This article will highlight information from the diabetes.org website related to carb counting in managing your blood glucose levels. The nutritional needs for people who have diabetes are the same as anyone else. The key is to eat a well-balanced meal in the right amounts. Portion control is a key in decreasing caloric intake. The article suggests (1) eating 3 meals daily with an evening snack, (2) having a consistent meal time, (3) not skipping meals, and (4) eating about the same amount of carbohydrates with each meal. Carbohydrate (carb) counting – keeping track of how many carbohydrate servings you eat and controlling the amount you eat, can keep your blood sugar levels in your target range.
Foods that contain carbohydrates are: starchy foods (bread, cereal, rice and crackers), fruit (including dried, frozen and canned) and juice; milk and yogurt, dried beans (pinto, soy products like veggie burgers); starchy vegetables ( potatoes and corn); sweets and snack foods like sodas, juice drinks, cake, cookies, candy, chips. Non-starchy vegetables like carrots, lettuce and tomatoes contain small amounts of carbohydrate and will not affect the blood sugar unless eaten in large amounts. Read labels to determine how many carbohydrates are contained per serving.
Based on the number of calories per meal to be consumed you will determine how many carbs are suggested to be consumed. (Carbs are measured in grams – 15 grams of carbs equal 1 carbohydrate choice.). A meal that has 1500 -2000 calories will have from 4 -5 carbohydrate choices for breakfast, 3-5 carbohydrate choices for lunch and 3-4 carbohydrate choices for dinner. The evening snack will be 2 carb choices
For more information, visit www. Diabetes.org.