Diabetic Diet

Carbohydrate Counting

What is a Carbohydrate?

• Carbohydrates from foods breakdown during digestion to form sugar.
• Carbohydrates affect your blood sugar level. This does not mean that you cannot eat them. You should enjoy carbohydrates in moderation.
• Carbohydrates are an important energy source. They must be consumed as part of your meal plan to provide all the nutrients that you need.
• Carbohydrate foods include "sugary" and "starchy" foods, as well as milk.

• Carbohydrates are found in the following foods:

What is a Carbohydrate "Serving?"

• One carbohydrate "serving" = 15 grams of Total Carbohydrate(on food label)
• The following foods represent one carbohydrate "serving:"

• Reading Food Labels to Determine Carbohydrate Content
• Make Sure you read all food labels for the carbohydrate content of foods.

Can I have "sweets?"

• Concentrated sweets (candy, cookies, soda) should be limited because they contain large amounts of carbohydrates and are often high in fat and calories.
• Occasional sweets should be used in moderation.
• Concentrated sweets, if used, are part of your carbohydrate servings.
• You can fit sweets into your meal plan by substituting them for another carbohydrate food. For example:

  ½ cup vanilla frozen yogurt = ~16 grams of Total Carbohydrate (~1 "serving")

  You can substitute ½ cup of vanilla frozen yogurt with dinner as long as you remove another carbohydrate serving from that same meal (i.e. a dinner roll.)

• Carefully monitor portion sizes when consuming a concentrated sweet.
• Monitor Total Carbohydrates, on the food label, rather than the type of carbohydrate (i.e. sugars or starches.)

What should I eat for my meals?

• Try to eat the same size meals and snacks each day.
• Eat meals at the same time each day.
• Monitor your portion sizes.
• Do not skip meals or go for long periods of time without eating.
• Balanced meals help prevent drastic changes in blood sugar levels.
• Meals should be a balanced mix of protein, carbohydrate, fat, and fiber.

Example Meal Plan – Approximately 1800 Calories
(**would like to add more based on calorie needs)

Breakfast	Lunch	Dinner	Snack
4 carb servings	4 carb servings	4 carb servings	2 carb servings
¾ cup bran flakes ½ banana 1 cup skim milk ½ bagel ¼ cup Egg Beaters 1 tsp. margarine	2 oz sliced turkey 2 slices wheat bread 1 Tbsp. Light Mayo 1 cup raw carrots 1 fresh orange 1 cup light yogurt	3 oz Lemon Chicken Breast 2/3 cup rice 1 small dinner roll 1 cup steamed broccoli 1 Tbsp. Light Margarine ½ cup canned peaches*	1 cup skim milk 3 graham cracker squares

* canned fruits should be packed in light syrup or their own juice.

How Does Fiber Affect Blood Glucose Levels?

• Fiber helps slow digestion. This will help you to feel fuller at meals and will cause a slower rise in blood sugars.
• Strive for 25-35 grams of fiber each day
• Check the Nutrition Facts labels for the amount of fiber. A product supplying 20% of the DV per serving is a "high, rich, or excellent" source of fiber.
• High Fiber Foods include:
  Whole grain breads and crackers Beans and lentils
  Whole grain pasta and brown rice Raw fruit (with skin on)
  Bran cereals Raw vegetables

How does my weight affect my blood sugar level?

• If you are overweight, weight reduction helps increase the body's ability to use insulin. This results in greater control of blood sugar.
• Weight control can also decrease the risk for cardiovascular disease, a possible complication of diabetes.
• A regular exercise program will also help to control your diabetes. Please consult your physician before starting an exercise program.

Helpful Hints

• You don’t have to give up the foods you love. Serving sizes may need to be decreased to meet your carbohydrate allowance.
• Stay on track. You may make a mistake once in a while. Remember to get back on track as soon as possible to avoid the serious complications associated with diabetes.

For more information contact:

OR call your Decatur Memorial Hospital Registered Dietitian at 876-5300.

• Carbohydrates from foods breakdown during digestion to form sugar.
• Carbohydrates affect your blood sugar level. This does not mean that you cannot eat them. You should enjoy carbohydrates in moderation.
• Carbohydrates are an important energy source. They must be consumed as part of your meal plan to provide all the nutrients that you need.
• Carbohydrate foods include "sugary" and "starchy" foods, as well as milk.

Carbohydrates are found in the following foods:

Starches (bread, crackers, cereal, rice, pasta)
• Fruit and Fruit Juices
• Milk and Yogurt
• Peas, corn, and potatoes
• Sugar and sweets (soda pop, candy, cookies, cake, fruit "drinks", etc.)

What is a Carbohydrate "Serving?"

• One carbohydrate "serving" = 15 grams of Total Carbohydrate(on food label)
• The following foods represent one carbohydrate "serving:"

• Reading Food Labels to Determine Carbohydrate Content
• Make Sure you read all food labels for the carbohydrate content of foods.

Can I have "sweets?"

• Concentrated sweets (candy, cookies, soda) should be limited because they contain large amounts of carbohydrates and are often high in fat and calories.
• Occasional sweets should be used in moderation.
• Concentrated sweets, if used, are part of your carbohydrate servings.
• You can fit sweets into your meal plan by substituting them for another carbohydrate food. For example:

½ cup vanilla frozen yogurt = ~16 grams of Total Carbohydrate (~1 "serving")

You can substitute ½ cup of vanilla frozen yogurt with dinner as long as you remove another carbohydrate serving from that same meal (i.e. a dinner roll.)

• Carefully monitor portion sizes when consuming a concentrated sweet.
• Monitor Total Carbohydrates, on the food label, rather than the type of carbohydrate (i.e. sugars or starches.)

What should I eat for my meals?

• Try to eat the same size meals and snacks each day.
• Eat meals at the same time each day.
• Monitor your portion sizes.
• Do not skip meals or go for long periods of time without eating.
• Balanced meals help prevent drastic changes in blood sugar levels.
• Meals should be a balanced mix of protein, carbohydrate, fat, and fiber.

Example Meal Plan – Approximately 1800 Calories
(**would like to add more based on calorie needs)

Breakfast	Lunch	Dinner	Snack
4 carb servings	4 carb servings	4 carb servings	2 carb servings
¾ cup bran flakes ½ banana 1 cup skim milk ½ bagel ¼ cup Egg Beaters 1 tsp. margarine	2 oz sliced turkey 2 slices wheat bread 1 Tbsp. Light Mayo 1 cup raw carrots 1 fresh orange 1 cup light yogurt	3 oz Lemon Chicken Breast 2/3 cup rice 1 small dinner roll 1 cup steamed broccoli 1 Tbsp. Light Margarine ½ cup canned peaches*	1 cup skim milk 3 graham cracker squares

* canned fruits should be packed in light syrup or their own juice.

How Does Fiber Affect Blood Glucose Levels?

• Fiber helps slow digestion. This will help you to feel fuller at meals and will cause a slower rise in blood sugars.
• Strive for 25-35 grams of fiber each day
• Check the Nutrition Facts labels for the amount of fiber. A product supplying 20% of the DV per serving is a "high, rich, or excellent" source of fiber.
• High Fiber Foods include:

Whole grain breads and crackers Beans and lentils
Whole grain pasta and brown rice Raw fruit (with skin on)
Bran cereals Raw vegetables

How does my weight affect my blood sugar level?

• If you are overweight, weight reduction helps increase the body's ability to use insulin. This results in greater control of blood sugar.
• Weight control can also decrease the risk for cardiovascular disease, a possible complication of diabetes.
• A regular exercise program will also help to control your diabetes. Please consult your physician before starting an exercise program.

Helpful Hints

• You don’t have to give up the foods you love. Serving sizes may need to be decreased to meet your carbohydrate allowance.
• Stay on track. You may make a mistake once in a while. Remember to get back on track as soon as possible to avoid the serious complications associated with diabetes.

For more information contact:

OR call your Decatur Memorial Hospital Registered Dietitian: 876-5300

Back to Patient Care