Carbohydrate Counting
- 2. What is Carbohydrate Counting?Meal planning approach to diabetesEasy to learn & followAdds variety & flexibility to meal/snack choicesAchieve better glucose control
- 3. Carbohydrate (CHO)Main nutrient raises glucose levelsFoods that contain starch and sugar90% digestible CHO turns into glucoseInsulin needs to cover the amount of CHO ingested
- 4. CHO Counting BasicsTwo methods for counting CHOCHO gram counting: add exact number of grams of CHO in each meal2) CHO exchange system: uses food groups called “exchanges.” One portion/exchange of each food containing CHO=15g CHO
- 5. CarbohydratesStarches/BreadFruitsMilkVegetablesMost glucose will enter bloodstream between 15min to 2 hours after eating these foods
- 6. Protein and FatsLess effect on blood glucose. Appears to have an effect hours later after eating.Can potentially slow down rate that CHO turns to glucose
- 7. Foods That Contain CHOCereal, Breads, GrainsPasta, Rice and CrackersFruit and Fruit JuicesHoney, Table Sugar, SyrupYogurt and MilkVegetables (starchy/nonstarchy)Cakes, pies, cookies, candy
- 8. Cereals, Breads & Grains¾ cup unsweetened cereal ½ cup sweetened cereal½ cup oatmeal1 slice (1oz) bread¼ large bagel6 inch tortilla½ hamburger or hot dog bun1-4 inch pancake
- 9. Pasta, Rice, & Crackers1/3 cup cooked pasta/rice3 cups air popped popcorn15 small pretzels1 ½ graham crackers 4-5 vanilla wafers5-6 saltine crackers7-8 animal crackers15 potato or corn chips
- 10. Fruit & Fruit JuicesApple or Orange juice (1/2 cup)Grape juice (1/3 cup)1 small banana1 small apple, orange, pear or peach17 seedless grapes2 T. raisins½ cup mixed fruit in light syrup1 cup watermelon
- 11. Yogurt, Milk & Ice creamMilk (1cup)Chocolate milk (1/3 cup)Plain Yogurt (1 cup)Fruited Yogurt (1/3 cup)Ice cream (1/2 cup or 1 scoop)Sherbet (1/3 cup)
- 12. VegetablesStarchy Vegetables: ½ cup peas, potatoes, corn, yams, beans, squash
- 13. 3 oz small potato Non-Starchy Vegetables: -1/2 cup cooked or 1cup raw= 5 grams CHO(e.i. lettuce, carrots, broccoli, cucumbers, spinach)
- 14. Cakes, Pies, Cookies & CandiesAngel food cake (4oz)= 35g CHOChocolate cake plain (4oz)= 30g CHOChocolate cake w/frosting (4oz)= 50g CHO2 Sugar cookies= 15g CHODonut plain= 20g CHO½ cup Pudding= 20g CHO Chocolate Candy Bar (1 ½ oz)= 12g CHOHard candy (1oz)= 25g CHOFruit pie (1/8 slice)= 35-40g CHO
- 15. Sugar, Honey & SyrupRegular Jelly/Jam (1T)Brown Sugar (1T)Honey (1T)Chocolate Sauce (1oz)Syrup (1 T)
- 16. BeveragesDiet Soda=FreeRegular Soda (12oz can)= 40-50g CHOGatorade (8oz)= 15g CHO
- 17. Balanced Meals10-20% Calories from Protein-high protein diet harmful to kidneys50-60% Calories from Carb-rich source of carbs (fruits, vegetables, whole grains)25-30% Calories from Fat-excess animal fat may result in greater risk for heart disease later in life
- 18. Balanced Meals Cont…Eat meals & snacks around same time each dayNeed to be flexible Never skip a meal or wait more than 4-5hr without eatingSolid snack containing protein, fat, and carbs is best before bedtime
- 19. HypoglycemiaSigns: sweating, nauseas, dizzy, confused, irritable, tiredCheck blood sugar level right away. If below 100 mg/dl give 15g CHO (ei. 1/2c orange juice or 3 glucose tablets)Wait 15 minutes and test blood sugars again.Repeat steps if not above 100 mg/dl
- 20. Encourage Increase Fiber IntakeFiber: roughage in our food that is not absorbed into the bodyFiber may slow the rise in blood sugar levelsApple juice vs Raw AppleExamples: raw fruits, vegetables, legumes, high-fiber cereals, and whole wheat breads
- 21. Avoid Added SaltHigh blood pressure is important risk factor for both eye and kidney complications of DM & heart attacksRec. less than 3000 mg salt/d= 1 1/4tsp saltFoods high in salt content: canned soups, fast foods, many snack foods, frozen veg. in sauces
- 22. Important PointsNo difference in the effect of a simple sugar compared with a starch in raising FSBG levelsA diabetic can eat almost any food in moderation if it is worked into meal planNutritious carbs should be encouragedFrequent FSBG testing is encouraged (2hrs post eating) to determine how a given food affects an individual
- 23. Last but not least!Food management for diabetics does not mean a restrictive diet, but rather a healthy eating regimen