People who have diabetes are unable to properly make or use insulin, which leads to high blood sugar levels. Eating a healthy diet reduces blood glucose levels and can prevent complications. Medline Plus suggests limiting sweets, eating often, watching carbohydrate intake, eating whole grains, fruits and vegetables, consuming less fat and limiting alcohol. Various meal plans are available to help people achieve their blood glucose, cholesterol, triglyceride, blood pressure and weight goals.
Plate Method
The plate method is a tool for planning meals that aims to lower fat intake, improve carbohydrate distribution and increase fiber, fruit and vegetable intake. The plate method is the easiest to understand and simplest to implement. The plan involves sectioning a 9-inch plate into quarters and putting appropriate food groups on the plate with a few additions on the side. On 1/4 of the plate, place a serving of protein. On another 1/4 of the plate, place a starch. The other half of the plate is comprised solely of non-starchy vegetables. The meal is then balanced by adding a low-fat yogurt or milk, along with a fruit and a small serving of fat. The plate at breakfast may look a little different for those who do not care to eat vegetables in the morning, in this case, the vegetable portion of the plate is removed and all other sections remain.
Carbohydrate Counting
According to the Vermont Department of Health, carbohydrate counting is designed to help manage blood sugar, allow flexibility of food choices and eating more enjoyable foods. Carbohydrate counting involves understanding what foods contain carbohydrates and how to count those carbohydrates by knowledge of specific serving sizes and label reading. One carbohydrate choice, or serving, is equal to 15g. The amount of carbohydrate choices allotted vary by person and are based on age, weight, activity level and specific health needs. A dietitian can determine the correct amount of carbohydrates a person should have at each meal and snack.
Glycemic Index
The glycemic index, or GI, ranks carbohydrate foods based on how they raise blood glucose levels in comparison to glucose or white bread. High-GI foods raise blood glucose more than medium- or low-GI foods. To create meals using the GI meal plan, low- and medium-GI foods such as legumes, fruits and whole grains are chosen most often. If you want a high-GI food, eat it with a low-GI food to help balance the effects it may have on the blood sugar. Fat, fiber, ripeness, variety, processing and cooking method all affect the GI value of a food. Portion control should also be observed in this meal plan, as in any meal plan, to manage blood glucose and weight. However, many nutritious foods have a higher GI than other foods with little nutritional value. Therefore, the American Diabetes Association states, use of the GI should be balanced with basic nutrition principles of variety for nourishing foods and moderation of foods with few nutrients.
