Diabetes diet is the control target of the clinician or nutritionist, according to the basic metabolism, each patient specific disease, nutr
Diabetes diet is the control target of the clinician or nutritionist, according to the basic metabolism, each patient specific disease, nutrition, exercise, stress the working and living environment, combined with the relevant data from a clinical trial, and deduced by calculation of the needs of patients in a certain range of time average value theory. The clinical expression and expression of the amount of nutrients in the patient's daily intake should be taken as a form of expression.
However, whether by patients, families, medical personnel, or specially trained technicians catering calculated or making food, nutritional substances in patients with the actual amount, will inevitably suffer from digestive function, patients with selected food bioavailability, with intake of other food ingredients for nutrients the absorption of interference and influence as well as between content and calculation of nutrients actual disease or health situation in the food, the difference between the values of other factors. At the same time, it is very difficult to change the energy consumption of the stable and precise calculation, and it will cause the difference between the pre calculation and the actual demand. Therefore, nutrient demand of each patient's actual, often required by the relevant indicators, such as: constant weight, fat and muscle accounted for the proportion of the human body, blood lipids, plasma protein, electrolyte monitoring and evaluation, and then revise and adjust constantly. In addition, due to the human body must be obtained from the various nutrients in food, often in patients with a certain reserve or compensatory capacity. Changes in intake over a short period of time, and will not immediately affect the normal metabolism or performance. Therefore, as long as the patient can be within a certain period of time or the ability to compensate, the average to achieve the objectives of their dietary control, that can meet the needs of clinical treatment or dietary control. The calculated value should be controlled within the range of 10%.