According to the American Diabetes Association, meal plans for people with diabetes are guides that help people decide which foods to eat each day and the best time to eat them. A good meal plan takes into consideration a person's lifestyle, food preferences, and ideal weight. Diabetics must pay special attention to how food affects their blood sugar levels, blood pressure, and cholesterol levels.
Food Exchange Lists
Food exchange lists provide easy access to choices a diabetic can make and maintain the right amount of carbohydrates and sugar to keep their insulin levels at the correct level. Exchange lists can be obtained through the American Diabetes Association; patients may also devise their own lists. Foods are grouped in categories such as carbohydrates, meat, and fat. While maintaining the right amount of carbs, for example, a food exchange list can provide alternatives that are lower in fat and calories if the patient needs to lose weight. Meat substitutes such as beans and soy can be listed to cut additional fat and cholesterol while maintaining proper protein levels.
Timing
People with diabetes must plan the times they eat their meals and snacks based on the times they take their medications. The National Diabetes Information Clearinghouse (NDIC) reports that patients should follow a careful schedule when making their meal plans. Snacks and physical activity need to be factored into the schedule as well. A diabetic meal plan should utilize a chart of times that includes the time medication is taken and how much food should be consumed at that time.
Food Pyramid
The amount of calories needed in a day is determined by a patient's height and weight, activity levels, and desired weight. Choices from the diabetic food pyramid, available through the National Diabetes Information Clearinghouse, divides food into suggested groups and shows how much of each group should be eaten each day. Food from the lower levels of the pyramid contain the highest levels of carbohydrates that affect insulin levels and include starches, fruits, vegetables, and dairy products. A meal plan should contain calorie counts in addition to the food groups to maintain or lose weight.
Measuring
In order to follow a food plan, patients need to learn uncomplicated ways to measure food so that every meal is easy and consistent. The NDIC recommends measuring food by hand to make the process easier. For example, 3 oz. of meat, or one serving, fits in the palm of the hand; one serving of cooked vegetables or dishes like casseroles and stews equals 1 cup, or about the size of a fist. A tablespoon of food is about the same size as the end of a thumb, while a teaspoon fits on the tip of the index finger.
