KBN 2014 Starches 15 Grams of Carbohydrate per Serving KBN 2014 Fruits 15 Grams of Carbohydrate per Serving KBN 2014 Vegetables 5 grams of Carbohydrate per serving KBN 2014 ID: 137687
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Slide1
Carbohydrate Counting
KBN 2014Slide2
Starches15 Grams of Carbohydrate per
Serving
KBN 2014Slide3
Fruits 15 Grams of Carbohydrate per Serving
KBN 2014Slide4
Vegetables 5 grams of Carbohydrate per serving
KBN 2014Slide5
Milk 12 Grams of Carbohydrate per Serving
KBN 2014Slide6
Fats & Meats 0 Grams of Carbohydrate Unless B
readed
or
Sweetened
KBN 2014Slide7
Summary
Starches
Fruits
Milks
Non-Starchy Vegetables
Meats
Fats
15
15
12
5
0
0
KBN 2014Slide8
Serving Sizes for Starches
1 slice of bread = 1 serving (15g. Carbohydrate)
½ hotdog or hamburger bun = 1 serving
1/3 cup cooked pasta = 1 serving
Cereals vary rule of thumb for flaked cereal ¾ cup, hot cereal ½ cup
4-6 crackers = 1 serving
1/3 cup rice = 1 serving
KBN 2014Slide9
Serving Sizes for Fruits
½ cup juice, canned fruit, or cooked fruit = 1 serving
1/3 cup cranberry or grape juice = 1 serving
1 small piece of raw fruit = 1 serving
1 cup of raw fruit = rule of thumb for 1 serving
KBN 2014Slide10
Serving Sizes for Milks
1 cup milk = 1 serving
6oz no sugar added yogurt = 1 serving
The difference between whole milk, 2% milk, 1% milk, and skim milk is the amount of fat that they contain
KBN 2014Slide11
Serving Size for Vegetables
½ cup cooked vegetable = 1 serving
½ cup vegetable juice = 1 serving
1 cup raw vegetable = 1 serving
KBN 2014Slide12
Serving Sizes for Meats
Usually 2-3 ounces at meals
1oz meat = 1 egg
1oz meat = 1 oz cheese
1oz meat = ¼ cup cottage cheese or tuna
1oz meat = 2 tablespoons of peanut butter
½ cup dried beans count as both an ounce of meat and a starch
KBN 2014Slide13
Serving Sizes for Fats
1 tsp of margarine or butter = 1 serving
1 slice of bacon = 1 serving
1 tsp of oil = 1 serving
1 tsp of mayonnaise = 1 serving
1
Tbs
of salad dressing = 1 serving
OIL
KBN 2014Slide14
Best Place to get Nutritional Information about a Product?
The food
l
abel
KBN 2014Slide15
Reading Labels
Serving Size
: information is for one serving
2.
Calories
: a key for weight loss
3.
Total fat
: low-fat is less than 3 grams of fat per 100 calories
4.
Total carbohydrate
:
including sugar, starch, fiber, and other
1
2
3
4
KBN 2014Slide16
Carb Counting Practice
Ham Sandwich ___
1 cup Raw Carrots ___
Small Bag Chips ___
Carton 2% Milk ___
Small Apple ___
Total ___
Chips
KBN 2014Slide17
Carb Counting Practice
Ham Sandwich ___
1 cup Raw Carrots ___
Small Bag Chips ___
Carton 2% Milk ___
Small Apple ___
Total ___
Chips
30
5
15
12
15
77
KBN 2014Slide18
Insulin to Carb Ratio
Amount of insulin needed to cover a certain amount of carbohydrate
Example: 1 unit of insulin for every 15 grams of carbohydrate
So for something 30 grams you would give 2 units of insulin
KBN 2014Slide19
Correction Factor
A specified amount of insulin for
s
pecified mg./
dL
above target blood sugar.
Example 1 unit of insulin for every 50 mg/
dL
above 150mg/
dL
KBN 2014Slide20
Back to Our Example
Carbohydrates 77
Blood Sugar 209
Insulin to Carbohydrate ratio 1 unit for every 15grams
Corrective Factor 1 unit for every 50mg/
dL
above 120mg/
dL
KBN 2014Slide21
KBN 20145 units for carbohydrates and 1 unit for correction factor of 6 unitsMay administer 0.5 unit if the insulin pen administers 0.5 unit doses . Total dose of insulin is 6.0-6.5 unitsMay administer 0.1 units of insulin if using insulin pump. TOTAL dose is 6.3 units of insulin.
Know Student’s Doctor’s Orders!!!!
How Much Insulin?Slide22
KBN 2014
77
209
150
15
50
59
5.13
1.18
5.13
1.18
6.31