1 : 1 : 1 Lunchbox—New Dietary Regimen for Energy-controlled Diets

Abstract

In studying energy-controlled box lunches for diabetics, we nutritionally analyzed 414 diets using 111 and 312 lunches having ratios of staples, main dishes, and side dishes of 1 : 1 : 1 and 3 : 1 : 2. Carbohydrates in 111 fares accounted for 57.5±7.9% and in 312 fares for 65.6±7.7%. The 111 fare was thus adequate for a diabetes diet. Because dietary energy correlates strongly with lunchbox capacity, diets close to targeted energy could be created based on lunchbox capacity. Because meal weight correlates strongly with dietary energy, energy could be estimated based on weight meal. Multiple regression analysis found independent factors affecting dietary energy to be capacity, weight, ratios of staple and main and side dishes, and dietary fat, with 93.2% of energy accounted for by these factors. Adequate diabetic diets can thus be created based on the 111 lunchbox capacity corresponding to targeted dietary energy and final weight, creating a useful self-learning procedure for easy dietary diabetes treatment.