DIABETES: PROTEIN & FAT FOODS

These foods contain little or no carbohydrate and are used together with carbohydrate exchange foods to prepare meals and snacks. They provide the remainder of the total energy requirement and can be divided into two main groups:

1. Foods containing both protein and fat

2. Foods containing fat only

You will be advised by your dietitian how many servings to use from the choices in these lists.

1. Protein and fat containing foods:

These foods are listed below and are separated into those with a high protein, low fat content and those with a high protein, high fat content. As much as possible choose foods with the lower fat content and remove any visible fat before cooking. The method of cooking is also important. Try to avoid cooking with oil or fat or keep to a minimum.

Each of the following amount provides approximately 315 kjoules (75 kcals).

High Protein – Low Fat Foods
Amount
White fish
60g
Canned tuna/Salmon in brine
45g
Chicken (no skin), Turkey, Rabbit
45g
Lean Red Meat

(beef, lamb, liver, kidney, brains)
30g
Oysters or Scallops (12)
110 g
Prawns, Crayfish or Crab Meat
100g
Egg
1 large (65g)
Non-fat Cottage Cheese
100g

High Protein – Fat Foods
Amount
Fried Fish 30g

Fried Chicken or Turkey 30g

Fried Veal Cutlets 30g

Scallops – Fried in Batter 30g

Sardines/Herrings in Oil 30g

Tuna/Salmon in Oil 30g

Full Cream Cheese 30g

Nuts 15g

Peanut Butter 15g

Bacon – cooked l0g

2. Fat containing foods

These foods are concentrated sources of energy. Each of the following amounts provides approximately 150 kjoules (35 kcals) and is therefore interchangeable.

Food Amount

Margarine (polyunsaturated) 1 level teaspoon (5g)

Butter 1 level teaspoon (5g)

Oil (polyunsaturated) 1 level teaspoon (5g)

Cream 2 level teaspoons (l0 g)

French dressing 2 level teaspoons (l0g)

Mayonnaise 1 level teaspoon (5g)

Coconut, shredded, flesh 2 tablespoons

Olives – Green 5 medium (30g)

– Black 3 medium (20g edible part)

Avocado 1/8, 10cm diameter (25g)

*105/54/5*