Carbohydrate Counting Handbook Table of Contents
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- Sugar-free versus Carbohydrate-free……………………………………………10
- Why Count Carbohydrates
- Healthy Eating Guidelines
- Is this food a carbohydrate, protein, or fat
- Cereals and Grains
- Beans, Peas, and Lentils
- Combination/Other Food
- Fibrous Vegetables
Carbohydrate Counting Handbook
Table of ContentsPage
Introduction…………………………………………………………………………2 Why count carbohydrates? ……………………………………………………… 2 Healthy Eating Guidelines ………………………………………………………..2 Is this food a carbohydrate, protein, or fat? …………………………………….3 Diabetic Food Guide Pyramid…………………………………………………….4 Reading Food Labels……………………………………………………………...5 Measuring Serving Sizes…………………………………………………………. 6 Sources of Carbohydrate………………………………………………………….7-8 Sources of Protein/Fat……………………………………………………………..9
Snacks………………………………………………………………………………11Free Foods………………………………………………………………………….12 Low Carb Foods……………………………………………………………………13 Guidelines for Dining Out………………………………………………………… 14 Fast Food Facts…………………………………………………………….......... 15-16 Exercise Guidelines………………………………………………………………. 17-18 Heart Healthy Low-Fat Diet Guidelines………………………………………… 19-20 Sick Day Guidelines………………………………………………………………. 21 Sources of Carbohydrate Quiz…………………………………………………... 22 Sources of Carbohydrate Quiz (Answer Key)…………………………………..23 Meal Planning Quiz……………………………………………………………….. 24 Meal Planning Quiz (Answer Key)……………………………………………... 25 Your Carbohydrate Meal Plan…………………………………………………… 26 Keeping a Food Diary…………………………………………………………….. 27
Carbohydrate Counting Resources………………………………………………29 Additional Resources to Help You .……………………………………………...30
IntroductionThe eating regimen for someone with diabetes is a healthy way of eating from which the entire family can benefit. This handbook will provide you with the basic survival skills to count carbohydrates while eating a healthy diet. Why Count Carbohydrates???Food is made up of many different nutrients: Carbohydrate Protein Fat Vitamins and minerals Water Fiber Our bodies need a little bit of each of these nutrients. But, when someone has diabetes they need to pay close attention to the amount of carbohydrate that they consume. Carbohydrate is the nutrient that breaks down to sugar in our bodies as we digest it. Our bodies use carbohydrate for energy. In order to utilize that energy, however, insulin must be available to carry sugar (glucose) into cells. Because people with diabetes have impaired insulin production and/or utilization, sugar can build up in their blood, causing hyperglycemia, if they take in too much carbohydrate at one time. This is why it is very important to count the grams of carbohydrate in the foods that you eat. It will allow you to control your diabetes better by eating the correct amount of carbohydrates for the amount of insulin that your doctor prescribes. Carbohydrates and insulin are a balancing act. Healthy Eating GuidelinesGuidelines for meal planning: Eat a variety of foods to make sure your diet is well balanced. Limit intake of sweets, fats, and salt to make your diet healthier. Increase intake of fiber. Eat meals and snacks at the same time each day. Eat the same amount of carbohydrates at meals and snacks. Is this food a carbohydrate, protein, or fat?Now that you will be counting carbohydrates, you will need to determine if the food that you are eating contains carbohydrates. If any food contains more than 5 grams of carbohydrate per serving you will need to include it in your meal plan. Foods can be a combination of “carbohydrate, protein, and/or fat”. You can use the food guide pyramid to help you determine if a food is a carbohydrate, protein, or fat, or a combination. Carbohydrate Group: Grains, dried beans, starchy vegetables Fruit Milk & yogurt Protein Group: Beef, pork, poultry, fish Eggs, cheese Nuts Tofu Fat Group: Butter Margarine Oils Lard Sour cream Mayonnaise Salad dressings* (see page 9 ) Diabetic Food Guide Pyramid Reading Food Labels There are two steps to follow when reading food labels to count carbohydrates: Look at the serving size for the food. This is located at the top of the label. Look at the total carbohydrate amount. This is located towards the middle of the label. These two parts of the label tell you what you need to know. The amount of total carbohydrates listed is for the particular serving size listed. Also keep the following information in mind when reading food labels: “Sugars” reflect both added sugars and those that naturally occur in foods. It is important to look at the total amount of carbohydrate rather than the source. If sugar alcohols are listed on the food label, divide that number by 2 and subtract it from the total carbohydrate. (Sugar alcohols only provide half the calories as sugar.) If dietary fiber is listed on the food label, you can subtract the full amount of fiber from the total carbohydrate. (Fiber is not digested as sugar and therefore, will not have an effect on our blood sugar.) Measuring Serving Sizes Measuring the serving size of the items that you are choosing to eat is very important. The total amount of carbohydrates depends on the serving size. Therefore, it is very important that you have measuring cups, spoons, and/or a food scale. The following is a list of descriptions to help you visualize what a serving size might look like, in case measuring cups are not available. Easy Ways to Estimate Portion Size 3 oz boneless meat = deck of cards 1 oz slice cheese = 3 ½” computer disk Medium piece of fruit = baseball or tennis ball 2 Tbsp peanut butter = golf ball ¼ cup dried fruit = golf ball 1 pancake = compact disk (CD) 1 serving of chips (1 oz) = 1 small cupped hand 
Sources of Carbohydrate Each item listed with its accompanying serving size contains about 15 grams of carbohydrate or 1 serving(exchange) of carbohydrate. Breads 1 slice bread 2 slices reduced-calorie bread 1 1oz. dinner roll ½ hamburger/hot dog bun ½ bagel
½ English muffin 1 2 ½ -inch biscuit 1 2-inch cube cornbread ½ 6-inch pita 1 6-inch tortilla 2 6-inch taco shells 1 4 ½ -inch waffle 2 4-inch pancakes 1 slice French toast 1 cup croutons 1/3 cup stuffing, bread (prepared)
Cereals and Grains½ cereal bar ½ unfrosted poptart or toaster pastry ½ cup bran cereal ¾ cup unsweetened cereal ½ cup sugar-frosted cereal 1 ½ cup puffed cereal ½ cup Shredded Wheat ¼ cup Grape-Nuts ½ cup oats ½ cup cooked cereal (grits, oatmeal) 1/3 cup couscous 3 Tbsp flour (dry) 3 Tbsp cornmeal (dry) ½ cup pasta (cooked) 1/3 cup rice (white or brown) (cooked) ½ cup rice milk
½ cup corn 1 corn on cob, 6-inch ½ cup peas 1 3oz potato, plain (baked or boiled) ½ cup mashed potatoes ½ cup yam, sweet potato, plain 1 cup squash, winter (acorn, butternut) 1/3 – 1/2 cup tomato or spaghetti sauce 1 ½ cup vegetable juice Beans, Peas, and Lentils1/3 cup baked beans ½ cup beans/peas, cooked (garbanzo, pinto, kidney, white, split, black-eyed) 2/3 cup lima beans ½ cup lentils, cooked Crackers and Snacks7 saltine crackers 15-20 tortilla or potato chips 24 oyster crackers 8 animal crackers 3 2-½ -inch square graham crackers ¾ oz pretzels ¼ - ½ soft pretzel 3 cups popped popcorn 2 4-inch rice cakes ½ cup chow mein noodles 3 cheese or peanut butter crackers 43 Goldfish crackers 21 Cheese Nips
1 cup (8 oz) milk (skim, 1%, 2%, whole) ½ cup (4 oz) chocolate milk ¾ cup (6 oz) plain, low-fat yogurt ½ cup evaporated milk 1/3 cup nonfat dry milk 1 cup goat’s milk
More Sources of Carbohydrate Each item listed with its accompanying serving size contains about 15 grams of carbohydrate or 1 serving(exchange) of carbohydrate. Fruit ½ cup canned fruit (unsweetened, in its own juice) ½ cup applesauce (unsweetened) 1 small banana (4½ inch) 1 small apple, orange 15 small grapes 1 ¼ cup strawberries, whole 1 ¼ cup watermelon (cubed) 1 cup cantaloupe, honeydew, papaya (cubed) 2 Tbsp raisins ¼ cup dried fruit ½ cup juice (apple, orange, grapefruit, pineapple) 1/3 cup juice (grape, cranberry, prune, blends)
Combination/Other Food½ cup Ice cream½ cup Ice cream, no added sugar 1/3 - 1/2 cup frozen yogurt ¼ cup sherbet ½ cup pudding, sugar-free 1- inch square cake, frosted 2- inch square cake, unfrosted ½ Doughnut, plain cake 1 Tbsp honey 1 Tbsp sugar 1 Tbsp light syrup 1 Tbsp jam, jelly 3 Tbsp ketchup ½ cup jello, regular 1/3 – 1/2 slice, medium pizza
Fibrous VegetablesEach item listed contains about 5 grams of carbohydrate per serving. What is a serving of fibrous vegetables? ½ cup cooked OR 1 cup raw
Artichoke/artichoke hearts Asparagus Beans (green, wax, Italian) Bean sprouts Beets Broccoli
Brussels sprouts Cabbage
Carrots Cauliflower Celery Cucumber
Eggplant Greens (collard, kale, mustard, turnip) Kohlrabi Leeks
Lettuce Mixed vegetables, without corn, peas, pasta Mushrooms Okra
Onions (white, green, scallions) Pea pods
Peppers, all varieties Radishes
Salad greens Sauerkraut Spinach Summer squash Tomato Turnips
Water chestnuts Watercress Zucchini
Protein/Fat (0 grams carbohydrate) Each item listed is considered a protein and/or fat, unless you add carbohydrate to it Beef Poultry
Fish/Seafood Pork
Veal Meat sticks Luncheon/deli meats Eggs
Cheese Nuts
Cream cheese Creamer, non-dairy Mayonnaise Margarine Butter Oil
Lard Salad dressings: ***ranch, oil and vinegar, Caesar Sour cream
***The following are salad dressings that can be high in carbohydrate per serving. Please read the food label to determine the amount of carbohydrate: Catalina French
Honey Dijon Honey mustard Poppy seed Russian
Red wine vinaigrette Raspberry vinaigrette Thousand island
***Items that are “fat-free,” “low-fat”, “lite”, or “reduced-fat” may actually have sugar/carbohydrate added to them to make them taste better, since the fat was taken out. Therefore, you should always read the food label for the total carbohydrate. Directory: uploadedFiles -> Documents uploadedFiles -> Constructing a Well-Crafted Academic Essay: Created by Catherine Kula Adjunct Composition Instructor University of Pittsburgh at Bradford uploadedFiles -> 11th Grade Parent Meeting counseling office uploadedFiles -> Specialties, Residencies and Career Options uploadedFiles -> Introduction Table of Contents uploadedFiles -> English Composition I (Spring 2010) eng 1001-06 Instructor: Nora Lethiot Email address uploadedFiles -> Descriptions and Requirements for Awards Graduate Student Awards uploadedFiles -> Richard Montgomery High School International Baccalaureate Magnet uploadedFiles -> This assignment has two research parts to it uploadedFiles -> Exam Study Strategies that really work! Documents -> Leukemias dr. Nazzal Bsoul Hematologist Al Bashir Hospital Terminology Download 325.86 Kb. Share with your friends:
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