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协和医院营养部和糖尿病研究室参考美国,日本和台湾的资料,设计了糖尿病饮食的食品交换份。 一、将糖尿病人常用的食品按所含营养素的特点分为六类(下表):1、使用说明: ① 副食量一般可按三个“一”[一两瘦肉,一两豆制品(如豆腐干),一个大鸡蛋]或四个“一”[再多加一瓶(250克)牛奶]规定;主食量和烹调油根据热能摄入量的增减而予以调整。凡热能超过2000千卡再适当增加50～100克瘦肉类。 ② 供应较差地区,适当减少瘦肉量,采用杂粮代替细粮。杂粮如莜麦、燕麦的蛋白
With reference to data from the United States, Japan and Taiwan, the Department of Nutrition and Diabetes Research Laboratory of Peking Union Medical University designed the food exchange for diabetic diet. First, the commonly used foods of diabetes according to the characteristics of the nutrients contained in six categories (below): 1, Instructions for use: ① non-staple food generally can be three “one” [one or two lean meat, one or two soy products Such as tofu), one large egg, or four “one” [add another bottle (250 grams) of milk]. The staple food and cooking oil are adjusted according to the increase or decrease of caloric intake. Where the heat more than 2000 kcal and then an appropriate increase of 50 to 100 grams of lean meat. ② poor supply areas, the appropriate reduction of lean meat, the use of coarse grains instead of fine grains. Miscellaneous grains such as oats, oats protein