# Designing a 2000-Calorie Balanced Indian Diet for Diabetic Adults: Controlled Fat Intake and 50% Energy From Carbohydrates

## TL;DR

This study created a 2000-calorie Indian diet for diabetics with balanced fat and 50% energy from carbohydrates, using locally available foods.

## Contribution

The study introduces a practical, India-specific balanced diet menu for diabetics with controlled fat and carbohydrate ratios.

## Key findings

- A 2000-calorie Indian diet with 50% energy from carbohydrates was successfully formulated.
- The menu was deficient in only four nutrients: sodium, chloride, iodine, and fluoride.
- The proposed diet uses familiar and affordable Indian foods, enhancing its feasibility and acceptability.

## Abstract

Setting: The study was planned with the objective of developing a balanced diet menu based on Indian traditional food items, incorporating formatted fat and 50% of energy from carbohydrates, in line with general dietary recommendations. This was undertaken in the absence of any clear, viable, or India-specific menus or guidelines for constructing such a diet. The fat formatting, guided by metabolic expert recommendations and derived from routine/local foods, adds a unique aspect to the newly formulated menu.

Objective: This study aimed to demonstrate the feasibility of designing a complete balanced diet of 2000 calories, providing 50% of energy from carbohydrates, using commonly consumed Indian food items. The menu also aims to balance fat intake by providing equal amounts of saturated and unsaturated fats.

Design: The methodology involved screening 592 locally available Indian food items for their nutritional values. A sample menu table was then constructed to serve as a prototype for a balanced diet. Nutrient data were sourced from the National Institute of Nutrition (Hyderabad, India), the USDA nutritional database, and other standard references.

Results: It was possible to formulate a balanced diet menu with mathematically derived estimates for energy contribution, fat composition, and other nutrient values. The resulting menu was deficient in only four nutrients, sodium, chloride, iodine, and fluoride, which are not expected to be adequately supplied by the chosen food items alone (e.g., sodium and chloride from table salt, iodine from iodized salt or marine foods, and fluoride from drinking water).

Conclusions: Although predictive, the model and its methodology provide a practical framework for designing metabolically targeted diets for various health conditions, with minimal resource waste. The included tables can also serve as tools for assessing nutritional content both before and after cooking. Importantly, the proposed menu’s use of familiar and affordable food items may enhance acceptability and feasibility among Indian populations.