Carbohydrate Counting

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Carbohydrate Counting - Description

Linda St. Clair, MS, RD, LD, CDE. Office of Child Nutrition. WV Department of Education. I have diabetes. What should I eat?. Balance your plate. Exchange Plan. Carbohydrate counting. Choose . MyPlate. ID: 589358 Download Presentation

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Carbohydrate Counting




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Presentations text content in Carbohydrate Counting

Slide1

Carbohydrate Counting

Linda St. Clair, MS, RD, LD, CDEOffice of Child NutritionWV Department of Education

Slide2

I have diabetes. What should I eat?

Balance your plateExchange PlanCarbohydrate counting

Slide3

Choose MyPlate

PROS

Simple to use

Visual

Balanced

CONS

Uses estimates

Combination foods are difficult

Slide4

Exchange Lists

Controls all aspects of diet

Requires a list of foods and their portion size

Combination/packaged foods are difficult

Slide5

Carbohydrate Counting

Focuses on the main nutrient that raises blood sugar

No “good/bad” foodsUses readily available information from food labels or listsMost accurate of all methods

Slide6

No Matter Which Plan is Chosen…

Keep food intake consistent from day to day

Choose whole grains half the time

Choose whole fruits and vegetables most of the time

Choose lean proteins

Choose low-fat dairy products

Limit fats, salt and sugars

Limit sugary beverages; choose water

Slide7

Know which foods contain carbohydrate

Grains (breads, crackers, rice, hot and cold cereals, pasta, tortillasStarchy vegetables (potatoes, peas, corn, winter squash, legumes/beansFruits and juicesMilk and yogurtSweets and desserts

Slide8

Keys to accurately estimating carbs

RecordkeepingPortion sizeUsing food labels correctlyAllowing for added carbohydrates

Slide9

How to keep a food diary

Write down everything

Recording foods before they are eaten is best

If not, as soon as possible (not at the end of the day)

Be honest

Use the information to help make better choices the next time

Slide10

Barriers to keeping a food diary

Takes too much timeToo difficultForgetNot convenientDon’t know the carb contentIgnorance is bliss

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Estimating Portion Sizes

Make it easy to visualizeUse measuring cups/spoons correctlyUse common items as references

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Using food labels

Serving Size

Total Carbohydrates

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Added Carbohydrates

Chicken breast, batter dipped = 13 gm carb

Chicken breast, roasted with no breading = 0 gm carb

Slide14

Resources for Accurate Carbohydrate Counting

Food labels

Computerized nutrient analysis

Recipes

Websites/booklets

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Nutrient Analysis

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Free Resources

Slide17

Great websites

Calorie King –

www.calorieking.com

The USDA National Nutrient Database -

http://www.nal.usda.gov/fnic/foodcomp/search

MyFoodAdvisor

http://tracker.diabetes.org/explore

/

USDA

Supertracker

https://

www.supertracker.usda.gov/default.as

MyFitnessPal

http://myfitnesspal.com/mobile

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Special Dietary Needs

“Accommodating Children with Special Dietary Needs in the School Nutrition Programs” USDA Guidance for School Food Service Staff

Slide19

Diabetes Teams at School

Student with diabetes

Parents of student with diabetes

School Nurse

Cafeteria Manager

Foodservice Director

Teacher

Principal

Others?

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Who Does What?

Every situation is differentTeam approach is always bestUse every resource at your disposalREMEMBER – it’s about the student’s needs!

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QUESTIONS!

Linda St. Clair, MS, RD, LD, CDE

lsstclai@access.k12.wv.us

304-558-3396


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