Gestational diabetes is a type of diabetes that only occurs in pregnant women. About 5 percent of pregnant women in the United States are diagnosed with gestational diabetes. Most women with gestational diabetes have normal births, however it does increase a woman's risk of having a baby with a greater than normal birth weight, a baby born with a low blood sugar or a baby born with difficulty breathing. Diet plays an important role in treating and controlling blood sugar to prevent pregnancy complications.
Carbohydrates
Carbohydrate-containing foods, including fruits, milk, starch and yogurt, increase blood sugars. The American Academy of Family Physicians suggests women diagnosed with gestational diabetes limit their carbohydrate intake to 35 to 40 percent of total calories. Controlling the amount of carbohydrates you eat at each meal each day can help you have better control over your blood sugars. A doctor or dietitian can help you determine how many grams of carbohydrate to eat at each meal based on your estimated calorie needs and blood sugar goals. Based on usual estimated calorie needs of 2,200 to 2,400 calories per day, meal carbohydrate needs will range from 45 to 60 g and snack carbohydrate needs will range from 15 to 30 g.
Understanding typical serving sizes and reading food labels can help you count grams of carbohydrate. A typical serving of a carbohydrate-containing foods has 15 g of carbohydrate. Examples include one slice of bread, 3/4 cup of ready-to-eat cereal, 1/3 cup of pasta or rice, 3 oz. baked potato, six crackers, 1/2 cup of peas or corn, a small apple or orange, 1/2 cup of unsweetened canned fruit, 1 cup of diced melon, 1 cup of milk and 6 oz. of sugar-free yogurt.
Nonstarchy Vegetables
Nonstarchy vegetables are very low in calories and provide fiber, vitamin C, vitamin A and potassium. Each serving of a nonstarchy vegetable contains 5 g of carbohydrate. Talk to your doctor or dietitian about how many servings of vegetables to eat each day. The fiber in vegetables slows the rate of digestion allowing for a slower release of sugar into the bloodstream. A serving is equal to 1/2 cup cooked or 1 cup raw. Examples of nonstarchy vegetables include spinach, cauliflower, broccoli, carrots, green beans, broccoli, leafy greens, cucumbers, artichokes, asparagus, peppers, eggplant, onions and mushrooms.
Meat and Meat Substitutes
Meat and meat substitutes provide your body with protein, iron and zinc. The protein in meat and meat substitutes delays stomach emptying and also helps to slow the release of sugar into the bloodstream. Try to include a meat or meat substitute with each meal for better blood sugar control. Choose leaner sources of meat and low-fat meat substitutes to limit your calorie and saturated fat intake. Healthy choices include skinless poultry, fish, beef eye of round, tuna packed in water, pork tenderloin, lean luncheon meats, eggs, low-fat cheese and tofu.
Fats and Oils
Fats and oils act as a concentrated source of calories and you need to control your intake to prevent excessive weight gain. Examples and serving sizes include 1 tsp. of butter, margarine, oil or mayonnaise, 1 tbsp. of salad dressing, 1 1/2 tsp. of peanut butter, six almonds and 10 green olives.
References
- American Academy of Family Physicians: Mangement of Gestational Diabetes Mellitus
- National Institute of Child Health and Human Development: Gestational Diabetes
- National Institutes of Child and Human Development: What Should I Do If I Have Gestational Diabetes?
- MayoClinic.com: Your Diabetes Eating Plan: Exchange Diet
- American Diabetes Association: Carbohydrate Counting
- Clinical Diabetes: Nutritional Management of Gestational Diabetes and Nutritional Management of Women With a History of Gestational Diabetes: Two Different Therapies or the Same?
