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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