Diabetes is characterized by abnormalities in the metabolism of carbohydrates leading to elevated blood sugars. Diet plays an important role in the medical management of diabetes, says "Krause's Food, Nutrition and Diet Therapy." Carbohydrate counting is one dietary method people with diabetes use to control their blood sugar.
The Basics
Carbohydrate counting is a meal planning program for people with diabetes, according to the American Diabetes Association. Carbohydrate foods have the greatest effect on blood sugar. The Mayo Clinic explains that people with diabetes need to eat a specific amount of carbs at each meal to control their blood sugar. The amount of carbohydrates depends on activity and medications.
Measuring
People with diabetes can start with 45 to 60 g of carbohydrate at each meal, says the American Diabetes Association. Actual needs vary, they continue, and carbohydrate amounts can be adjusted based on blood sugar levels and eating habits. A health care provider can help people with diabetes determine their individual carbohydrate needs.
Food Sources of Carbohydrates
Foods with carbohydrates include any foods in the grain group, such as rice, pasta, bread and other baked goods, crackers and cereal. Fruit and juice also contain carbohydrates, according to the American Diabetes Association. Milk and yogurt are another source of carbohydrates. Dried beans such as chickpeas, pinto beans, black beans and soy beans also contain carbohydrate. Most soy foods, such as soy milk and soy burgers, are sources of carbs. And starchy vegetables such as corn, peas, potatoes and winter squash are another source of carbs. The American Diabetes Association says nonstarchy vegetables, such as carrots, broccoli and green beans, have some carbs, but very few.
Carb Content of Foods
The diabetic exchange list is a tool people with diabetes can use to determine the carb content of various foods. The exchange list provides the serving sizes of foods and their carb content for each carb-containing group. For example, the starchy bread, cereals and grain group has 15 g of carbohydrate per serving. A serving includes 1 slice of bread, 1/3 cup of rice or six saltine crackers. Each serving of fruit also contains 15 g of carbohydrate. Serving size examples include 1 small fresh apple, 1/2 of a banana or 1/3 of a can of cranberry juice cocktail. A serving of milk or yogurt contains 12 g of carbohydrate. Serving sizes include 1 cup of skim milk and 1 cup of plain nonfat yogurt.
Nutrition Labels
Nutrition labels are another tool to help determine the carb content of foods while on a carb-counting diet. The serving size and total carbs are the important lines of the nutrition facts label for carb counting, explains the American Diabetes Association. The nutrition information is based on one serving size. When eating more or less than the suggested serving size, total carbs consumed rises or falls. Total carb content of a food item includes sugar, fiber and starch. Carb counting only considers the total amount of carbs minus sugar and fiber.
References
- American Diabetes Association: Carb Counting
- MayoClinic.com: Carb Counting and Diabetes
- Diabetic Exchange List
- "Krause's Food, Nutrition and Diet Therapy"; L. Kathleen Mahan, Sylvia Escott-Stump; 1996
