This 28-day Weight Loss Diet Meal Plan is designed to provide an overall healthy-eating program that meets the U.S. Dietary Guidelines for Americans at three different daily caloric levels: 1200, 1500 and 1800. The menus are packed with nutrient-rich foods, including whole grains, lean meats, low-fat dairy and plenty of fresh fruits and vegetables.
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Hypoglycemia
Hypoglycemia, also called low blood glucose or low blood sugar, occurs when blood glucose drops below normal levels. Glucose, an important source of energy for the body, comes from food. Carbohydrates are the main dietary source of glucose. Rice, potatoes, bread, tortillas, cereal, milk, fruit, and sweets are all carbohydrate-rich foods.
Weight Control
Weight Control
Weight control is an issue for many people living with type 2 diabetes. In addition to being a risk factor for developing diabetes, being overweight or obese also promotes the insulin resistance that is the main mechanism behind type 2 diabetes. Too much body fat makes it harder for the body to use the insulin it makes to process blood glucose. In addition, because excess blood sugar is stored by the body as fat, uncontrolled diabetes can make weight control even more difficult. Find out what you need to know about managing your weight with diabetes.
Meal Planning
One of the first and most important things to do, after a diagnosis of diabetes, is to work with a registered dietitian (and/or certified diabetes educator) on menu planning and food choices. Diabetes does not mean giving up the pleasures of good eating. In this section, you’ll find food suggestions, strategies, cooking advice, low carb menus, and great recipes to help you make your diabetes eating plan painless and pleasurable. It is important to have the right resources for simple meal planning.
Plate Method for meal planning is simple and convenient
Diabetes Overview
The National Diabetes Information Clearinghouse (NDIC) is an information dissemination service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The NIDDK is part of the National Institutes of Health (NIH), which is part of the U.S. Department of Health and Human Services.
Diabetes Self-Managment Principles
- Healthy Eating
- Being Active
- Monitoring
- Taking Medication
- Problem Solving
- Healthy Coping
- Reducing Risks
Recipe Resources
28-Day Meal Plans
Take the guess-work out of eating healthy. Our daily meal plans at three calorie levels are designed by EatingWell’s nutrition staff with a variety of healthy, delicious recipes, an abundance of whole grains to help you feel full, and healthy amounts of fresh fruits and low-fat dairy foods to meet your basic needs for calcium, protein and other essential nutrients.
Heart Healthy Meal Plans
Weight Loss Diet Meal Plans
Vegetarian Meal Plans
Diabetes Meal Plans
Healthy Aging Meal Plans
Nutrition Facts Label
Nutrition can sometimes seem complicated. But the good news is that the Food and Drug Administration has a simple tool to help you know exactly what you’re eating.
It’s called the (pdf) Nutrition Facts Label. You will find it on all packaged foods and beverages. It serves as your guide for making choices that can affect your long-term health. This will give you the information you need to start using the Nutrition Facts Label today!
California Area Agencies on Aging (AAA)
The California Department of Aging contracts with and provides leadership and direction to Area Agencies on Aging (AAA)that coordinate a wide array of services to seniors and adults with disabilities at the community level and serve as the focal point for local aging concerns.
You can locate a AAA in your area by calling 1-800-510-2020 or find your county phone number below.
Elderly Nutrition Program Description
CDA administers the Older Americans Act Elderly Nutrition Program (ENP) services through the area agencies on aging and their service providers. The ENP helps older adults remain independent and in their communities. Meals must meet nutritional standards by incorporating the Dietary Guidelines for Americans and providing a minimum of one-third of the Dietary Reference Intakes (DRIs). Meals must also meet the Nutrition Services Incentive Program (NSIP) requirements.
The Congregate Nutrition Program (Title IIIC-1) addresses dietary inadequacy and social isolation among individuals aged 60 and older. The Program provides nutrition education, nutrition risk screening and, in some Planning and Service Areas, nutrition counseling. The program targets older individuals with the greatest economic or social need, with particular attention given to low-income minority older individuals and older individuals living in rural areas. The program encourages the use of volunteers and gives all participants the opportunity to contribute to the meal cost.
The Home-Delivered Nutrition Program (Title IIIC-2) provides nutritious meals, nutrition education, and nutrition risk screening to individuals 60 years of age or over who are homebound by reason of illness or disability, or who are otherwise isolated. Program goals are targeted to the reduction of social isolation and the promotion of better health through nutrition. Many home-delivered meal programs provide their clients with a hot meal five days a week delivered by staff or volunteer drivers. Others deliver up to seven lunch/dinner meals plus seven breakfast meals featuring breakfast entrees as well as milk, fresh fruit, bread, and juice. The frozen meals can be micro-waved and enjoyed at the recipient’s convenience.
Nutrition Education is provided to both congregate and home-delivered participants and nutrition counseling may be available.