These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Traditional dietary practices, including the centuries-old ‘ Thali’ (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage.
Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD).
