Sample Meal Plan For Diabetes And Muscle Atrophy Patients

ONE WEEK SAMPLE MENU FOR DIABETICS AND MUSCLE ATROPHY PATIENT

ONE WEEK SAMPLE MENU FOR DIABETICS AND MUSCLE ATROPHY PATIENT


  • High vitamin D
  • Low fat
  • Low salt (sodium)
  • Low carbohydrate
  • Moderate protein
  • Adequate fiber
  • High calcium
  • Anti-inflammatory and oxidative rich diet

 

DAY ONE

BREAKFAST

  • 2 cups of whole millet pap
  • 2 cups of beans pudding (moimoi)
  • 2 table spoon cray fish
  • 2 table spoon olive oil

 

MID BREAKFAST

  • 1 medium cucumber


LUNCH

  • 1½ cups boiled beans
  • ½ cup rice
  • 1 cup mixed vegetables salad (cabbage, tomatoes, lettuce)
  • 1oz fish (sardine, herring, salmon)
  • 2 spoon olive oil
  • 1 cup tomatoes source (tomatoes, onions, pepper)

 

MID LUNCH

  • 2 cups skim yoghurt

DINNER {tuwon acha and okra fish soup}

  • 1½ cups acha swallow (tuwon acha)
  • ½ cup okra, 1 table spoon olive oil, tea spoon locust beans (daddawa)
  • 1 tea spoon onions paste, ½ table spoon pepper
  • ½ tea spoon garlic, ¼ tea spoon ginger
BED TIME
  • 1½ cups moringa tea

 

 DAY TWO

BREAKFAST {whole wheat bread and tea}

  • 4 slice of whole wheat bread
  • 1 cup skim milk
  • 12 cups mixed vegetables (cabbage, cucumber and lettuce)
  • 3 eggs white (boiled hard).

MID BREAKFAST

  • 2 medium size garden eggs
  • ½ cup unsalted roasted groundnut

LUNCH {sweat potatoes and kuka soup}

  • ½ cup sweat potatoes swallow
  • 2 table spoon baobabs (kuka)
  • 1 table spoon crayfish
  • 2 table spoon olive oil
  • 1 table spoon pepper, 2 table spoon onions
  • 3oz lean meat
  • 1 teaspoon daddawa

MID LUNCH

  • 1 big size pear (avocado) 

DINNER {sorghum porridge}

  • 2 cups sorghum
  • 2 cups Amaranthus (alaiyaho)
  • 1 cup pumpkin leaves
  • 1 table spoon daddawa
  • 1 tea spoon pepper, ½ tea spoon garlic, ½ tea spoon genger
  • 3oz chicken tights (skinless)

BED TIME

  • 1 cup of skim yoghurt


DAY THREE

BREAKFAST {boiled unripe plantain with egg source}

  • 2 medium unripe boiled plantain
  • 1 cup tomatoes paste and 1 cup onions paste
  • 2 eggs
  • 1 tea spoon pepper
  • 2 table spoon olive oil
  • 2 cups of lemon grass tea and ½ tea spoon garlic

MID BREAKFAST

  • 1 cup roasted Bambara nut

LUNCH {amala and jute soup with chicken breast sauce}

  • ½ cup of yam amala
  • ½ cup tomatoes sauce
  • 1 table spoon daddawa
  • 2 table spoon olive oil
  • ½ table spoon crayfish
  • 3oz skinless chicken breast

MID LUNCH

  • 1 cup skim yoghurt

DINNER {brown rice and green leafy vegetables soup}

  • 1 ½ cups brown rice
  • 2 cups green leafy vegetable soup {pumpkin leave (ugu), amaranthus (alaiyaho)}
  • 3oz fish
  • ½ cup tomatoes, 1 cup onions, 1 tea spoon pepper
  • 3 table spoon olive oil

BED TIME:

  • 1 cup of sugar free soya milk


DAY FOUR

BREAKFAST {finger millet pap and moimoi}

  • 2 cups of finger millet pap
  • 2 cups Bambara nut moimoi
  • ½ tomatoes paste, 1 cup onions
  • 1 tea spoon pepper
  • 2 table spoon olive oil

MID BREAKFAST {cucumber and carrot smoothie}

  • 1 cup cucumber and ½ cup carrot

LUNCH {rice and beans}

  • 2 cups beans
  • 1 cup rice
  • 1 cup tomatoes paste, 1 cup onions
  • 1 tea spoon pepper
  • ½ cup bell pepper (tattasai)
  • 1 table spoon crayfish
  • 2 boiled eggs

MID LUNCH

  • 1 cup cabbage, ½ cup fresh sliced tomatoes
  • ½ cup carrots
  • 1 tea spoon lemon juice, 1 cup lettuce

DINNER {chicken pepper soup}

  • 8oz fresh chicken skinless
  • 1 cup bell pepper [tattasai], 1 tea spoon pepper
  • ½ tea spoon garlic, ½ tea spoon ginger
  • 1 tea spoon mint leave

BEDTIME   

  • 2 cups green tea

DAY FIVE

BREAKFAST {bread sandwich and green tea}

  •  1 cup skim milk
  • 1 table spoon green tea
  • 1 cup vegetable (cucumber, cabbage and tomatoes) {all slide}
  • 3 eggs white


MID BREAKFAST { 1 medium avocado}

  • 2 cups of orange juice


LUNCH {acha porridge and fish}

  • 2 cups acha
  • 2 cups pumpkin leaves
  • 1 cup water leaves
  • ¼ bitter leave
  • 3 table spoons olive oil
  • 1 table spoon crayfish
  • 3oz fish [sardine]
  • 1 tea spoon daddawa
  • ½ cup bell pepper
  • 1 cup onions
  • ½ tea spoon garlic, ½ tea spoon ginger

 

MID LUNCH

  • 2 medium size carrot


DINNER {chicken pepper soup}

  • 8oz fresh chicken skinless
  • 1 cup bell pepper [tattasai], 1 tea spoon pepper
  • ½ tea spoon garlic
  • ½ tea spoon ginger
  • 1 tea spoon mint leave


BED TIME {moringa salad}

  • 2 cups cooked moringa
  • ½ cup sliced tomatoes
  • ½ cup bell pepper
  • ½ cup groundnut flake [garin kulikuli]

 

 

DAY SIX

BREAKFAST {boiled cocoyam and vegetable, fish sauce}

  • 5 medium cocoyam [boiled]
  • 1 cup tomatoes paste, 1 cup onions, ½ cup sliced bell pepper, 1 tea spoon pepper
  • ½ tea spoon garlic
  • 3 tea spoon olive oil
  • 1 cup ugu
  • 2oz fish

MID BREAKFAST

  • 2 small apples and roasted ground nut

LUNCH

  • 1 ½ cup sorghum tuwo
  • 1 cup kuka soup
  • 3oz chicken breast [skinless]
  • 1 tea spoon daddawa
  • 2 table spoon kuka powder
  • 1 tea spoon of both ginger and garlic
  • 2 table spoon olive oil

MID LUNCH

  • 2 cups of coconut milk

DINNER {fresh sardine pepper soup}

  • 6oz sardine fish
  • 1 cup sliced bell pepper
  • 1 tea spoon pepper, 1 cup sliced onion
  • ½ tea spoon for both ginger and garlic
  • ½ tea spoon daddawa

BED TIME

  • 1 cup green tea


DAY SEVEN

BREAKFAST {enrich pap and moimoi}

  • 2 cups enrich pap
  • 2 cups moimoi
  • 1 table spoon cray fish
  • ½ cup tomatoes paste, ½ cup onions paste, 1 tea spoon pepper

MID BREAKFAST

  • 1 cup skim yoghurt

LUNCH {unripe plantain amala with vegetable soup}

  • 2 cups unripe plantain mold of amala
  • 1 cup ogbono
  • ¼ cup bitter leave
  • 1 table spoon crayfish
  • 1 tea spoon pepper, 1 tea spoon daddawa, ¼ cup onion paste
  • 3oz skinless chicken tight
  • 2 table spoon olive oil
  • 1oz dried roasted sardine fish

MID LUNCH {millet fura and skim milk}

  • ½ cup fura and 1 cup skim milk

DINNER {beans porridge}

  • 1 ½ cups beans
  • 1 cup spinach
  • 2 table spoon olive oil
  • ½ cup tomatoes, ½ cup onions, 1 tea spoon pepper, 2 tea spoon bell pepper
  • 1 table spoon daddawa
  • ½ tea spoon garlic

BED TIME

  • 1 medium cucumber


NOTE: Increase level of physical activities by walking twice a day for 30 minutes to 1 hour. Aerobic for 10 mins daily by swinging the limbs affected. Avoid sugary foods and drinks such as juices and junks like cakes, doughnut, biscuit, pizza etc. Avoid whole fatty and sugary milk and milk products, Avoid saturated and trans-fat such butter, margarine. Avoid fatty cuts of meat and remove the skin of chickens before eating. Go for unsaturated fats such as omega3 fatty acid from fish and plants origin oils such as olive oil, avocado oil, soybeans oil and sesame oil. Increase vegetables intake like dark Greenleaf vegetables which include pumpkin leaves, bitter leaves, water leaves, baobab leaves, moringa leaves. Snacks with vegetables and fruits such cucumber, lettuce, carrots, tomatoes, cabbage, broccoli, garden egg etc. Eat fruit in whole not juices like Orange, avocado, pears, strawberry, Cherri’s. Take herbal tea like dumba fruits (goruba) turmeric, lemongrass, mints leaves, ginger, garlic and cloves. Go for cereals to get enough fiber for bowel control and maintaining gastro intestinal tract (GIT) health. Consume legumes like beans, Bambara nut, lentils, green beans and pea, they are rich sources of plant protein. Don't skip meals, drink up to 8 glasses of water daily. Relief yourself once you are press. Don’t eat late at night and sleep immediately after eating. Reduce sodium Avoid cold water and carbonated drinks such coke, Fanta and package sugary drinks, avoid process and refined foods. See a dietician to plan a suitable menu to meet up your recommended intake.

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