A diabetic Nutrition & Eating habits menu

December 18, 2014

Recipes and write-up by the team from Café Columbia Seremban (left to right: Abu Hashim Bin Abdul Malik, Khairul Fahmi Bin Jomino, Nur Zaitie Binti Md Rais, Chef Ravindran a/l Mathavan, Food Service Manager- Mr. Gunaraj a/l Sivalingam, Rafidah Binti Azid, Food Service Coordinator- Ms. Chua Kai Jia, Haryatie Binti Ibrahim, Jayanthi a/p Arumugam)

Many Diabetes patients often ask the Dietitian during their counselling sessions what is Diabetic food? We would like to emphasize that a diabetic patient can still enjoy his food as long as he follows the Dietitian’s advice on food recommendation. Café Columbia Seremban team has prepared a sample menu for a diabetic patient, supplemented with advice from their Dietitian.

  (1500 kilocalories per day which 45% comes from carbohydrates)


  Mango Oat Smoothie (serving for 1)

• 100g mango
• 3 tablespoons oat
• 100ml low fat milk/skimmed milk

Preparation method: Blend all ingredients well.

As a quick start for the day, we suggest to have 1 glass of Mango Oat Smoothie and 2 slices of wholemeal bread with thin spread for mid-morning. Oat and wholemeal bread can increase the total fibre intake and substituting full cream milk with low fat milk/skimmed milk can reduce the total fat intake.



  Malaysia Fusion Pasta (serving for 1)

• 1 cup spaghetti (cooked)
• 50g chicken breast
• 1 tablespoon chili powder
• 10g dry chili
• 30g bell pepper
• 30g mushroom
• 30g broccoli
• 30g onion

Cooking method: Stir-fry all the ingredients with canola oil on a non-stick pan.

Our Chef designed a special dish - Malaysia Fusion Pasta. Whole wheat spaghetti is suggested for its high fibre content. The colour variety for vegetables adds to enhance the nutrition, presentation and taste of this dish.



  Chanadal Pancake (serving for 1)

• 60g chanadal (soaked and drained)
• 20g spinach (chopped)
• 30g carrot (grated)
• 30g onions
• 2-3 piece curry leaves
• ½ teaspoon green chili (chopped)

Cooking method: Mix all ingredients and pan-fry on a non-stick pan.

Most local kuih are high in sugar or fat. We would like to introduce Chanadal Pancake which is neither high in carbohydrates nor fat.



  Columbia Heart Healthy Chicken Skewer (serving for 1)

Heart Healthy Chicken Skewer

• 90g cube chicken breast
• 10g bell pepper
• Coarse black pepper and salt to taste

Dressing

• ½ whole red bell pepper
• Coarse black pepper, sugar and salt to taste

Cooking method: Marinate the cube chicken breast with black pepper and salt. Put the cube chicken breast and bell pepper into satay stick. Bake them in the oven. As for the dressing, blend the whole red bell pepper. Sauté it on a non-stick pan and add some black pepper, sugar and salt to taste.

Vegetarian Fried Brown Rice

• 1 cup brown rice (cooked)
• 20g bell pepper
• 20g baby corn
• <20g cauliflower
• 1 whole egg

Cooking method: Stir fry all the ingredients using a non-stick pan.

We introduce the Columbia Heart Healthy Chicken Skewer which is served with vegetarian fried brown rice, mix salad and one serving of fruit (e.g. 1 small apple/ 1 small orange/ 1 slice of papaya) as a complete nutrition set.

 
Light snack can be introduced before sleep e.g. one glass of warm low fat milk. There is no one prefect food. It is important to have a variety of foods but to take into consideration on portion size. People with diabetes can enjoy food with their friends and family. The diabetic only needs to make smart food choices and do menu planning.