Breakfast
≈ 400 kcal
Millet (foxtail or bajra) upma with vegetables
- • ½ cup millet
- • ¾ cup mixed vegetables
- • 1¼ tsp oil
58 g carbs · 11 g protein · 13 g fat · 8 g fibre
Créer un régime alimentaire adapté à sa maladie
Choisissez une maladie (ou deux), ajoutez quelques informations, et obtenez vos objectifs quotidiens, les aliments à privilégier et à éviter, et un menu de 7 jours avec portions et liste de courses, en cuisine sud-asiatique ou occidentale. Gratuit, sans inscription, et tout fonctionne dans votre navigateur : vos données de santé ne sont jamais envoyées.
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- Fonctionne dans votre navigateur
- Mis à jour
General guidance based on public guidelines, not a personal prescription. Check with your doctor or a registered dietitian, especially if you take medicines or have more than one condition.
1. Choose a condition
2. About you
Your plan
Type 2 diabetes
Steady blood sugar comes from the amount and type of carbohydrate, spread evenly through the day. High-fibre, minimally processed carbs, lean protein at every meal and healthy fats help; sugary drinks and sweets push glucose up fastest.
- If you take insulin or tablets that can cause low blood sugar, don't cut carbs suddenly: change your diet with your diabetes team.
Daily targets
Calories
1,880 kcal
Maintenance ≈ 1,884
Carbohydrate
212 g
40–45%
Protein
94 g
15–20%
Fat
73 g
30–35%
Fibre
≥ 25 g
Sodium
≤ 2,300 mg
≈ 5.9 g salt in total
Saturated fat
≤ 21 g
Added sugar
≤ 24 g
≈ 6 tsp
- Carbohydrates about 40–45% of calories, spread evenly over meals; no meal skipped
- Fibre 25–35 g a day from vegetables, pulses and whole grains
- Added sugar under 5% of calories (no sugary drinks, sweets or sweetened chai)
- Saturated fat under 10% of calories; sodium under 2,300 mg
- Half the plate vegetables, a quarter protein, a quarter whole-grain carbs
What to eat
Eat more
- Non-starchy vegetables at lunch and dinner: sabzi, salad, spinach, okra (bhindi), lauki, broccoli, peppers
- Whole grains in measured portions: whole-wheat or millet roti, brown or basmati rice (¾ cup cooked), oats, quinoa
- Pulses: daal, chana, rajma, moong, lentil soup
- Lean protein: chicken, fish, eggs, tofu, paneer in small amounts
- Plain dahi or yogurt, unsweetened lassi or chaas
- Whole fruit (one portion at a time): guava, apple, orange, berries, papaya
- Nuts and seeds: almonds, walnuts, chia, flax
Limit
- White rice, white bread, naan, poha and suji: small portions with vegetables and protein
- Potatoes, sweetcorn and peas: count them as the plate's carbohydrate
- Mango, banana, grapes, dates and dried fruit: small portions
- Fried foods: pakora, samosa, paratha, puri
Avoid
- Sugary drinks: soft drinks, packaged juice, sweetened chai or coffee, energy drinks
- Sweets and desserts: mithai, gulab jamun, jalebi, halwa, kheer, cakes, biscuits
- Sugar-coated cereals and sweetened yogurts
7-day meal plan
Monday · about 1,835 kcal, 245 g carbs, 66 g protein, 35 g fibre, 1,660 mg sodium
Mid-morning snack
≈ 170 kcal
An apple with 10 almonds
- • 1 apple
- • 10 almonds
22 g carbs · 4 g protein · 8 g fat · 5 g fibre
Lunch
≈ 520 kcal
Egg curry (2 eggs) with ¾ cup rice and green beans
- • 2 eggs
- • ¾ cup cooked rice
- • 1 cup green beans
62 g carbs · 20 g protein · 20 g fat · 5 g fibre
Afternoon snack
≈ 175 kcal
¼ cup roasted chana
- • ¼ cup roasted chana
28 g carbs · 10 g protein · 3 g fat · 8 g fibre
Dinner
≈ 570 kcal
Boiled potatoes and carrots with a boiled egg and a pinch of salt
- • 1½ medium potatoes
- • 1½ cup carrots
- • 2 eggs
- • 1½ tsp olive oil
75 g carbs · 21 g protein · 17 g fat · 9 g fibre
Tuesday · about 1,853 kcal, 295 g carbs, 69 g protein, 40 g fibre, 1,583 mg sodium
Breakfast
≈ 400 kcal
Oats porridge with almond milk, strawberries and pumpkin seeds
- • ¾ cup rolled oats
- • 1¼ cup unsweetened almond milk
- • ¾ cup strawberries
- • 1¼ tbsp pumpkin seeds
58 g carbs · 13 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 190 kcal
2 rice cakes with peanut butter
- • 2 rice cakes
- • 1 tbsp peanut butter
18 g carbs · 6 g protein · 10 g fat · 2 g fibre
Lunch
≈ 550 kcal
Rajma with ¾ cup brown rice and salad
- • 1 cup rajma curry
- • ¾ cup cooked brown rice
- • 1 cup salad
88 g carbs · 20 g protein · 11 g fat · 15 g fibre
Afternoon snack
≈ 175 kcal
Moong sprout chaat with tomato, onion and lemon
- • 1¼ cup moong sprouts
- • ½ tomato
- • ½ lemon
28 g carbs · 11 g protein · 1 g fat · 8 g fibre
Dinner
≈ 538 kcal
Soft rice with thin moong daal and boiled potato
- • 1 cup cooked white rice
- • 1¼ cup thin moong daal
- • 1½ boiled potatoes
103 g carbs · 19 g protein · 5 g fat · 6 g fibre
Wednesday · about 1,905 kcal, 313 g carbs, 65 g protein, 39 g fibre, 1,742 mg sodium
Breakfast
≈ 400 kcal
Besan chilla with grated vegetables, mint chutney and plain dahi
- • ¾ cup besan (gram flour)
- • ¾ cup grated vegetables
- • ¾ cup plain dahi
- • 1¼ tsp oil
45 g carbs · 20 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 180 kcal
Stewed apple (peeled, no sugar)
- • 2 apples
46 g carbs · 0 g protein · 0 g fat · 4 g fibre
Lunch
≈ 630 kcal
Curd rice (dahi chawal) with a light cumin tempering
- • 1½ cup cooked white rice
- • 1¼ cup plain dahi
- • 1½ tsp oil
99 g carbs · 20 g protein · 15 g fat · 2 g fibre
Afternoon snack
≈ 175 kcal
3 dried figs (anjeer), soaked overnight
- • 4 dried figs
45 g carbs · 3 g protein · 1 g fat · 8 g fibre
Dinner
≈ 520 kcal
Masoor daal, 2 whole-wheat roti, mixed vegetable sabzi and salad
- • 1 cup cooked masoor daal
- • 2 whole-wheat roti
- • 1 cup mixed vegetable sabzi
- • 1 cup salad (cucumber, carrot)
78 g carbs · 22 g protein · 13 g fat · 16 g fibre
Thursday · about 1,883 kcal, 293 g carbs, 76 g protein, 54 g fibre, 1,471 mg sodium
Breakfast
≈ 400 kcal
Oats porridge with almond milk, strawberries and pumpkin seeds
- • ¾ cup rolled oats
- • 1¼ cup unsweetened almond milk
- • ¾ cup strawberries
- • 1¼ tbsp pumpkin seeds
58 g carbs · 13 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 175 kcal
¼ cup roasted chana
- • ¼ cup roasted chana
28 g carbs · 10 g protein · 3 g fat · 8 g fibre
Lunch
≈ 613 kcal
Lauki chana daal with 2 whole-wheat roti
- • 1¼ cup lauki chana daal
- • 2½ whole-wheat roti
93 g carbs · 24 g protein · 15 g fat · 16 g fibre
Afternoon snack
≈ 175 kcal
Moong sprout chaat with tomato, onion and lemon
- • 1¼ cup moong sprouts
- • ½ tomato
- • ½ lemon
28 g carbs · 11 g protein · 1 g fat · 8 g fibre
Dinner
≈ 520 kcal
Whole-wheat pasta with tomato-vegetable sauce and side salad
- • 75 g whole-wheat pasta (dry)
- • 1 cup tomato and vegetable sauce
- • 1 cup salad
86 g carbs · 18 g protein · 12 g fat · 13 g fibre
Friday · about 1,953 kcal, 297 g carbs, 84 g protein, 51 g fibre, 1,357 mg sodium
Breakfast
≈ 438 kcal
Oats porridge with milk, berries and chia
- • ¾ cup rolled oats
- • 1¼ cup low-fat milk
- • ¾ cup berries
- • 1¼ tbsp chia seeds
63 g carbs · 18 g protein · 13 g fat · 10 g fibre
Mid-morning snack
≈ 180 kcal
A bowl of papaya with lemon
- • 3 cup papaya
44 g carbs · 2 g protein · 0 g fat · 6 g fibre
Lunch
≈ 560 kcal
Home-style chicken curry (less oil), 2 whole-wheat roti and salad
- • 120 g chicken (boneless)
- • 2 whole-wheat roti
- • 1 cup salad
- • 2 tsp oil
50 g carbs · 38 g protein · 20 g fat · 8 g fibre
Afternoon snack
≈ 175 kcal
3 dried figs (anjeer), soaked overnight
- • 4 dried figs
45 g carbs · 3 g protein · 1 g fat · 8 g fibre
Dinner
≈ 600 kcal
Quinoa and black bean salad with peppers, corn and lime
- • 1 cup cooked quinoa
- • ¾ cup black beans
- • 1¼ cup peppers and corn
- • 1½ limes
95 g carbs · 23 g protein · 15 g fat · 19 g fibre
Saturday · about 1,873 kcal, 191 g carbs, 106 g protein, 38 g fibre, 1,870 mg sodium
Breakfast
≈ 438 kcal
Egg-white omelette with peppers and 1 slice white toast
- • 7 egg whites
- • 1 bell pepper
- • 1¾ slice white bread
- • 1¾ tsp olive oil
39 g carbs · 35 g protein · 12 g fat · 4 g fibre
Mid-morning snack
≈ 165 kcal
1 tsp isabgol (psyllium) stirred into dahi, with a glass of water
- • 1½ tsp isabgol (psyllium husk)
- • ¾ cup plain dahi
18 g carbs · 9 g protein · 6 g fat · 8 g fibre
Lunch
≈ 560 kcal
Baked salmon with roasted carrots, courgette and small potatoes
- • 130 g salmon fillet
- • 1 cup carrots and courgette
- • 150 g baby potatoes
- • 1 tsp olive oil
40 g carbs · 34 g protein · 26 g fat · 6 g fibre
Afternoon snack
≈ 190 kcal
1 slice whole-grain toast with peanut butter
- • 1 slice whole-grain bread
- • 1 tbsp peanut butter
16 g carbs · 7 g protein · 10 g fat · 3 g fibre
Dinner
≈ 520 kcal
2 chokar (bran) atta roti with mixed vegetable sabzi, daal and salad
- • 2 whole-wheat roti
- • 1 cup mixed vegetable sabzi
- • ¾ cup cooked daal
- • 1 cup salad
78 g carbs · 21 g protein · 13 g fat · 17 g fibre
Sunday · about 1,813 kcal, 289 g carbs, 69 g protein, 46 g fibre, 1,472 mg sodium
Breakfast
≈ 438 kcal
Oats porridge with milk, berries and chia
- • ¾ cup rolled oats
- • 1¼ cup low-fat milk
- • ¾ cup berries
- • 1¼ tbsp chia seeds
63 g carbs · 18 g protein · 13 g fat · 10 g fibre
Mid-morning snack
≈ 190 kcal
A glass of low-fat milk with 2 whole-wheat crackers (good bedtime snack)
- • 1 cup low-fat milk
- • 2 whole-wheat crackers
24 g carbs · 10 g protein · 5 g fat · 2 g fibre
Lunch
≈ 520 kcal
2 jowar or bajra roti, mixed vegetable sabzi and daal
- • 2 jowar or bajra roti
- • 1 cup mixed vegetable sabzi
- • ¾ cup cooked daal
80 g carbs · 19 g protein · 13 g fat · 15 g fibre
Afternoon snack
≈ 165 kcal
4–5 prunes with a glass of water
- • 7½ prunes
42 g carbs · 2 g protein · 0 g fat · 5 g fibre
Dinner
≈ 500 kcal
Palak daal with ¾ cup brown rice and lemon
- • 1 cup palak daal
- • ¾ cup cooked brown rice
- • 1 lemon
80 g carbs · 20 g protein · 10 g fat · 14 g fibre
Monday · about 1,835 kcal, 245 g carbs, 66 g protein, 35 g fibre, 1,660 mg sodium
Breakfast
≈ 400 kcal
Millet (foxtail or bajra) upma with vegetables
- • ½ cup millet
- • ¾ cup mixed vegetables
- • 1¼ tsp oil
58 g carbs · 11 g protein · 13 g fat · 8 g fibre
Mid-morning snack
≈ 170 kcal
An apple with 10 almonds
- • 1 apple
- • 10 almonds
22 g carbs · 4 g protein · 8 g fat · 5 g fibre
Lunch
≈ 520 kcal
Egg curry (2 eggs) with ¾ cup rice and green beans
- • 2 eggs
- • ¾ cup cooked rice
- • 1 cup green beans
62 g carbs · 20 g protein · 20 g fat · 5 g fibre
Afternoon snack
≈ 175 kcal
¼ cup roasted chana
- • ¼ cup roasted chana
28 g carbs · 10 g protein · 3 g fat · 8 g fibre
Dinner
≈ 570 kcal
Boiled potatoes and carrots with a boiled egg and a pinch of salt
- • 1½ medium potatoes
- • 1½ cup carrots
- • 2 eggs
- • 1½ tsp olive oil
75 g carbs · 21 g protein · 17 g fat · 9 g fibre
Tuesday · about 1,853 kcal, 295 g carbs, 69 g protein, 40 g fibre, 1,583 mg sodium
Breakfast
≈ 400 kcal
Oats porridge with almond milk, strawberries and pumpkin seeds
- • ¾ cup rolled oats
- • 1¼ cup unsweetened almond milk
- • ¾ cup strawberries
- • 1¼ tbsp pumpkin seeds
58 g carbs · 13 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 190 kcal
2 rice cakes with peanut butter
- • 2 rice cakes
- • 1 tbsp peanut butter
18 g carbs · 6 g protein · 10 g fat · 2 g fibre
Lunch
≈ 550 kcal
Rajma with ¾ cup brown rice and salad
- • 1 cup rajma curry
- • ¾ cup cooked brown rice
- • 1 cup salad
88 g carbs · 20 g protein · 11 g fat · 15 g fibre
Afternoon snack
≈ 175 kcal
Moong sprout chaat with tomato, onion and lemon
- • 1¼ cup moong sprouts
- • ½ tomato
- • ½ lemon
28 g carbs · 11 g protein · 1 g fat · 8 g fibre
Dinner
≈ 538 kcal
Soft rice with thin moong daal and boiled potato
- • 1 cup cooked white rice
- • 1¼ cup thin moong daal
- • 1½ boiled potatoes
103 g carbs · 19 g protein · 5 g fat · 6 g fibre
Wednesday · about 1,905 kcal, 313 g carbs, 65 g protein, 39 g fibre, 1,742 mg sodium
Breakfast
≈ 400 kcal
Besan chilla with grated vegetables, mint chutney and plain dahi
- • ¾ cup besan (gram flour)
- • ¾ cup grated vegetables
- • ¾ cup plain dahi
- • 1¼ tsp oil
45 g carbs · 20 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 180 kcal
Stewed apple (peeled, no sugar)
- • 2 apples
46 g carbs · 0 g protein · 0 g fat · 4 g fibre
Lunch
≈ 630 kcal
Curd rice (dahi chawal) with a light cumin tempering
- • 1½ cup cooked white rice
- • 1¼ cup plain dahi
- • 1½ tsp oil
99 g carbs · 20 g protein · 15 g fat · 2 g fibre
Afternoon snack
≈ 175 kcal
3 dried figs (anjeer), soaked overnight
- • 4 dried figs
45 g carbs · 3 g protein · 1 g fat · 8 g fibre
Dinner
≈ 520 kcal
Masoor daal, 2 whole-wheat roti, mixed vegetable sabzi and salad
- • 1 cup cooked masoor daal
- • 2 whole-wheat roti
- • 1 cup mixed vegetable sabzi
- • 1 cup salad (cucumber, carrot)
78 g carbs · 22 g protein · 13 g fat · 16 g fibre
Thursday · about 1,883 kcal, 293 g carbs, 76 g protein, 54 g fibre, 1,471 mg sodium
Breakfast
≈ 400 kcal
Oats porridge with almond milk, strawberries and pumpkin seeds
- • ¾ cup rolled oats
- • 1¼ cup unsweetened almond milk
- • ¾ cup strawberries
- • 1¼ tbsp pumpkin seeds
58 g carbs · 13 g protein · 14 g fat · 9 g fibre
Mid-morning snack
≈ 175 kcal
¼ cup roasted chana
- • ¼ cup roasted chana
28 g carbs · 10 g protein · 3 g fat · 8 g fibre
Lunch
≈ 613 kcal
Lauki chana daal with 2 whole-wheat roti
- • 1¼ cup lauki chana daal
- • 2½ whole-wheat roti
93 g carbs · 24 g protein · 15 g fat · 16 g fibre
Afternoon snack
≈ 175 kcal
Moong sprout chaat with tomato, onion and lemon
- • 1¼ cup moong sprouts
- • ½ tomato
- • ½ lemon
28 g carbs · 11 g protein · 1 g fat · 8 g fibre
Dinner
≈ 520 kcal
Whole-wheat pasta with tomato-vegetable sauce and side salad
- • 75 g whole-wheat pasta (dry)
- • 1 cup tomato and vegetable sauce
- • 1 cup salad
86 g carbs · 18 g protein · 12 g fat · 13 g fibre
Friday · about 1,953 kcal, 297 g carbs, 84 g protein, 51 g fibre, 1,357 mg sodium
Breakfast
≈ 438 kcal
Oats porridge with milk, berries and chia
- • ¾ cup rolled oats
- • 1¼ cup low-fat milk
- • ¾ cup berries
- • 1¼ tbsp chia seeds
63 g carbs · 18 g protein · 13 g fat · 10 g fibre
Mid-morning snack
≈ 180 kcal
A bowl of papaya with lemon
- • 3 cup papaya
44 g carbs · 2 g protein · 0 g fat · 6 g fibre
Lunch
≈ 560 kcal
Home-style chicken curry (less oil), 2 whole-wheat roti and salad
- • 120 g chicken (boneless)
- • 2 whole-wheat roti
- • 1 cup salad
- • 2 tsp oil
50 g carbs · 38 g protein · 20 g fat · 8 g fibre
Afternoon snack
≈ 175 kcal
3 dried figs (anjeer), soaked overnight
- • 4 dried figs
45 g carbs · 3 g protein · 1 g fat · 8 g fibre
Dinner
≈ 600 kcal
Quinoa and black bean salad with peppers, corn and lime
- • 1 cup cooked quinoa
- • ¾ cup black beans
- • 1¼ cup peppers and corn
- • 1½ limes
95 g carbs · 23 g protein · 15 g fat · 19 g fibre
Saturday · about 1,873 kcal, 191 g carbs, 106 g protein, 38 g fibre, 1,870 mg sodium
Breakfast
≈ 438 kcal
Egg-white omelette with peppers and 1 slice white toast
- • 7 egg whites
- • 1 bell pepper
- • 1¾ slice white bread
- • 1¾ tsp olive oil
39 g carbs · 35 g protein · 12 g fat · 4 g fibre
Mid-morning snack
≈ 165 kcal
1 tsp isabgol (psyllium) stirred into dahi, with a glass of water
- • 1½ tsp isabgol (psyllium husk)
- • ¾ cup plain dahi
18 g carbs · 9 g protein · 6 g fat · 8 g fibre
Lunch
≈ 560 kcal
Baked salmon with roasted carrots, courgette and small potatoes
- • 130 g salmon fillet
- • 1 cup carrots and courgette
- • 150 g baby potatoes
- • 1 tsp olive oil
40 g carbs · 34 g protein · 26 g fat · 6 g fibre
Afternoon snack
≈ 190 kcal
1 slice whole-grain toast with peanut butter
- • 1 slice whole-grain bread
- • 1 tbsp peanut butter
16 g carbs · 7 g protein · 10 g fat · 3 g fibre
Dinner
≈ 520 kcal
2 chokar (bran) atta roti with mixed vegetable sabzi, daal and salad
- • 2 whole-wheat roti
- • 1 cup mixed vegetable sabzi
- • ¾ cup cooked daal
- • 1 cup salad
78 g carbs · 21 g protein · 13 g fat · 17 g fibre
Sunday · about 1,813 kcal, 289 g carbs, 69 g protein, 46 g fibre, 1,472 mg sodium
Breakfast
≈ 438 kcal
Oats porridge with milk, berries and chia
- • ¾ cup rolled oats
- • 1¼ cup low-fat milk
- • ¾ cup berries
- • 1¼ tbsp chia seeds
63 g carbs · 18 g protein · 13 g fat · 10 g fibre
Mid-morning snack
≈ 190 kcal
A glass of low-fat milk with 2 whole-wheat crackers (good bedtime snack)
- • 1 cup low-fat milk
- • 2 whole-wheat crackers
24 g carbs · 10 g protein · 5 g fat · 2 g fibre
Lunch
≈ 520 kcal
2 jowar or bajra roti, mixed vegetable sabzi and daal
- • 2 jowar or bajra roti
- • 1 cup mixed vegetable sabzi
- • ¾ cup cooked daal
80 g carbs · 19 g protein · 13 g fat · 15 g fibre
Afternoon snack
≈ 165 kcal
4–5 prunes with a glass of water
- • 7½ prunes
42 g carbs · 2 g protein · 0 g fat · 5 g fibre
Dinner
≈ 500 kcal
Palak daal with ¾ cup brown rice and lemon
- • 1 cup palak daal
- • ¾ cup cooked brown rice
- • 1 lemon
80 g carbs · 20 g protein · 10 g fat · 14 g fibre
Shopping list for the week
Vegetables & fruit
Grains & bread
Pulses & legumes
Dairy & eggs
Meat & fish
Nuts & seeds
Oils, herbs & spices
Other
Tips
- Eat vegetables and protein first, then the roti or rice: it softens the sugar rise.
- Keep meal times regular, especially if you take insulin or sulfonylureas (e.g. gliclazide).
- A 10–15 minute walk after meals lowers post-meal blood sugar.
- Read labels for 'total carbohydrate' and added sugars.
Easy swaps
- White riceswap forBrown rice, or half rice and half vegetables
- Maida naanswap forWhole-wheat or multigrain roti
- Chai with sugarswap forChai without sugar, or with a non-nutritive sweetener
- Fruit juiceswap forA whole orange or guava
When to see a doctor
- Low blood sugar if you take insulin or sulfonylureas: shaking, sweating, confusion, fast heartbeat. Take 15 g fast sugar (e.g. ½ cup juice) and recheck in 15 minutes.
- Very high readings with extreme thirst, vomiting, drowsiness or deep fast breathing: seek urgent care.
- Foot wounds that don't heal, or new numbness.
General guidance based on public guidelines, not a personal prescription. Check with your doctor or a registered dietitian, especially if you take medicines or have more than one condition.
Les boutons et libellés de l'outil sont en anglais pour le moment.
Lire le guide complet (en anglais) : How to Choose a Diet for Your Health ConditionComment créer un régime adapté à une maladie
Réponse rapide : Pour créer un régime adapté à une maladie, choisissez votre maladie, ajoutez vos informations, sélectionnez votre style de cuisine, lisez vos objectifs et listes d'aliments, puis suivez le menu de 7 jours.
- Choisissez votre maladie. Dix-neuf sont prises en charge, du diabète de type 2 et de l'hypertension à la maladie cœliaque, au SII, à la diarrhée et à la fissure anale. Ajoutez-en une seconde si vous avez les deux ; le menu suit la règle la plus stricte.
- Ajoutez vos informations. Sexe, âge, taille, poids et activité déterminent vos calories. Choisissez de maintenir ou de perdre du poids.
- Sélectionnez votre style de cuisine. Sud-asiatique, occidental ou mixte, et végétarien, végan, avec œufs ou non végétarien.
- Lisez vos objectifs et listes d'aliments. Limites de glucides, protéines, lipides, fibres, sodium et sucre, et ce qu'il faut manger davantage, limiter et éviter.
- Suivez le menu de 7 jours. Chaque repas indique les portions. Utilisez « Shuffle » pour d'autres plats, cochez la liste de courses, et imprimez-la ou téléchargez-la.
Pourquoi le régime change selon la maladie
Les régimes pour le diabète portent sur la quantité et le type de glucides ; ceux pour la tension, sur le sel et le potassium ; ceux pour les reins, sur les protéines, le sel et parfois le potassium et le phosphore ; ceux pour la goutte, sur les purines et l'alcool ; ceux pour la maladie cœliaque, sur l'éviction stricte du gluten. Appliquer les mauvaises règles peut aggraver la situation : c'est pourquoi le menu change complètement selon la maladie.
Deux maladies à la fois
Quand vous choisissez deux maladies, toutes les listes « à éviter » sont conservées et la limite la plus basse l'emporte. Les aliments recommandés pour l'une mais restreints pour l'autre (par exemple les aliments DASH riches en potassium en cas de maladie rénale) passent dans « à limiter » avec une note. C'est justement pour des associations comme diabète et maladie rénale que l'avis d'un diététicien compte le plus.
D'où viennent les conseils
Les règles suivent les recommandations de référence : l'American Diabetes Association, le régime DASH et l'American Heart Association, KDIGO et la National Kidney Foundation, l'American College of Rheumatology, le programme low-FODMAP de l'université Monash, et les associations de malades cœliaques.
Questions fréquentes
Est-ce une prescription diététique médicale ?
Non. Ce sont des conseils généraux issus de recommandations publiques, pas une prescription personnelle : vérifiez-les avec votre médecin ou un diététicien diplômé. C'est particulièrement important en cas de maladie rénale, de grossesse, pour les enfants et pour toute personne sous insuline, warfarine ou dialyse.
Puis-je l'utiliser si je suis végétarien ou végan ?
Oui. Choisissez végétarien, végan ou végétarien avec œufs et chaque repas du menu en tiendra compte.
Inclut-il la cuisine desi (indo-pakistanaise) ?
Oui. Choisissez sud-asiatique et vous obtenez des plats comme le daal avec roti complet, le chana, la khichdi, le moong chilla, le roti de millet, la sabzi et le dahi, avec des portions adaptées à la maladie.
Mes données de santé sont-elles enregistrées ?
Uniquement dans votre propre navigateur, pour que vous n'ayez pas à les ressaisir. Rien n'est envoyé à un serveur.