diabetes and

healthy food choices

Eating healthy food is

an important part of
self-managing diabetes
 Contents

PAGE
3 Diabetes and healthy food choices
4 Non-starchy vegetables
6 Carbohydrate
7 Carbohydrate – General tips
8 Carbohydrate – Fruit
9 Carbohydrate – Milk and yoghurt
9 Carbohydrate – Sugar
10 Carbohydrate
11 Protein – Meat, chicken, fish, eggs and cheese
12 Fats and Oils
13 Salt
14 Drinks
15 Sweeteners
15 Alcohol
16 Foods to avoid
17 Biscuits, crackers and cakes
17 Jams, spreads, dressings, dips, sauces and pickles
18 Snacks
18 Ideas for taking a plate
19 Sample meals
20 Food guidelines summary
22 Food labels

This pamphlet has been developed by New Zealand Registered Dietitian Alison Pask to
provide some basic guidelines for people with diabetes. These may be adapted by your
health professional to suit your individual needs. The information is general and is not
designed to replace advice given to you by your own dietitian or other health professional.

Vegetable photos courtesy of www.vegetables.co.nz

2
 Diabetes and healthy food choices

Healthy Eating Plan

Your blood glucose levels are affected by the amount and type of starchy and sweet food
you eat or drink. Your risk of having a heart attack is affected by the amount and type of fat
you eat. Eating more energy than your body needs leads to weight gain. Energy comes from
carbohydrates, fats, protein and alcohol. Energy in food is called calories or kilojoules.
Simple changes to your diet will help. Make these changes part of your everyday life.

People with diabetes do not need to buy special food or cook

separate meals. The whole family can eat the same healthy food.

• Drink plenty of water. Diabetes New Zealand Healthy Plate

Avoid drinking fruit
juice and other
sweet drinks. 1 serving
should fit
• Eat breakfast, lunch in the palm Car
n bo
and dinner every day. of your ei h
hand meat, potato,
ot

• Base your meals chicken, yd

Pr

kumara,
fish, pasta, rice, ra t
around the Diabetes ¼ of your plate or
eggs…
e ¼ of your plate or
taro…
New Zealand Healthy 1 serving* should 1 serving* should
be protein Other vegetables be carbohydrate
Plate model. broccoli, cabbage,
• Eat some cauliflower, lettuce,
tomato, carrots,
carbohydrate food at
eg peas…
e
V

l
at

each meal, but not et

ab rp
les ou
too much. to fill ½ y
• Choose low sugar,
low saturated fat, low
salt, and high fibre
food.
©Diabetes New Zealand Inc. 2008

Use the traffic lights to help you make healthy food choices

Avoid eating these foods

Eat some but not too much of these foods
Eat lots of these foods

3
 Non-starchy vegetables

Eat at least 3-4 servings of non-starchy vegetables

each day. These vegetables are less likely to raise your
blood glucose levels.
Eat lots

Car • Choose a selection of different coloured

n bo
ei vegetables each day
hy
t
Pro

meat, potato, • Raw, cooked, frozen, canned and dried

dr

chicken, kumara,
ate

fish, pasta, vegetables all count

eggs… rice, taro… • Leave the skin on wherever possible.
Other vegetables
broccoli, cabbage,
cauliflower, lettuce, ½ of your plate should contain
tomato, carrots, non-starchy vegetables
peas…

Two examples: 4 servings of vegetables

+ + +
½ cup cooked 1 cup 1 tomato 1 carrot
mixed salad
vegetables

+ + +
½ cup ½ cup 1 cup 1 wedge
frozen cooked coleslaw pumpkin
beans broccoli

Avocado contains heart-friendly fats. Try not to eat

too much, especially if you are trying to lose weight.

4
 Non-starchy vegetables

These vegetables are less likely to raise

your blood glucose levels.

Asparagus Bean sprouts Beetroot Bok choy Broccoli

Capsicum Carrots Cauliflower Celery

Chinese cabbage Cucumber Eggplant Green beans

Leeks Lettuce Mushrooms Onions Peas

Puha Pumpkin Silver beet Swede Taro leaves

Tomatoes Turnip Watercress Zucchini 5

 Carbohydrate

Eat some but not too much carbohydrate food.

Include some carbohydrate at each meal.
Foods high in carbohydrate include both starchy and
Eat some sweet foods. They break down into glucose in the body.
but not Eating too much carbohydrate will increase your blood
too much glucose above recommended levels.

Carbohydrate foods include:

• ­ Breads, cereals, chapati, roti ¼ of your plate should contain
• ­ Pasta, rice, couscous carbohydrate
• ­ Legumes e.g. chickpeas, lentils, baked beans
• ­ Starchy vegetables e.g. potato
• ­ Fruit
Car
• ­ Milk and milk products n bo
ei
• Sugar and sweet foods.

hy
t
Pro

meat, potato,

dr
ate
chicken, kumara,
fish, pasta,
eggs… rice, taro…

• Eat a similar amount of Other vegetables

carbohydrate at each meal, broccoli, cabbage,
cauliflower, lettuce,
each day. tomato, carrots,
peas…

6
 Carbohydrate – General tips

• A breakfast cereal with low fat milk or low fat,

unsweetened yoghurt is a great start to the day.
• Choose a cereal low in sugar, low in fat and
high in fibre such as Weetbix or porridge.

• A homemade soup makes a

substantial meal if split peas, lentils
or barley and plenty of non-starchy
vegetables are added.

• Look for breads and cereals

high in fibre such as barley,
bran, oats and oat bran,
rye, seeds, wheat germ,
wholegrain and whole wheat
products.
• Tomato and vegetable‑based
sauces are great on rice or
pasta.
• Include plenty of salad
or vegetables with your
pasta or rice.

• Some breads and cereals such as croissants, garlic bread, cheese

breads, Danish pastries and toasted muesli can be high in fat.
• Pasta sauces and soups containing butter, cream, cheese or coconut
cream can be too high in fat and should be avoided.
• Many instant noodles are high in fat that is bad for our hearts. Some
instant noodles contain palm oil. Fried rice can also be high in fat.
• Limit these foods.

7
 Carbohydrate – Fruit

Eat at least 3-4 servings of fruit, spread throughout the day. These
also count towards your total carbohydrate intake for each meal.

• Raw, canned, frozen and dried fruit all count.

• Choose canned fruit in natural fruit juice or artificially
sweetened water.

• Spread the fruit you eat over the day

• Eat 1 serving only at each meal or snack
• Eat only a small amount of dried fruit
e.g. 1 tablespoon of sultanas or 3 prunes.

Two examples: 4 servings of fruit

1 orange 1 small or ½ 1 cup of ½ cup canned

(1 serving) large banana berries peaches in
(1 serving) (1 serving) natural juice

½ cup canned 1 medium apple 15 grapes 2 kiwifruit

pears in natural
juice

8
 Carbohydrate – Milk and yoghurt

Eat 2–3 servings each day. These also count towards your
total carbohydrate intake for each meal.

• Milk contains carbohydrates as milk sugars (lactose). Drinking large

quantities will increase blood glucose above recommended levels.
• Milk and yoghurt are also good sources of protein and calcium.
• Flavoured milk is not recommended.

• Low fat or reduced fat milk or soy products

• Low fat, low sugar yoghurt e.g. diet, lite or
unsweetened.

Example: 2 servings

1 cup low fat 1 pottle low fat,

milk low sugar yoghurt

Carbohydrate – Sugar

Sweet foods such as cakes, biscuits, lollies and

sweet drinks will raise your blood glucose levels.

• All sugars will raise your blood glucose levels.

These include: Brown sugar – Caster sugar – Corn syrup
– Dextrose – Disaccharides – Fructose – Glucose – Golden syrup
– Honey – Icing sugar – Lactose – Malt extract – Maltodextrin
– Maltose – Molasses – Monosaccharides – Raw sugar
• You can include small amounts of sugar e.g. 1 teaspoon,
as part of a high fibre, low fat meal.

9
 Carbohydrate

Examples of carbohydrate servings

Starchy vegetables

1 small ½ small ½ a green ½ cup of ½ cup ½ cup of

potato kumara banana taro of corn yams
kernels

Breads and cereals

3 Ryvita 1½ ¼ cup of 1 small 1 medium ½a

crackers Weetbix raw oats roti slice of wholemeal
wholegrain bun
bread

Grains and legumes

1/3 cup 1/3 cup 2/3 cup of 1 cup of 1/3 cup of 1 cup of
of rice of pasta baked canned cooked cooked
beans red kidney couscous dhal
beans

Your dietitian will be able to give you a more detailed list of carbohydrate portions.

10
Protein – meat, chicken, fish, eggs and cheese

Eat 1–2 servings of meat or meat alternatives each day.

¼ of your plate should Examples of servings of protein

contain protein

Car
n bo
ei 1 egg
1/3 cup of
hy
t
Pro

meat, potato,
dr

cottage cheese
ate

chicken, kumara,
fish, pasta,
eggs… rice, taro…

Other vegetables
broccoli, cabbage,
cauliflower, lettuce, ½ cup of 2 small fish
tomato, carrots,
peas…
tuna in water fillets

• Eat 1-2 fish meals

each week. 1 cup of 1 small
• Eat at least 4-5 mussels chicken
serves of legumes breast
each week.
• Use plain or flavoured
cottage cheese,
ricotta, quark or a
small amount of ½ cup of 120g of roast
parmesan cheese. lean mince lamb (2 slices)

• Skim the fat off the top of stew, casseroles, mince and boil ups.
• Avoid eating fatty or salty meats e.g. battered fish and hot dogs.
• Limit the amount of cheddar, cream cheese and some soft cheeses
as they are high in fat.

11
 Fats and oils

Eating too many calories or kilojoules from any source will

lead to weight gain. Fat is particularly high in calories /
kilojoules and it is easy to eat too much.
Saturated fat can raise blood cholesterol levels and increase
the risk of heart disease.

• We need some but not too much heart friendly fat and oil in our diet.
• Peanut butter or raw nuts with no added salt can be a good source of fat.
• Eat up to 30g each day. This is equal to one dessertspoon of peanut
butter or a small handful of nuts. For weight control one serve of nuts
replaces other oils and spreads.
• Use a lite coconut milk or use coconut flavoured light evaporated milk
instead of coconut milk or cream.

Eat some but not too much of these Avoid eating these
fats and oils (or spreads made from these oils) saturated fats and trans fats
Polyunsaturated Monounsaturated • Beef tallow
• Corn oil • Almond oil • Butter
• Grape seed oil • Avocado oil • Chefade
• Linseed or flax oil • Canola oil (rapeseed) • Chicken skin and fat
• Safflower oil • Olive oil • Chocolate
• Sesame oil • Peanut oil • Cocoa butter
• Soybean oil • Rice bran oil • Coconut oil, coconut cream
• Sunflower oil • Copha
• Walnut oil • Cream
• Wheat germ oil Polyunsaturated and • Ghee, clarified butter
monounsaturated • Hydrogenated oils
oils help lower blood • Kremelta
cholesterol and protect • Lard, suet, dripping
against heart disease. • Milk solids
They are called heart • Palm oil
friendly fats. • Shortening
• White fat visible on meat

12
 Fats and oils

• All fats and oils are high in

calories/kilojoules.
• Cholesterol free doesn’t
mean fat free.
• Lite or light may only mean
lighter in colour or flavour,
not low in fat.

Salt (sodium)

A high salt intake is linked to high blood pressure in

some people. This may lead to a stroke, heart attack
or kidney disease.

All types of salt contain sodium including: table salt, rock salt,
vegetable salt, sea salt, monosodium glutamate (MSG) and any
ingredient beginning with sodium e.g. sodium bicarbonate.
• Three quarters of our salt/sodium intake comes from
✘
manufactured foods. Check the label reading guidelines on
sodium content on page 22 of this resource.
• Gradually decrease the amount of salt you use. Allow your
taste to adjust slowly.
• Add flavour to meals with herbs, spices, garlic
and lemon juice.
✔
• If using salty foods like ham, bacon, stock, soy sauce,
olives, anchovies or cheese, don’t add extra salt.
• Use salt-reduced stocks, low salt soy sauce
and tomato sauce.
• If you do use a small amount of salt, make sure it is iodised.

13
 Drinks

Aim for at least 6–8 cups of fluid each day.

Tap water is the best drink.

For variety, choose from:
• Tea or coffee
• Diet or zero soft (fizzy) drink
• Artificially sweetened cordials, powdered drinks or
chocolate drink powders
• Unflavoured mineral or soda water
• Diet or low energy drinks

• Low fat milk is a good choice but it does contain carbohydrate

from the natural milk sugar lactose. Go to page 9 for more
information.
• Use sweetened drink powder such as Milo or Bournvita in small
quantities only e.g. 1 teaspoon per cup.

Avoid drinking
• Drinks with more than 2.5g of carbohydrate per 100 ml
• Fruit juice including squeezed fruit juice and fruit juice
with no added sugar
• Soft drinks and tonic water
• Sport drinks
• Flavoured water
• Flavoured milk
• Energy drinks
• Cordials

14
 Sweeteners

• For a sweet taste, you may wish to use liquid, tablet or powder
artificial sweeteners in place of sugar in your drinks and food
• Use a variety of different sweeteners rather than just one type.
Aim to reduce the amount of sweetener you use over time.

Foods containing sweeteners may be high in fat and

calories or kilojoules e.g sugar-free chocolate.

Alcohol

Alcohol is high in calories or kilojoules and

may lead to weight gain.

• Ask your doctor if you should drink alcohol

One standard drink
• Limit alcohol to 3 drinks or fewer each day
for men; 2 drinks or fewer each day for
women
• Check out the size of your glass: one
standard drink is 100ml wine, 30ml spirits or
300ml beer 100ml wine
• Aim to have 2 or more alcohol free days
each week.

Avoid drinking
300ml beer
• Ready to drink pre-mixes
• Sweet or dessert wines
• Port and liqueurs.
30ml spirits

15
 Foods to avoid

Foods listed below are high in total fat, saturated fat and/or
sugar. They can lead to high blood glucose levels, a higher risk
of heart disease and weight gain.

Foods high in total Foods high Foods high in fat

and saturated fat in sugar and sugar

• Chippies • Condensed milk • Biscuits

• Coconut cream • Cordial • Cakes
• Corn chips • Honey • Chocolate
• Cream • Jam • Chocolate spreads
• Fish and chips and other • Lollies • Donuts
fried takeaways • Puddings • Muesli bars
• Fried foods • Roll-ups • Regular ice cream
• Hot chips • Soft drinks
• Pies and pastries • Syrups
• Reduced cream and sour • Sweetened
cream dips tinned food
• Regular mayonnaise
• Sausages, salami, luncheon
sausage and other processed
meat
Low fat ice cream and frozen yoghurt
• Vegetable chips
can be high in sugar – limit to one scoop
occasionally.

Avoid eating food

and drink high in
total fat,
saturated fat
and sugar.

16
 Biscuits, crackers and cakes

Most biscuits, crackers and cakes are high in carbohydrate, fat

and calories/kilojoules. Some crackers can also be high in salt.
Only eat on special occasions.

Better choices for a

special occasion • Some crackers have as much fat
• Low fat, high fibre crackers as chippies
• Biscuits made with wholemeal • Go easy on high fat toppings e.g.
flour, bran, oats and dried fruit margarine and cheese
• Eat no more than one or two • Sugar-free biscuits may contain a
biscuits at a time. lot of fat and energy.

Jams, spreads, dressings, dips, sauces and pickles

Better choices:
• Reduced fat, reduced salt, low calorie or
low kilojoule items
• Yoghurt based dips and dressings
• Small amounts of pickles eaten with savoury foods add
extra variety and flavour.

• Chocolate or nut spreads can be high in fat and sugar

• Fruit-only jams, sugar-reduced jams and honey still contain
carbohydrate so use small quantities
• It is okay to include a scraping of standard jam or honey on one slice of
wholegrain bread
• The small amount of sugar in savoury foods such as tomato sauce is
okay for most people provided you eat small
amounts only
• Hummus varies in fat content. Select low fat varieties.

17
 Snacks

Morning and afternoon tea snacks are often not necessary.

Ask your dietitian or other health professional if you need them.

If you are having a snack, choose one of these

examples:
• 1 medium sized raw fruit
• 1 slice of wholegrain bread
• 1 glass of low fat milk
• 1 pottle of low fat lite or diet yoghurt
• 2–3 low fat wholegrain crackers
• A handful of plain popcorn
• 1 slice of high fibre fruit bread

Ideas for taking a plate

• Fresh fruit platter

• Fruit kebabs
• Vegetable platter with tomato
salsa or low fat hummus
• Wholegrain club sandwiches
with a variety of low fat
fillings
• Asparagus rolls
• Mini low fat muffins
• Wholegrain crackers
with low fat toppings

18
 Sample meals

Two examples of an ideal breakfast

1 cup of porridge + one bobby 2/3 cup of baked beans with 1 slice of
banana + ¼ cup of yoghurt wholemeal bread + tomato
• Use low fat, low sugar yoghurt and • Use a scraping
raw or unsweetened fruit. of margarine
• Use Weetbix or on bread.
other recommended • Add spinach
cereals for variety. or mushrooms
for variety.

Two examples of an ideal lunch

Chicken and salad wholegrain roll 1 cup of salmon rice salad

with fruit + 1 pottle of diet yoghurt
• Use a scraping of margarine. • Use a small amount of
• Use tinned fish, heart-friendly dressing
beef or • Use shredded
reduced chicken, slices
cheese for of cold meat
variety. or hard-boiled
egg for variety.

Two examples of an ideal dinner

Roast beef with kumara and 1 cup of rice with 1 cup of chickpea,
vegetables (½ cup roasted kumara, pumpkin and spinach curry
1 small potato, ½ cup of pumpkin • A roti bread can replace the rice.
and broccoli/cauliflower) • Lentil dhal,
• Use chicken, lamb, chicken or
pork or fish meat based
for variety. curries add
• Remove fat variety.
from meat.
• Eat half a plate
of non-starchy vegetables.

19
 Food guidelines summary

These guidelines are a general guide for people with diabetes and heart disease.
Your food needs to match your weight, medications, medical conditions and activity levels.
The information is not designed to replace advice given by your dietitian or other health
professional.

Food Healthy Servings How much is one serving?

Non-starchy At least 3–4 servings • ½ cup cooked vegetables

vegetables each day • 1 cup raw green vegetables or salad
Pages 4 & 5 • 1 tomato or carrot

Drinks 6–8 drinks per day • 1 glass water (250ml)

Page 14 • 1 cup diet soft drink (180ml)
• 1 glass trim or low fat milk (250ml)
• 1 cup tea or coffee

Starchy • At least 6 servings • 1 medium slice of whole grain bread

vegetables, each day or ½ bread roll
breads, • Choose a variety • 1 small pita bread, naan, roti or wrap
cereals, of grains – at least • ½ cup bran cereal or cooked porridge
rice, pasta & half of your breads • 1/3 cup cooked pasta
legumes and cereals should • 1/3 cup cooked rice
Pages 6, 7 & 10 be wholegrain • 1 small potato
• At least 4–5 • ½ kumara or parsnip
servings weekly of • ½ cup corn
legumes • 1 small round of taro
• 1 cup cooked dried beans, chickpeas,
lentils or dhal
• ½ cup tofu or tempeh

Fruit At least 3–4 servings • 1 medium apple, pear or orange

Page 8 each day • 10–15 grapes or strawberries
• 3 prunes
• 1 tablespoon raisins or sultanas
• ½ cup stewed, frozen or canned fruit
in natural or lite juice
• ½ banana

20
Food Healthy Servings How much is one serving?

Milk, yoghurt, • 2–3 servings • 1 glass low fat milk (250ml)

cheese, other each day • 1 pottle low fat, diet or lite yoghurt
milk products • Replace with • 1/3 cup low fat cottage cheese
Pages 9 & 11 soy products if • 2 tbsps grated Parmesan cheese
preferred • 3cm cube Edam cheese
Meat, chicken Limit to 1–2 • 2 slices trimmed meat or chicken
Page 11 servings each day (100–120g)
• ½ cup lean mince or casserole (125g)
• 1 small lean steak (100g)
• 1 small chicken breast (120g)
Eggs 3 eggs weekly • 1 egg
Page 11
Fish, seafood 1–2 servings weekly • 2 small or 1 large fillet fish
Page 11 • ½ cup tuna
• 1 cup mussels
Nuts, seeds 2–3 servings • 1 dessertspoon nuts or seeds
Page 12 each day • 1 dessertspoon peanut butter

Fats, oils Up to 3 servings • 1 teaspoon soft table margarine

Page 12 & 13 each day or oil
• 2 teaspoons low fat mayonnaise
or vinaigrette
• 1 tablespoon avocado
Sugar Up to 1 serving • 1 tablespoon sugar, jam, syrup or honey
Page 9 each day as part • Small scoop reduced fat ice cream or
of a meal frozen yoghurt

Salt • Limit high salt • 1/6 stock cube

Page 13 seasonings to • 1/3 teaspoon gravy mix
1 each day • 30g lean ham or pastrami
• Limit high salt • 1 teaspoon Marmite or Vegemite
foods • 1 teaspoon soy sauce
Alcohol • Limit: 3 drinks or • 1 glass ordinary strength beer (300ml)
Page 15 fewer each day for • 1 glass table wine (100ml)
men; 2 drinks or • 1 pub measure spirits – whisky, gin,
fewer each day for vodka (30ml)
women
• Use diet drinks as
mixers

Adapted from the New Zealand Guidelines Group Cardioprotective Dietary Patterns

21
 Food labels

All food packaging is required to have a nutrition information panel.

Label information can be used to compare similar foods and select the healthier items.

Fat & Saturated Fat: Breakfast

Fat is high in calories/kilojoules. Consuming too many
calories/kilojoules will lead to weight gain. Saturated fat can Serving Size: 30g
increase blood cholesterol levels and risk of heart disease. Servings per pack: 33
• Choose foods with less than 10g total fat per 100g.
• Choose foods with less than 2g saturated fat per 100g.  
• Low fat yoghurt has less than 2g total fat per 100g.
• Low fat milk has less than 1g total fat per 100g. Energy (kJ)
(Cals)
Carbohydrate & Sugar:
Carbohydrates provide calories/kilojoules and will Protein (g)
increase blood glucose levels. It is important to eat some
carbohydrate but not too much. Sugars are part of the total Fat Total (g)
carbohydrate in food. A small amount of sugar in food is Saturated (g)
acceptable.
Carbohydrate Total (g)
• Choose foods with less than 10g sugar per 100g.
Sugars (g)
• Low sugar breakfast cereals and yoghurts have less than
15g sugar per 100g. Dietary fibre (g)
• Avoid drinks with more than 2.5g carbohydrate per
100g. Sodium (mg)
Ingredients:
Fibre: Wholegrain wheat, sugar,
vitamins, minerals
Fibre is not always shown on a food label. It is found in
fruits, vegetables, wholegrain breads and cereals.
• Choose foods with more than 6g fibre per 100g. Sodium (salt):
Aim for less than 2300mg
sodium per day.
• Food with low
sodium content has
less than 120mg per
100g.
• Food with high
sodium content has
more than 600mg
per 100g.

22
Cereal Example Serving Size and Per Serve:
Use the per serve column to find out the amount of
(2 biscuits) carbohydrate in a serving. For example, one serve of
this breakfast cereal is 30g (2 biscuits) and contains
20g of carbohydrate.
Per Serve Per 100g Check the serving size and servings per pack first.
A 600ml drink bottle may contain three serves but if
444 1480
you are thirsty you may drink the whole bottle.
106 354

3.6 12.0 Per 100g:

The 100g column is the most frequently used
0.4 1.3 information.
0.1 0.3
Use the 100g column to compare similar products or
20 67 to select foods based on specific guidelines.
0.8 2.8
For example, to find a breakfast cereal with the
3.3 11 highest fibre content, compare the fibre per 100g of
different cereals.
84 280

Glycaemic Index (GI):

salt, barley malt extract,
• GI is rarely shown on food labels.
• It gives an idea of how quickly different foods
containing the same amount of carbohydrate raise
List of ingredients: blood glucose levels.
Ingredients in a product are • Low GI foods are more slowly digested so help
provided on a label but may maintain a more even blood glucose level.
not always be part of the • The total amount of carbohydrate eaten is more
nutrition information panel. important than the GI of a food.
• Visit www.glycemicindex.com for more
Ingredients are listed in order information.
of quantity from largest to
smallest.

23
Diabetes and healthy food choices is produced by Diabetes New Zealand.
To learn more about diabetes:
• talk to your doctor or practice nurse
• visit www.diabetes.org.nz
• join Diabetes New Zealand

To order Diabetes and healthy food choices or any of the other

Diabetes New Zealand pamphlets, visit www.diabetes.org.nz

Diabetes New Zealand supports people affected by diabetes and health

professionals throughout New Zealand. We act for people affected by
diabetes by:
• providing local support
• acting as an advocate
• raising awareness of diabetes, especially interventions that will prevent
type 2 diabetes or reduce diabetes complications
• educating and informing people about diabetes, its treatment,
management and control
• supporting research into the treatment, prevention and cure of diabetes
You’ll find helpful information for people affected by diabetes in our
pamphlets and on our website at www.diabetes.org.nz.
Take the right steps and stay healthy
Join Diabetes New Zealand
Phone 0800 DIABETES (0800 342 238)
Visit www.diabetes.org.nz

Diabetes New Zealand Inc.

PO Box 12441, Wellington 6144

diabetes
February 2019 © Diabetes New Zealand new zealand