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Diabetes Stepping Up to the Plate

Diabetes Stepping Up to the Plate. Label Reading and Recipe Adjustment. On the label. Serving size Servings per container Calories Carbohydrate Fat Protein Vitamins Minerals. Total Carbohydrate. Total Carbohydrate= Fiber + Starch + Sugar

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Diabetes Stepping Up to the Plate

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  1. DiabetesStepping Up to the Plate Label Reading and Recipe Adjustment Williams DP, Christensen NK 2008 #1

  2. On the label • Serving size • Servings per container • Calories • Carbohydrate • Fat • Protein • Vitamins • Minerals Williams DP, Christensen NK 2008 #2

  3. Total Carbohydrate • Total Carbohydrate= Fiber + Starch + Sugar • 31 grams = 3 + 22 + 6 Williams DP, Christensen NK 2008 #3

  4. Using the Nutrition Facts Label Activity #1 Williams DP, Christensen NK 2008 #4

  5. Using Food Labels • Step 1: Serving Size • Step 2: Calorie Level • Step 3: Total Carbohydrate • Step 4: Total Fat Williams DP, Christensen NK 2008 #5

  6. Williams DP, Christensen NK 2008 #6

  7. Comparing Labels • The best choice depends on your goals • decreasing fat • lower carbohydrate intake • weight loss Williams DP, Christensen NK 2008 #7

  8. Regular Potato Chips Ingredients: potatoes, vegetable oil, salt, pepper, spices 1 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 2 Williams DP, Christensen NK 2008 #8

  9. Low-fat Baked Potato Chips Ingredients: dehydrated potatoes, modified food starch, sugar, corn oil, partially hydrogenated soybean oil, salt, lecithin, leavening, and unbleached wheat flour 1-1/2 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 0 Williams DP, Christensen NK 2008 #9

  10. Fat-free Potato Chips Ingredients: potatoes, Olestra (olean), salt, alphatocopheryl acetate (vitamin E), vitamin A palmitate, tocopherols, vitamin K, and vitamin D 1 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 0 Williams DP, Christensen NK 2008 #10

  11. Which Potato Chips are Best? • Regular? • Low-fat Baked? • Fat-free? Williams DP, Christensen NK 2008 #11

  12. Regular Ranch Dressing Ingredients: canola oil, water, egg yolk, sugar, cultured nonfat buttermilk, natural flavor, spices. 0 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 3-1/2 Williams DP, Christensen NK 2008 #12

  13. Reduced-Calorie Ranch Dressing Ingredients: water, canola oil, sugar, salt, modified food starch, tapioca dextrin, nonfat milk, cultured nonfat buttermilk 0 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 2 Williams DP, Christensen NK 2008 #13

  14. Fat-free Ranch Dressing Ingredients: water, modified food starch, sugar, polydextrose, egg white, corn syrup. 1 If you eat 1 serving count as __________ carbohydrate serving(s) and __________ fat servings. 0 Williams DP, Christensen NK 2008 #14

  15. Which Salad Dressing is Best? • Regular? • Reduced Calorie? • Fat-free? Williams DP, Christensen NK 2008 #15

  16. Sugar Free is Not Carbohydrate Free Williams DP, Christensen NK 2008 #16

  17. Adjusting Recipes • Eliminate 1/3 of fat • Fruit purees as fat replacers can add carbohydrates to the recipe • Use two egg whites in place of one whole egg, or use an egg substitute • Use non-caloric sweeteners as a substitute for sugar • When adjusting a recipe, change one item at a time Williams DP, Christensen NK 2008 #17

  18. ORIGINAL 2/3 C shortening 1 ¼ C sugar 1 egg 1/3 C milk 1 ½ tsp vanilla 3 C quick cook oats 1 C flour ½ tsp baking soda ½ tsp salt ¼ tsp cinnamon 1 ½ C raisins ADJUSTED 2/3 C shortening 1-1 /4 C Splenda 2 Tbsp Molasses 1 egg Shy 1/3 C milk 1 ½ tsp vanilla 3 C quick cook oats 1 C flour ½ tsp baking soda ½ tsp salt ¼ tsp cinnamon 1 C raisins Chewy Oatmeal Cookies Williams DP, Christensen NK 2008 #18

  19. Determining Exchanges in Recipes • Step 1: Determine serving size and total servings • Step 2: Determine amount of carbohydrate, protein, and fat in each item • Step 3: Total amounts of carbohydrate, protein, and fat in the entire recipe • Step 4: Divide the totals by the number of servings determine in step 1 • Step 5: Divide the total carbohydrate in one serving by 15 to determine the number of exchanges Williams DP, Christensen NK 2008 #19

  20. Determining Exchanges in Recipes Activity #2 Williams DP, Christensen NK 2008 #20

  21. Potato Casserole 30 0 150 50 15 40 80 14 16 20 4 120 220 63 256 5 21 18 Williams DP, Christensen NK 2008 #21

  22. Potato Casserole Exchanges • 18 grams carbohydrate, 5 grams protein, 21 grams fat. • Exchanges = 1 carbohydrate and 4 fats Williams DP, Christensen NK 2008 #22

  23. Oatmeal Cookies 161 - - - 26 7 5 3 4 240 48 80 16 120 24 15 30 71 128 237 485 4 16 8

  24. Oatmeal Cookie Exchanges • 16 grams carbohydrate, 4 grams protein, 8 grams fat • Exchanges = 1 carbohydrate 1-1/2 fats Williams DP, Christensen NK 2008 #24

  25. Tips for Cooking with Splenda • COOKIES • Substitute Splenda measure for measure for sugar • Add 1 Tbsp molasses for every cup of Splenda for browning and flavor • Use cinnamon, vanilla, or almond extract to help provide flavor • Reduce liquid by ½ Tbsp • Flatten cookies on cookie sheet before baking Williams DP, Christensen NK 2008 #25

  26. Tips for Cooking With Splenda (cont.) • CAKES • For every cup of Splenda add ½ cup no-fat dry milk powder and ½ tsp. baking soda to dry ingredients • Check for doneness 7 to 10 minutes earlier than recipe calls for Williams DP, Christensen NK 2008 #26

  27. Tips for Cooking With Splenda (cont.) • BAR COOKIES, MUFFINS, AND QUICK BREADS • Add ½ tsp. baking soda for each cup of Splenda • Add 1 to 2 Tbsp. molasses for flavor and moistness • Check for doneness 3 to 5 minutes earlier than recipes calls for Williams DP, Christensen NK 2008 #27

  28. Labels and Recipes • Expands food sources • Allows choices Williams DP, Christensen NK 2008 #28

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