Diabetes is a metabolic disorder characterized by high blood sugars. Eating certain types of foods -- foods containing carbohydrates -- can cause blood sugars to rise. In addition to exercise and medication, diet is an important component in the management of diabetes. There are a number of different types of diets for diabetes, and a doctor or dietitian can help to determine the right choice.
Diabetes Exchange Diet
The diabetes exchange diet is a calorie and carbohydrate-controlled diet. Foods are divided into basic food groups based on similarities in nutrient content, including starches, milks, fruits, vegetables, meat and meat substitutes and fats. People with diabetes are allowed to eat a certain number of servings, or exchanges, from each food group based on calorie and blood sugar needs. Food items can then be exchanged for one another when meal planning. For example, at breakfast a slice of toast can be exchanged for a 3/4 cup serving of cold cereal or 1/2 cup of hot cereal.
Diabetes Food Guide Pyramid
The diabetes food guide pyramid is less structured than the exchange diet, but its goal is the same; good blood sugars and a healthy weight. The diabetes food guide pyramid is similar to the old U.S. Department of Agriculture's food guide pyramid with some modifications specific to the diabetes diet. For example starchy vegetables, such as peas and corn, are grouped with the starches. The diet encourages people with diabetes to eat more foods from the bottom of the pyramid; starches, fruits and vegetables, and fewer foods from the top of the pyramid, fats and sweets. Serving suggestions from each group are provided and based on calorie and weight goals.
Carbohydrate Counting Diet
Carbohydrate containing foods, including milk, starches and fruits, have the greatest impact on blood sugar. The carbohydrate counting diet helps people with diabetes manage blood sugar by controlling the amount of carbohydrate they consume at each meal. A doctor or dietitian can help determine carbohydrate needs, but typically people with diabetes start at 45g to 60g per meal, according to the American Diabetes Association. Non-starchy vegetables contain only small amounts of carbohydrate and are not generally counted toward the carbohydrate total. Fat and protein can sometimes be forgotten on the carbohydrate counting diet, but it is important to include a fat and protein at each meal for balance, says the American Diabetes Association.
