Carbohydrate counting reference booklet

Transcription

1 Patient information leaflet Royal Surrey County Hospital NHS Foundation Trust Carbohydrate counting reference booklet A supplement for use with Patient information leaflets: Carbohydrate counting for adults with Diabetes Carbohydrate counting for young people with Diabetes Nutrition & Dietetics

2 Contents page Introduction 3 Weight conversions 4 Breakfast cereals 4 Bread 5 Pasta 6 Rice and grains 6 Potatoes 7 Dairy / desserts 8 Fruit 9 Vegetables 10 Meat / Fish / Vegetarian alternatives 10 Legumes 11 Biscuits 11 Buns and cakes 12 Frequently eaten foods 13 Your dietitian is: Telephone: rsch.dietitians@nhs.net 2

3 Introduction The enclosed tables list the carbohydrate (Carb) content of commonly eaten foods. You can use these to calculate the carbohydrate content of the meals and snacks you eat. You can then make appropriate decisions on your insulin doses with advice from you local diabetes team. The lists show the average carbohydrate value for 100g of each food. You can use this information when calculating the carbohydrate value of your own portion. x Carb = 100 e.g you eat a 45g portion of sugar-free muesli at breakfast. You note from the lists that there are 67g of carbohydrate per 100g of that product. To calculate the amount of carbohydrate in your portion use the information above: of food 45g x 67g Carb per 100g = 30.1g portion 100 A selection of named brand foods has been included in this booklet. Values can differ between products. If you are in doubt about how much carbohydrate is in your favourite brand, then remember to Foods containing starch are more beneficial for a healthy diet than refined sugars. A selection of foods which may produce a slower rise to your blood sugars have been highlighted in this booklet with the following icon Information on healthy eating with type I diabetes and carbohydrate counting for people with diabetes can be found in the other patient information leaflets used with this supplement. Please discuss these with a member of your diabetes team. 3

4 Weight conversions (Approximate) ½ oz = 15g 1oz = 25g 2oz = 50g 3oz = 75g 4oz = 100g 5oz = 150g 8oz (1/2lb) = 225g 16oz (1lb) = 450g 1 teaspoon = 5ml 1 tablespoon = 15ml Breakfast cereal High fibre, oat or bran based breakfast cereals can help maintain stable blood sugar levels. Breakfast cereal All Bran 43 Cornflakes 85 Sugar free Muesli 67 Rice Krispies 84 Rolled Oats 62 Porridge with milk 14 Instant porridge 59 (dry weight) Weetabix 76 Shredded Wheat 68 Shreddies 74 Special K 82 The typical carb is a guide. If you are in doubt, remember to 4

5 Bread Wholegrain, nutty and seedy varieties of bread can help maintain stable blood sugars. Bread White loaf 50 Wholemeal loaf 42 Wholemeal bap 50 White bap 52 French stick 55 Crusty white roll 58 Granary loaf 46 English muffin 40 Crumpet 43 Rye bread 42 Bagel (white) 60 Pitta bread 58 Croissant 38 Burger roll 50 Naan bread 50 Tortillas (wheat) 60 Chapatti 74 Soya & linseed bread 27 (Burgen ) Seeded roll (Vogel ) 40 The typical carb is a guide. If you are in doubt, remember to 5

6 Pasta All pasta is digested slowly by the body and helps to stabilise your blood sugars. Try to avoid large portions of pasta and creamy sauces as this can encourage weight gain. Pasta White pasta (cooked) 22 White pasta (uncooked) 74 Egg lasagne (dried) 68 Wholemeal pasta 23 (cooked) Egg noodles (dry) 70 Macaroni cheese as 14 served 6 The typical carb is a guide. If you are in doubt, remember to Rice and grains Basmati rice is the best option for helping to stabilise your blood sugars. Rice and grains White rice (cooked) 30 White rice (uncooked) 86 Brown rice (cooked) 32 Basmati rice (cooked) 30 Rice noodles 23 (straight to wok) Couscous (cooked) 51 Bulgar wheat (cooked) 76 Quinoa (cooked) 56 Pearl barley (cooked) 84 The typical carb is a guide. If you are in doubt, remember to

7 Potatoes Try using sweet potato as an alternative to potato to help stabilise your blood sugars. Potatoes Potatoes, old boiled 17 Potatoes, new, boiled 15 with skin Potato, baked, in skin 32 Chips 30 Potatoes, roast 25 Potatoes, mashed 15 Sweet potato, cooked 20 Croquette potato 22 Potato waffle 30 Potato salad (cold) 12 Crisps 50 The typical carb is a guide. If you are in doubt, remember to 7

8 Dairy / desserts Try to keep your dairy options low in fat to reduce your risk of raised blood fats. Dairy / desserts Milk (fresh) 5 Evaporated milk 8 Dried-skimmed milk 53 powder Natural yoghurt 7 Low fat yoghurt 14 Custard as served 17 Dairy ice-cream 24 Choc Ice 28 Cheese 0.1 Flora pro-active mini 5 drink (original) Benecol yoghurt drink 14 (original) Benecol light yoghurt 7.3 drink The typical carb is a guide. If you are in doubt, remember to 8

9 Fruit Enjoy a variety of different fruits within your diet, there are no fruits which you should avoid. Fruit Apple juice 13 Apple 12 Stewed apple (no sugar) 8 Apricots (fresh) 7 Apricots (dried) 37 Banana (no skin) 23 Grapes 15 Grapefruit 7 Grapefruit juice 10 Kiwi 10 Mango 14 Melon 6 Nectarine 8 Orange 8 Orange juice 10 Paw-paw 9 Peach 7 Tinned peaches (in juice) 10 Pear 10 Pineapple 10 Tinned pineapple 12 (in juice) Plum 9 Prunes (dried) 34 Raspberries 6 Raisins 70 Satsuma 8 Strawberries 5 9

10 Vegetables Enjoy a variety of different vegetables in your diet. Generally vegetables are very low in carb, a few exceptions to this are as follows. Vegetables Garden peas 10 Sweetcorn (canned) 25 The typical carb is a guide. If you are in doubt, remember to Meat / Fish / Vegetarian alternatives Meat, fish and vegetarian alternatives rarely contain carbs, unless they have been processed. For example chicken breast does not contain carb, but if it is made into a chicken burger and coated in breadcrumbs then it will. Try to keep your protein options low in fat to reduce your risk of raised blood fats. Meat / Fish / Vegetarian alternatives Steak & kidney pie 25 Yorkshire pudding 25 Sausage roll 35 Scotch egg 13 Pork pie 24 Cornish pasty 25 Quiche Lorraine 20 Cashew nuts 18 Sesame seeds 3 10

11 Legumes Legumes are a great, low fat source of protein. They can also help to keep your blood sugars stable. Legumes Baked beans 15 Red kidney beans 17 (cooked) Red kidney beans 17 (tinned) Chick peas (cooked) 18 Chick peas (tinned) 16 Lentils (cooked) 18 Mung dahl, cooked 15 Hummus 8 The typical carb is a guide. If you are in doubt, remember to Biscuits Some options to enjoy as an occasional treat. Biscuits Rich tea 75 Digestive 66 Garibaldi 70 Gingernut 80 Plain cracker 68 Jaffa cake 68 Flapjack 60 11

12 Buns / cakes Some options to enjoy as an occasional treat. Buns / cakes Chocolate éclair 31 Current bun 50 Custard tart (individual) 32 Danish pastry 51 Doughnut 47 Fruit cake 58 Iced bun 59 Madeira cake 58 Malt loaf 57 Mince pie 39 Meringue nest 93 Rock cake 58 Scone (fruit) 53 Teacake 52 Chelsea bun 56 The typical carb is a guide. If you are in doubt, remember to 12

13 Frequently eaten foods The table below can be used to record the carb content of some of your frequently eaten foods which are not listed in this booklet. Food 13

14 Reference sources If you would like further information on the carb content of foods the following books may be helpful. Carb Counter: A Clear Guide to Carbohydrates in Everyday Foods, Collins gem. Carbs & Cals: A visual guide to carbohydrate counting and calorie counting for people with diabetes, Chris Chyette & Yello Balolia. Carbohydrate Reference List, Diabetes UK (e-book) 14

15 Notes and questions 15

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17 For further information or advice please contact the dietitians at the Royal Surrey County Hospital Telephone: or Compiled by: Antonia Heal on behalf of the Department of Nutrition & Dietetics. 17

18 The information in this leaflet was correct at time of writing. Please note that product changes are not the resonsibility of the author. If you have any questions about the information in this leaflet please contact your GP or Consultant and ask to be referred to a Registered Dietitian. Royal Surrey County Hospital NHS Foundation Trust, Department of Nutrition & Dietetics, Egerton Road, Guildford, Surrey, GU2 7XX. Telephone: Fax: rsch.dietitians@nhs.net Royal Surrey County Hospital (RSCH) NHS Foundation Trust fully subscribes to the National Patient Safety Agency (NPSA) Being Open best practice framework, November PALS and Advocacy contact details Contact details of independent advocacy services can be provided by our Patient Advice and Liaison Service (PALS) who are located in far left corner as you enter the main reception area. PALS are also your first point of contact for health related issues, questions or concerns surrounding RSCH patient services. Telephone: rsc-tr.pals@nhs.net Opening hours: 9.00am 4.00pm, Monday to Friday If you would like information documents in large print, on tape or in another language or form please contact PALS. Review date: August 2017 Author: Antonia Heal PIN Royal Surrey County Hospital NHS Foundation Trust 2014