Consistent intake of carbohydrate sources helps prevent fluctuations in blood sugar. Portion control is an important concept for managing blood sugar levels. In the "Handbook of Diabetes Medical Nutrition Therapy," Powers notes portion size is key to planning meals and reading labels. Measuring food items ensures that carbohydrate content remains within recommended or desired limits. Eyeballing portion sizes may not provide accurate measurements which can lead to over consumption. Measuring serving sizes takes only a few extra minutes when preparing a meal.
Step 1
Check the food label for serving size. When a food label is not available, use an exchange list to determine the serving size. Exchange lists are available online or in any commercial bookstore.
Step 2
Choose the appropriate measuring tool. For dry products, use standard measuring cups or spoons. For fluids, use a liquid measuring cup. For fruits, vegetables or items measured in grams, use a food scale.
Step 3
Pour the food item into the measuring cup or spoon. Scrape a knife across the top to remove excess food product.
Step 4
Zero out the food scale for fruits, vegetables or items measured in grams,. When using a bowl or plate, place the bowl or plate on the scale. Zero out the scale. Place the item on the scale. Refer to an exchange list for serving size of fruit or vegetables, as food labels are not typically available.
Tips and Warnings
- One serving of carbohydrate contains 15 g of carbohydrate. If the product contains more than 15 g carbohydrates, reduce the serving size. Divide the total carbohydrates by 15 to get number of servings. Practice measuring foods to help estimating portions when eating out.
Things You'll Need
- Food scale
- Measuring cups
- Measuring spoons
- Food label or exchange list
References
- Joslin Diabetes Center: Key to Success: Portion Control
- "Handbook of Diabetes MNT"; Margaret A. Powers; 1996
