People with diabetes do not make enough or are unable to properly use insulin. Insulin is a hormone responsible for aiding in blood sugar control. Diet plays a major role in the treatment and management of elevated blood sugars. The most successful diets used by diabetics include carbohydrate counting, the diabetes exchange diet and the create-your-plate method. Consult with a physician before making major diet changes.
Carbohydrate Counting
Foods high in carbohydrates, such as starches, milks and fruits, cause elevations in blood sugar. The carbohydrate counting diet is a meal planning tool designed to help people with diabetes control their blood sugar by controlling the amount of carbohydrate in their diet. A doctor or dietitian can determine the number of carbohydrates to consume at each meal, but the American Diabetes Association suggests starting with 45 to 60 g. Carbohydrates are counted using standard serving sizes, for example 1 slice of bread and 1/3 cup of rice contain 15 g of carbohydrate, or by using food labels. Non-starchy vegetables contain only small quantities of carbohydrate and do not need to be counted. Fats and proteins can sometimes be forgotten on the carbohydrate counting diet, but it is important to include a protein and fat at each meal for balance.
Diabetes Exchange Diet
The diabetes exchange diet is more structured than the carbohydrate counting diet. It divides foods up into groups based on similarities in calorie, carbohydrate, protein and fat content. The diabetic following the exchange diet is allowed to eat a certain number of servings, or exchanges, from each food group based on calorie and blood sugar needs. Foods within each group can be exchanged for one another. For example, 5 crackers can be exchanged for 3 cups of air-popped popcorn or 2 rice cakes. In addition to helping control blood sugar, the diabetes exchange diet is ideal for assisting with weight loss because it controls overall caloric intake, not just carbohydrates.
Create Your Plate
The create your plate method of diabetes meal planning is a simple yet effective method of controlling blood sugar and portion sizes. It does not require any special tools or foods and allows people with diabetes to continue to eat the foods they enjoy. The plate is divided into sections to aid in portion control. One half of the plate is reserved for low-calorie non-starchy vegetables, such as broccoli, carrots and green beans. The other half of the plate is divided into two sections, one for meat and the other for starch. Adding a glass of milk or nonfat sugar-free yogurt and a piece of fruit rounds out the meal.
