Healthy eating for older people... Diabetes Australia

Home | Login or Become a Member

Sitemap

Latest News
Latest Research

07 July 2008

Low GI diet reduces cancer risk

A new Italian study says a low Glycemic Index diet may reduce the risk of developing cancer.

02 July 2008

Medicare item looks to prevention

The Federal Government has introduced a new Medicare item aimed at identifying people at high risk of type 2 diabetes and stopping the disease before it is diagnosed.

03 July 2008

Diabetes link for men whose sisters have PCOS

Men whose sisters have Polycystic Ovary Syndrome (PCOS) are at higher risk of type 2 diabetes and metabolic syndrome.

26 June 2008

People with type 1 satisfied with newer insulins

People with type 1 diabetes who take the newer insulin analogues report greater satisfaction and better quality of life.

Home > Living well with diabetes > Healthy eating...

Healthy eating for older people

The dietary approach to diabetes management has undergone numerous changes in recent years. The traditional 'diabetic diet' gives little benefit for blood glucose control and may place individuals at nutritional risk. It is now recognised that moderate amounts of sugar can be included in the diets of people with diabetes.

The food choices recommended for older people with diabetes are based on the Dietary Guidelines for Older Australians. The emphasis is on selecting a variety of nutritious foods, based on high fibre carbohydrates and a low intake of saturated fats.

A good balance of foods can improve blood glucose management, general wellbeing and assist with weight maintenance.

Variety – As we age, appetite can often decrease, so variety is important in providing a range of foods that will stimulate interest in eating and be enjoyable. By choosing a wide variety of foods we are also more likely to receive the essential nutrients that our bodies need and gain a protective effect from the negative attributes of the ageing process. Try to include foods from each of the 5 food groups daily – breads/ grains/ cereals, vegetables, fruit, dairy, and meat/ chicken/ fish/ legumes.

Carbohydrate foods – These include breads, cereals, flour products, rice, pasta, potato, sweet potato, corn, legumes, fruit, milk, yoghurt, ice-cream and custard. Selecting lower Glycemic Index (GI) carbohydrate foods is recommended (see below). The Guidelines for Older Australians encourages eating at least 3 meals a day, ideally these will be based on carbohydrate foods. This is particularly important for people with diabetes. In order to consume adequate fibre, choose high fibre breads and cereals, and always have some fruit and vegetables during the day.

Saturated fats – These are an unhealthy fat as they raise LDL, “bad”, cholesterol which increases the risk of heart disease. Saturated fats also make your blood glucose levels (BGLs) harder to manage. Saturated fats are found in animal foods and 2 vegetable fats – palm oil and coconut/ coconut products.

The Glycemic Index - All carbohydrate foods end up as glucose in the blood but they do so at different rates – some slow, some fast. The Glycemic Index (GI) is a way of describing how a carbohydrate containing food affects BGLs. Foods with a lower GI raise blood glucose levels more slowly than foods with a higher GI. Therefore, including at least three lower GI foods throughout the day, ideally one at each meal, can help with overall blood glucose management.
Carbohydrate containing foods that have a lower GI include: oats; muesli; wholegrain breads; pasta; basmati or doongara rice; legumes including baked beans, kidney beans and lentils; sweet potato; corn most fruits; and dairy carbohydrate foods like milk, yoghurt, custard and ice cream.

What about sugar? - “Sugar” includes not only added sugars but natural sugars such as those found in fruit, milk and milk products. Research into the GI has shown that people with diabetes no longer need to avoid all sugars as some sugars break down quite slowly. Fruit, milk and milk products are very nutritious foods and have a lower GI and should not be avoided just because they are a source of sugar. Added sugars in nutritious foods such as breakfast cereals, custards and yoghurts can also be part of a healthy diet and should not adversely affect BGLs. Small amounts of added sugar can therefore be included in the diet and may be important in trying to tempt those with small appetites to consume a sufficient amount of food and nutrients.
Examples of foods containing added sugar that are appropriate for people with diabetes include:
• Dairy based desserts such as custards, ice-cream, milk puddings and fruit crumbles.
• A small carton of flavoured milk.
• A teaspoon of sugar in a cup of tea or coffee.
• A small amount of sugar or honey on high fibre breakfast cereal such as porridge.
• A thin spread of 100% fruit spread on a slice of toast.

Fluids – Adequate fluid intake is often a problem amongst older Australians and can lead to dehydration. The guidelines state that older Australians need between 1650-2500mls daily. While water is considered the best option, a range of appealing fluids should be offered to encourage adequate intake. There are a range of diet cordials and soft drinks available, however if total intake (food and fluid) is low, non-diet options can be offered to meet total energy and fluid needs.

Menus in aged care facilities - There is now no reason to have a separate diabetes menu and special ‘diabetic’ desserts. Streamlining the main and diabetes menu can have advantages both for resident satisfaction and increased catering efficiency.

For more information call a dietitian at Diabetes Australia-NSW on 1300 136 588