Question

Read the passage given below and answer the questions that follow.

Taranpreet is suffering from diabetes and consults a dietician. The dietician makes a diet chart for him.

1. List any two features of the diet chart made by the dietician.     [2]
2. Name two food items Taranpreet must avoid. Give a reason.     [2]
3. Plan a healthy breakfast for Taranpreet.     [3]

Answer 1

1. Features of the diet chart are as follows:
   • Calories to be obtained from whole grains and complex carbohydrates a check on the sweets and dessert intake to be kept.
   • Proteins are to be of high biological value like eggs, milk and its products, soybeans, tofu, chicken, fish, pulses and legumes. Foods to have high satiety value.
   • Minerals and vitamins like vitamins C, A and B-complex must be present in the diet. Minerals like calcium and iron are essential. Orange and yellow vegetables, green leafy vegetables, citrus fruits, eggs and milk to be regularly provided.
   • Water and roughage ensure good gut health, fruits and their fresh juices, cucumbers, ‘nimboo paani’, soups and other healthy beverages to be given.
2. Food items that Taranpreet must avoid are:
   • High calorie and simple sugars like sweets, desserts, confectionary and fried foods, aerated and packaged drinks, jams, jellies, candies, honey or any other sweetening agents.
   • Dried fruits, nuts, processed and packaged foods and alcohol.
     The above foods contain high calories and simple carbohydrates both detrimental to a diabetic patient. The diabetic patient is unable to metabolise and process glucose properly thus foods high in sugar to be avoided.
3. Healthy breakfast for Taranpreet:
   • Switch from white toast to wholegrain versions like seeded batch bread, multi-seed, granary, soya and linseed. These are better for her diabetes and digestive health. They are more filling, too.
   • If making rotis and chapattis, wholewheat flour should be used.
   • Little amount of oil should be used in cooking. It should be cooked with unsaturated vegetable oils, such as sunflower, olive or rapeseed, instead of butter or ghee.
   • Choose roasted ‘chivra’ (puffed rice) with vegetables.
   • Use ‘sooji’, ‘besan’ to make breakfast items as they are more nutritious and healthier with oil.
   • Dry roasted ‘methi paratha’ should be tried instead of ‘aloo paratha’.
   • She can also mix rice, moong dal, besan or oat ‘cheela’ with dry fried vegetables.
   • Eggs and milk products may be given.
   • Breakfasts must be filling and healthy. Portion control, oil control must be maintained. Whole grain cereals, vegetables and fruits, boiled chickpeas or other legumes or sprouts are some foods which are healthy for the diabetic person. These foods provide satiety and control calories.