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The diabetic diet |
Браслет светоотражающий, самофиксирующийся, желтый. 
Гуашь "Классика", 12 цветов. 
Фонарь садовый «Тюльпан». .Esse uki HE DIABE IC DIE . Abs rac o E glish by Kura ov Ali a Olegov a – a s ude of Esse uki medical college group № 261. 2002г. DIABE ES. Diabe es Melli us (whe he erm diabe es is used alo e, i always refers o diabe es melli us) is a co di io i which he body is u able o use sugar properly. Sugar (carbohydra e) is he subs a ce our body uses as i s major source of e ergy. O ce his sugar is absorbed i he blood, i is referred o as blood sugar or blood glucose. I suli (a hormo e made i he pa creas ha regula es he blood sugar) is ei her missi g or deficie . As a resul , he body ca o use e ergy u rie s (carbohydra es, fa , pro ei ) effec ively a d he cells of he body &quo ;s arve&quo ;. he sugar i he blood may rise o high levels i s ead of bei g used for e ergy. Blood sugar is excre ed hrough uri e, which makes ex ra work for he kid eys causi g freque uri a io a d excessive hirs . rea me Die , exercise a d medica io are impor a fac ors ha mus be coordi a ed for diabe es o be kep i co rol. Medica io is o used o rea all cases of diabe es. Medica io whe used ca ei her be i he form of a pill (oral hypoglycemic age s) or i suli , which mus be i jec ed. Die , exercise a d medica io all affec rea me bu u less he die pla is followed carefully o me hod of rea me will be effec ive. By ea i g he righ foods i he righ amou s die ca ac ually help co rol he basic problem of diabe es. Accordi g o Co rol Your Diabe es Educa io Program for Life, a program spo sored by he a io al Diabe es Educa io Program, people who ake co rol of diabe es will, i he shor ru , feel be er, have more e ergy, a d preve he followi g sig s a d symp oms of high blood sugar: hirs , fa igue, freque uri a io , weigh loss, blurred visio , a d slow heali g of cu s a d bruises. I he lo g ru , hey decrease heir cha ces of developi g eye disease, kid ey disease, a d erve damage, a d add years o heir lives. HE DIABE IC DIE . Purpose: he diabe ic die is desig ed o achieve a d mai ai desirable body weigh a d ear ormal blood glucose levels, reduce hyperglycemia, glycosuria, a d associa ed symp oms of diabe es i order o mi imize he complica io s freque ly associa ed wi h his disease. Use: I is used for he perso wi h ei her i suli -depe de diabe es melli us or o -i suli -depe de diabe es melli us. he calorie-co rolled die may be adap ed for weigh reduc io a d weigh mai e a ce. he calorie level prescribed for he diabe ic is based o whe her he perso eeds o lose or gai weigh or simply mai ai he prese weigh . he calorie level specified is de ermi ed from he heigh , body build, ideal weigh a d physical ac ivi y level. Ge eral Guideli es for he Diabe ic Die . Avoid co ce ra ed sources of carbohydra es (sugars) such as able sugar, ho ey, jelly, jam, molasses, syrup, cor syrup, ca dy, regular sof dri ks, pies, dough u s, cookies, pas ries, regular chewi g gum, a d swee pickles. Avoid swee e ed frui s, juices a d frui dri ks. Choose frui , which is fresh, froze or packed i wa er or i s ow juice. Avoid frui s ca ed i heavy syrup. Avoid swee e ed carbo a ed sodas, juices a d wa er. Lear foods bo h high a d low i sugar ha are prese ed i he o Co ce ra ed Swee Food Lis hree meals a regular imes should be co sumed daily.
Do o skip meals. A u ri io ally adequa e meal pla ha limi s he amou of sa ura ed fa , choles erol a d sal i he die . Fa i ake should be 30% or less of caloric i ake a d less ha 10% of daily caloric i ake from sa ura ed fa . Die ary choles erol should be limi ed o 300 mg or less daily. 2,400 mg or less per day of sodium is recomme ded. Daily co sump io of 20-35 g of die ary fiber from a wide varie y of foods is recomme ded. Mild o modera e weigh loss (10-20 pou ds. has bee show o improve diabe es co rol, eve if desirable body weigh is o achieved.) Read he label o de ermi e he sugar co e of packaged foods. I addi io o sugar, brow sugar a d cor syrup, o her ames ha are used o i gredie labels i clude: sucrose, glucose, dex rose, fruc ose, mal ose, lac ose, sorbi ol, ma i ol, ho ey, cor syrup, cor syrup solids, high fruc ose cor syrup, molasses, maple syrup. Mo i ori g of lipids, blood pressure a d body weigh is crucial. Glyca ed hemoglobi (HbA1C) a d daily mo i ori g of blood glucose are s a dard ools o measure glucose co rol. For i dividuals wi h ype 1 diabe es, self-mo i ori g 4 imes daily or more is recomme ded o mai ai ear- ormal blood glucose levels a d gai co rol. es i g 4 imes a day, before each meal, a d a bed ime, facili a es adjus me s o i suli , meals, a d exercise program. For i dividuals wi h ype 2 diabe es, self-mo i ori g 1-2 imes daily or more is recomme ded o avoid hypoglycemia a d hyperglycemia symp oms. ewly diag osed i dividuals should es blood glucose 4 imes a day, before each meal, a d a bed ime, or more is recomme ded o mai ai ear- ormal blood glucose levels a d gai co rol. es i g facili a es adjus me s o i suli , meals, a d exercise program. Af er a s able pa er has bee es ablished i blood glucose levels, i dividuals should es before breakfas , 3-7 imes each week. O ce or wice each mo h you should re ur o es i g 4 imes a day (before each meal, a d a bed ime) o assure mai e a ce of a s able pa er . O CO CE RA ED SWEE S, LOW FA DIE . (LOW SUGAR-LOW FA ) Purpose: he o co ce ra ed swee s, low fa die is desig ed o limi he o al amou of fa a d sugar i he die o reduce serum lipid levels a d o achieve a d mai ai ear ormal blood glucose levels. his die is for people who fi d he excha ge sys em oo co fusi g or res ric i g o follow. Use: I is used for he perso wi h ei her o -i suli -depe de diabe es melli us or for people who eed or wa o cu dow o heir sugar a d fa i ake. he calorie-co rolled die may be adap ed for weigh reduc io a d weigh mai e a ce for i dividuals ha do o have diabe es. I is also used for perso s wi h eleva ed serum choles erol levels or hose who are high-risk ca dida es for hear disease. Ge eral Guideli es. Limi o al fa i ake o less ha 30% of o al daily calories. Reduce sa ura ed fa i ake (red mea , cheese, whole milk, bu er, ice cream, e c.) Ea less ra s fa (s ick margari e, shor e i g, cakes, pies, Fre ch fries, s ack chips.) Ea less choles erol (limi egg yolks o more ha 4 per week a d mea , fish, poul ry o o more ha 6 ou ces a day) Reduce sugar i ake. Ea more frui s, vege ables, bea s, whole grai breads, a d cereals.
Mai ai a heal hy weigh . Exercise a leas 30 mi u es o mos days (brisk walki g, aerobics, biki g, e c.) Experime wi h recipes by gradually reduci g he amou of sugar by 1/4 h he l/3rd he 1/2. Use he &quo ;swee &quo ; spices—ci amo cloves gi ger or u meg— o bri g ou swee ess i baked goods. Be careful whe usi g special die or die e ic foods such as die e ic cake, cookies, ca dy a d ice cream. hese foods co ai some form of swee e er a d, herefore, calories. O CO CE RA ED SWEE FOOD LIS . Purpose: he o co ce ra ed swee s die is desig ed o achieve a d mai ai ear ormal blood glucose levels, a d reduce associa ed symp oms of diabe es i order o mi imize he complica io s freque ly associa ed wi h his disease. his die is for people who fi d he excha ge sys em oo co fusi g or res ric i g o follow. Use: I is used for he perso wi h ei her o -i suli -depe de diabe es melli us or for people who eed or wa o cu dow o heir sugar i ake. I is o i e ded for he perso wi h diabe es aki g i suli . he calorie-co rolled die may be adap ed for weigh reduc io a d weigh mai e a ce. Ea hree meals a regular imes. Do o skip meals. Limi o al fa i ake o less ha 30% of o al daily calories. Reduce sa ura ed fa i ake (red mea , cheese, whole milk, bu er, ice cream, e c.) Ea less ra s fa (s ick margari e, shor e i g, cakes, pies, fre ch fries, s ack chips.) Ea less choles erol (limi egg yolks o more ha 4 per week a d mea , fish, poul ry o o more ha 6 ou ces a day.) Reduce sal i ake (ca ed a d dried soups, fas food, froze di ers, pizza, processed mea s a d cheese.) Ea more frui s, vege ables, bea s, whole grai breads, a d cereals. Mai ai a heal hy weigh . Mild o modera e weigh loss (10-20 lbs. has bee show o improve diabe es co rol, eve if desirable body weigh is o achieved.) Recomme d 20-35 grams/day of die ary fiber from a wide varie y of foods. Be careful whe usi g special die or die e ic foods such as die e ic cake, cookies, ca dy a d ice cream. hese foods co ai some form of swee e er a d, herefore, calories. Mo i or blood glucose, glyca ed hemoglobi , lipids, blood pressure a d body weigh . Exercise a leas 30 mi u es o mos days (brisk walki g, aerobics, biki g, e c). Regular exercise improves co rol of blood sugar a d is a impor a par of a y heal hy lifes yle. Experime wi h recipes by gradually reduci g he amou of sugar by 1/4 h he l/3rd he 1/2. Use he &quo ;swee &quo ; spices—ci amo cloves gi ger or u meg— o bri g ou swee ess i baked goods. Read he label o de ermi e he sugar co e of packaged foods. I addi io o sugar, brow sugar a d cor syrup, o her ames ha are used o i gredie labels i clude: sucrose, glucose, dex rose, fruc ose, mal ose, modified food s arch, a ural swee e ers, lac ose, sorbi ol, ma i ol, ho ey, cor syrup, cor syrup solids, high fruc ose cor syrup, molasses, maple syrup. ABOU HE MAJOR U RIE S I HE DIABE IC DIE . CARBOHYDRA ES are made up of simple sugars, complex carbohydra es, a d fiber. Simple carbohydra es are commo ly k ow as sugars, sources of simple carbohydra es i clude able sugar, ca dies a d o her swee s, sodas a d bakery goods.
Пишеля, 1892); Vaskoncellos, "Corso do lilterat. e lingua o. class, e vedica" (Лиссабон, 1881 - 89); Westergaard, "Kortfattet S. formlare" (Копенгаген, 1846); Whitney, "Die Wurzeln, Verbalformon u. primaren Slamme d. S. Sprache" (Лпц., 1885); Monier Williams, "Practical gramm. ofthoS. lang. * (Оксфорд, 1877, 4 изд.); Wilson, "Introduction to the gramm. of the S. lang." (Л., 1841; 2 изд., 1847). Словари и глоссарии: Apte, "Practical S. engl. dictionary" (Пуна, 1890); его же, "The student's S. engl. diction." (Пуна, 1890) и "The students engl.-S.dict." (Пуна, 1884; 2 изд., Бомбей, 1893); Benfey, "S. engl. diction., w. etymologies and comparisons of cognate words in greek, latin, gothic and anglo-saxon" (Л., 1866); Ворр, "Glossarium sanscritum" (Б., 1830; 3 изд. 1867); Borooah, "Practical engl. S. diet. " (Калькутта, 1877 - 81; лучший англ. С. словарь); Burnout et Leupol, Dictionnaire classique S. francais" (П., 1865); Macdonell, "S. engl. dictionary" (Л., 1893); Prinsep, "English and S. vocabulary" (Лонд., 1847); Vaidya, S. Ramch, "Standard S. engl. diet. " (Бомбей, 1889); Monier Williams, "Sanscritengl., dictionary, etymologically and philologically arranged, with special reference to week, Latin, Gothic, German, Anglo-Saxon etc." (Оксфорд, 1872)
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