食物血糖生成指数在糖尿病病人饮食指导中的应用

Application of blood glucose resultant index to the dietary guidance for diabetic patients

目的探讨根据糖尿病饮食原则,运用食物血糖生成指数(GI)对糖尿病病人进行饮食教育指导的方法。方法2002年2月～2003年2月对52例糖尿病病人,应用GI的饮食概念和糖尿病相关的饮食知识,采用集体上课、小组教育和个人教育等多种形式进行饮食指导。结果饮食教育指导前后病人对糖尿病饮食知识的掌握率比较,均P<0.01,差异有统计学意义;病人血糖控制良好。结论应用GI的饮食概念对糖尿病病人进行饮食教育指导,能提高病人对糖尿病饮食知识的掌握程度,提高病人的营养与饮食水平,有利于病人调节糖代谢和降低血糖水平。

Objective To discuss how to use Glucose Resultant Index(GI)to guide diabetics' diet. Methods Inform patients with GI dietary concept and knowledge related to diabetes mellitus through lectures, group or individual education. Results Before and after education guidance, diabetic patients showed significant difference in grasping dietetic knowledge about diabetes mellitus. The level of blood sugar is well controlled after education guidance. Conclusion GI's dietetic concept is helpful for diabetic patients to grasp the knowledge about rational diet, improve the status of nutrition and diet, reduce the level of blood sugar and improve their glycometabolism.