People with diabetes want to have the luxury of convenient meals like everyone else. Healthy home cooking is arguably the best route for cost and optimal nourishment, but when it comes to having someone else do the cooking, what is the best option? If only we could all afford a personal chef! Most people rely on frozen meals, formerly know as t.v. dinners, or dining out.
The advantages to a frozen meal are portion size, nutrient summary and convenience. You can add price to that list if you are a smart shopper and purchase meals on sale and/or use coupons. Portion size keeps a diabetic person on track with little effort, although some may need to add a salad or other vegetable to get enough calories for the meal. Nutrient summary shows all the info needed to count carbs, verify calories and keep an eye on details like sodium, saturated fat, etc. You can’t beat the convenience of a frozen dinner and there are evenings after a long day that call for a quick to prepare meal. If you know your tendency is to come home tired and start snacking without regard to quantity, you should keep a few frozen meals on hand.
The main thing to keep in mind regardless of the source of your meal is to make sure it fits within the very specific structure of your diabetic meal plan. If you are reading this, you likely already have that plan on paper and have received some instruction from a dietitian. You must become a student and lifelong learner on the subject to keep your food choices and daily meal habits in line with your metabolic needs. You will feel better and have an enhanced quality of life when you take your food seriously.
Restaurant meals can work as well, but keep in mind that you will most likely not have printed summaries of the nutrient content. Most restaurant meals provide up to twice the amount of calories you need at one sitting. Begin by requesting a to- go box when you first order. When your meal arrives, split the portion to take home and enjoy later. Using your skills and knowledge for portion control and measuring (3 ounces of meat is the size of a deck of cards, etc.), treat your restaurant meal as any other: allow yourself the correct portions that your meal plan allows. Your main goal is carbohydrate balance and blood sugar control.
Control calories by also choosing your meals according to preparation methods. Just like you would at home, avoid fried foods, heavy sauces, fatty meats, starch heavy/vegetable low meals. Remember that your choice to obtain meals from a restaurant requires more discipline, but going in prepared, you can enjoy the convenience.
