pink panther - diabetes management - chapter 12

TOPICS:FoodManagementand DiabetesTEACHING OBJECTIVES: 1. Present the principles of food

management related todiabetes.

2. Explain the significance ofcarbohydrates (carbs) indiabetes management.

3. Discuss types of meal planningapproaches including carbcounting.

LEARNING OBJECTIVES:Learners (parents, child, relative orself) will be able to:1. List three objectives of food

management.2. Describe examples of

carbohydrate (carb) containingfoods and their effect on bloodsugar levels.

3. Explain the type of food planyou will be using.

Chapter 12

FoodManagementand DiabetesH. Peter Chase, MD Gail Spiegel, MS, RD, CDE

Food (mainly carbohydrate [carb]) is one of the majorinfluences on blood sugar levels in people with diabetes. Asdiscussed in Chapter 2, the body (particularly the liver) alsomakes sugar (internal sugar), which adds to the blood sugar.Other sugars (external sugars) come from the food we eat.Recommendations for the use of sugars for people withdiabetes have changed. It has gone from avoidance to allowingsugar within the context of a healthy meal plan. As discussed inChapter 11, the right amount and types of food are essentialfor normal growth and health. TYPE 1 (INSULIN-DEPENDENT) DIABETES CANNOT BE TREATEDWITH DIET ALONE. In contrast, type 2 diabetes cansometimes be treated with diet and exercise alone.

OBJECTIVES OF FOOD MANAGEMENTNo matter which of the food plans are used, the objectives offood management are the same:

to balance insulin and carb intake in order to keep theblood sugars as close to normal as possible

to keep the blood fats (cholesterol and triglycerides) andlipoproteins (LDL and HDL) at desired levels

to improve overall health by maintaining the best possiblenutrition

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116 Chapter 12 Food Management and Diabetes

to help avoid long-term complications

to help attain normal growth anddevelopment for children and appropriateweight for everyone

to help prevent severe hypoglycemia

It is amazing how often we hear parentscomment, My child with diabetes is thehealthiest in our family BECAUSE HE/SHEEATS THE BEST. Although this is notproven, it may be true. Good nutrition for aperson with diabetes is really just a healthy dietfrom which all people would benefit.

Views on food management for people withdiabetes have changed considerably. There wasa time when some diabetes care providersbelieved every family should rigidly be given anADA exchange food program.

In 1994, the Position Statement of the ADA stated:

Today there is no one diabetic orADA diet. The recommended foodprogram can only be defined as a dietaryprescription based on nutritionassessment and treatment goals. Medicalnutrition therapy for people withdiabetes should be individualized, withconsideration given to usual eating habitsand other lifestyle changes.

This has been the philosophy of the 11editions of this book over the last 30 years.

The DCCT (Chapter 14) also contributedto our knowledge about food and diabetes. Inthe DCCT, six main nutrition factors werefound that contributed to better sugar control(lower HbA1c levels, Chapter 14).

The six main nutritional factors were:

1. following some sort of a meal plan

2. avoidance of extra snacks

3. avoidance of over-treatment of low bloodsugars (hypoglycemia)

4. prompt treatment of high blood sugarswhen found

5. adjusting insulin levels for meals

6. consistency of night snacks

The DCCT did NOT report that one typeof meal plan was any more effective thananother.

The major meal planning approaches we useto help people manage diabetes are discussedbelow. Most families start with a constant carbfood plan. In recent years, carb counting hasbecome more popular. We tend to emphasizethis plan. Some families will change from oneplan to another or use a combination of plansthat works for them.

TYPES OF MEAL PLANNINGAPPROACHES

Different types of meal planning approacheshave been used for people with diabetes for about4,000 years. They are talked about in an ancientscroll called the Ebers Papyrus which waswritten about 2000 B.C. In 1993 the DCCTshowed that people with diabetes who followed adietary program had better sugar control thanthose who didnt. There are now many types offood management plans for people with diabetes.All food management plans require people to payattention to carbs. Over 90 percent of carbseaten are converted into blood glucose (sugar)over the next one to two hours. Meats (protein)and fat have very little conversion to blood sugar.All three of the food plans discussed below payspecial attention to carbs.

The two approaches used most commonly in ourClinic are:

1. Constant Carbohydrate (Carb) Meal Plan

2. Carbohydrate (Carb) Counting Meal Plan

A third approach, the Exchange Meal Plan, issometimes used for type 2 diabetes.

The clinic caring for the person with newlydiagnosed diabetes may prefer one type of mealplanning approach over another. It may beunnecessary to read about the other approaches,at least initially. The purpose of all meal plans isto achieve better control of blood sugar levels.The method that works best for one person maynot be the best for someone else.

Chapter 12 Food Management and Diabetes 117

Any of the meal planning approaches canwork. No single approach has been provenbetter than any other in achieving good bloodsugar control. It is up to each healthcare teamand family to eventually decide which approachworks best for them. Some families will switchfrom one approach to another or combine partsof each to fit their needs. Many families initiallyuse the constant carb food plan. They thenmove to adjusting rapid-acting insulin for carbsto be eaten (carb counting) as they gainconfidence, knowledge and carb counting skills.It is important to meet with a registered dietitianto develop a meal plan that meets your lifestyle.

CAREFUL MANAGEMENT OF CARBINTAKE MUST BE PART OF ANY OFTHE PROGRAMS. IT IS IMPOSSIBLETO EAT VARYING AMOUNTS OFCARBS (WITHOUT CHANGING THEINSULIN DOSAGE) AND KEEP THEBLOOD SUGAR FROM FLUCTUATINGUP OR DOWN. Knowing how many carbsare being eaten is important in any meal plan.

1. Constant Carbohydrate (Carb) Meal Plan

In the constant carbohydrate meal plan, theamount of insulin (usually two or four shots perday) is kept relatively constant from day-to-day.This is done to match relatively consistent foodintake. The amount of carbs (types can vary)is kept about the same for each meal andeach snack from one day to the next. Oftenfamilies begin by using the constant carb mealplan. They then move to adjusting insulin forcarbs as they gain confidence and knowledge.

Labels must be read to know the grams (g)of carbs being eaten (see label reading, Chapter11). The dietitian may give a range of carbs foreach meal. This might be 45 to 60g/meal for apre-teen. A teenage boy might have a range of60 to 150g/meal. CONSISTENCY IS THEKEY. The constant carb meal plan is formedaround the 10 principles discussed later in thischapter and is then individualized.

The amount of food eaten at a meal or snack mayvary with:

4 expected (or completed) exercise

4 insulin taken

4 blood sugar level

More carbs may be needed (withoutincreasing insulin) for fun activities such assports, hiking and biking. For work relatedactivities such as ranching and farming, morecarbs may also be needed. However, thenormal eating pattern of the child and thefamily should stay the same as much as possible.

Families often ask, How many carb choicesare appropriate for me/my child? They cancount carbs even if insulin adjustments are notbeing made to match the carb intake. This helpsto keep the carbs eaten at each meal consistent.The numbers of carb choices to be eaten at eachmeal can be estimated by looking at Table 4.Approximate numbers of calories needed per daycan be calculated from the formula in the sectionon Calculating Calories in this chapter (or askyour dietitian). The usual number of carb choicesfor the level of calories per 24 hours can be seenin the dark print in Table 4. The formulas are aguide and each persons calorie and carb needscan be different. We recommend consulting witha dietitian to establish a plan that works for you.

2. Carbohydrate (Carb) Counting Meal Plan

Carb counting involves counting the gramsof carbs that are to be eaten and giving amatching dose of insulin. It allows for greaterfreedom and flexibility in food choices. It isoften used with intensified diabetesmanagement. This can be with multiple dailyinsulin injections or with insulin pump therapy.It is not possible to count carbs withoutlearning to read food labels (Chapter 11). Carbcounting is both similar to and different fromthe constant carbohydrate meal plan.

Comparison to the Constant Carbohydrate MealPlan:

Similarity 4 It emphasizes carb intake and keeping

protein and fat relatively consistent.


Difference 4 It presumes that carb intake (and insulin

dose) will vary, thus providing more flexibilityand greater safety from hypoglycemia.

4 It may involve more injections of insulin asextra rapid-acting insulin is taken to covercarbs eaten. Some people take rapid-actinginsulin when 15g or more of carbs areconsumed, while others cover even loweramounts (5g or 10g) of carbs. This shouldbe discussed with your doctor.

Comparison to the Exchange Meal Plan:

Similarity 4 similar-sized exchanges of carbs are used

Difference 4 protein and fat exchanges are not used

Having the correct insulin dosage to covermeals and snacks is now receiving increasedattention. One research study in adults withtype 2 diabetes found that half of the elevationin HbA1c was due to the high blood sugars aftermeals.

Table 1 gives summaries of foods equalingone carb choice. One carb choice is theamount of each food equal to 15g of carb. Itmay be helpful to copy Table 1 initially andcarry it in a wallet or purse.

Carb counting involves counting the gramsof carbs to be eaten and taking a matchingamount of insulin.

Two Approaches:

Some people prefer to just think of thenumber of grams of carbs.

1. When using an Insulin to Carb ratio (I/Cratio) one usually thinks in grams of carbs.Thus, the conversion to 15g choices is notreally needed. An example of an I/C ratiois 1 to 15 (1/15). This refers to one unit ofinsulin per 15g of carbs eaten (or to beeaten). Carb counting was greatly aided bythe food labeling laws (Chapter 11). Theyrequire the grams of total carbs be given onthe label of most every food.

2. Others prefer to convert each 15g unit (10gin Canada) to one carb choice.

More detailed quantities of various foodsequaling one carb choice (e.g., 15g of carb) aregiven in Table 2. The total grams of carbs to beeaten are divided by 15 to get carb choices (15gof carbs equals one carb choice). The units ofrapid-acting insulin are then adjusted at everymeal to match the carb choices (units of 15g ofcarb). The amount of exercise and the bloodsugar level must also be considered.

Getting Started (Restarted)

If an I/C ratio has not been usedpreviously, it is possible to guesstimate thevalue by dividing the total units of insulin usedper day into 500 (the rule of 500). Forexample, if 33 units were taken per day, the I/Cratio would be 1 to 15 (50033 = 15). Thismeans one unit of rapid-acting insulin for every15g of carbs to be eaten. If 50 units were takenper day, the I/C ratio would be 10 (50050 =10). This means one unit of insulin per 10g ofcarbs to be eaten. These are only estimates andsteps must then be taken to more accuratelydetermine the I/C ratio. These are:

First:We ask families to keep precise food, insulin,

blood sugar and activity records for at leastthree days. (See the Three-Day Food RecordForm in the Appendix of Chapter 11. Thispage can be copied as desired.)

After completing the form (as accurately aspossible), fax it to your dietitian for analysis.The dietitian, working with your doctor ornurse, will then make suggestions for Insulin toCarb (I/C) ratios. The more blood sugarsyou can do prior to meals and two hours aftermeals, the better the advice she/he can give. Itis also important to include all doses of insulinor oral meds that were taken.

Every person is different in his or her needfor rapid-acting insulin. The same person mayeven vary from one time of day to another.

4 Some people can use one unit of rapid-


acting insulin per 15g of carb (one carbchoice) for all meals and snacks. This is anI/C ratio of 1/15.

4 Others might need:

l breakfast one unit of insulin for each15g of carb

l lunch one unit of insulin for every 30gof carb (I/C ratio of 1/30 or l/2 unitper 15g carb)

l dinner one unit of insulin per 10g ofcarb (I/C ratio of 1/10 or 1.5 unitsper 15g carb)

4 Meal-Testing:The rapid-acting insulin dosages for mealsare best adjusted by measuring blood sugarlevels two hours after the meal. Whentesting/adjusting insulin to determine anI/C ratio, it may be helpful to eat a mealwith known grams of carbs (e.g., a frozenmeal with carbs on the label). The fatcontent should be less than 20g as higherfat delays stomach emptying and keepssugar levels up longer. The meal testshould be done for each of the three dailymeals. It is common for I/C ratios to varyat different times of the day for the sameperson. Most people aim for a blood sugarbelow 140 mg/dl two hours after eachmeal. Others use the ranges suggested byage group in Chapters 7 and 21. You maywant to discuss this with your doctor.

4 If the blood sugar value is consistentlyhigh, more insulin is needed for the gramsof carb in the I/C ratio. An examplewould be to change from 1/15 (1 unit/15gcarb to 1/10 [1 unit/10g carb]).

4 If the sugar level is below the lower limit(often 70 mg/dl [3.9 mmol/L]), a loweramount of insulin is needed. An examplewould be to change from an I/C ratio of1/15 (1 unit/15g carb) to an I/C ratio of1/20 (1 unit/20g carb).

Call your healthcare provider to help youmake adjustments.

Second:After calculating the dose of insulin for the

carb choices, the final rapid-acting insulin dosemust be adjusted considering a correction factor(Chapter 21), exercise and any other factors(illness, stress, menses, etc.). Some peoplesubtract one unit if the blood sugar is below 70mg/dl (3.9 mmol/L) or add one unit if theblood sugar is above 200 mg/dl (11.1 mmol/L).

Third:Careful record keeping for the first one or

two weeks is essential (possibly using Table 4 inChapter 26 to record the blood sugar, carbchoices and insulin dose). Checking bloodsugars two hours after meals allows one to see ifthe insulin to carb ratio used for a given mealresulted in the correct insulin dose.

Fourth:It is then important to review the records

with the dietitian and physician to decide thebest I/C ratios to use at different meals.

Fifth:Carb counting is most difficult for

combination foods such as soups, casseroles andfoods with many ingredients. The grams ofcarbs can be calculated from the amounts ofeach of the ingredients. (The amount is thendivided by the number of servings.)

Sixth:It may be necessary to estimate the grams of

carbs when eating out. This could be done onthe basis of the grams in the same foodprepared at home. Obviously, this does notalways work (some cooks add more sugar!).Doing a blood sugar two hours after the mealhelps to make a better guess the next time.

The booklet, Nutrition in the Fast Lane,from Eli Lilly & Co. gives grams of carbs (andother nutrients) for over 1,000 menu items. Itincludes data on foods served by 30 of the topfast-food restaurants (see CarbohydrateCounting Resources in this chapter). Thebooklet, Fast Food Guide, from BD is alsohelpful for carb contents of foods in fast-foodrestaurants.


Some degree of thinking (just like thethinking scales in Chapter 21) is obviouslynecessary for carb counting. However, oncethe best dosages are determined, the processbecomes very automatic. Most people who usean insulin pump use carb counting to determinethe bolus of insulin to be taken with any foodintake. Use of carb counting allows people tobetter observe the relationship between factorsaffecting the blood sugar and insulin dosage.In Canada and England (and the entire U.K.),carb counting (using 10g carb choices) hasbeen used successfully for many years. Asummary of 15g carb equivalents in foodsfrequently eaten is given in Tables 1 and 2. Inaddition, Table 3 gives carb-choices of foodsthat are high in carbs. The Appendix also listscarb exchanges (one carb exchange = onecarb choice).

How Many Carb Choices?

Table 4 lists carb choices (exchanges) fordifferent numbers of calories eaten per day. Ifuncertain how many calories per day areneeded, refer to Calculating Calories in thischapter or consult a dietitian. As the exchangediets used 15g carb exchanges, the numberssuggested in dark print for each of the differentcaloric diets would be similar for the carb-counting food plan. Thus, the 1 indicates 1carb choice of 15g; the 2 equals 2 carbchoices or 30g, etc. This table then shows thenumber of carb choices at each time of day for agiven caloric intake.

Table 1One Carbohydrate (Carb) Choice*1 Starch = 1 Fruit = 1 Milk = 15g Carbohydrate = 1 CARB Choice

Food Group Carbohydrate Content Portion Sizes

Starch/Grains 15g 1 slice bread 1 6 tortilla1/3-1/2 cup cooked pasta 1/2 small or 1/4 large (1 oz) bagel1/2 hamburger bun 1/2 cup peas or corn1 small potato (3 oz)1/3 cup rice 1/3 cup cooked dried beans

Fruit 15g 1 piece fruit (small)1/2 cup canned fruit 1/2 cup fruit juice 1/4 cup dried fruit 1 cup berries or melon

Milk 12g 1 cup skim, 1%, 2% or whole milk 8 oz plain yogurt

*These are not exact but are close enough for most people. NOTE: THIS HALF-PAGE MAY BE COPIED AND CARRIED IN THE WALLET AS NEEDED.

Other CarbohydratesFood Serving Size Carbohydrate (g)Brownie, small unfrosted 2 square 15gCake, unfrosted 2 square 15gCake, frosted 2 square 30gChicken noodle soup 1 cup (8 oz) 15gCookie, (sandwich or

chocolate chip) 2 cookies 15gCookie, medium

(homemade) 1 cookie 15gCupcake, frosted 1 small 30gDoughnut, plain cake 1 medium (1.5 oz) 20g Doughnut, glazed 3 3/4 (2 oz) 30g French fries, thin 20-25 30g Granola bar 1 20-25gIce cream (regular, light,

fat-free) 1/2 cup 15-20gJam or jelly, regular 1 Tbsp 15gMacaroni and cheese 1 cup (8 oz) 30-45gNoodle casserole 1 cup (8 oz) 30gPie, fruit, 2 crusts 1/6 pie 45g Poptart, unfrosted 1 35gPotato chips 12-18 (1 oz) 15g Pizza 1 slice (1/4 of 10) 30gPudding, regular 1/2 cup (4 oz) 25gSyrup, light 2 Tbsp 15g Syrup, regular 1 Tbsp 15gTomato soup

(made with water) 1 cup (8 oz) 15g Tortilla chips 6-12 (1 oz) 15g Yogurt, light 1 cup (6-8 oz) 15g *The carbohydrate amounts listed on this handout are estimates. If the food you are eating has a food label check the Nutrition Facts for the accurate amount of carbohydrate in that product.

Measurement Key

3 tsp = 1 Tbsp 4 ounces = 1/2 cup

4 Tbsp = 1/4 cup 8 ounces = 1 cup

5 1/3 Tbsp = 1/3 cup 1 cup = 1/2 pint


Table 2Carbohydrate Content of FoodsAmount of Starches/Grains that equal 15g carbohydrateFood Serving SizeBagel 1/2 small or

1/4 large (1 oz)Beans, cooked,

dried, canned 1/3-1/2 cup Bread, white, whole

wheat, rye 1 slice (1 oz)Corn, cooked 1/2 cup Crackers 4-6English muffin 1/2Graham crackers 3 squaresHamburger bun 1/2 bunPopcorn 3 cupsPasta, cooked 1/3-1/2 cupPeas, cooked 1/2 cupPotato, baked 1 small (3 oz)Potato, mashed 1/2 cupRice, cooked 1/3 cupRoll (dinner, hard) 1 smallSquash, winter 1 cupTortilla (6 corn or

8 flour) 1

Fruits15g carbohydrateFood Serving SizeApple, small 1 (4 oz)Applesauce,

unsweetened 1/2 cupBanana 1 small banana

or 1/2 largeBlueberries 3/4 cupCanned fruit, light or

juice packed 1/2 cupCantaloupe, melon 1 cup cubedCherries, sweet, fresh 12 (3 oz)Fruit juice 1/2 cup (4 oz)Grapefruit, medium 1/2Grapes, small 17Orange, small 1 (6 1/2 oz)Pear, large, fresh 1/2Raisins 2 TbspStrawberries 1 1/4 cup

whole berriesWatermelon 1 1/4 cup cubes

Milk/Yogurt12g carbohydrateFood Serving SizeMilk (skim, 1%, 2%,

whole) 1 cup (8 oz)Yogurt (see Other

Carbohydrates list)


Table 3Sugar Content of Some High-Carbohydrate FoodsFood Item Size Sugar Content* Carb Gram

Portion (teaspoons) Choices Carb

BeveragesCola drinks 12 oz can 10 3 50Rootbeer 12 oz can 7 2 357-Up* 12 oz can 9 3 45Grape, orange, apple juice 6 oz can 5 1.5 25

Dairy ProductsSherbet 1 scoop 9 3 45Ice cream cone 1 scoop 3 1/2 1 17Chocolate milk shake 10 oz glass 11 4 55Milk 8 oz glass 3 1 12Chocolate milk 8 oz glass 9 1/2 3 52Fruit yogurt 8 oz cup 9 3 45

Cakes and CookiesAngel food cake 4 oz piece 7 2 35Chocolate cake, plain 4 oz piece 6 2 30Chocolate cake, w/frosting 4 oz piece 10 3 50Sugar cookie 1 1 1/2 1/2 7Oatmeal cookie 1 2 1 10Donut, plain 1 4 1 20Donut, glazed 1 6 2 30

DessertsJELL-O 1/2 cup 4 1/2 1 1/2 22Apple pie 1 slice 7 2 35Berry pie 1 slice 10 3 50Chocolate pudding l/2 cup 4 1 20

CandiesChocolate candy bar 1 1/2 oz 2 1/2 1 12Chewing gum 1 stick 1/2 - 2Fudge 1 oz square 4 1/2 1 1/2 22Hard candy 1 oz 5 2 25LIFE-SAVERS 1 1/3 - 1 1/2Marshmallow 1 piece 1 1/2 1/2 7Chocolate creme 1 piece 2 1 10

MiscellaneousJelly 1 Tbsp 3 1 15Strawberry jam 1 Tbsp 3 1 15Brown sugar 1 Tbsp 3 1 15Honey 1 Tbsp 3 1 15Chocolate sauce 1 Tbsp 3 1 15Karo Syrup 1 Tbsp 3 1 15

*3 tsp = 1 Tbsp = 1 carb choice = 15g of carbs


Carbohydrate Counting Resources:

For those wanting more detailedinformation on carb counting or on carbquantities in foods, there are now entire bookswritten on these subjects.

1. Calories and Carbohydrates (11th Edition),by Barbara Kraus, Penguin Books, 1995

2. The Complete Book of Food Counts (4thEdition), by Corinne Netzer, DellPublishing, 2003

3. Food Values of Portions Commonly Used(17th Edition), by Pennington and Church,Lippencott-Raven Publishers, 1998

4. The Diabetes Carbohydrate and Fat GramGuide, by Lea Ann Holzmeister, 2000

5. Nutrition In the Fast Lane (condensedversion), Eli Lilly and Co., 1999

6. Basic Carbohydrate Counting andAdvanced Carbohydrate Counting.The American Diabetes Association and theAmerican Dietetic Association, 2003(1-800-232-3472 or 1-800-366-1655)

7. Fast Food Guide, Becton DickinsonConsumer Health Care, Franklin Lakes, NJ,07417-1883 (www.bd.com/diabetes)

8. Complete Guide to Carb Counting,H.S. Warshaw and K. Kulkarni, TheAmerican Diabetes Association and theAmerican Dietetic Association, 2001(1-800-232-3472 or 1-800-366-1655).

9. Exchanges for All Occasions, by Marion J.Franz, IDC Publishing, 2000

10. The Doctors Pocket Calorie, Fat andCarbohydrate Counter, by Allan Borushek,Family Health Publications, 2004

11. Carb Counting Made Easy, MarieMcCarren, The American DiabetesAssociation and the American DieteticAssociation, 2002 (1-800-232-3472 or 1-800-366-1655).

Websitewww.calorieking.com

3. EXCHANGE MEAL PLAN

If you/your child is newly diagnosed andyour dietitian has already met with your familyand recommended a different foodmanagement plan, it may not be necessary tospend time on this section.

In the exchange food program, foods aregrouped into one of six food lists. Foods ineach of the six lists have similar sources ofcalories. The foods within a group can betraded for one another as they have similarcaloric, protein, carb and fat content.

The exchange diet and carb counting bothconsider 15g carb as one exchange or one carbchoice. Exchange tables can be useful whencounting carbs. Table 4 in this chapter givescommon carb amounts for the three daily mealsfor different caloric intakes. (Calculation ofcaloric intake is described below underCalculating Calories.)

The exchange food program was initiallydeveloped for weight control and is stilleffective for this purpose. Some families, inwhich someone has just been diagnosed withdiabetes, will initially learn the exchange foodprogram. They are able to gain a feeling forhow much of which foods to eat. As they feelmore comfortable with this plan, they may thengradually change to the constant carb mealplan. In the exchange food program, thenumber of calories to be eaten each day isinitially chosen. This type of meal plan is usedmore often with type 2 diabetes. It can helpwith weight as well as blood sugars. Examplesof how many of each of the six types ofexchanges to eat each day for the number ofcalories are shown in Table 4. A brief summaryof the three food groupings (carbs, meat andfat) is given in the Appendix at the end of thisChapter. Foods in each sub-group containsimilar numbers of calories and similar amountsof carb, protein and fat.


Table 4Examples of Foods (Exchanges) for Different Caloric DietsNote: The colored numbers show the number of carbohydrate choices (15g amounts) for thenumber of calories/day for each of the three main meals and three snacks. The numbers not indark print represent non-carb exchanges.

Calories/24 hrs. 1,200 1,500 1,800 2,000 2,200 2,500 2,700 3,000 3,500

BREAKFASTMeat 0 0 1 1 1 1 1 1 1Bread 1 1 2 2 2 3 3 4 5Fat 0 0 1 0 0 1 1 1 1Fruit 1 2 2 2 2 2 2 2 2Milk 1 1 1 1 1 2 2 2 2

Carb Choice Totals 3 4 5 5 5 7 7 8 9

LUNCHMeat 1 1 1 2 2 3 3 3 5Bread 2 2 2 3 3 3 4 4 6Vegetable 0 0 1/3 1/3 1/3 1/3 1/3 1/3 1/3Fat 1 1 1 1 1 1 2 2 2Fruit 1 1 2 2 2 2 2 2 2Milk 1/2 1 1 1 1 1 1 1 1

Carb Choice Totals 3.5 4 5 6 6 6 7 7 9

DINNERMeat 2 2 2 3 3 3 3 4 5Bread 1 2 2 3 3 3 3 4 6Vegetable 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3Fat 0 1 1 1 1 1 1 1 2Fruit 1 1 1 1 1 2 2 2 2Milk 1/2 1 1 1 1 1 1 1 1

Carb Choice Totals 2 1/2 4 4 5 5 6 6 7 9

Snacks (also included in the total calorie count)

10:00 a.m. fresh fruit (small apple, orange, banana or half a medium banana)

3:00 p.m. 1,500-2,400 cal: 1 bread, 1 fruit 2,500-3,500 cal: 2 bread, 1 fruit

9:00 p.m. 1,200-2,400 cal: 1 bread, 1 meat2,500-3,500 cal: 2 bread, 1 meat

These plans are all 30 percent fat or less.


CALCULATING CALORIESIn the exchange food program, a caloric

level that is appropriate for the age, size andactivity of the person is prescribed. Mostchildren under age 14 years need 1,000 caloriesper day plus 100 calories for each year of age.For example, a five-year-old would need 1,500calories:

5 years x 100 = 500 cal/day

500 + 1,000 = 1,500 cal/day

The dietitian changes the calories intoexchanges. The exchanges are then dividedinto meals and snacks (Table 4). This meal planallows both consistent carb intake and a varietyof foods. In addition to working with adietitian, buying the ADA booklet ExchangeLists for Meal Planning (see Appendix forordering address) would be helpful.

In Canada, the Good Health Eating Guide(GHEG) was developed by the CanadianDiabetes Association to have six foodgroups. They are slightly differentfrom the U.S. Fruits andvegetables are combined into onegroup and each serving is equivalent to10g of carb and 1g of protein. The sixthfood group are the extras (free foods).

CHOOSING A MEAL PLANAPPROACH

One type of meal plan has not been shownto be better for people with diabetes thananother. The best meal plan for your family isthe one that fits your lifestyle. All threeprograms work. You could take parts of eachprogram and develop a meal plan suitable foryour eating habits and lifestyle. Many familieschange from one type of program to another tofit their needs at the time. HOWEVER,THERE MUST BE SOME PROGRAM OFFOOD MANAGEMENT. Initially, afterevaluating your familys eating patterns, it maybe wise to let the dietitian help choose the bestfood program for your family.


TEN PRINCIPLES OF FOODMANAGEMENT FOR ALLFOOD PLANS

The ten principles listed below areimportant in all three plans. They would behelpful for any person to follow.

1. Eat a Well-balanced Diet

2. Eat Meals and Snacks at the Same TimeEach Day (variable depending on foodplan being used)

3. Use Snacks to Prevent InsulinReactions

4. Balance Carb Intake and InsulinCarefully

5. Avoid Over-treating Low Blood Sugars

6. Reduce Cholesterol and Saturated FatIntake

7. Maintain Appropriate Height andWeight

8. Increase Fiber Intake

9. Avoid Foods High in Salt (Sodium)

10. Avoid Excessive Protein Intake

1. Eat a Well-balanced Diet

A well-balanced meal plan is a step towardgood health for everyone in the family. It isparticularly important in supporting the growthof children. If you understand normal nutrition(Chapter 11), you can help your family have awell-balanced meal plan. Most people have aperiod of weight loss prior to being diagnosedwith diabetes. Starting insulin treatment allowsthe body to regain weight. Usually theindividuals appetite is ravenous for about onemonth. The body is returning to its usualgrowth pattern. The appetite then returns tonormal. Most individuals can then self-regulatetheir caloric intake without a set number of

calories being prescribed for each day. Theexchange food program can help in following arecommended caloric intake.

A well-balanced meal plan is currentlyconsidered to contain:

4 45-65 percent from carbs

4 20-35 percent of calories from protein

4 20-35 percent from fat

Meals should be balanced and contain:

4 a rich source of carbs (fruits, vegetables andwhole grains). At least four and one-halfcups of fruits and vegetables arerecommended daily for a 2,000 calorieintake. (This is generally an area childrenand teens need to increase.)

4 a moderate amount of protein (milk, cheese,yogurt, meat, poultry, fish, egg white, nutsand seeds)

4 a limited amount of fat (butter, egg yolk,animal fat, etc.)

An excess of animal fat may result in higher blood fats and a greater risk for heartdisease later in life. A high-protein diet isharmful to the kidneys for people who haveeither early or advanced kidney damage fromdiabetes. Working with the dietitian will helpassure intake of the recommended balance of foods.

2. Eat Meals and Snacks at the Same TimeEach Day

For people following a constant carb orexchange program and using relatively constant insulin dosages, it is important to eatmeals and snacks at the same time each day.Use of an insulin pump or Lantus insulin givesmore flexibility. This is especially true wheneither is used with adjusting insulin for carbintake. Carb counting allows a person to takeinsulin to match carbs when they are eaten.There can be more flexibility in the timing ofmeals and snacks as well as in the number ofcarbs eaten.


3. Use Snacks to Prevent Insulin Reactions

Snacks help to balance the insulin activity.Peaks in insulin activity vary from person toperson. You will learn from experience whenyou need a snack. It may be before lunch, inthe late afternoon or at bedtime. Discuss yourneed for snacks at your clinic visits. Youngchildren often have a mid- or late-morningsnack. Teens and adults may not always need amorning snack. Mid- or late-afternoon snacksare eaten by most people with (or without)diabetes. Most children with diabetes need abedtime snack, particularly if they have hadheavy exercise that day. Some people use abedtime snack only if their blood sugar is below130 mg/dl (7.3 mmol/L). People with a pre-bedtime snack glucose level of below 130 aremore apt to have a low sugar during the night.Once it is decided which snacks you need, TRYTO BE CONSISTENT. Suggestions fordaytime and bedtime snacks are given in Tables5 and 6.

The type of snack is also important. Fruitsare good for a morning or afternoon snack.Proteins with fat, such as cheese or meat, delayabsorption. A SOLID SNACK CONTAININGPROTEIN, FAT and CARBS IS BEST FORBEDTIME. The solids take longer to digest.The fat delays stomach emptying. Uncookedcornstarch may be broken down slower thanother carbs and helps some children preventlows during the night. Two cornstarch recipesare given in Table 7. Your dietitian can suggestother cornstarch recipes, or you can buycornstarch snack bars (usually $1.00 each) fromseveral companies.

4. Balance Carb Intake and InsulinCarefully

It is recommended that about half of thefood we eat come from carbs. As insulin mustbe available to utilize most carbs, it is importantto learn to balance your insulin with carbintake. Tables 1, 2 and 3 list the carb contentsof different foods. It is known that the rise inblood sugar after eating is dependent upon thetotal amount of carbs eaten and not the form of

carbs. It has been pointed out that, acarbohydrate is a carbohydrate, is acarbohydrate...

We know the most important factors are:

A. how much carb is eaten

B. when the carb is eaten

C. with what the carb is eaten

D. having adequate insulin available when thecarb is eaten. Each will be discussed inmore detail.

A. How much carb is eaten

Some meals are much higher in carbs thanother meals. At breakfast, a meal of eggs,bacon and toast would have fewer carbs than aplate of pancakes. Similarly, a meal of meat,vegetables and salad would have fewer carbsthan one of spaghetti and garlic bread or ofpizza. More insulin will be required to handle ameal high in carbs compared with one low incarbs.

B. When the carb is eaten

Large amounts of carbs should not beconsumed between meals unless additionalinsulin is given. An extreme example is using aregular (sugar) pop (40g of carbs) as a morningor afternoon snack.

One boy with diabetes brought a can ofregular sugar pop (10 tsp of sugar, see Table 3) toour clinic with him, freely admitting that he stilldrank regular pop. We measured his blood sugarbefore drinking the pop (180 mg/dl or 10.0mmol/L) and one hour later (450 mg/dl or 25.0mmol/L). The liquid sugars cause the fastest risein the blood sugar.

When extra carbs are eaten, it is best to takeextra rapid-acting insulin. The carb contents ofsome high carb foods are shown in Table 3.

C. With what the carb is eaten

A research project was done at our Centeron children with diabetes. The children camein on four consecutive Saturday mornings for


breakfast. This project evaluated four differentbreakfasts varying in sugar or protein and fatcontent. The blood sugars peaked later andremained higher for a longer time when fat wasadded (whether extra sugar was added or not).

High fat meals (e.g., pizza, Chinese food,fast-foods) will delay the absorption of carbsand the blood sugar may stay elevated longer.When this is observed, extra rapid-acting insulincan be given the next time. DIFFERENTFOODS AFFECT EACH PERSONDIFFERENTLY. EXPERIENCE IS THEBEST TEACHER.

Research on the effects carbs have on bloodsugar levels is often studied by giving the carbby itself. Then, blood sugar levels are measuredto see how much the level rises in comparisonto the increase in blood sugar caused by areference food (glycemic-index). However,the effects of other foods are very importantand it is rare that a carb is eaten all by itself.The best way to find out the effect of a givencarb is to check the blood sugar, eat the foodand/or meal and check the blood sugar again intwo to three hours.

D. Having adequate insulin activity whenthe carb is eaten

Eating extra carbs is possible if extra rapid-acting insulin is added. Measuring the bloodsugar two hours after the meal will determine ifthe insulin dose used was appropriate.

Most adults are good about taking extrainsulin when snacks are consumed betweenmeals. Diabetes is a high priority.Unfortunately, children are not as good aboutthis. The rule of thumb is that if 15g ofcarbs are eaten insulin should be given. Havingan insulin pump or an insulin pen may helpmake this more likely.

On special occasions, such as birthdayparties, the person with diabetes can consumeextra carbs. Extra sugar will not make theperson ill and will not cause acidosis. Nottaking extra insulin may result in higher thanusual blood sugar and more frequent urination

as the sugar passes into the urine. Often theextra activity or excitement at a party balancesthe extra carb intake.

It is generally healthier to allow a person tofit in a sweet food on an as-needed basis.Allowing this can prevent the sneaking of candyor treats. This can be planned for a time whenadequate insulin is available. We encourage theentire family to get used to eating foods withouta sugary taste. To allow for better nutrition,avoid having non-nutritional foods (Table 3)such as donuts, cookies, cake, etc. in thehome. If they are there, they will be hard toavoid. Most have no nutritional value exceptadding calories. This will result in betternutrition for the entire family.

There are several alternatives for handlingholidays and parties where there are a greatnumber of concentrated sweets. Halloweenfocuses on candy and is a special problem foryoung children.

Some suggestions for Halloween trick-or-treatingcandy:

4 The child can select a few for his/herregular treats, and give or throw the restaway. If sweets are to be eaten, it is best toeat them when insulin is working. The doseof rapid-acting insulin for that meal canthen be increased.

4 Taking the treats to a sick friend or a childin the hospital is a nice option.

4 Another option is to sell the candy to theparents. The money can then be spent topurchase something the child wants.

It is important not to become upset with achild if he/she does eat extra sweets. The stressof the parent being upset can raise the bloodsugar more than the sweets (see Chapter 17 onFamily Concerns). Instead, discuss the incidentwith the child and try to find compromises.

5. Avoid Over-treating Low Blood Sugars

Avoiding the over-treatment of low bloodsugars (hypoglycemia) was one of the factorsfound in the DCCT to relate to better sugar


Table 5Healthy Daytime SnacksSnacks, besides being fun to eat, help prevent low blood sugar levels and provide energy betweenmeals. Typical snacks are usually 1-2 carb choices or 15-30g of carb. Below are some low-fat snackideas to try.

15g of carb or one carb choice

1 small apple or orange 18 small pretzel twists

2 popcorn cakes 1/2 small bagel with fat-free cream cheese

8 oz or 1 carton light yogurt 3 cups air popped or low-fat microwave popcorn

1 1/2 graham crackers 4-5 vanilla wafers, 5-6 saltine crackers

1/2 cup low-fat ice cream 1 fruit juice bar

2 Tbsp raisins 1/2 cup unsweetened applesauce

1/2 cup sugar-free pudding 1 fruit roll-up

30g of carb or two carb choices

1 small bagel with fat-free cream cheese 1 oz baked tortilla chips with 1/4 cup salsa

1 low-fat granola bar 1 large banana or 2 pieces of fruit (small)

4 oz individual fruit cup and 1 cup skim milk 1 cup Cheerios with 1/2 cup skim milk

2 caramel corn cakes 1/4 cup dried fruit

15 baked potato chips 1 cereal bar

2 fig cookies and 1 cup skim milk 14 animal crackers and 1/2 cup skim milk

SPECIAL SUGGESTIONS

Encourage fresh fruit rather than juice as a routine snack (unless blood sugar is low)

Sugar-free flavorings (e.g., sugar-free cocoa or milk flavorings) can be added to milk

If the child is still hungry after the snack, offer water, popsicles made using diet pop or Kool-Aid or sticksof sliced fresh carrots or celery placed in a dish with cold water and ice cubes

TWO GOOD SUMMER DAYTIME SNACKS

Yogurt creamsicles Fruit popsicles

Combine: Blend:1/2 cup plain skim milk yogurt (1/2 carb) 1 cup fresh fruit: berries, peaches or bananas (2 carbs)1/2 cup fruit juice concentrate, undiluted (3 carbs) 1/2 cup apple juice concentrate, undiluted (3 carbs)Freeze in popsicle molds until solid. Freeze in popsicle molds until solid.The total mixture = 3 carb choices The total mixture = 5 carb choices


15g of Carbohydrate plus 7-8g of Protein

1 slice of bread 2 Tbsp peanut butter1 6 tortilla 1/4 cup grated cheese

6 saltine crackers 1 string cheese3 cups popcorn 1 oz of meat or 1 egg12 small pretzels 2 Tbsp sunflower seeds3/4-1 cup cereal 1/4 cup peanuts5 vanilla wafers 1 cup milk*

8 oz of no-sugar-added yogurt*

*Yogurt and milk provide about 15g of carbohydrate as well as protein.

We prefer some solid food at bedtimewhich will churn-around in the stomach prior to passingto the intestine where most food is absorbed. Thus, milk or yogurt alone might pass rapidlythrough the stomach, but milk and cereal or yogurt and crackers might pass through more slowly.

Adjustments in carbohydrate amounts can be made based on what the blood sugar is at bedtime.

Here are some guidelines to follow:

If blood sugar is 150-200 mg/dl (8.3-11.1mmol/L), have 15-20g of carbohydrate and 7-8g of protein.

If blood sugar is 100-150 mg/dl (5.5-8.3 mmol/L), have 25-30g of carbohydrate and 7-8g of protein.

If blood sugar is less than 100 mg/dl (5.5 mmol/L), have 30-45g of carbohydrate and 7-8g of protein.

Table 7 gives possible recipes for cornstarch snacks.

Table 6Possible Bedtime SnacksBedtime snacks play an important role in blood sugar control for people with type 1 diabetes. Asnack which includes food sources of carbohydrate and protein is helpful in maintaining bloodsugar levels throughout the night. A typical snack includes 15g of carbohydrate and 7-8g ofprotein, but this can vary depending on age, blood sugar levels and activity throughout the day.Most protein also contains some fat, which results in food staying in the stomach longer. Examplesof foods containing 15g of carbohydrate and 7-8g of protein are listed below:

control (a lower HbAlc level). The problem ishow to accomplish this. Only a person who hashad a truly low blood sugar can know thefeeling of being ravenously hungry andwanting to eat everything in sight (and so theperson does). For many years, people thoughtrebounding to be the cause of the high bloodsugar after hypoglycemia. Only in recent yearswas it realized to be primarily due to excessiveeating after the low blood sugar.

Chapter 6 discusses the treatment of hypoglycemiaand emphasizes:

A. checking the blood sugar to see how lowthe value is and repeating this at 10 minuteintervals to see if the value is rising

B. drinking one cup of milk (8-10 oz) or 1/2cup of juice or four ounces of sugar pop

C. or taking 1/2 tube of Instant Glucose or

four dextrose tablets (e.g., 15g of carb orone carb choice). Wait 10 minutes anddo the second blood sugar level.

D. if the value has not risen, repeat the processusing 15g of carb or one carb choiceevery 10 minutes until a rise does occur

E. if the blood sugar is rising after 10 minutesand is above 60 mg/dl (3.2 mmol/L)

4 eat solid food, such as two or three crackerswith peanut butter or cheese

4 if it is close to mealtime, just eat the nextmeal

Not eating too much, but enough to raisethe blood sugar, is tricky. It can vary fromperson to person or from one time to anotherfor the same person. Careful monitoring ofblood sugar levels is essential.


Corny Os**1/2 stick butter or margarine1/2 cup chocolate chips1/2 cup peanut butter5 cups Cheerios1 cup cornstarch1/2 cup powdered sugar

1. Melt butter and chocolate chips, addpeanut butter

2. Pour mixture over Cheerios3. In a paper sack, combine cornstarch and

powdered sugar. Add Cheerios mixtureand shake until Cheerios are completelycovered.

Quantity: 10 servingsServing size: 1/2 cupCarb 34g/servingProtein 5g/servingFat 14g/serving

Corny Cookies12 Tbsp (3/4 cup) peanut butter3 Tbsp honey1/4 cup cornstarch2 cups cornflakes

1. Stir together peanut butter, honey andcornstarch

2. Form into balls, about 1 Tbsp size, and rollin crushed cornflakes

3. Flatten balls with a tumbler and chill

Quantity: 1 dozenServing Size 1 cookieCarb 13g/1 cookieProtein 4g/1 cookieFat 8g/1 cookie

Serving Size: 2 cookiesCarb 26g/2 cookiesProtein 8g/2 cookiesFat 16g/2 cookies

Table 7Two Cornstarch Recipes to Use for Bedtime Snacks*

*Developed by Michelle Hansen, MS, RD, CDE** Not for children under 2 years old


6. Reduce Cholesterol and Saturated FatIntake; Reduce Total Fat Intake (seeChapter 11)

Cholesterol and triglyceride are two of themajor fats present in our blood.

Cholesterol is found in many foods, but it isparticularly high in:

4 egg yolks4 organ meats4 large portions of high-fat red meat (e.g.,

prime rib)

Cholesterol is found in animal products only.

There is no cholesterol in:

4 fruits4 vegetables4 cereals4 grains4 beans4 nuts4 seeds

The eating of saturated fat in animal productslike meat, cheese and whole milk may raise bloodcholesterol levels even more than eating highcholesterol foods. This is discussed in more detailin the previous chapter on Normal Nutrition.Blood cholesterol and triglyceride levels can alsobe high if blood sugar levels are too high.

The blood cholesterol and LDL cholesterollevels should be checked once a year. If yourdoctor has not checked these levels, you shouldrequest that this be done. Suggested levels forpeople with diabetes are given in Table 2 ofChapter 11. If a high level is found, thedietitian can make suggestions to help lower it.The average American now eats 400-450 mg ofcholesterol per day. This should gradually bereduced to about 300 mg per day. Table 3 inChapter 11 gives suggestions for reducing fatand cholesterol intake. Each egg has about 213mg of cholesterol. Egg white is a good sourceof protein. Some people now just eat thewhites, which have no cholesterol.

Triglyceride levels for a given person tend tobe variable. They are related to the diabetescontrol at the time, the amount of exercise inthe previous week and other factors. It isnecessary to be fasting for accurate triglycerideand lipoprotein (LDL and HDL)determinations. Fasting is sometimesdangerous for people with diabetes (e.g.,driving across town with no food intake). Wenow often draw a lipid panel once yearlywhen it has been at least three to four hourssince the last meal (Chapter 11).

7. Maintain Appropriate Height andWeight

Normal growth is important for childrenand teenagers. An important part of clinic visitsis to make sure the height and weight areincreasing appropriately. Research has shownthat if blood sugar control is poor during theteenage years, final adult height will be less.

About 30 percent of people with type 1diabetes and 80 percent of people with type 2diabetes are overweight. Preventing excessiveweight gain by staying active and eating healthyis important. If you have questions aboutweight management, meet with a registereddietitian.

We discourage the use of quick weight lossdiets and diet pills. They do not teach a personto eat correctly. When the fad diet is over, theweight is almost always regained. It is muchwiser to work with a registered dietitian to learnhealthy eating habits and to develop a plan togradually reduce weight. It is important forparents to be careful not to be critical or toemphasize a childs weight gain. It can makethe problem worse and lead to eating disordersor missed shots. If a parent has concerns, itmight be better to express them to the dietitianor to other diabetes team members.

8. Increase Fiber Intake

Fiber is the roughage in our food that is notabsorbed into the body. Many of us dont haveenough fiber in our diets. Adding fiber may slowthe rise in blood sugar levels for children with


diabetes. The blood sugar may not be as hightwo hours after eating an apple (one carb choice)as it is two hours after drinking 1/2 cup (fourounces) of apple juice (one carb choice). Extrafiber is good for people, particularly in helping toavoid constipation. Raw fruits, vegetables,legumes, high-fiber cereals and whole wheatbreads are the most effective high-fiber foods.

9. Avoid Foods High in Salt (Sodium)

If a person has borderline high bloodpressure, a high salt intake may bring out thistendency. People who eat at fast-foodrestaurants have a higher salt intake. Thosewho have early kidney damage seem to be morelikely to have an increased blood pressure fromhigh salt intake.

Foods higher in salt are:

4 many canned soups4 frozen vegetables in sauces4 fast-foods4 many snack foods (especially chips)

The new Dietary Guidelines recommendthat all people eat under 2,300 mg of sodium(1 tsp of table salt) each day.

Increased blood pressure is an importantrisk factor for both the eye and the kidneycomplications of diabetes as well as heartattacks. Therefore, it is important not to eatlarge amounts of salt. If the blood pressure iselevated even less may be recommended. Thiscan be discussed with the dietitian.

10. Avoid Excessive Protein Intake

It is difficult to avoid an excess of proteinwhen someone has been told not to eatexcessive amounts of sugar, animal fat and salt.Many teenagers eat four to six times thequantity of protein needed. This is particularlytrue for those who frequently eat or snack atfast-food restaurants. Athletes should notconsume protein (amino acid) supplements.Only exercise builds muscle - not proteinsupplements. Extra protein is bad when kidneydamage is present, as it presents an extra load

for the kidneys. It is still unclear whether ornot high protein intake contributes to thekidney complications of diabetes. The bestmethod to reduce protein intake is to decreaseportion size (e.g., smaller meat portions).Meats, eggs and cheese can be eliminated frombreakfast and the morning and afternoonsnacks. However, we recommend that thebedtime snack include carbs, protein and fat asthey may help to keep the blood sugar at areasonable level during the night.

SUMMARYThe key to food management in diabetes is

constant thinking and matching insulin to carbintake. The entire family must help with this.

Important points:

4 There is no difference in the effect of asimple sugar compared with a starch inraising the blood sugar level.

4 A person with diabetes can eat almost anyfood in moderation if it is worked into themeal plan.

4 A person with diabetes can eat foods withsimple sugars in them. The simple sugarshould be eaten at a time when adequateinsulin is present.

4 Nutritious carb choices should beencouraged whenever possible.

4 Frequent blood sugar testing (e.g., twohours after eating various foods) isencouraged to determine how a given foodaffects any individual.

4 Blood sugar testing when an insulin reactionoccurs is important in avoiding over-treatment of lows. The excessive eatingwith a hypoglycemic reaction (or just thepsychological feeling of hunger) is a majorconcern in controlling blood sugar levels.

Remember: Food management for peoplewith diabetes does not mean a restrictive diet,but rather a healthy eating regimen thatfamily and friends can also enjoy.


The purpose of this food list is to giveexamples of food exchanges and the concept ofthe exchange food program. A more completereference is Exchange Lists for Meal Planning,2004 update published by the AmericanDiabetes Association and the AmericanDietetic Association, P.O. Box 930850,Atlanta, GA 31193. The cost is $1.75, plus$4.99 for shipping and handling (or less ifpurchased in quantities). In general, the idea ofthe exchange food program is to developequivalents in each food group that are similarto each other in amounts of sugar and in calories.Nutrition instruction should be given by adietitian or nutritionist. The food groups, withexamples of foods that have similar values in eachof the groups, are listed on the following pages.

CARBOHYDRATE GROUP

Starch/Bread List: One bread exchangecontains about 15g of carbohydrate and 3g ofprotein (80 calories).

Examples are: 4 one slice of bread4 1/2 hamburger or hot dog bun4 3/4 cup of unsweetened cereal4 1/3 cup cooked noodles4 three cups popcorn4 crackers (six small saltines, two squares of

graham crackers, three of most othercrackers)

4 one pancake or waffle (5)4 15 potato or corn chips

The vegetables included in the bread exchangesare: 4 corn (1/2 cup or one ear)4 white potato (one 3 oz baked or 1/2 cup

mashed)4 yam or sweet potato (1/4 cup)4 green peas (1/2 cup)4 squash (1/2 cup)4 lima beans (1/2 cup)

Fruit List: One fruit exchange contains about15g of carbohydrate (60 calories) andessentially no fat or protein.

Examples of one fruit exchange are: 4 grape juice (1/3 cup) 4 apple or pineapple juice (1/2 cup)4 orange or grapefruit juice (1/2 cup)4 one small apple, orange, pear or peach4 1/2 banana4 1 cup berries4 1/3 of a small cantaloupe4 one cup of watermelon

Milk List: One milk exchange is the quantityequal to about 8g of protein or 32 calories, and12g of carbohydrate or 48 calories (with a traceof fat for a total of 90 calories).

Examples of one milk exchange are: 4 one cup of skim or non-fat milk4 one cup of 1% milk (also includes 1/2 fat

exchange) 4 one cup yogurt made from skim milk4 one cup of yogurt from 2% milk (also

includes one fat exchange)4 one cup 2% milk (also includes one fat

exchange)

Vegetable List: One-half cup of mostvegetables (cooked or raw) has about 5g ofcarbohydrate and 2g of protein (25 calories).

Examples are:4 one-half cup of most vegetables (cooked)4 one cup raw vegetables

Raw lettuce may be taken in largerquantities, but salad dressing usually equals onefat exchange. Some raw vegetables are higherin carbohydrate, equal to 15g carbohydrate and2g protein, and should be consideredequivalent to one bread exchange in quantity.These include corn and potatoes and are listedin the Bread Exchanges.

Appendix Summary of Exchange Lists


MEAT AND MEAT SUBSTITUTEGROUP

The three groups are:

1. Very Lean and Lean meat one ounce ofthe lean meats contains 7g of protein and3g of fat (55 calories).

The best of the Lean Meat groups are:4 poultry (chicken and turkey without the skin) 4 fish4 lean pork4 USDA Select or Choice grades of lean beef 4 1/2 or 1% fat cottage cheese

2. Medium Fat Meat group - one ounce equals7g of protein and 5g of fat (75 calories).

Some examples are:4 one ounce of ground beef4 most cuts of beef, pork, lamb or veal4 one ounce of low-fat cheese4 one egg

3. High Fat Meat group - one ounce equals7g of protein and 8g of fat (100 calories).

This group includes:4 sausages4 spare ribs4 most regular cheeses4 processed sandwich meats

FAT GROUP

Fat is necessary for the body and isparticularly important during periods of fasting(overnight), when it is very slowly absorbed. Onefat exchange contains 5g of fat (45 calories).

This group includes:

l monosaturated and polyunsaturated fats arebetter for us than saturated fats.One exchange includes:4 1 tsp margarine or 1 tsp of any vegetable

oil (except coconut)

l saturated fatOne exchange includes:4 1 tsp butter 4 one strip of bacon4 1 Tbsp of cream

DEFINITIONSADA: American Diabetes Association.

Carb choice: Fifteen gram equivalent ofcarb used to determine the units of rapid-actinginsulin to be taken.

Carbohydrate (carb) counting: A meal planin which counting the grams of carb to be eaten(and considering the blood sugar level and anyplanned exercise) is used to adjust the dosage ofrapid-acting insulin prior to meals.

Cholesterol: One of the two main blood fats.High levels are related to a greater chance forheart attacks later in life.

Constant carbohydrate diet: A meal plan inwhich the amount of carb is kept consistentfrom day-to-day to match a relatively consistentdose of insulin.

DCCT: Diabetes Control and ComplicationsTrial, which ended in June, 1993. It showedthat good glucose control helped to preventeye, kidney and nerve complications of diabetes.

Exchange diet: A meal plan in which foods aregrouped into one of six food lists having similarnutritional composition. Caloric intake andnumber of exchanges are set, but foods within afood group can be exchanged with one another.

Glycemic index: A ranking of foods based onthe rise in blood sugar when that food is givenalone (with no other food).

Tablespoon (Tbsp): A measure of 15cc (ml)or three teaspoons. It is equal to 15g (1/2 oz)of water.

Teaspoon (tsp): A measure of 5cc (ml). It isalso equal to 5g of water.

Triglyceride: One of the two main blood fats.High levels are believed to be related to agreater risk for heart attacks later in life forpeople with diabetes.


QUESTIONS AND ANSWERSFROM NEWSNOTES

Is there any way to know if the pop received at fast-foodrestaurants, theaters and other

places is truly sugar-free or the regularsugar-containing pop?

This question is asked frequently andthe answer is yes. Probably thecheapest way to test is by using the

Test-Tape, a roll of yellow tape from which apiece can be dipped into the pop. It turnsgreen if there is sugar in the pop. The Diastix

(the sugar-only part of KetoDiastix), or thedistal sugar block on KetoDiastix will alsochange color if there is sugar present.Unfortunately, it is more common for thewrong pop to be served than most peoplerealize, probably in the range of 20 percent ofthe time (one glass in five). As sugar pop is oneof the most concentrated sources of sugar(approximately 10 tsp per can), it usually raisesthe blood sugar level to the 200-400 mg/dl(11.1-22.2 mmol/L) level. This is especiallytrue if it is consumed without other foods,which slow the absorption of the sugar, or at atime when a rapid-acting insulin is not taken toallow the sugar to enter the cells.

How important is a diet in relationto my HbA1c and my blood sugarcontrol?

The best answer to this comes fromthe DCCT data (Diabetes Care16:1453, 1993). They found that

patients in their intensive treatment group(mean HbA1c = 7.1 percent) who followed ameal plan over 90 percent of the time had anaverage HbA1c level that was 0.9 percent lowerthan those who followed a meal plan less then45 percent of the time. As the HbA1cdifference in the intensive treatment group was1.8 percent (7.1 percent vs. 8.9 percent), thissuggests that half of the difference was relatedto following a food plan.

Other factors that were important in relation toa lower HbA1c level were:

l doing a prompt correction when a highblood sugar was found

l adjusting the insulin for meal size

l not eating extra snacks

l avoiding over treatment of low blood sugars(hypoglycemia)

Our Clinic always has registered dietitiansavailable at the time of clinic visits. Ourpreference in food management at this time isthe use of carb counting. Since we know carbsare the nutrients that are converted to bloodsugar, patients need to learn how to matchinsulin dosage with carb intake. We even offer aFriday afternoon class once a month just oncarb counting. We ask that all families meetwith a dietitian at least once a year. If a familyhas not done this, they can request to do so attheir clinic visit.

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pink panther - diabetes management - chapter 12

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