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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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.
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Presentation on theme: "Carbohydrate Counting"— Presentation transcript:
Linda St. Clair, MS, RD, LD, CDEOffice of Child NutritionWV Department of EducationSlide2
I have diabetes. What should I eat?
Balance your plate
Simple to use
Combination foods are difficultSlide4
Controls all aspects of diet
Requires a list of foods and their portion size
Combination/packaged foods are difficultSlide5
Focuses on the main nutrient that raises blood sugar
No “good/bad” foods
Uses readily available information from food labels or lists
Most accurate of all methodsSlide6
No Matter Which Plan is Chosen…
Keep food intake consistent from day to dayChoose whole grains half the timeChoose whole fruits and vegetables most of the time
Choose lean proteins
Choose low-fat dairy products
Limit fats, salt and sugarsLimit sugary beverages; choose waterSlide7
Know which foods contain carbohydrate
Grains (breads, crackers, rice, hot and cold cereals, pasta, tortillasStarchy vegetables (potatoes, peas, corn, winter squash, legumes/beans
Fruits and juices
Milk and yogurt
Sweets and dessertsSlide8
Keys to accurately estimating carbs
Using food labels correctly
Allowing for added carbohydratesSlide9
How to keep a food diary
Write down everythingRecording foods before they are eaten is bestIf not, as soon as possible (not at the end of the day)
Use the information to help make better choices the next timeSlide10
to keeping a food diary
too much time
Too difficultForgetNot convenientDon’t know the carb content
Ignorance is blissSlide11
Estimating Portion Sizes
Make it easy to visualizeUse measuring cups/spoons correctlyUse common items as referencesSlide12
Using food labels
Chicken breast, batter dipped = 13 gm carb
Chicken breast, roasted with no breading = 0
Resources for Accurate Carbohydrate Counting
Food labels Computerized nutrient analysis
Calorie King – www.calorieking.com
The USDA National Nutrient Database -
Special Dietary Needs
“Accommodating Children with Special Dietary Needs in the School Nutrition Programs”
Guidance for School Food Service
Diabetes Teams at School
Student with diabetesParents of student with diabetesSchool Nurse
Who Does What?
Every situation is differentTeam approach is always bestUse every resource at your disposal
REMEMBER – it’s about the student’s needs!Slide21
Linda St. Clair, MS, RD, LD, CDElsstclai@access.k12.wv.us304-558-3396