Managing your Menu
Try to figure out how to create your own plate. A good way to begin is the “Plate Method.”

Focus on filling your plate with more non-starchy vegetables and less starchy foods and meats.

It’s quiet simple and it actually works.

See how to use the Plate Method
Start with a 9-inch-diameter plate and fill the sections accordingly.
The Plate Method:
  • Fill 1/2 of the plate with non-starchy vegetables.
  • Fill 1/4 of the plate with lean meat (3 ounces cooked) or other high-protein food.
  • Fill 1/4 of the plate with a starchy vegetable or whole grain serving (amount varies depending on food selected).
  • Include a serving of fruit and/or dairy when carb and calorie budgets allow.
Managing your Menu
For people with diabetes, a good recipe provides ideas to trim fat from their diet and gives detailed nutritional analysis and exchanges for each recipe.

Eastern Indian Diet
Both states of Odisha and Bengal share love for fish and rice due to the long coastline of Bay of Bengal shared by both. Rice is the staple food of Eastern India.

Modifications to the diet to make it a more diabetes friendly diet can be done by choosing brown rice over white rice and consuming low-cal fishes thereby reducing calorie-intake.

South Indian Cuisine
 In general, the staple diet of South India includes white Rice and daals like toor, urad, Bengal-gram and mung. These 2 staples, namely rice and different daals are used in a variety of ways -pounded, ground, fermented, boiled, sauteed and so on.
E.g. Idli, Dosa etc. Preparations using oil and ghee are commonly used to enhance taste.

Keeping diabetes in mind, white rice should be substituted with a healthier option like brown rice and use of extra oil/butter/ghee should be curtailed.

Maharashtrian Cuisine
 Maharashtrian cuisine boasts of being wholesome, nutritious and intricate. Maharashtrian meal is not complete without jawar or bajra roti with toop (clarified butter-ghee).

Desserts or sweets like sheera (sweet semolina), kheer, shankarpaali (made out of refined flour and sugar) are common. Special occasions call for puris (deep fried) and puranpoli (chapati with a lentil and jaggery filling).

Peanuts are commonly used as part of chutney preparations and as garnish.

Reduction in the use of peanuts, jawar or bhajra roti’s made without oil can help a diabetic patient.

Gujarati Cuisine
Gujarati’s have a sweet tooth and therefore add jaggery and/or sugar to every dish from vegetables to chutneys including dal and pickles. Their diet also includes a lot of snacks like fried chivda. If their diet has to be modified to be well suited to a diabetic, they will need to cut down on the sugar consumption and substitute it with a zero-calorie sweetener in order to maintain the taste. They can also use home-made high fiber cereal instead of fried-chivda.

North Indian Cuisine
North Indian food is often described as “rich”. The food is often fried, and a fair amount of ghee, butter and nuts may be is used. All these add to the calorie intake of a person. The meal can be easily modified in overall fat content by using small amount of unsaturated oil to season the food, substituting low fat or fat free milk wherever possible and using butter and ghee sparingly.

Choosing Healthy Snacks

Gestational Diabetes Plan
The health of the fetus and mother is very sensitive to the amount of glucose in the blood. Acceptable target levels need to be established in consultation with your Medical Provider and a registered dietitian can help you design a meal plan keeping in mind your choices and preferences.