Course: Advanced Clinical Nutritional Lab

Prepared by: Rasha Sharif Hijazi, Hiba Dheini, and Kawthar Jamal
Eddine
Submitted to: Dr. Dima Kreidieh


 Nutritional Guidelines for Type 1 Diabetes

Type 1 diabetes (T1D), formerly called insulin-dependent diabetes or

juvenile diabetes, is an autoimmune disorder characterized by a severe
deficiency or absence of endogenous insulin, which results in chronic
hyperglycemia (1)

Dietary Recommendations

 Maintain your healthy eating pattern (2)

- Achieve a healthy body weight (2)
- Maintain an acceptable level of blood glucose (2)
- Consume nutrient dense, high fiber carbohydrates including
vegetables, fruits, legumes, and whole grain (2)
- Consume adequate intake of fat and protein (2)
- Limit your sodium consumption to 2300mg/day (2)
- Include probiotics in your food choices (fermented food such as
yogurt and Kefir) (2)
- Limit your alcohol intake (women :1 drink /d and men:2 drink/d) (2)

Macronutrients
Carbohydrates:
 Educate yourself on how to use carbohydrate counting to improve
your glycemic control (2)
 Try to be away from fruit juices and soda (2)
 Minimize your consumption of foods with added sugar (pancakes.
Donuts and Cookies…) (2)
 Avoid your intake of sweeteners or food and beverages containing
high number of nutritive sweeteners (diet soda, or high fructose corn
syrup) (2)
 Consume your daily intake of fibers 20- 35 g of fiber from raw
vegetables and unprocessed grains or about (14 g of fiber/ 1000kcal
 ingested per day including (legumes, whole grain bread and cereals,
whole fruits, and vegetables (2)
 Consume your average amount of carbohydrate at each meal (45 to 60
g / women) and (60 to 75 g /men) (2)
 Synchronize your insulin regimen with mealtimes based on the action
time of insulin used (2)
 Consume resistance starches (legumes, starch granules in raw potatoes
and corn starch) (2)

Fat
 Reduce your intake of saturated fat (poultry and fast food) (2)
 Eat your food rich in Fatty Acids such as fatty fish (EPA and DHA),
nuts and seeds (ALA) (2)
 Reduce your intake of saturated fat < 7% such as vegetable oil
(tropical oils: coconut oil and palm oil) and fast food (2)
 Consume 20 to 30 percent of healthy fat (MUFA: Olive, Peanut,
Avocado and PUFA: Vegetable Oil such as Corn Oil, and Safflower
Oil) (2)
 Replace your butter or Margarine with Liquid Vegetable Oils in
cooking. (2)
 Try to eliminate your intake of trans fat (cakes, cookies, refrigerated
dough) (2)

Protein:
 Consume average protein intake of 1g/kg of body weight (2)
 Consume lean animal protein (skinless poultry fish or egg protein) and
plant source protein (tofu and legumes) (2)

Special considerations about hypoglycemia:

 Hypoglycemia Treatment Guidelines
 In case of hypoglycemia (blood glucose<70mg/dl) follow the 15-
15 rule.: Take 15 g of simple carbohydrate (quick fix food) wait 15
minutes and remeasure blood glucose if condition persists repeat
until blood glucose is back to normal (2)
 Quick fix foods are half cup of juice or regular 1 tablespoon of
sugar or honey (2)
 Do not skip or delay your meals or snacks (2)
 Take your medications as recommended by your doctor (2)
 Monitor your blood sugar regularly (2)
 Adjust your medications or eat additional snacks if
physical activity increases (2)
 Record your low glucose (2)

Physical activity Recommendations:

 If exercise is planned: adjust your dose of insulin before the
exercise begins (2)
 If exercise is unplanned: check your blood glucose and consider
your intake as following:

- If blood glucose< 100 g/dl consume 15 to 30 g of carbohydrates

snack (3 dates, 1 cup fruit juice) and recheck blood glucose in 30
to 60 minutes (2)
- If blood glucose< 70 g/dl postpone your exercise (2)
- If your blood glucose is normal add 15 g of carbohydrate for every
30 to 60 minutes of exercise above the normal routine. (2)
References:
1- Tascini, G., Berioli, M. G., Cerquiglini, L., Santi, E., Mancini, G., Rogari, F., ... & Esposito,
S. (2018). Carbohydrate counting in children and adolescents with type 1
diabetes. Nutrients, 10(1), 109.
2- Gray, A., & Threlkeld, R. J. (2015). Nutritional recommendations for individuals with
diabetes.