are the best choice. After all, during the night fasting, the body had a good rest and prepared for a “meeting” with them. But in the evening, when there is no such a long period of fasting, the same portion of carbohydrates as in the morning can have a stronger effect on fluctuations in blood sugar levels.

In addition, in the afternoon, after 4:00 pm, a person’s metabolism naturally slows down. So even healthy, but sweet-tasting carrots or beets that you eat in the evening can increase blood glucose levels to a greater extent.

Read more in: So many different carbohydrates

Protein

Protein is a steady, slow source of energy with relatively little effect on blood sugar levels.

The most useful are proteins of vegetable origin. They are:

• beans;
• lentils;
• nuts and nut butter;
• seeds;
• peas;
• soy products.

Proteins of non-vegetable origin are recommended to be consumed less often – several times a week. Dietitian-approved foods:

• fish;
• seafood;
• chicken;
• turkey;
• eggs;
• yoghurt without sugar and fillers.

There are a number of foods that doctors advise to avoid. Among them:

• red meat;
• UHT non-organic dairy products.

Although proteins do not have such a strong effect on blood sugar levels, nutritionists have determined the optimal time intervals for their use. It is also better to take a shock portion of proteins before lunch, because in the afternoon some foods, especially milk and sweet dishes like casseroles, cheesecakes or sweet yogurt, cause spikes in blood glucose.

See also:
Nutrition for Type 1 Diabetes
Nutrition for Type 2 Diabetes

Fats

Fats by themselves have almost no effect on blood sugar, but they can significantly slow down the absorption process carbohydrates.

Foods containing monounsaturated and polyunsaturated fats (omega-3 and omega-6 fatty acids) are useful:

• avocado;
• almond milk;
• oily fish;
• nuts and nut butter;
• olives and olive oil;
• seeds.

Foods with a bad fat reputation include foods with saturated fats:

• butter and cheese;
• whole milk;
• fat;
• fatty beef and pork;
• Turkey and chicken skin.

The most undesirable on the table are trans fats, which are stuffed with:

• fried fast food;
• baking;
• popcorn, chips, crackers;
• margarine, various spreads for sandwiches. ^{4, 5}

Conclusion

Given the advice above, it is better to take most of the allowed amount of fatty foods with dinner so as not to burden the body before bed. Moreover, the metabolism slowed down in the evening carefully puts the energy received from the products into the fat “cellars”. That is, evening gatherings with fatty dishes can also reward you with excess weight.

So, put most of your carbohydrates, proteins and fats into your morning or afternoon menu, planning dinner as lightly as possible.

Read also: Learning to read food labels

If it’s a diet, what kind

The American Diabetes Association believes that the best choice for people with type 1 diabetes is the Mediterranean diet. ⁶

It is this meal plan that is the closest to the most healthy and complete meal plan without significant restrictions. It is based on the traditional diet of the inhabitants of the Mediterranean coast and involves the use of a variety of fresh products, including many whole grains and seafood. The absence of strict prohibitions allows you to avoid nutritional deficiencies, because the variety and richness of food choices help maintain the right balance of vitamins and trace elements in food.

In addition, diseases of the cardiovascular system are often among the complications of diabetes, and the Mediterranean diet is recognized as a “savior” from such problems. ⁷

Another good choice is the flexitarian diet, a semi-vegetarian diet that favors plant-based foods (vegetables, fruits, and whole grains are favored) and limits animal foods.

This diet is also varied and optimal in terms of nutrient balance – just what you need! ⁸

The well-known American news magazine US News & World Report published a traditional list of the most popular diets at the beginning of 2021. In the “Best Diet for Diabetes” category, the Flexitarian and Mediterranean diets tied for first place. ⁹

Conclusion

So, common sense, smart self-control, a variety of healthy foods and a positive attitude are the main principles of nutrition for people with type 1 diabetes. A healthy lifestyle and proper nutrition, as an integral part of it, work real miracles and allow, despite a chronic illness, not to lose the fullness of life.

sample diet for diabetes

content

• 1 sample weekly menu for a type 1 diabetic: diet, recommendations and tips
  • 1.1 The basics of proper nutrition for diabetes
    • 1.1.1 Carbohydrate and protein balance
    • 1.1 .2 Restriction of fats and salt
    • 1.1.3 Frequent and small meals
    • 1.1.4 Variety and moderation
  • 1.2 First steps in planning a weekly menu for a type 1 diabetic
  • 1.3 Monday
  • 1.4 Weekly menu for type 1 diabetic: exemplary diet for diabetes
    • 1.4.1 Tuesday
  • 1.5 Wednesday: breakfast, lunch, dinner
    9006 3 1.5.1 Breakfast
    • 1.5.2 Lunch
    • 1.5.3 Dinner
  • 1.6 Thursday: breakfast, lunch, dinner
  • 1.7 Friday
    • 1.7.1 Breakfast
    • 1.7.2 Lunch

    9 0063 1.7.3 Dinner

  • 1.8 Diabetic Weekly Menu Type 1: exemplary nutrition for diabetes mellitus
    • 1.8.1 Saturday
  • 1. 9 Sunday: breakfast, lunch, dinner
    • 1.9.1 Breakfast:
    • 1.9.2 Lunch:
    • 1.9.3 Dinner: 9 0064
  • 1.10 Cooking advice for diabetics
    • 1.10.1 Food selection
    • 1.10.2 Cooking methods
    • 1.10.3 Portion sizes
  • 1.11 Related videos:
  • 1.12 Q&A: 9 0062
  • • 1.12.0.1 How much carbohydrates and proteins should be on the menu for a type 1 diabetic?
    • 1.12.0.2 Is it possible to eat fruits with type 1 diabetes?
    • 1.12.0.3 What foods should be excluded from the menu of a type 1 diabetic?
    • 1.12.0.4 What are the advantages of the menu for a type 1 diabetic?
    • 1.12.0.5 What should be the meal frequency for type 1 diabetes?
    • 1.12.0.6 How to prepare healthy meals for a type 1 diabetic?

Plan your weekly meals for type 1 diabetes. In our article, you will find a rough weekly menu that will help you manage your blood glucose levels and stay healthy.

Type 1 diabetes is a chronic disease in which the pancreas does not produce enough insulin to control blood sugar levels. In this regard, patients with type 1 diabetes must follow a certain diet and fit within a certain framework for the consumption of carbohydrates, fats and proteins.

In this article, we have prepared for you a sample menu for a week for a type 1 diabetic. This menu is balanced across different food categories and follows the dietary guidelines for diabetics. We’ve also prepared helpful tips on how to organize your diet so that you have a nutritious diet and do not experience severe blood sugar swings.

Our menu includes breakfasts, lunches, dinners, snacks and drinks. When compiling the menu, we took into account the daily amounts of necessary carbohydrates, proteins and fats. We hope that our menu will help you create a complete diet and simplify your choice of products in the store.

The basics of proper nutrition in diabetes

The balance of carbohydrates and proteins

It is important for diabetics to monitor the level of carbohydrates and proteins in their diet. Carbohydrates are the main source of energy, but in excess they can lead to an increase in blood sugar levels. Protein helps keep sugar levels down and narrows the gap between meals.

To achieve a balance, attention should be paid to the quality of carbohydrates and proteins. It is better to give preference to foods with a low glycemic index, such as vegetables, fruits, legumes. You should also avoid fast-dissolving carbohydrates that quickly raise sugar levels, such as sugary drinks, confectionery, and white bread.

Fat and salt restriction

Diabetics should limit their intake of fats, especially saturated and trans fats, as they can be harmful to the heart and blood vessels. In their place, include several healthy fat sources such as nuts, fish, and avocados. The salt content should also be reduced to prevent pressure and reduce possible complications.

Small and frequent meals

Diabetics should eat frequent, but smaller meals to keep their sugar levels normal. This will help to avoid sudden fluctuations in sugar levels and strengthen the feeling of satiety. It is also important to monitor the temperature and storage of products in order to preserve all their useful qualities.

Variety and moderation

For better nutrition and prevention of possible deficiencies, diabetics should monitor the variety and moderation of food intake. The latter will avoid overeating, which can negatively affect blood sugar levels. A varied diet will help you get all the vitamins and minerals you need to stay healthy.

First steps in planning a weekly menu for a type 1 diabetic

Type 1 diabetes is a chronic disease that requires constant monitoring of blood sugar levels. It is very important to eat right to avoid complications and maintain health.

It is very important to include in the diet healthy foods rich in vitamins and minerals, such as fresh vegetables, fruits, buckwheat, fish and dairy products without added sugar. Do not forget about protein – you can get it from eggs, cottage cheese, low-fat meat.

In addition, sugar substitutes can be used, they can be artificial or natural, like stevia or xylitol. It is important to consider the approximate content of carbohydrates in products and to observe their amount at each meal, this will help improve blood sugar control.

Designing a weekly menu for a type 1 diabetic may take some time, but it will help you avoid dietary mistakes and keep you healthy for years to come. These are only general recommendations, each person with diabetes should consult their doctor or nutritionist for an individual menu.

Monday

Breakfast is the most important meal for a diabetic. It should contain proteins and carbohydrates that are slowly absorbed so that blood glucose levels do not rise too quickly. For breakfast, you can bake oatmeal pancakes in milk with eggs, adding a small amount of berries and nuts for a rich taste. A cup of green tea is a great drink for an insulin dependent diabetic.

Dinner is a light meal that should contain proteins with a small amount of complex carbohydrates and vegetables. For dinner, you can grill chicken fillet with boiled vegetables or fish with a side dish of whole grains. As an appetizer, you can add fresh vegetables and citrus fruits.

Menu for a week for a type 1 diabetic: exemplary nutrition for diabetes

Tuesday

Breakfast:

• wheat bran – 30 g,
• hard cheese – 20 g,
• then st whole grain bread – 1 pc.

Lunch:

1. baked chicken breast in parchment – 150 g;

Dinner:

• Grilled fish fillet – 150 g
• Steamed broccoli – 100 g
• Low-fat cottage cheese with berries – 100 g

Wednesday: breakfast, lunch, dinner

9 0002 Wednesday is the middle of the working week, and therefore it’s important to make sure you’re getting the right amount of nutrients to keep you energized and healthy. Breakfast, lunch and dinner should not cause you stress or anxiety. Below are examples of what you can cook and eat for a type 1 diabetic on Wednesday.

Breakfast

• Buckwheat porridge with milk and berries. Low-calorie berries like strawberries, lingonberries, or raspberries are lower in sugar than other fruits, making them a great choice for a healthy breakfast.
• Omelet with vegetables. Adding vegetables such as spinach, peppers, onions, and mushrooms can help achieve the right amount of nutrients in a diabetic’s diet.
• Greek yogurt with mixed berries and nuts. This breakfast contains fewer carbohydrates and sugars, which may be necessary to control blood glucose levels.

Lunch

• Salad with roast beef and green peas. Roast beef contains protein and iron, which are important nutrients for a diabetic. Adding green peas will add fiber, minerals, and vitamins to your diet.
• Soup with chicken and vegetables. Soup satisfies hunger well and helps keep blood glucose levels under control. Adding vegetables like carrots, onions, and potatoes can help boost the nutritional content of a meal.
• Turkey cutlets with vegetable garnish. Chicken and turkey are protein and easily digestible sources of nutrients. A vegetable side dish with added broccoli, carrots and zucchini will provide the desired fiber and vitamin levels.

Dinner

• Pasta with shrimps, garlic and olive oil. Pasta is a good source of carbohydrates, which are essential for maintaining the energy of the body. Shrimp contains protein and iron, while olive oil provides healthy fats.
• Grilled salmon with vegetable stew. Salmon is an excellent source of omega-3 fatty acids, which are important for heart health. Vegetable stew will add an extra portion of nutrients and fiber to the diet.
• Chicken barbecue with grilled vegetables. Grilled kebab is a healthy alternative to many other quick meals. Adding vegetables such as zucchini, squash and peppers will provide additional nutrients and fiber.

Thursday: breakfast, lunch, dinner

Breakfast for type 1 diabetics is recommended to maintain a balance between carbohydrates and proteins to avoid a spike in blood glucose. For breakfast, you can cook scrambled eggs with 2 eggs and vegetables such as tomatoes and peppers. Do not forget to refresh yourself with Greek yogurt with the addition of nuts and berries.

Dinner should be light so as not to overload the body before bed. On this day, for dinner, you can cook soup with fresh vegetables, couscous and chicken breast. Add a fresh sliced ​​cucumber to a salad with cottage cheese and herbs.

Friday

Breakfast

• Water oatmeal (no sugar) – 1 serving
• Fresh fruit cocktail – 1 glass
• Tea without sugar – 200 ml

90 002 For a type 1 diabetic, it is important to control the level of glucose in blood. Therefore, in breakfast, all ingredients should be low-calorie and do not contain fast carbohydrates. Oatmeal is high in fiber and lowers blood sugar levels. Fruits contain vitamins and plant fibers and help you feel full.

Lunch

• Stewed beef with vegetables – 150 g
• Buckwheat porridge – 100 g
• Fresh vegetable salad – 100 g
• Compote without sugar – 200 ml 900 64

For lunch, you need to eat more dense food, but everything ingredients should be easily digestible and rich in nutrients. Stewed beef is a source of protein, iron and valuable amino acids. Buckwheat is rich in B vitamins, as well as trace elements such as potassium and magnesium. A fresh vegetable salad is fat-free and high in water, which helps you feel full without eating too much.

Dinner

• Baked cod fillet with vegetables – 150 g
• Unpolished rice – 100 g
• Fresh cabbage salad – 100 g
• Sour milk drink without sugar – 200 ml

Dinner should consist of easily digestible foods, which will not cause an excessive increase in blood glucose levels. Cod is a source of highly digestible proteins and omega-3 fatty acids that help lower blood cholesterol levels. Rice contains fiber, protein, and vitamins and, along with fresh kale salad, provides healthy nutrients. The fermented milk drink does not contain sugar and is a source of calcium and protein necessary for the proper functioning of the body.

Menu for a week for a type 1 diabetic: exemplary nutrition for diabetes

Saturday

On Saturday, it is important for a diabetic to observe a diet. Breakfast should consist of easily digestible carbohydrates and proteins. It is recommended to use buckwheat porridge on the water with the addition of low-fat chicken breast and greens.

For lunch it is recommended to have a fresh vegetable salad dressed with olive oil and dill, a piece of grilled veal and a small piece of cheese.

Dinner for a diabetic on Saturday should be light, but rich in nutrients. It is recommended to cook chicken fillet baked in the oven with vegetables and herbs. You can use boiled rice as a side dish.

Sunday: breakfast, lunch, dinner

Breakfast:

Start your morning with healthy foods! A boiled egg, water-based oatmeal, and sugar-free tea are the perfect breakfast for a diabetic. You can add some nuts or berries for variety and added vitamins and minerals.

Lunch:

Make yourself grilled chicken with cherry tomatoes and greens, and follow the 50/50 rule, that is, fill the plate half with vegetables or salad, and the other half with proteins. Alternatively, you can make a light vegetable and chicken soup. Remember to control the amount of carbohydrates in each meal.

Dinner:

For dinner, steam fish with vegetables. For example, catfish with broccoli and couscous or cod with cauliflower and rice. Make sure that the carbohydrates in the dish correspond to your daily allowance. Remember to drink enough fluids to maintain normal blood sugar levels.

Meal recommendations for diabetics

Choice of food

When preparing meals for diabetics, attention must be paid to the choice of food. Give preference to natural products rich in fiber and vitamins. Avoid foods high in sugar and fast carbohydrates. Before cooking, make sure that the products are fresh, of high quality and not expired.

Cooking methods

Cooking methods are an important point when preparing meals for diabetics. It is recommended to use cooking methods that do not add extra calories and fat. Avoid frying, prefer boiling, roasting or stewing. You can also use a grill or double boiler to keep all the nutrients in the dish and minimize the amount of fat.

Portion size

Remember that portion size also plays an important role when preparing meals for diabetics. Try to adhere to the rule of “moderation in everything.” Don’t overeat, and don’t let your loved ones overeat. Use smaller plates and don’t eat regardless of your mood. Consistent portion sizes will help maintain normal blood sugar levels and avoid possible complications.

• Choose fresh, organic produce;
• Avoid foods high in sugar and fast carbohydrates;
• Use cooking methods that do not add extra calories or fat;
• Observe portion sizes.

Video on the topic:

Q&A:

How much carbohydrates and proteins should be on the menu of a type 1 diabetic?

The amount of carbohydrates and proteins in the menu for a type 1 diabetic should be individually selected by an endocrinologist, depending on many factors, such as age, gender, physical activity, and the presence of complications. The general rule is that carbohydrates should make up 45-60% of the total calories in the diet, and proteins – 15-20%.

Can a person with type 1 diabetes eat fruit?

Yes, fruits can be included in the diet of a type 1 diabetic, but in limited quantities and according to their glycemic index (GI). For example, low calorie, low GI fruits such as apples, pears, oranges, tangerines, raspberries, strawberries can be consumed in amounts up to 200 grams per day.

What foods should be excluded from the menu of a type 1 diabetic?

Type 1 diabetic dietary modification includes avoiding or limiting certain foods such as sweets, high sugar drinks, white bread, buns, biscuits, pastries, fatty meats and dairy products, quick replacement foods, bananas, dates, figs, dried fruits.

What are the advantages of the menu for a type 1 diabetic?

The benefits of a well-formulated type 1 diabetic menu include normalizing blood glucose levels, preventing complications, controlling body weight, strengthening immunity, improving well-being and improving the quality of life in general.

What should be the meal frequency for type 1 diabetes?

In type 1 diabetes, it is necessary to observe the meal regimen and do it regularly, 5-6 times a day, having developed a convenient schedule for your day. Lunch and dinner should be the main meals and consist of protein and carbohydrate foods, and snacks should be fruits, nuts or low-fat yogurt with added sugar.