It depends. Nutrient  needs are based on a number of different  factors. Weight  and  coexisting conditions like  high  cholesterol  and  high  blood  pressure  are important  in  determining  an  appropriate  meal  plan. Most people with type 2 diabetes need to treat all of these conditions. 

Sugars and starches are primarily responsible for high blood sugar after a meal. These include fruit, juice, milk, soda, desserts, beans, peas, bread, pasta, rice, potatoes, and corn. A moderate restriction of these types of car- bohydrates  will help  control  after-meal  blood  sugar. However, restricting these foods too much may also be harmful, so it is important to seek professional guidance when  choosing an  appropriate  carbohydrate amount. Avoiding fried foods and  fatty meats  (ground  meat, sausage, bacon, bologna, hot dogs) and choosing health- ier cooking oils,  like canola and  olive oil instead  of shortening, lard, and butter, will help control your cho- lesterol levels and may assist with weight loss. 

If  high  blood  pressure  is  a  concern,  then  sodium restriction and weight loss may be helpful. Eliminating canned and jarred  items (unless they are low sodium) and  reducing added  salt can  help lower your blood pressure. Using fresh or frozen foods is a much better choice when reducing your sodium intake.

When attempting weight loss, smaller portions of high calorie  density foods like processed meats, fats, and refined sugars are  important.  Increasing portions  of low calorie foods like vegetables can make you feel full and therefore less likely to  munch on foods that  are not as healthy. As with any weight loss program it is recommended  that  you  talk  to  your  doctor  before starting an exercise program.

An ideal meal for someone with typical type 2 diabetes who is accustomed to consuming about 2000 calories per day and who is interested in weight loss includes:

Fiber >10 g/meal

 Sodium <650 mg

Carbohydrate ∼45 g/meal

 Fat <20 g/meal

 Saturated Fat  <5 g/meal 

Cholesterol  <60 mg 

Protein  35 g/meal (28 g = 1 oz)

Following these guidelines should produce the recom- mended  1-pound-per-week  weight loss. Please note, however, that all dietary changes should be reviewed by your healthcare provider in  regards to your particular health status. Those who have advanced kidney prob- lems may need to decrease portions of protein. To determine if you are meeting these recommenda- tions you must look at the food label. All of this infor- mation can be found there.