A diabetic meal plan is a tool that provides suggestions for a wide range of foods that are healthy and that do not cause blood sugar highs and lows. Foods are grouped into categories including carbohydrates, protein and fats. Meal plans are designed for flexibility because one food can be evenly exchanged for another from the same category.
Exchanges
The foundation of a diabetic meal plan revolves around either selecting foods from categories, or exchanging foods from those categories that are equal in fat, protein or carbohydrates. Food choices are a critical part of glucose control, according to the American Diabetic Association. Many health care practitioners, such as registered dietitians, design diabetic meal plans for individuals based on their calorie needs and activity levels. The number of allowable foods from each of the food exchange groups includes portion control for each patient as well.
Fats
The fat exchange category provides information on how many fats are allowable each day from foods containing monounsaturated, polyunsaturated, unsaturated and saturated fats. Each serving of fat contains approximately 5 g of fat and 45 calories, depending on the type of fat consumed. Typical foods on a diabetic menu plan for the fat exchange category include butter, oil, salad dressings, margarine, mayonnaise, avocados, nuts, seeds, sour cream, cream cheese, shredded coconut and coffee whitener. You should choose unsaturated fats rather than saturated fats and watch the sodium content of fat products.
Protein
In a diabetic meal plan, the protein exchange lists lean, very lean, medium-fat and high-fat meats, along with additional protein sources. One protein exchange is equivalent to 1 oz. of cooked meat, poultry or fish, 1-oz. of cheese, 1 egg, 1/2 cup of cooked dried beans, 2 tbsp. of peanut butter or 3 slices of bacon. The general recommended amount of protein exchanges daily are 4 to 6. Mary Jane Finsand, author of "Diabetic Snack & Appetizer Cookbook" suggests that each serving of protein provide approximately 7 grams of protein. The number of calories for each serving varies depending on the types of protein.
Carbohydrates
Carbohydrates are measured in grams. Each exchange serving recommended from ACTA Biomed suggests that starch, fruit and milk foods contain similar amounts of carbohydrates using the exchange formula. The carbohydrate group also includes breads, cereals, grains, pasta, some vegetables, crackers, snacks, cooked dried beans, peas and lentils. One carbohydrate exchange contains approximately 15 g of carbohydrates, 3 g of protein and a trace amount of fat. Whole grain carbohydrates contain approximately 2 g of fiber per exchange serving. One-half cup of cereal, grains or pasta generally equals 1 exchange serving.
References
- American Diabetes Association: A Simple Meal Plan Emphasizing Healthy Food Choices
- "Diabetic & Appetizer Cookbook"; Mary Jane Finsand; 1987
- Acta Biomed; Insulin Therapy and Carbohydrate Counting
