1 / 7

Accommodation for Diabetics

Accommodation for Diabetics. Carb -Choices. Based on the total amount of carbohydrates in a food. Used to help maintain a healthy weight and sugar intake level. Also used to make sure that diabetics eat a consistent amount of carbohydrates at each meal.

vina
Download Presentation

Accommodation for Diabetics

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Accommodation for Diabetics

  2. Carb-Choices • Based on the total amount of carbohydrates in a food. • Used to help maintain a healthy weight and sugar intake level. • Also used to make sure that diabetics eat a consistent amount of carbohydrates at each meal. • One Carb-Choice is equal to about 15 grams of carbohydrates. • Diabetics are allowed 9 Carb-choices during the day, which divides equally into 3 per meal.

  3. One really helpful tool is the Food label. • By looking at the Total Carbohydrate line, a diabetic can tell how many carb-choices the food is. • A little trick to the Total Carbohydrates: If the food has 5 or more grams of fiber, the total grams of fiber can be subtracted from the Total Carbohydrates and then converted into carb-choices. This is the conversion table that we use to find carb choices based on the food label.

  4. A Day of Choices 3 • Breakfast • Lunch 2 or 3 • Dinner 2 • Dessert (2) (1) Total: 9 Or

  5. The Plate • A diabetic’s plate • should be half filled with salad or bright vegetables, • a quarter filled with a lean meat, • and the other quarter filled with starchy foods such as pasta, rice, or bread

  6. Changes • Stop frying as much of the foods because it adds unnecessary carbs. • Do not serve as much corn, peas, and potatoes. • Fill the salad bar with more of a variety of loose vegetables. • Have a fruit of the week. • Make more “diabetic-friendly” desserts.

  7. Works Cited • “American Diabetics Association.” American Diabetics Association, 2010. Web. 9, Apr, 2010. http://www.diabetics.org. • “Eat Right.” American Dietetic Association, 2010. Web. 9, Apr, 2010. http://www.eatright.org. • "Chartwells." Chartwells Dining at Manchester. Manchester College, n.d. Web. 19 Apr 2010. <http://www.dineoncampus.com/manchester/index.cfm?cmd=>. • “National Diabetics Education Program.” National Institute of Health, Now. 25, 2008. Web. 9, Apr, 2010. http://www.ndep.nih.gov.

More Related