Introduction to Carbohydrate Counting

Summary

Carbohydrate counting is presented by explaining the physiological action of carbohydrate absorption, and the importance of setting goals as it relates to blood sugar levels. It introduces patients to counting carbohydrates and working with a dietitian specializing in diabetes management.

Details

Offers a more flexible range of eating choices.

Carbohydrate is the food group that has the greatest effect on your blood sugar.

Two types of carbohydrate that affect your blood sugar level:

• sugars
• starches

Limit the total grams of carbohydrate you eat to help keep your blood sugar in a good range.

The first step in beginning carbohydrate counting is to meet with a registered dietitian.

Design a meal plan based on:

• nutritional needs
• how active you are
• what medication you're taking
• how much carbohydrate your body needs

Your meal plan will suggest the number of grams of carbohydrate you should consume at each meal and snack, if needed, and a total for the day.

If you take insulin, it's more important to space the carbohydrate out evenly throughout the day and to eat at approximately the same times each day.

Keep a food diary, it will show you the relationship between what you eat and your blood sugar.

Determine how much carbohydrate is in the foods you eat:

• use exchange lists, ADA booklets, cookbooks, and food labels
• learn correct portion size

A typical carbohydrate serving size is 15 grams.

Frequent blood sugar testing will tell you how well your meal plan is working and can give you information about particular food choices you've made. You may need to test before and after meals.

Shows what a meal with 60 grams of carbohydrate looks like.