clinical focus
Don’ t desert dessert
Diabetes can affect people’ s nutrition and hydration as they age. The simple steps below will help ensure a healthy diet without sacrificing the occasional treat.
By Samantha Ling
As we get older, staying nourished and maintaining healthy eating habits can be challenging. Our lifestyle, appetite, ability to chew or swallow and sometimes even our access to nourishing foods may change, influencing our intake.
Living with diabetes is an added complication, but it does not mean an end to desserts, cakes, biscuits and other discretionary food items.
Optimising nutritional status should be at the forefront of healthcare for all ageing Australians. With malnutrition and frailty affecting 40 per cent of elderly Australians on admission to hospital, and nearly 10 per cent of those in the community living with chronic diseases, the additional dietary restrictions related to diabetes may amplify poor intake and dehydration.
ENJOY A VARIETY OF FOODS We often experience changes to our sense of smell and taste as we age. Food therefore needs to be flavoursome and enjoyable.
To assist in managing blood glucose levels, a regular intake of carbohydrates with meals and snacks is important. Try to provide nourishing foods like:
• Wholemeal or multigrain breads
• High-fibre breakfast cereals like oats
• Fibrous fruits like bananas, apples and oranges
• Vegetables like potato or corn
• Dairy products like yoghurt and milk. The occasional consumption of discretionary foods such as cakes will not impact on the long-term management of diabetes. For those who are undernourished, a slice of fruit cake as a snack can contribute an important serving of fibre, fats, protein and many vitamins and minerals.
If low energy is a problem, try swapping the main meal to the middle of the day when energy levels and hunger are higher. Smaller, more frequent meals may be more appetising than larger meals. For those living independently, cooking meals in large batches and freezing them may save time and effort across the week. Alternatively, alternating meal preparation with friends and family can ease the load, as can meal delivery services.
LOW GLYCAEMIC INDEX OPTIONS Low glycaemic index foods break down slower, which helps to stabilise blood glucose levels. Including at least one low glycaemic item at a meal can assist with overall blood glucose control. For example, combining boiled sweet potato( low GI) with regular boiled potato( high GI). For more information on the glycaemic index, go to www. glycemicindex. com
STAY HYDRATED As we age, it is natural to lose our sense of thirst. However, drinking adequate amounts of fluids is still important. Hydration is essential for good health. It assists in bowel
26 agedcareinsite. com. au