People with diabetes do not make enough of (or respond properly to) their own insulin. Insulin is the hormone that helps sugar--the breakdown product of both sweets (simple carbohydrates) and complex carbohydrates--enter the cells to be used for energy. The diet for diabetes is therefore controlled for carbohydrate content. Sugars and starches are consumed in measured amounts to help maintain blood sugar levels within normal range.
Limit Carbohydrate Intake
Carbohydrate intake must be controlled in the diet of a person with diabetes in order to control blood sugar levels. This is because carbohydrates, whether from candy or spaghetti, turn to glucose after digestion is complete. Using the Idaho Plate Method, one-quarter of the plate should contain complex carbohydrates, such as whole grain pasta, rice, bread or potatoes.
Focus on Whole Grains
Carbohydrates from whole grain sources, such as whole wheat bread or brown rice, provide more fiber than refined products such as white bread, white rice or bakery goods. Fiber ingested during a meal can delay the absorption of glucose thereby preventing levels from rising above normal. The Joslin Diabetes Center points out that in addition to improving blood sugar control, certain types of fiber can also increase feelings of fullness between meals.
Fruits and Vegetables
Fruits and vegetables make up half the healthy diabetic meal. Even though they are a source of carbohydrates they are important to include for their rich supply of vitamins and minerals as well as fiber. Fruits generally provide more sugar than vegetables and should be limited to ½ cup or less. Vegetables provide fewer grams of digestible carbohydrate and can be consumed in larger amounts, especially when eaten raw.
Healthy Fats
Small amounts of healthy fats, such as monounsaturated oils and certain nuts, add nutrients to the diet. They are calorically dense so moderation is important to prevent weight gain. A serving size is about a tsp of oil or 2 tbsp. of nuts. One to two servings should not be exceeded in a meal.
Lean Protein
Protein makes up one-quarter of the plate using the Idaho Plate Method for a healthy meal for diabetes. Lean meats, such as beef without marbling, low-fat cuts of pork, chicken without skin and most types of seafood are healthy protein sources. Tofu is an acceptable substitute. Eggs and cheese should be consumed in moderation, especially if fat and cholesterol are a dietary consideration. A serving size is 2 to 3 oz. per meal.
What About Dessert?
Dessert should be consumed in moderation since it is usually high in calories and low in nutrients. Most desserts provide carbohydrates and can result in increased blood sugar levels. On occasion, dessert can replace a fruit serving in order to substitute for some of the carbohydrate intake at that meal.
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