Lesson plan | General recommendations | Intervention objectives | Patient’s objectives |
---|---|---|---|
Sugar | • Total free sugar not > 10% unless if the glucose level is under control. | • Educate on various other forms of sugar in food products. • Emphasise on homemade foods with less or no sugar. | • Able to identify and reduce consumption of common food products that are high in hidden sugar. |
Fruits & vegetables | • 5–7 servings of fruits and vegetables a day. • Fruits and vegetables to contribute natural micronutrients without the need for supplements. | • Consume fruits and vegetables as whole whenever possible. • Educate and advocate fruits and vegetables as the main source of vitamins and minerals. | • Include fruits and vegetables in main meals or as snacks to achieve the recommended servings per day. |
Eating out habit | • Maintain healthy eating outside home. | • Encourage to choose sugar-free or sugar-less meals. • Keep the total calorie intake low when eating out. | • Reduce consumption of artificial flavouring such as sauces, dressings, salt or sugar when eating out. • Learn to pick low calorie foods when dining out. |