IJCCR 2013, Vol.3, No.1, 1
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6
http://ijccr.sophiapublisher.com
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Research Report Open Access
Designing and Developing a RTS Convenience Snack for Diabetics
Ruby Balchandani
1
,
Anil S Nandane
1
,
Saswata Biswas
2
1.
Dept. of Food Processing Technology, A.D. Patel Institute of Technology, New VV Nagar Anand Gujarat 388121
2.
Institute of Rural Management, Anand Gujarat
Corresponding author email:
bhanderi@nddb.coop
International Journal of Clinical Case Reports 2013, Vol.3, No.1 doi: 10.5376/ijccr.2013.03.0001
Received: 14 Dec., 2012
Accepted: 17 Dec., 2012
Published: 18 Dec., 2012
Copyright: © 2013 Balchandani R., et al. This is an open access article published under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article as:
Balchandani et al., 2013, Designing and Developing a RTS Convenience Snack for Diabetics, International Journal of Clinical Case Reports, Vol.3, No.1 1-6
(
doi: 10.5376/ijccr.2013.03.0001)
Abstract
India has the dubious distinction of being home to one in five persons with diabetes worldwide. The WHO predicts that the
number of people with diabetes is to double in the next couple of decades and the major brunt will be borne by developing countries
(
including India). The surveys were conducted on diabetes, for doctors, and the meal and calorie requirements for diabetics were
found. A pre-project survey of diabetic patients and doctors was carried out and the collected data was analysed using differential and
inferential statistical analysis. Based on this, a mid-day snack was formulated containing components across various food groups
while simultaneously considering their glycemic index. The subjects’ (diabetic patient) fasting blood sugar (FBS), pre prandial blood
sugar (PE) before evening snack and post prandial blood sugar (PP2BS) were checked with their present regular diet as well as after
administering formulated snack. There was a significant difference between the PP2BS levels, almost a 30 mg/dl positive shift when
the subjects consumed their own snack which means that the formulated snack lowered their blood sugar levels to a significant extent,
having a satiety of 2 hours and contributing significantly in nutrition based on a 2 000 kcal diet.
Keywords
Diabetes; Blood glucose level; RTS Convenience snack; Glycemic index; Nutritional composition
Introduction
According to American Association of Diabetes
Educators (
http://www.aadenet.org
) nearly 200 million
people suffer from this killer disease all over the
world. 60 new cases are diagnosed every 5 mins,
about 30 people die of the consequences of diabetes
every day & the numbers are on a continuous rise.
Diet therapy is an essential component of successful
diabetes management (Jenkins et al., 1978; Pendsey,
2002).
Diabetics need to break their per day calorie
consumption in small parts for better maintenance of
their blood glucose level so that it doesn’t reach a
peak or a valley but stays at a safe plateau level. The
three big meals i.e. breakfast (Clark et al., 2006),
lunch & dinner generally comprise of homemade, the
calorie content not going overboard according to the
doctor’s instruction. So, these major meals disturbing
the blood glucose level is ruled out, per se (Simpson et
al., 1981).
India generally ‘snacks’ translate to traditional ‘oily
samosas, bhajiyas, farsan, vada, bhelpuri etc.’, which
are a powerhouse of calories. The general notion is
that something which is not sweet, is safe for
consumption. In India, very few people are diet
conscious, and despite their desire to remain healthy,
do not eat in ‘calorie-limits’. Just a piece of snack
disturbs the otherwise well maintained blood-glucose
level, leading to severe consequences in future.
1
Results and Analysis
1.1
Descriptive Statistical Analysis of the Preliminary
Survey Data
On the basis of literature and doctors’ survey, it can be
recommended that a diabetic should consume 5~6
meals in a day including 3 major and 2~3 minor meals.
The total calorie content of major meal should be
around 600 kcal and for minor meal about 150~200
kcal (for individuals with moderate work). The time
gap between subsequent meals should be around 3
hours.
According to the analysed data all 40 subjects
consumed 3 major meals in a day i.e. breakfast, lunch,
dinner, which is appropriate as per the medical
guidelines. Most subjects i.e. 37 consumed only 1
minor meal in a day, 2 subjects consumed 2 minor
meals whereas 1 subject didn’t consume any minor
meal at all. This approach is not appropriate as per