Briefly discuss the dietary modifications you would advocate for the following: A. Diabetes Mellitus B. Hypertension

A Diabetes Mellitus: Groundnut oil is a good cooking medium for diabetic patients  as it has no cholesterol and saturated fatty acids. It should be used in moderation as it  contains the same calories as ghee, butter or hydrogenated fats. 

 Refined cereals are not good as they contain more of simple carbohydrates (sugar).  They get immediately absorbed in the blood and raise blood sugar levels. 

 Bengal gram (whole) is a good choice for diabetic patients. It is rich in fiber as well as  protein. It can also be mixed in the wheat flour for making chapaties. 

 Geam is rich in cholesterol and saturated fatty acids. Its use should be avoided. 

 Full fat milk is rich in fat, so it should be given to diabetic patients only after  removing the excess fat. 

B. Hypertension: 

1. Add less salt while cooking food, those who have suffered from hypertension should keep  a check on intake of sodium (salt). 

2. Not to add salt on cooked food. 

3. Avoid taking highly salted foods like wafers, namkeens, cheese, spread, salted butter, fast  foods etc. 

4. Avoid taking salt preserved food like ketchups, chutneys, pickles, canned foods, processed  meats etc. 

5. Check the labels of packed food and medicines for inclusion of sodium or salt.

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