A well-balanced diabetic diet contains consistent grams of carbohydrates, contributes to weight loss if needed, and provides foods from a variety of food groups. Many people with diabetes control their blood sugar through diet alone. Others also use medications. Control is crucial, because serious health issues result from uncontrolled blood sugar.
Carbohydrates
Carbohydrates affect blood sugar. Monitoring intake leads to better management. Fruit, dairy and grain food groups contain carbohydrates and count toward carbohydrate intake. Starchy vegetables (such as potatoes and corn), dried beans, soy products and sweets are also considered carbohydrate foods. Other vegetables contain carbohydrates in small amounts but aren't usually considered carbohydrate exchanges unless consumed in amounts that equal 15g carbohydrate.
Carbohydrate Exchange
Carbohydrate exchanges help people with diabetes determine what types of food they can eat and in what amounts. One carbohydrate exchange is equivalent to 15g carbohydrate. One exchange is equivalent to 1 oz. bread, 1/3 cup oatmeal or rice, 1/2 cup fruit, 1/2 cup black beans, 8 oz. milk or two small cookies. Keep these serving sizes in mind when estimating carbohydrate amounts.
Counting Carbohydrates
Rather than counting carbohydrates as exchanges, you can also count individual grams. Use nutrition labels to determine the serving size and grams in the foods you choose. Look at the total carbohydrate on the label, not just the grams of sugar.
Daily Menu
An 1,800-calorie diabetic plan should contain about 200g carbohydrate or 13 to 14 carbohydrate exchanges each day. Carbohydrates should be split between three meals. How they're split depends upon the individual. For example, one could have four exchanges at breakfast, four at lunch and five at dinner or five at breakfast, five at lunch and four at dinner. Maintain a consistent meal plan from day to day. Try to avoid snacks containing carbohydrates.
Balanced Diet
Eat foods from different food groups at each meal. Fill half of your plate with vegetables, one-quarter with bread/starch and one-quarter with meat/protein. Add a fruit serving and/or a serving of dairy. Use lean sources of protein, and use fat sparingly in meals.
Sweets
Most sweets contain concentrated amount of carbohydrates in small servings. When planned, sweets can be a part of a diabetic diet. Save sweets for special occasions, verify the amount of carbohydrate in the food, and keep the serving small.
