Nutrition Management of Diabetes

1. Nutrition Management of Diabetes Helpful tools you can use

2. Introduction • No one diabetic diet • No special foods are required • Goals of nutrition management: • Blood sugar control • Lose or maintain weight • Promote heart health

3. A healthy diet for an adult Each day have at least: • 2 cups of non-starchy vegetables • 1½ cups of fruit • 5 ounces of grains, beans or starchy vegetables • 3 cups of low-fat or fat-free milk • 5 ounces of meat or meat substitutes • Small amounts of fat and sugar

4. Healthy Eating Guide

5. Exchange List Basics • Based on standardized portion sizes that provide 15 grams of carbohydrates • Encourages consistency • Food Groups: • Carbohydrate • Starch, vegetables, fruit, milk • Meat and meat substitutes • Fat • Free foods

6. Carbohydrate Containing Foods • Starch/Bread • Vegetable – starchy and non-starchy • Fruit • Milk • One carbohydrate “serving” or “choice” = 15 grams carbohydrate

7. How much carbohydrate should you have? At meals • 3 to 4 carb servings which is equal to • 45-60 grams of carbohydrate Snacks • 1 to 2 carbs servings which is equal to • 15-30 grams of carbohydrate

8. Meat/Meat Substitute • Lean: skinless chicken, turkey, beef loin, pork loin, fish, egg whites, non-fat and low fat cheese • Medium-fat: Ground beef, dark meat chicken, fried chicken, ribs, eggs, mozzarella cheese • High-fat: Sausage, regular cheese (cheddar, Swiss, etc.), bologna, hot dogs, bacon • Plant-based: Peanut butter, beans, hummus, tofu, soy-based imitation meat products

9. Free Foods • Drinks – Bouillon or fat-free broth, sugar free soda, coffee, tea, water • Reduced-fat foods – Nonstick cooking spray, fat-free mayonnaise and salad dressing, fat-free cream cheese and sour cream • Sugar-free condiments – jelly, syrup, gum, candy • Condiments – Ketchup, salsa, mustard, vinegar • Seasoning – Flavored extracts, lemon pepper, soy sauce, hot sauce

10. Starch list What counts as a serving? In general… • ½ cup cooked cereal, grain or starchy vegetable • 1/3 cup cooked rice or pasta • 1 ounce of a bread product such as 1 slice of bread • ¼ ounce to 1 ounce of most snack foods

11. Fruit List Fresh, frozen, canned and dried fruits and fruit juices are on the Fruits list. In general, 1 fruit choice is: • ½ cup of canned or fresh fruit or unsweetened fruit juice • 1 small fresh fruit (4 ounces) • 2 tablespoons of dried fruit

12. Milk List Milks and yogurts are grouped in three categories based on the amount of fat they have: • fat-free/low-fat • reduced-fat • whole

13. Non-starchy Vegetable List In general, 1 non-starchy vegetable choice is: • ½ cup of cooked vegetables or vegetable juice • 1 cup of raw vegetables

14. Fats • Monounsaturated – Avocados, olives, almonds, walnuts, peanut butter, pecans, olive oil, peanut oil, canola oil • Polyunsaturated – Corn oil, sunflower oil, soy oil, tub margarine, mayonnaise, regular salad dressing, pumpkin seeds • Saturated – Butter, bacon, cream, sour cream, salt pork, lard, cream cheese, stick margarine

15. Alternative Sweeteners

16. Nutrition Facts Label

17. Nutrition Facts Label Total Carbohydrate 40 gmDietary Fiber6 gm Sugars 0 gm Starch____________34 gm Total Carbohydrate = Fiber + Sugar + Starch

18. Ingredient List

19. Nutrition Facts Activity Choose a partner Come to the table and find packages for two similar products Work with your partner to complete the worksheet

20. What’s the Point?? Unstable blood sugars Normal

21. What’s the Point?? Stable blood sugars Normal

22. Conclusion • Good nutrition is key to diabetes management • Practice • Be patient with yourself

23. Mediterranean Diet • Lots of fresh fruits and vegetables including beans • Whole grains • Fish and seafood • Olive oil • Herbs, spices and vinegar • Wine

24. Let’s Taste! • White Bean and Tuna Salad • Baked Pita Chips