Over the years, the profile of a nutritionist has evolved in many ways. From being someone who dealt only with basic meal plans, today’s nutritionist handles a variety of complex tasks.
When it comes to handling diabetic patients, the change is most dramatic.
From telling diabetics what foods to avoid, today’s nutritionist has to keep abreast of highly complex growing scientific knowledge.
Diabetics are mostly attracted to the special diabetic foods being marketed widely. Most of the time, these special foods are no different from foods for a normal individual.
A healthy meal plan for diabetics is generally the same as a healthy diet for anyone: it has to be low in fat (particularly saturated fats and trans fats) and must have moderate amounts of salt and starch.
In addition, the meals must be based on whole grains, vegetables and fruits.
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