Penatalaksanaan Diet Pada Diabetes Mellitus  

Oleh:

Budiman, Hendra

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI - atma jaya
Dalam koleksi: Atma nan Jaya vol. 12 no. 1 (Apr. 1999), page 14-37.
Topik: DIABETES MELLITUS; diabetes mellitus; diet
Fulltext: Hendra Budiman.pdf (1.05MB)

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: AA48.9 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk
Perpustakaan PKPM Nomor Panggil: A66 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk

Isi artikel

Diabetes is a cronic disease with elevated blood glucose level, resulting from inadeguate production and resistance of tissue to the action of insulin. The traditional diet which contain high carbohydrate and fibre, found in vegetables and fruits, have changed to Western Diet which contain high fat, cholesterol, saturated fat, sugar, salt with low fibre is an important factor in increasing the prevalence of diabetes. Diet for diabetes is a wall balanced diet with the attention to the quantity, quality and timing of their meals. Diabetic diet must avoid sugar, fried food, salt and high caloric intake. The short term goals of diabetic management is to reduce the sign and symptoms of diabetes and to normalize the blood glucose. The long term goals is to prevent the complications such as macroangiopathy and microangiopathy. Diabetic diet is low fat content and high carbohydrate especially carbohydrate intake. Type of carbohydrate recommended which have a low glcaemic index are associated with long term benefit in term of glcaemic control. The recommended of total fat intake is about 30% of total calory intake. The suggested proportion between saturated fat, mono unsaturated fat and poly unsaturated fat is 1 : 1 : 1. dietary fibre is recommended 30 gram per day especially water soluble fibre especially found in fruits......

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