WS/T 601-2018Dietary guide for patients with gestational diabetes mellitus (GDM) (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard was proposed by the National Health Standards Committee Nutrition Standards Committee.

This standard was drafted. Peking Union Medical College Hospital of China Academy of Medical Sciences, Beijing Maternity Hospital, Haidian Maternal and Child Health Hospital, PLA General Hospital.

1 Scope

This standard specifies dietary guidelines, energy and recommended intake of nutrients for patients with gestational diabetes.

This standard applies to dietary guidance for patients with gestational diabetes.

2 Terms and definitions

The following terms and definitions apply to this document.

Gestational diabetes mellitus; GDM Different degrees of impaired glucose tolerance during pregnancy, excluding diabetes that pre-pregnancy.

Medical nutrition therapy; nutritional nutrition therapy; MNT Nutritional interventions and management measures for patients with specific diseases under clinical conditions, including individualized nutrition assessment and diagnosis of patients, and the development, implementation and monitoring of nutritional treatment programmes.

Glycemic index glycemic index; GI After eating food containing 50g of carbohydrates, the area under the blood glucose curve within 2h was increased by the increase in fasting time compared to the phase after eating 50g of glucose.

Should increase. It is generally defined that GI < 55 is a low GI food, 55 <= GI <= 70 is a medium GI food, and GI > 70 is a high GI food. Common food GI values are attached Record A.

Blood sugar load glycemic load; GL the product of the actual amount of carbohydrate available (in g) per unit weight of food and the glycemic index (GI). usually Define GL <= 10 for low GL food, 10 < GL < 20 for medium GL food, and GL >= 20 for high GL food. See Appendix B for common food GL values.

Food exchange list

Divide common foods into different categories by source and nature. Proteins, fats and carbohydrates of the same type of food in a certain weight the proportions are similar and the energy produced is similar. Food rooms are interchangeable to enrich the range of food choices.

3 Dietary guidance goals

Patients with GDM should be treated with medical nutrition, and by adjusting their eating behaviors, they should form reasonable dietary habits to meet the nutritional needs during pregnancy.

Maintain proper weight gain during pregnancy, achieve and maintain reasonable blood glucose levels, avoid ketosis, and improve clinical outcomes.

4 The main principles of medical nutrition therapy

5 Monitoring

Record the type and amount of food ingested daily, measure body weight weekly, and monitor fetal growth and development. After dietary adjustment for 3d to 5d, Blood glucose and urine ketone bodies were monitored on an empty stomach and 2 hours after meal. Within two weeks of controlled diet, fasting or pre-prandial blood glucose >= 5.3 mmol/L and/or 2 h after meals for >=6.7mmol/L, insulin therapy should be considered. For those who are urinary ketone positive for energy intake, consider increasing carbohydrate intake.

Appendix A

(informative appendix) Common food GI value the common food GI values are shown in Table A.1.

Table A.1 Common food GI values

Food Name GI Food Name GI Food Name GI Food Name GI Maltose 105.0 Raisin 64.0 White Bread 87.9 Yam 51.0 Glucose 100.0 Mango 55.0 Brown Rice 87.0 Bread 50.0 Cotton white 83.8 banana 53.0 glutinous rice 87.0 taro 47.7 Honey 73.0 Kiwi 52.0 Rice 83.2 Macaroni 45.0 Sucrose 65.0 Banana 52.0 Pancake 79.6 Black Rice Porridge 42.3 Chocolate 49.0 Grapes 43.0 Fritters 74.9 Wheat 41.0 Fructose 23.0 Mandarin 43.0 Potato Puree 73.0 Noodles 37.0 Pumpkin 75.0 Apple 36.0 Comb Cookies 72.0 Powder 32.6 Carrot 71.0 pear 36.0 rice porridge 69.4 barley 25.0 Lentils 38.0 Peach 28.0 Corn Noodles 68.0 Rice Bran 19.0 Chickpeas 33.0 Pomelo 25.0 Potato 62.0 Snow Magic 17.0 Tofu 31.9 Plum 24.0 Millet Porridge 61.5 Mung Bean 27.2 Cherry 22.0 Hamburger 61.0 Green Beans 27.0 Ice Cream 61.0 Buckwheat Noodles 59.3 Tofu 23.7 Yogurt 48.0 Corn 55.0 Soy 18.0 Sour Cheese 33.0 Oat Bran 55.0 Broad Bean 16.9 Skim Milk 32.0 Popcorn 55.0 Peanut 14.0 Milk 27.6 Buckwheat 54.0 Watermelon 72.0 Whole Milk 27.0 Sweet Potato 54.0 Pineapple 66.0 Taro 88.1 Cornmeal Congee 51.8 BB Appendix B (informative appendix) Common food GL Common food GL is shown in Table B.1.

Table B.1 Common Foods GL

Food Name GL (per 100g) Food Name GL (per 100g) Food Name GL (per 100g) Glutinous rice 17.8 Instant noodles 7.2 Watermelon 9.9 Buckwheat Bread 16.4 7.1 Banana (cooked) 8.1 Rice 16.2 powder 6.9 pineapple 6.3 Pancake 14.7 Pumpkin 5.9 Kiwi 6.2 Soda Crackers 13.7 Carrots 5.5 Soy Milk 4.9 White hoe head 13.3 mung bean noodles 5.0 apple 4.4 Millet (boiled) 13.3 Lotus Seed 5.0 Orange 4.4 Whole wheat bread 12.1 taro (steamed) 5.0 grapes 4.3 Wheat noodles 11.8 Yam 4.4 Strawberry 4.3 Ice Cream 11.1 Mung Bean 3.8 Mango 3.9 Potato (boiled) 11.0 Green Bean 3.3 Pear 3.7 Burger Bread 10.7 Meter Line 3.2 Peaches 3.1 Chestnut 10.7 Potato Flour 2.7 Skim Milk 2.6 Soy noodles 9.8 broad beans (six incense) 2.5 grapefruit 2.3 Sushi 9.6 Tofu 1.3 Yogurt (original) 2.3 Fritters 9.4 onions 1.2 cherries 2.2 Cornmeal porridge 9.4 tofu (frozen) 0.8 plum 1.9 Buckwheat (yellow) 9.0 peanuts 0.4 whole milk 1.5 Corn (boiled) 7.5 cashew 0.4 CC Appendix C (informative appendix) Food exchange the food exchange is shown in Table C.1.

Table C.1 Food exchange

Group category

Per weight

energy

kJ(kcal)

protein

fat

Carbohydrate

Main nutrients

Valley potato group potato 25 376 (90) 2.0 - 20.0 carbohydrate, dietary fiber Fruit group Vegetables 500 376 (90) 5.0 - 17.0 Inorganic salts, vitamins, dietary fiber Fruits.200 376(90) 1.0 - 21.0 Meat group Soybean 25 376 (90) 9.0 4.0 4.0 Protein, fat dairy products 160 376(90) 5.0 5.0 6.0 Meat and eggs 50 376 (90) 9.0 6.0 -Grease group Nuts 15 376(90) 4.0 7.0 2.0 Fat, protein Grease class 10 376(90) - 10.0 -