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MISC64 L2 Diabetesand Nutrition 1

This document provides information on diabetes nutrition and meal planning. It discusses several methods for meal planning including the diabetes pyramid, exchange lists, plate method, and carbohydrate counting. General nutrition recommendations are outlined, and the importance of reading food labels is emphasized. Managing diabetes requires balancing food, exercise, and medication. Food choices can impact blood glucose levels, so it is important to eat a variety of foods in the proper portions.

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Imam Fahri
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81 views40 pages

MISC64 L2 Diabetesand Nutrition 1

This document provides information on diabetes nutrition and meal planning. It discusses several methods for meal planning including the diabetes pyramid, exchange lists, plate method, and carbohydrate counting. General nutrition recommendations are outlined, and the importance of reading food labels is emphasized. Managing diabetes requires balancing food, exercise, and medication. Food choices can impact blood glucose levels, so it is important to eat a variety of foods in the proper portions.

Uploaded by

Imam Fahri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Diabetes and

Nutrition

Lesson 2
Expand Your Options, Improve Your Choices

Objectives
Meal Plans for Diabetes
Diabetes Pyramid/My Pyramid
Exchange list
Plate Method
Carbohydrate Counting

General Nutrition Recommendations


Reading the Food Label

Managing Diabetes
Successfully
Involves three things:
Food
Exercise
Medication

Did You Know??


Food raises blood glucose
Exercise and medication lowers it
Balance these three to keep blood
glucose level close to normal.

Diabetes Facts
Food choices can make a difference in
blood
Glucose control.

You dont need


special foods
The foods that are
good for you are
good for everyone
Eat a variety of
foods that contain
the right amount of
nutrients

The Diabetes Pyramid

Healthy Food Choices

A healthy daily meal plan includes at


least
2 to 3 servings of nonstarchy vegetables
2 servings of fruit
6 servings of grains, beans, and starchy
vegetables
2 servings of low-fat or fat-free milk
About 6 ounces of meat or meat
substitutes
Small amounts of fat and sugar

The Plate Method

Which Plate is Better??

A 10 inch dinner plate-a typical


dinner plate

A 8 inch dinner plate-this


is the recommended
plate to use

The Plate Method

Fruit = Milk = Starch


Sometimes, if you want an extra
starch during a meal, you just need
to omit a fruit or milk from that meal.

Visualize Portion Sizes


1 cup pasta/rice is about the size of a
fist.
1 oz of cheese is about the size of
your thumb.
1 or 2 oz of crackers, nuts, or snack
crackers equals a handful.
1 fruit is about the size of a tennis
ball.

Exchange List for Meal Planning


Oldest method for meal planning.
Based on Dietary Guidelines and My
Pyramid.
Includes a variety of foods.
Emphasizes label reading and most
exchanges are listed under the food
label.

Carbohydrate Counting

Newest method of meal planning.


Type 1 or Type 2 can use.
Requires reading the food label.
Requires constant blood sugar monitoring.
When reading the food label, look at total
carbohydrate grams only.
Carbohydrates are found in milk,
breads/starches, fruit and starchy
vegetables only!

Know Your
Carbohydrates
Food
Grams of
Carbs/Serving
Starch/Bread

15 grams

Fruit

15 grams

Milk

12 grams

Vegetables

5 grams

Meat

0 grams

Fat

0 grams

More on Total Carbs


Helpful for carb
counters.
Look at the total
carbohydrates not
the grams of sugar.
Total
carbohydrates
include: sugar,
complex
carbohydrates, and
fiber content.

When a food has 5 g


or more of fiber per
serving:
subtract half the
fiber grams from
the total grams of
carbohydrate for a
more accurate
estimate of the
carbohydrate
content.

Sample 1800 calorie


Carbohydrate Counting Meal
Plan
Breakfast: 2 servings of starch, 1 fruit serving, 1
milk serving, 1 meat serving, 1 fat serving.

Lunch: 2 starch servings, 1 fruit servings, milk


serving, 2 vegetable servings, 2 meat servings, 2 fats.

Dinner: 2 starch servings, 1 fruit serving, 2


vegetable servings, 3 meat servings, 2 fats.

Snack: 1 starch serving, 1 fruit serving, milk


serving.

This meal plan is approximately 60 g of


carbohydrates per meal and 30 g of
carbohydrates per snack.

Examples of One Carbohydrate


Choice Snacks
1 ounce granola bar
3 graham crackers
with 1 tbsp. peanut
butter
3 cups popped non-fat
popcorn
6 animal crackers
1 small muffin
A 3 inch cookie

1 medium apple,
orange, pear
12-15 cherries or
grapes
cup dried fruit
1 cup soy milk
to 1 cup yogurt
cup sugar free
pudding

Portion Control Is The Key To


Managing Your Diabetes
Which will have the greater effect on
your blood sugar, 1 tsp of sugar or
cup potatoes??
Potatoes have 15 g of Carbohydrate,
while 1 tsp. of sugar has only 4 g of
carbohydrate. Therefore, potatoes have
3 times the effect on blood sugar than
table sugar would.

2008 ADA Recommendations for


General Meal Planning for Persons
with Diabetes
Meal plan should include fruits,
vegetables, legumes, low-fat dairy
products, lean meats, and whole grains.
You can eat sugar containing foods, but
your meal plan will be adjusted.
Monitor carbohydrate intake.
Consume 25-35 grams of fiber.
Avoid Skipping meals.

More Recommendations
Sugar alcohols and artificial sweeteners are
safe.
Limit saturated fat intake.
Limit trans fat intake.
Eat fish at least 2xs per week.
Moderate alcohol intake.
Consume a meal plan that if low in fat,
cholesterol, sodium, and calories
Increase physical activity or exercise.
Continuously monitor blood sugar levels.
Check with physician for vitamins.
Lose weight if you are told to.

Alcohol
Limit/control your intake of alcohol.
Ask yourself the three questions to
determine if you can drink.
Is my diabetes under control?
Does my doctor agree that I do not
have any other problems that alcohol
can affect?
Do I know how alcohol can affect my
diabetes and me?

A Drink Is Defined As:

Avoid Low Blood Sugar When


Drinking
Never drink on an
empty stomach.
Limit yourself to 1 or
2 drinks.
Test your blood sugar
before you drink and
once while drinking.
Make sure to test
before going to bed
and eat a snack!

Serving Size
Servings Per
Container
Calories and Calories
from Fat
Nutrients with %
Daily Value
Footnote (Only found
on larger packages)

Stated in
Household and
Metric Measures

Servings Per Container tells you how many servings are


in a package.
There are 2 servings in this package.
The label shows that 1 cup is a serving.
If you consume 2 cups you are having two servings.

Labels include the total calories as


well as the calories from fat
General Guide to Calories per
serving:
40 calories is low
100 calories is moderate
400 calories or more is high

Based on Daily Value


recommendations
Only for a 2,000 calorie diet

Trans Fats
Sugars
Protein

Limit these nutrients

Get enough of these

Based on 2,000 and 2,500 calorie


diets
Only found on larger packages

Nutrient

*DV

%DV

Goal

Total Fat

65g

100% DV

Less Than

**Sat. Fat

20g

100% DV

Less Than

Cholesterol

300mg

100% DV

Less Than

Sodium

2400mg 100% DV

Less Than

Total ***CHO

300g

100% DV

At Least

Dietary Fiber

25g

100% DV

At Least

*DV = Daily Value; **Sat. Fat = Saturated Fat; ***CHO (carbohydrate)

List of
ingredients
found in the food
product
Listed in
descending
order by weight,
from the most to
the least

Be informed.
Determine the best choices.
Eat a variety of foods.

Points To Remember About


Diabetes Meal Planning
Actual amounts of each depend on the
number of calories you need.
Calorie needs depend on your gender,
size, age, and activity level.
Meal planning with diabetes is very
individualized.
Get a personalized meal plan from a
Registered Dietitian or Certified
Diabetes Educator.

References
American Diabetes Association, www.diabetes.org
American Dietetic Association, www.eatright.org
Mahan,L.K. and Escott-Stump, S. Krauses Food, Nutrition,
and Diet Therapy. 10thed. 2000.
Diabetes Medical Nutrition Therapy. American Dietetic and
Diabetes Association. 2002.
LSU AgCenters Diabetes Education and Awareness Program.
University of Illinois Extension Service.
American Dietetic Association & American Diabetes
Association Guide to Diabetes Medical Nutrition Therapy, CDROM 2008.
Amercian Diabetes and Dietetic Associations Choose Your
Foods: Exchange Lists for Diabetes. 2008.
University of Idaho Extension Service. The Idaho Plate
Method.

References

University of Georgia Extension Service.


http://www.fcs.uga.edu/ext/food/diabetes.php
U.S. Food and Drug Administration, Center for Food
Safety and Applied Nutrition - www.cfsan.fda.gov
Keeping Up with the Changing Food Label: International
Food Information Council (IFIC) www.ific.org
Understanding Food Labels, American Dietetic
Association
Food Label Presentation Developed By: Cathy Agan,
Extension Agent (FNP), Ouachita Parish and Adapated
by Bertina McGhee, MPH, RD, LDN; Extension Agent,
Orleans Parish.

Diabetes and Nutrition

Prepared By:
Mandy G. Armentor, MS, RD, LDN
Assoc. Extension Agent-FCS (Nutrition)
Vermilion Parish

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