Desenvolvimento de receitas adaptadas para portadores de diabetes mellitus

Abstract

Nutrition therapy is an essential component in the treatment of Diabetes Mellitus. Their accessions are of fundamental importance for the achievement of therapeutic goals and reducing the risks of occurrence of complications and, consequently, improve the quality of life. Some conditions require specific diet therapy restriction and/or replacement of some foods, so culinary preparations can be developed and/or modified to meet the restriction diets. Thus, this work aimed to the development of preparations adapted for patients with Diabetes Mellitus in order to diversify the choices of desserts for this group, assisting in adherence to the diet. This is an experimental study where they were developed ten new recipes, from existing revenues. The original recipes have suffered the following modifications: wheat flour replacement by soybean flour, sugar for sweetener for oven and hob, replacement of the grated coconut industrialized by coconut fresh and canned corn for cornmeal flocked, inclusion of banana and the crushed cashew nut and replace the milk chocolate and sprinkles for dark chocolate, exclusion of condensed milk and total or partial replacement of milk and its derivatives integrals for skimmed, and unsalted margarine or butter. Data sheets were elaborated preparation to establish the nutritional profile of revenue besides photographic record to suggest portioning and follow-up. It was observed that preparations adapted have not lost the sensory characteristics, such as: color, texture, appearance, smell, i.e. the symbolic pattern was maintained. It was also verified that the substitutions of some ingredients made the new revenues less caloric and healthier, with reducing the amount of carbohydrates, proteins, lipids, besides the decrease of the amount of saturated fat and the increase in the supply of fibers. Note that the desserts recipes ever contemplate the feeding habits of the Brazilian population and the ingredients of the recipes adapted and have lower calorie are easy to purchase, with affordable price for most of the population. The diet therapy for the Diabetes Mellitus carriers is necessary, so it is vital that there are adaptations of recipes typical of the cuisine of the Brazilian population in order to diversify the options of preparations for the carriers, reducing the monotony in the feeding of these individuals properly and healthily.