1 Lilly Diabetes Daily Diabetes Meal Planning Guide A daily meal plan is an important part of your diabetes management, along with physical activity, blood sugar (glucose) checks and, often, diabetes medications. There is no one meal plan that works for everybody with diabetes. This guide provides you with information that may help you plan your meals, including: Balance Your Plate: Many people with diabetes like to keep meal planning simple. This eating plan can help you easily portion out your food. A Handy Guide to Portion Sizes: Quick tips for estimating portion sizes Food Lists for Meal Planning: If you want to count servings of food and follow a plan that is good for your diabetes too, use this tool to help you figure out how many carbohydrates, proteins, and fats are a good amount for you. Carbohydrate Counting: There are many foods with carbohydrates to enjoy, including grains, fruits, vegetables, milk products and even those with sugar. Carbohydrates raise your blood sugar level more than proteins and fats. This meal planning approach helps you keep track of how many carbohydrates you eat in your meals and snacks. Many people who take insulin like to use this plan. Dietary Guidelines at a Glance: Balance your calories to manage your weight Increase your intake of nutrient-dense foods such as fruits, vegetables, whole grains, low-fat dairy and protein, and healthy fats/oils Reduce your intake of sodium, fats, added sugars, refined grains and alcohol Build healthy eating patterns Checking your blood sugar as directed by your healthcare provider will help you to see how your food choices affect your blood sugar control. A registered dietitian (RD) can help you make a meal plan that best meets your needs and lifestyle. Ask your healthcare provider, certified diabetes educator (CDE), hospital, or local diabetes association for the names of RDs in your area who work with people who have diabetes or find an RD at Visit us at
2 Meal Planning Options Balance Your Plate 9 in. FRUITS: A serving of fruit is small fresh fruit, 2 tbsp dried fruit, or canned fruit or 4 oz unsweetened fruit juice. VEGETABLES: Choose nonstarchy vegetables, such as broccoli, carrots, cauliflower or green beans. GRAINS: Fill ¼ of the plate with a bread, cooked grain, or starchy vegetable such as corn, brown rice, or potatoes. Choose whole grains more often. DAIRY: Add cup fat-/low-fat milk or ² fat-/low-fat/light yogurt. PROTEIN: Fill this ¼ of the plate with lean meat, poultry, or fish. If you choose a plantbased protein, such as dried beans, consider the carbohydrate content as part of your total carbohydrate amount for the meal. MyPlate is not customized to match an individual's carbohydrate needs and blood sugar goals. It's still important to see an RD or CDE for nutrition advice. A Handy Guide to Portion Sizes: The palm, not including fingers and thumb, is about 3 ounces of cooked and boneless meat. The fist is about cup or about 30 grams of carbs for foods, such as cup ice cream or cup cooked cereal. The thumb is about tablespoon or serving of regular salad dressing, reduced-fat mayonnaise, or reduced-fat margarine. The thumb tip is about teaspoon or serving of margarine, mayonnaise, or other fats or oils. Hand sizes vary. These portion estimates are based on a woman s hand size. Measuring or weighing foods is the most accurate way to figure out portion size.
3 Food Lists for Meal Planning Key * Foods marked with * should be counted as starch + fat per serving J Foods marked with J contain more than 3 grams of dietary fiber per serving! Foods marked with! contain 400 mg or more of sodium per serving oz= ounce tsp= teaspoon tbsp= tablespoon Adapted from: The Official Pocket Guide to Diabetic Exchanges, American Diabetes Association, 20. Starch 5 grams carbohydrate, 0-3 grams protein, 0- gram fat and 80 calories. Most of the calories in these foods come from carbohydrates, a good source of energy. Many foods from this group also give you fiber, vitamins, and minerals. Prepare and eat starchy foods with as little added fat as possible. Choose whole grain starches when you can. In general, a single serving of starch is: of cooked cereal, grain, or starchy vegetable of cooked rice or pasta oz of a bread product (such as slice of whole wheat bread) ¾ to oz of most snack foods (some snack foods may also have extra fat) Bread Bagel (large, about 4 oz) ¼ *Biscuit ( 2 ½ inches across) Bread (whole wheat, white or rye) ( oz) slice *Cornbread ( ¾-inch cube or ½ oz) English muffin ½ Hot dog or hamburger bun ( oz) ½ Pancake (4 inches across, ¼-inch thick) Pita pocket (6 inches across) ½ Roll (plain, small, oz) Tortilla (corn or flour, 6 inches across) *Waffle (4-inch square or 4-inch diameter) Cereals and Grains Cereals, cooked (oats, oatmeal) Cereals (unsweetened, ready-to-eat) ¾ cup Couscous Granola (low-fat) ¼ cup Pasta, cooked Rice, cooked (white or brown) Starchy Vegetables Corn Corn on cob (large, 5 oz) ½ cob J Hominy, canned ¾ cup J Peas, green Plantain, ripe Potato Baked with skin (3 oz) Boiled, all kinds (3 oz) French fried (oven-baked) (2 oz) cup *Mashed with milk and fat! Spaghetti/red pasta sauce J Squash, winter cup Yam, sweet potato, plain Crackers and Snacks Crackers *Round, butter-type 6 Saltines 6 Graham cracker (2 ½-inch square) 3 J Popcorn * With butter 3 cups Lower fat or no fat added 3 cups Pretzels ¾ oz Snack chips (tortilla chips, potato chips) Fat- or baked (¾ oz) 5-20 *Regular (¾ oz) 9-3 Beans, Peas, and Lentils (Count as Starch + Lean Meat) J Baked beans J Beans, cooked (black, garbanzo, kidney, lima, navy, pinto, white) J Lentils, cooked (brown, green, yellow) J Peas, cooked (black-eyed, split) Fruits 5 grams carbohydrate, 0 grams fat, 0 grams protein and 60 calories. Fruits are good sources of fiber, regardless of whether they are fresh, frozen, or dried. Fruit juices contain very little fiber. Choose whole fruit instead of juices whenever possible. When using canned fruit, choose fruit packed in its own juice or light syrup. In general, a single serving of fruit is: of canned or fresh fruit or 4 oz unsweetened fruit juice small fresh fruit (4 oz) 2 tablespoons of dried fruit Fruit Apple, unpeeled (small, 4 oz) Applesauce, unsweetened Banana (extra small, 4 oz) Berries J Blackberries ¾ cup Blueberries ¾ cup Fruit (continued) J Raspberries cup J Strawberries (whole) ¼ cup Cantaloupe (cubed) cup Cherries (sweet, fresh, 3 oz) 2 Dried fruits (blueberries, cherries, cranberries, mixed fruit, raisins) 2 tbsp Grapefruit (large, oz) ½ Grapes (small, 3 oz) 7 Guava J Kiwi (3 ½ oz) Mandarin oranges, canned ¾ cup Mango (small, 5 ½ oz) ½ fruit or J Orange (small, 6 ½ oz) Papaya (cubed, 8 oz) ½ fruit or cup Peaches (fresh, medium, 6 oz) Pears (fresh, large, 4 oz) ½ Pineapple (fresh) ¾ cup Plums (small) 2 Dried (prunes) 3 Watermelon (cubes, 3 ½ oz) slice or ¼ cups Fruit Juice Apple, grapefruit, orange, pineapple Fruit juice blends (00% juice) Grape juice Prune juice Milk Milk and yogurt are rich in calcium and protein. Choose fat-, low-fat and reduced-fat varieties for health. They have less saturated fat and cholesterol than whole milk products. Fat- (skim) or low-fat (%) milk and yogurt: 2 grams carbohydrate, 8 grams protein, 0-3 grams fat and 00 calories. Milk, buttermilk, acidophilus milk, Lactaid cup Evaporated milk Yogurt (plain or flavored with a low-calorie sweetener, 6 oz) ² Reduced-fat (2%) milk and yogurt: Each serving from this list contains 2 grams carbohydrate, 8 grams protein, 5 grams fat and 20 calories. Milk, acidophilus milk, Lactaid cup Yogurt (plain, 6 oz) 3 /4 cup Whole milk and yogurt: Each serving from this list contains 2 grams carbohydrate, 8 grams protein, 8 grams fat and 60 calories. Milk, buttermilk, goat s milk Evaporated milk Yogurt (plain, 8 oz) cup cup
4 Food Lists for Meal Planning Dairy-like Foods Chocolate milk (fat-) cup ( fat- milk + carbohydrate) Chocolate milk (whole) cup ( whole milk + carbohydrate) Smoothies (flavored, regular) 0 oz ( fat- milk + 2 ½ carbohydrate) Soy milk (regular, plain) cup ( carbohydrate + fat) Yogurt with fruit (low-fat, 6 oz) ² ( fat- milk + carbohydrate) Nonstarchy Vegetables 5 grams carbohydrate, 2 grams protein and 25 calories. You should try to eat at least 2 to 3 servings of nonstarchy vegetables each day. Choose a variety of vegetables to benefit from their essential vitamins, minerals, and antioxidants. When using canned vegetables, choose no-saltadded versions or rinse. In general, a single serving of a nonstarchy vegetable is: of cooked vegetables or vegetable juice cup of raw vegetables Amaranth or Chinese spinach Beans (green, wax, Italian) Bean sprouts Broccoli Cabbage (green, bok choy, Chinese) J Carrots Cauliflower Celery Cucumber Eggplant Greens (collard, kale, mustard, turnip) Jicama Mushrooms Okra Onions Pea pods J Peppers (all varieties) Radishes! Sauerkraut Spinach Squash (summer, crookneck, zucchini) Tomatoes (fresh and canned)! Tomato sauce! Tomato/vegetable juice Water chestnuts Sweets, Desserts, and Other Carbohydrates 5 grams carbohydrate; protein, fat and calorie content varies. You can substitute food choices from this list for other carbohydrate-containing foods (such as those found on the Starch, Fruit or Milk lists) in your meal plan, even though these foods have added sugars or fat. The foods on this list do not have as many vitamins, minerals, and fiber. Choose foods from this list less often, especially if you are trying to lose weight. Many sugar-, fat- and reduced-fat products are made with ingredients that contain carbohydrates, so check the Total Carbohydrate information on the Nutrition Facts food label. Count each serving as carbohydrate unless otherwise noted. Food Brownie (small, unfrosted, about oz) ( carbohydrate + fat) Cake (frosted, 2-inch square) (2 carbohydrates + fat) Cake (unfrosted, 2-inch square) ( carbohydrate + fat) Candy bar (chocolate/peanut) 2 fun size bars ( /2 carbohydrates + /2 fats) Candy (hard) 3 pieces Cookies (chocolate chip, 2 /4 inch across) ( carbohydrate + 2 fats) 2 Cookies (vanilla wafer) ( carbohydrate + fat) 5 Doughnut (cake, plain, medium, about ½ oz) ( /2 carbohydrates + 2 fats) Fruit juice bars (frozen, 00% juice, 3 oz) bar Gelatin, regular Granola snack bar (regular or low-fat) oz bar ( /2 carbohydrates) Hot chocolate, (regular, made with water) ( carbohydrate + fat) envelope Ice cream (light or no sugar added) ( carbohydrate + fat) Ice cream (regular) ( carbohydrate + 2 fats) Jam or jelly (regular) tbsp Muffin (4 oz) /4 muffin ( carbohydrate + /2 fat) Pie (8-inch, 2-crust, fruit) (3 carbohydrates + 2 fats) /6 pie Pudding (regular, made with reduced-fat milk) (2 carbohydrates)! Pudding (sugar- or sugar- and fat-, made with fat- milk) Sports drink cup (8 oz) Sugar tbsp Syrup (light, pancake type) 2 tbsp Syrup (regular, pancake type) tbsp Yogurt (frozen, fat-) /3 cup Meat and Protein Sources Lean meats and protein sources: Each serving from this list contains 0 grams carbohydrate, 7 grams protein, 0-3 grams fat and 45 calories. Meat and protein sources are rich in protein. Whenever possible, choose lean meats. Portion sizes on this list are based on cooked weight, after bone and fat have been removed. The carbohydrate content varies among plant-based proteins, so read food labels carefully. Beef (Select or Choice grades, trimmed of fat): Ground round, roast (chuck, rib, rump), oz sirloin, steak (cubed, flank, porterhouse, T-bone, tenderloin) Cheeses (with 3 grams of fat or less per oz) oz Cottage cheese /4 cup Egg whites 2 Fish (fresh or frozen, plain): oz Catfish, cod, flounder, haddock, halibut, orange roughy, salmon, tilapia, trout, tuna! Hot dog (with 3 grams of fat or less per oz) Pork (lean): oz Rib or loin chop/roast, ham, tenderloin,! Canadian bacon Poultry (without skin) oz Processed sandwich meats oz (with 3 grams of fat or less per oz) Tuna (canned in water or oil, drained) oz Medium-fat meat and protein sources: 0 grams carbohydrate, 7 grams protein, 4-7 grams fat and 75 calories. Beef: oz Corned beef, ground beef, meatloaf, Prime grades trimmed of fat (prime rib) Cheeses (with 4-7 grams of fat per oz) oz Mozzarella, pasteurized processed cheese spread, reduced-fat cheeses, string cheese,! Feta Egg Fish, any fried type oz Pork (cutlet, shoulder roast) oz Poultry (with skin or fried) oz Ricotta cheese (2 oz) /4 cup! Sausage (with 4-7 grams of fat per oz) oz High-fat meat and protein sources: Each serving from this list contains 0 grams carbohydrate, 7 grams protein, 8+ grams fat and 00 calories. Bacon (pork) 2 slices! Bacon (turkey) 3 slices Cheese (regular): oz American, bleu, brie, cheddar, hard goat, Monterey jack, queso, swiss *! Hot dog (beef, pork, or combination)
5 Pork sparerib oz Processed sandwich meats (with 8 or oz more grams of fat per oz): Bologna, pastrami,! hard salami! Sausage (with 8 or more grams oz of fat per oz): Bratwurst, chorizo, Italian, knockwurst, Polish, smoked, summer Plant-based proteins: Each serving from this list contains 7 grams protein; amount of carbohydrate, fat, and calories varies. Beans, peas, and lentils are also found on the Starch list. Nut butters in smaller amounts are found in the Fats list. Food J Beans, lentils, or peas (cooked) ( starch + lean meat) J Hummus ( carbohydrate + high-fat meat) /3 cup Nut spreads: almond butter, cashew tbsp butter, peanut butter, soy nut butter ( high-fat meat) Tempeh ( medium-fat meat) 3 /4 cup Tofu (4 oz) ( medium-fat meat) Fats 0 grams carbohydrate, 0 grams protein, 5 grams fat and 45 calories. Choose heart-healthy fats from the monounsaturated and polyunsaturated groups more often. In general, a single serving of fat is: teaspoon of regular margarine, vegetable oil or butter tablespoon of regular salad dressing Unsaturated Fats Monounsaturated Fats Avocado (medium, oz) 2 tbsp Nut butters (trans-fat ) /2 tsp Nuts Almonds, cashews 6 Macadamia 3 Peanuts 0 Pecans 4 halves Oil (canola, olive, peanut) tsp Olives (black, ripe) 8 large! Olives (green, stuffed) 0 large seed, safflower, soybean, sunflower)! Salad dressing (reduced-fat) 2 tbsp! Salad dressing (regular) tbsp Saturated Fats Bacon (cooked, regular or turkey) slice Butter tsp Cream (half and half) 2 tbsp Cream cheese (reduced-fat) /2 tbsp Cream cheese (regular) tbsp Sour cream (reduced-fat or light) 3 tbsp Sour cream (regular) 2 tbsp Free Foods Each serving from this list has 5 grams or less of carbohydrate and less than 20 calories per serving. Eat up to 3 servings per day of the foods in the serving size noted without counting any carbohydrates. Choices listed without a serving size can be eaten whenever you like. For better blood sugar control, spread your servings of these foods over the day. Low-carbohydrate Foods Cabbage (raw) Gelatin (sugar- or unflavored) Gum Jam or jelly (light or no sugar added) 2 tsp Salad greens Sugar substitutes (low-calorie sweeteners) Modified-fat Foods with Carbohydrates Cream cheese (fat-) tbsp Creamers (nondairy, liquid) tbsp Creamers (nondairy, powdered) 2 tsp Salad dressing (fat- or low-fat) tbsp Salad dressing (fat- Italian) 2 tbsp Condiments Barbecue sauce 2 tsp Catsup (ketchup) tbsp Mustard! Pickles (medium size dill) /2 Salsa /4 cup Taco sauce tbsp Vinegar Drinks/Mixes! Bouillon, broth, consommé Carbonated or mineral water, club soda Coffee or tea Diet soft drinks or sugar- drink mixes Worcestershire sauce Combination Foods Combination foods contain foods from more than one food list, but with the help of an RD you can fit these foods into your meal plan. Entrees! Casserole type: cup Tuna noodle, lasagna, macaroni and cheese, 8 oz (2 carbohydrates + 2 medium-fat meats) Frozen Meals!JBurrito (beef and bean, 5 oz) (3 carbohydrates + lean meat + 2 fats)! Pizza (cheese/vegetarian, thin crust) ¼ of a 2-inch pie (2 carbohydrates + 2 medium-fat meats) Soups! Bean, lentil, or split pea cup ( carbohydrate + lean meat)! Tomato (made with water) cup ( carbohydrate) Alcohol In general, alcohol equivalent has about 00 calories. One alcohol equivalent is 2 oz beer or ½ oz distilled spirits or 5 oz wine. If you choose to drink alcohol, limit it to drink or less per day if you are a woman and 2 drinks or less per day if you are a man. These Food Lists are not intended to be all inclusive. Consult with your RD about any foods that you eat which are not listed. Polyunsaturated Fats Margarine (lower-fat spread) tbsp Margarine (stick, tub or squeeze) tsp Mayonnaise (reduced-fat) tbsp Mayonnaise (regular) tsp Oil (corn, cottonseed, flaxseed, grape tsp Seasonings Flavoring extracts Garlic Herbs (fresh or dried) Nonstick cooking spray Spices
6 Sample Meal Plan: Pulling the Food Lists Together The table below shows sample meal plans, by numbers of servings, for different calorie requirements. Ask your RD, CDE, or healthcare provider which plan may work best for you. Each plan provides about half of its calories from carbohydrates and less than 25% of calories from fat, based on choosing fat- milk and low-fat meats (Lean Meat Group) and cheeses. Calories per day* Carbohydrates Starches Fruits Milk Sweets, Desserts, & Other Carbohydrates Nonstarchy Vegetables Meat & Meat Substitutes 4 oz 6 oz 6 oz 7 oz 8 oz Fats * The numbers included in the chart are individual servings from each food list. Consult with an RD about how to substitute foods from the Sweets, Desserts, and Other Carbohydrates list with other carbohydratecontaining foods as associated calorie content may be higher. Carbohydrate Counting Carbohydrate (starch and sugar) is the main nutrient in food that raises blood sugar. When you plan meals based on carbohydrate counting, count only the foods that contain carbohydrates. Calculate the carbohydrate grams or choices using the bolded carbohydrate numbers at the top of each food list. If you are using a packaged food with a Nutrition Facts label, count the number of Total Carbohydrate grams based on the serving size listed on the label. TO CALCULATE CARBOHYDRATE CHOICES: Divide the number of grams of total carbohydrates by 5 (because carbohydrate choice = 5 grams of carbohydrate). Total carbohydrates = 22g 22 divided by 5 =.5 So, 8 crackers = 2 carbohydrate choices Grams of Food Groups Carbohydrate per Serving Starches 5 Fruits 5 Milk 2 Nonstarchy Vegetables 5 Sweets, Desserts, Other Carbohydrates varies Meat and Protein Sources 0 Fats 0 Free Foods < 5 Combination Foods varies Nutrition Facts 8 crackers (28g) Amount per serving Calories 20 Fat Calories 30 % Daily Value Total Fat 3.5g 5% Saturated Fat g 5% Trans Fat 0g Polyunsaturated Fat.5g Monounsaturated Fat 0.5g Cholesterol 0mg 0% Sodium 40mg 6% Total Carbohydrate 22g 7% Dietary Fiber less than g 3% Sugar 7g Protein 2g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% Check the serving size: 8 crackers Is that how much you plan to eat? This number (28g) is the weight of the crackers, not the amount of carbohydrates in the serving. Count total carbohydrate. You do not need to count sugar separately because it is already counted as part of the total carbohydrate. How much carbohydrate do you need? Your RD can help decide how much carbohydrate you need. The amount depends on your age, weight, activity, and diabetes medications, if needed. It s important to know that carbohydrate choice = 5 grams carbohydrate. Women often need about grams carbohydrate (3-4 choices) at each of 3 meals and 5 grams carbohydrate ( choice) for snacks as needed. Men often need grams carbohydrate (4-5 choices) at each of 3 meals and 5-30 grams carbohydrate (-2 choices) for snacks as needed.
7 Personal Meal Plan Meal Plan for: Date: Registered Dietitian: No. of Carbohydrate Choices: Proteins (ounces): Phone: Total Calories: Fats (grams): Carbohydrates (grams): With your RD, fill in your personal meal plan below with the number of grams of carbohydrates and/or number of carbohydrate choices for each meal and snack (if needed). Breakfast Snack Lunch Snack Dinner Snack Carbohydrates Starch Fruits Milk Nonstarchy Vegetables Sweets, Desserts & Other Carbohydrates Meat & Protein Sources Fats Free Foods Menu Ideas
8 Resources American Association of Diabetes Educators American Diabetes Association Academy of Nutrition and Dietetics The Official Pocket Guide to Diabetic Exchanges American Diabetes Association, 20. Reprinted with permission. Visit us at Diabetes Care and Education (DCE), a dietetic practice group of the Academy of Nutrition and Dietetics, promotes quality diabetes care and education. DCE comprises members of the Academy of Nutrition and Dietetics who are leaders in the field of medical nutrition therapy (MNT) and care of people with diabetes. Their expertise is widely recognized throughout the diabetes community. We are pleased to have had the opportunity to collaborate with this group of professionals on the creation of Lilly s Daily Diabetes Meal Planning Guide. We hope you find this resource useful. This guide has been developed, written and reviewed by: Authors: Tami A. Ross, RD, LD, CDE Patti B. Geil, MS, RD, FADA, CDE Reviewers: Connie Crawley, MS, RD, LD Alison Evert, MS, RD, CDE Carrie Swift, MS, RD, BC-ADM, CDE LD /204 Lilly USA, LLC 204. All rights reserved.
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health information Healthy Eating with Type 2 Diabetes (Chinese Foods) Eating healthy is very important when you have type 2 diabetes. It can help to keep your blood glucose (sugar) in a healthy range.
Lilly Diabetes My Carbohydrate Guide My Carbohydrate Guide Diabetes Care and Education (DCE), a dietetic practice group of the Academy of Nutrition and Dietetics, promotes quality diabetes care and education.
Protein Values in Foods This document is used as reference material to support the Alternative Health Improvement Center s Newsletter article: Eat your Protein! Stay Healthy! located at http://ahicatlanta.com/articles/eat-your-protein-to-stay-healthy.html.
Food Sources of Fibre Information About Fibre Fibre includes all parts of plant foods that your body can't digest or absorb. Fibre is also known as roughage or bulk. Insoluble fibre helps promote regularity
Family Meals Grocery Lists Print off these helpful tips and 6 weeks of grocery lists from the Family Meals Cookbook to help make your shopping easier. You can print off the entire list or simply select
Detox Menu Guide We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising moderately will help boost your results and
Heart healthy diet: 8 steps to prevent heart disease Changing your eating habits can be tough. Start with these eight strategies to kick start your way toward a heart healthy diet. By Mayo Clinic Staff
Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment
Dietary Guidelines For Americans Eat a variety of foods Maintain healthy weight Choose a diet low in fat, saturated fat, and cholesterol Choose a diet plenty of vegetables, fruits, and grain products Use
33 yummy & healthy pregnancy snacks (that won t spike your blood sugar or leave you hungry) Brought to you by The Pilates Nutritionist Page 1 of 7 Let s be real. When you re pregnant, healthy eating is
Guidelines for Offering Healthy Foods at Meetings, Seminars and Catered Events Guidelines for Offering Healthy Foods at Meetings, Seminars and Catered Events The School of Public Health at the University
A. GENERAL INFORMATION No. 26(1) Guidelines for calories employs two principles: (1) average calories based on food groups or categories rather than calorie counting of individual recipes; and (2) controlling
Balance Your Plate On A Budget Sample breakfast meal Sample lunch meal Sample dinner meal Balanced meal plans for less than $2 per meal, per person* Balance Your Plate meal plans and shopping lists take
Gastrointestinal (GI) Modified Diet for Malabsorption Malabsorption of the gastrointestinal (GI) tract may occur when sections of the small intestine have been removed due to disease, surgical problems
This questionnaire is designed to allow you to assess the nutritional value of your diet. Answer yes or no to the questions below and then read the supplementary information that will help you to consider
DAY 1 DAY 2 DAY 3 DAY 4 Peanut Butter Raisin Oatmeal: 1 cup cooked oatmeal ¼ cup raisins Tuna-Cucumber Wrap: 1 8 flour tortilla 3 oz tuna (canned in water) 2 Tbsp mayonnaise 5 cucumber sticks ¼ cup lowfat
Family and Consumer Sciences The Exchange List System for Diabetic Meal Planning Dr. Rosemary Rodibaugh, R.D., L.D. Extension Nutrition Specialist Arkansas Is Our Campus Visit our web site at: http://www.uaex.edu
Page 1 The goal of Carbohydrate Counting is to make clear to you which foods affect your blood glucose and then to spread these foods evenly throughout the day (or to match insulin peaks and durations).
What is the Glycemic Index (GI)? It is a method used to classify carbohydrate containing foods, according to the effect that they may have on blood sugar levels. It is claimed that the higher the GI number,
Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!
What is the Glycemic Index? The glycemic index (GI) is a ranking of foods based on their potential to raise blood glucose. Why is the level of blood glucose important in regards to eczema? A high blood