Carbohydrate Count

Total Carbohydrate is most important
1. Source is not critical (sugar is no longer taboo)
2. All Carbohydrates raise Blood Sugar equally
Balance and good nutrition is still needed
1. See Nutrition in Diabetes Mellitus

Each 15 gram serving of Carbohydrate raises BG 50 mg/dl
Each meal has 3-4 Carbohydrate servings (45-60 grams)
1. Weight loss needed
  1. Women: 2-3 carbs/meal
  2. Men: 3-4 carbs/meal
2. Weight maintenance (1500-2000 cals)
  1. Women: 3-4 carbs/meal
  2. Men: 4-5 carbs/meal
3. Very active
  1. Women: 4-5 carbs/meal
  2. Men: 4-6 carbs/meal
Examples of 15 gram Carbohydrate servings
1. One slice bread (1 oz)
2. One half cup peas
3. One cup squash
4. One half-cup potato
Examples of foods with high Carbohydrates counts
1. One 4 oz bagel is worth 4 Carbohydrates (60 grams)
2. Low fat yogurt (8 oz), sweetened, fruit: 2-3 carbs
3. Bean burrito is worth 3 Carbohydrates (45 grams)
Plate method (9 inch plate)
1. 50% of plate can be Carbohydrates
  1. Grains, beans and starches
  2. Milk and yogurt
2. 25% of plate is composed of vegetables
3. 25% of plate is composed of meat, fish, eggs, cheese

Fiber content
1. Subtract fiber Carbohydrate grams if > 5 grams
Glycemic Index
1. Some value, but all Carbohydrates raise Blood Sugar
2. Low Glycemic Index diets lower Hemoglobin A1C by 0.4%
Sugar Alcohols (poor absorption)
1. Fewer calories than sugar (2 calories per gram)
2. GI upset if more than 10 grams in food item
3. Subtract 1/2 sugar Alcohol grams
Alcohol lowers Blood Glucose
1. Drink with food to prevent Hypoglycemia