Discuss a weight-reduction plan with both a nutritionist and the diabetic if he or she is overweight. Explore methods of cooking that reduce fat intake. Stir-fry, bake, broil or roast meats and vegetables. Keep the fat below 30 percent of the total meal. Keep saturated fats to no more than 10 percent of total fat intake.
Excess fat is unhealthy for anyone, and diabetics are twice as likely to suffer from heart disease.
Decrease fat to no more than 20 percent if the diabetic person needs to lose weight or has high cholesterol. Prepare foods using the calculated amounts of proteins and carbohydrates per a dietician's recommendation. Utilize a wide variety of foods. This helps keep meals interesting and ensures better nutrition. When trying new foods, the diabetic should check his or her blood sugar and see how the new foods or new combination of foods affect the glucose levels.