Sample Menu For Reactive Hypoglycemia - HealthLinkBC
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Sample Menu For Reactive Hypoglycemia - HealthLinkBC
Sample Menu for Reactive Hypoglycemia. The following sample menu provides
ideas on how to plan meals and snacks to help prevent reactive hypoglycemia.
Sample Menu for Reactive Hypoglycemia
The following sample menu provides ideas on how to plan meals and snacks to help prevent reactive hypoglycemia. The amount of food that you need each day depends on your age, gender, and activity level. Choose a variety of foods and eat a small snack or meal about every three hours. Sample Menu 1 Breakfast Cinnamon oatmeal
cooked unsweetened oatmeal
chopped pecans
cinnamon
ground flax seed
Blueberries or diced apples Low fat milk (skim, 1%, 2%) or fortified soy beverage Water or coffee or tea Mid-morning snack Hard-boiled egg with cucumber, celery and carrots sticks Lunch Chicken tortilla wrap
May be its entirety source doctor is This information is reproduced not meant to in replace advice provided from your medical acknowledged. or individual counseling with a registered dietitian. It is intended for educational andinformation informationalispurposes only. This not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.
Updated: May 10, 2010 I PAGE 1 1 Updated: 2015-12-04 | PAGE
shredded lettuce
mayonnaise
Carrot and green pepper sticks Plum Low-fat milk or fortified soy beverage Mid-afternoon snack Hummus (chickpea and sesame seed spread) Brown rice crackers Cherry tomatoes Dinner Fish baked with lemon and green onions Quinoa Steamed broccoli sprinkled with sesame seeds Coleslaw salad with oil and vinegar dressing Water or coffee or tea Evening snack Low fat cheese (less than 20% M.F.) on dark rye crisp bread Pear
May be its entirety source doctor is This information is reproduced not meant to in replace advice provided from your medical acknowledged. or individual counseling with a registered dietitian. It is intended for educational andinformation informationalispurposes only. This not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.
Updated: May 10, 2010 I PAGE 1 2 Updated: 2015-12-04 | PAGE
Sample Menu 2 Breakfast Poached egg Whole grain pumpernickel bread Low fat milk or fortified soy beverage Peach Mid-morning snack Low-fat plain yogurt with almonds and a sliced banana Lunch Salmon stir fry
May be its entirety source doctor is This information is reproduced not meant to in replace advice provided from your medical acknowledged. or individual counseling with a registered dietitian. It is intended for educational andinformation informationalispurposes only. This not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.
Updated: May 10, 2010 I PAGE 1 3 Updated: 2015-12-04 | PAGE
Spinach salad
spinach
raspberries
walnuts
salad dressing.
Low-fat milk or fortified soy beverage Water or coffee or tea Evening snack Low fat milk and a whole-wheat blueberry muffin Other examples of healthy snacks
Trail mix with nuts, raisins and shredded wheat Low sodium, low fat cottage cheese or unsweetened yogurt with fresh fruit Low fat cheese grated over whole grain nachos with bean, avocado and tomato salsa dips
Peanut butter spread on cut-up banana
Half portion of leftover lunch or dinner: »
half sandwich made with whole grain bread, lean meat, tomatoes, lettuce and mayonnaise
»
whole wheat spaghetti and meat sauce
»
chicken curry with sweet potato and vegetables.
HealthLinkBC. Visit www.healthlinkbc.ca for medically approved nonemergency health information. .
May be its entirety source doctor is This information is reproduced not meant to in replace advice provided from your medical acknowledged. or individual counseling with a registered dietitian. It is intended for educational andinformation informationalispurposes only. This not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.
Updated: May 10, 2010 I PAGE 1 4 Updated: 2015-12-04 | PAGE
HealthLinkBC File #68h Fibre and Your Health www.healthlinkbc.ca/healthfiles/hfile68h.stm
.
Dietitian Services Fact Sheets available by mail (call 8-1-1) or at www.healthlinkbc.ca/healthyeating:
.
Healthy Eating Guidelines For People with Reactive Hypoglycemia www.healthlinkbc.ca/healthyeating/reactive-hypoglycemia.html
"Eating Well with Canada's Food Guide" www.healthcanada.gc.ca/foodguide
.
.
Canadian Diabetes Association's fact sheets "Glycemic Index" and "Beyond the Basics" at www.diabetes.ca .
These resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company.
Distributed by:
Dietitian Services at HealthLinkBC (formerly Dial-A-Dietitian), providing free nutrition information and resources for BC residents and health professionals. Go to www.healthlinkbc.ca/healthyeating or call 8-1-1 (anywhere in BC). Interpreters are available in over 130 languages. .
May be its entirety source doctor is This information is reproduced not meant to in replace advice provided from your medical acknowledged. or individual counseling with a registered dietitian. It is intended for educational andinformation informationalispurposes only. This not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.
Updated: May 10, 2010 I PAGE 1 5 Updated: 2015-12-04 | PAGE
