Taking theups and downs

out of diabetes.

NUTREN® Diabetes. Helps smooth out blood glucose levels throughout the day.

9 am 11 am 4 pm 9 pm

For healthcare professionals only

GI Index

High ≥70 Medium 56-69 Low ≤55

Energy levels typically fluctuate between meals

Breakfast

Low

ene

rgy

zone

After high GI meals or snacks

Lunch Dinner

Baked potato (100)3Mealiemeal porridge or Corn Flakes (79)3

Tea and rusks (82)4

Breadroll or sandwich (71)3

Watermelon (76)4

Diabetes can lead to ups and downs in blood glucose and energy levels.

Acute fluctuations in blood glucose levels are associated with cardiovascular complications in patients with type 2 diabetes1

When blood glucose falls between meals, patients with diabetes may feel less energetic

Glycaemic Index (GI) is a measure of the carbohydrate quality of a food. Feeling less energetic can lead to snacking, particularly on energy-dense, high GI foods

Foods with a high GI can increase blood glucose fluctuations2

NUTREN® Diabetes helps smooth out energy levels.

Low GI foods may have beneficial effects on blood glucose control in both the short and long term2,5

NUTREN® Diabetes has a low glycaemic index (GI=22) with unique complex carbohydrates, including tapioca dextrin

It is easy to prepare and has simple dosing

• 5 scoops provides 188 Kcal as a snack or meal supplement

• 7 scoops provides 250 Kcal as a meal replacement

NUTREN® Diabetes can be used to supplement or replace breakfast or as a snack between meals instead of less healthy alternatives

Breakfast Mid morning

Energy levels fall again

NUTREN® Diabetes can be part of a well-balanced diet

Low

ene

rgy

zone

NUTREN® Diabetes

and/or

Healthy breakfast NUTREN® Diabetes

or

Healthy snack

Low GI

Product Unit NUTREN® Diabetes (powder) per 1000ml

Energy Kcal 1000 (1 kcal/ml)

Protein g 38 (15% TEI), 50% K caseinate, 50% whey protein concentrate

CHO g 112 (45% TEI), sucrose-free, fructose-free

Glycaemic index low GI = 22 (vs. glucose std)

Total fat g 44 (40% TEI)

Fibre source g 15.2

Vitamin A IU 4000

Vitamin D IU 280

Vitamin E IU 28

Vitamin K mcg 50

Vitamin C mg 140

Vitamin B1 mg 2

Vitamin B2 mg 2.4

Niacin mg 28

Vitamin B6 mg 4

Folic Acid mcg 540

Pantothenic Acid mg 14

Vitamin B12 mcg 8

Biotin mcg 400

Choline mg 450

Taurine mg 80

Carnitine mg 80

Sodium mg 870

Potassium mg 1260

Chloride mg 1200

Calcium mg 680

Phosphorus mg 680

Magnesium mg 270

Manganese mcg 2680

Iron mg 12

Iodine mcg 100

Copper mg 1.4

Zinc mg 14

Selenium mcg 40

Chromium mcg 75

Molybdenum mcg 120

Inositol mg --

A quick nutrition guide for NUTREN® Diabetes.

Taking theups and downs

out of diabetes.

References: 1. Colette C, Monnier L. Acute glucose fluctuations and chronic sustained hypergylcemia as risk factors for cardiovascular diseases in patients with type 2 diabetes. Horm Metab Res 2007; 39: 683-686. 2. Brand-Miller J et al. Low-glycemic index diet in the management of diabetes: a meta-analysis of randomized controlled trials. Diabetes Care 2003; 26 (8): 2261-2267. 3. Arshad F, Professor of Nutrition, Dietetics & Health, Universiti Kebangsaan Malaysia. Online essay: Love Your Health, Love Your Self: The Fats of Life. http://www.gardenia.com.my/articles/a3.html Accessed 26/10/10. Copy held. 4. Atkinson F, Chan S. Sydney University Glycemic index Research Service (SUGiRS) GI values list of common Asian foods. http://www.jimmylouie.info/ginews/Chinese%20GI%20list%20with%20Eng.pdf Accessed 26/10/10. Copy held. 5. Riccardi G et al. Role of glycemic index and glycemic load in the healthy state, in prediabetes, and in diabetes. Am J Clin Nutr 2008; 87(suppl): 269S-274S. 6. Milon H et al. Glycemic and insulinemic responses to a new complete polymeric diet. Thai J Paren and Enter Nutr 2003; 14(1): 24-30. 7. Ros E. Dietary cis-monounsaturated fatty acids and metabolic control in type 2 diabetes. Am J Clin Nutr 2003; 78 (Suppl): 617S-625S. 8. Frid AH et al. Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects. Am J Clin Nutr 2005: 82 (1): 69-75. 9. Pal S et al. Effects of whey protein isolate on body composition, lipids, insulin and glucose in overweight and obese individuals. Br J Nutr 2010; Apr 9: 1-8. [Epub ahead of print]. 10. McIntosh M, Miller C. A diet containing food rich in soluble and insoluble fibre improves glycemic control and reduce hyperlipidemia among patients with diabetes mellitus. Nutrition Reviews 2001; 59 (2): 52-55. 11. Perez-Jiménez F et al. Protective effect of dietary monounsaturated fat on arteriosclerosis: beyond cholesterol. Atherosclerosis 2002; 163: 385-398. 12. American Diabetes Association. Nutrition recommendations and interventions for diabetes (position statement). Diabetes Care 2008; 31 (Suppl 1): S62-S78.

NUTREN® Diabetes helps your patients smooth out their blood glucose levels.

Nutritionally complete

NUTREN® Diabetes is a nutritionally balanced way

to smooth out blood sugar levels.

Low GI

Good fats

Balanced fibre

Key nutrients

Sugar free