Healthy eating for the elderly

The dietary approach to diabetes management has undergone numerous changes in recent years. The traditional 'diabetic diet' gives little benefit for blood glucose control and may place individuals at nutritional risk.

It is now recognised that moderate amounts of sugar can be included in the diets of people with diabetes.

The food choices recommended for older people with diabetes are based on the Dietary Guidelines for Older Australians. The emphasis is on selecting a variety of nutritious foods, based on high fibre carbohydrates and healthy fats in moderation. A good balance of foods can improve blood glucose management, general wellbeing and assist with weight maintenance.

What is the Glycemic Index?

All carbohydrate foods end up as glucose in the blood but they do so at different rate – some slow, some fast. The Glycemic Index (GI) is a way of describing how a carbohydrate containing food affects blood glucose levels.

Foods with a low GI raise blood glucose more slowly than foods with a high GI. Therefore, including at least three low GI foods throughout the day, ideally one at each meal, can help with overall blood glucose management. Carbohydrate containing foods that have a lower GI include: oats, wholegrain breads, legumes (including baked beans, kidney bean and lentils), sweet potato, corn, dairy foods like yoghurt, custard and milk, pasta and fruits such as apples, oranges and pears

What about sugar?

As shown by research into the GI, people with diabetes no longer need to avoid all sugars. We now know that sugar found naturally in or added to nutritious foods such as breakfast cereals, custards and yoghurts, should not adversely affect blood glucose levels and can in fact be part of a healthy diet. Small amounts of sugar can be included in the diet.

Examples include:

• Fruit or dairy based desserts such as custards, milk puddings and fruit crumbles.
• A small carton of flavoured milk (preferably reduced fat)
• A teaspoon of sugar in a cup of tea or coffee
• A small amount of sugar or honey on high fibre breakfast cereal such as porridge.
• A thin spread of 100 per cent fruit spread on a slice of toast

Menus in aged care facilities

There is now no reason to have a separate diabetes menu and special ‘diabetic’ desserts. Streamlining the main and diabetes menu can have advantages both for resident satisfaction and increased catering efficiency.

For more information call and ask to speak to a dietitian at Australian Diabetes Council on 1300 342 238.