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Nowadays, the diabetics food is not the same, as was used in earlier days. It is no longer boring. It is not of same type for every meal and it is of much variety as any other diet. But the thing needed is to be careful planning of diabetic diet in order to make it rich and nourishing for the patients. The Meal planning Exchange list has been given by the American Dietetic Association. According to this list, the basis for meal planning are chiefly the same but more flexibility is provided in choosing foods, which provides and additional benefit. Many foods have been added in this list, thereby showing the interest in reduced fat food products, vegetarian food products and fast foods.
These exchange lists divides the different foods into groups. Within each food group an exchange is about equal in calories, carbohydrates, proteins, fats, vitamins and minerals. So, the food item in any one group, can be easily exchanged with the other foods in the same group. Individual group in the exchange list cannot supply all nutrients needed for a well balanced diet, instead it requires all groups working together as a team to provide the essential nutritional needs for good health.
As the exchange system forms the backbone of the diabetes meal plan. So, in the exchange system, foods are grouped into starches, vegetables, fruits, meats, milk products and fats. This exchange list along with providing variety in the meal plan, also provides proper proportion of foods in a meal plan to keep the blood sugar level under control in a normal range.
Carohydrate group - This group contains the starch, fruit, milk, other carbohydrates, and vegetables lists. This new group allows more flexibility in choosing foods. It also provide exchange information for cakes, pies, puddings, etc.
Meat and Meat Substitute Group: This group contains the very lean medium fat and high fat meat and substitute lists. A greater variety of substitutes and learner options are made available.
Fat Group - It contains the Mono unsaturated Polyunsaturated and saturated Fat lists. The type of fat consumed can be more carefully planned and a wider variety of fats are made available.
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