Case study- Diabetes/athletes diets?
Thursday, February 25th, 2010 at
8:44 pm
Well, I'm doing a case study on menu planning. My case study has a family who has a diabetic, and an athlete. Obviously, the athlete needs to consume extra carbs, but how could I accompany this with a diabetic who cannot consume as much carbs in order to avoid high blood pressure?
Tagged with: athlete • carbs • case study • high blood pressure
Filed under: Diets and Diabetes
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Interesting.
Is the diabetic a type 1 or a type 2? This would be very telling.
Also, in your case study. What kind of carbs is the athlete consuming?
Some carbs do not trigger a high insulin response, which would be bad for a diabetic.
Some carbs do trigger high insulin, which would be not good for an athlete who needs steady energy for work outs and recovery time.
Both a diabetic and an athlete need to be eating high fiber choices, so they are not as different as one might think.
One has to consume more calories to keep up with working out and muscle gain and the other doesn’t need as much if not that active.
What is cutting edge information is "low glycemic" eating. It is the way our ancestors ate and has been shown to reverse type 2 diabetes and improve the quality of life for type 1 diabetics.
Athletes do better on low glycemic eating.
Google "low glycemic eating chart" on Google.com You will find out if your diabetic is eating high or low glycemic which will give you a very revealing answer as to why they became a type 2 diabetic in the first place.
It will also reveal that if the athlete is not taking in low glycemic food choices and a lot of high glycemic food choices, then the athlete is setting up heart disease risk or diabetes later in life.
Both the diabetic and the athlete should be eating low glycemic and the only difference if practicing low glycemic eating, is that the athlete should be eating more calories and diabetic would then no longer be insulin dependent and recover.
The deal is to make menus that can have portion control for the diabetic. Most diabetic menus have restricted salt (sodium) and carbs. But if you make a menu just have it so the diabetic can only take one spoon of something while the athlete can take three. So one scoop of potatoes for the diabetic, 3 fort the athlete.