Download The Basic Principle of Carbohydrate Counting

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Transcript
Basics of Carbohydrate Counting

The nutrients in food can be separated into three main groups:
CARBOHYDRATE, PROTEIN & FAT

Blood glucose levels are most affected by the CARBOHYDRATE content of
food

Carbohydrates are an important part of a balanced diet and can be an
excellent source of vitamins, minerals and fiber

Adjusting the INSULIN dose based on the amount of CARBOHYDRATE that
will be eaten is critical to keep blood glucose levels in the target range

Foods that contain carbohydrate are:
Insulin
Required

1.
2.
3.
4.
5.
6.
Grains (pasta, rice, cereal, bread)
Starchy vegetables (potato, corn, peas, plantain)
Beans
Fruits & fruit juices
Milk products (milk, yogurt, ice-cream)
Sugar & sweets
Foods that contain carbohydrates must be “counted” so that the proper
dose of insulin can be given
Meat, meat products, eggs, cheese, fish, fat & oil, nuts and non-starchy
vegetables contain little or no carbohydrates.
Not Carbs:
**When consuming a reasonable portion size, these foods do not need to
be “counted”

Foods that contain little or no carbohydrate may be considered “free”
foods that do not require insulin coverage

Your care plan will include a ratio of 1 unit of insulin for every _______
grams of carbohydrates

This ratio may need to be adjusted to assure that you are getting the right
amount of insulin for your carbohydrate intake
Benefits of carbohydrate counting

All foods can fit in your meal plan, sweets are not eliminated

There is greater flexibility and freedom to choose what and when to eat

Better control can be achieved by matching insulin to carbohydrate

Carbohydrate counting gives you more control of your diabetes care