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Carbohydrate Counting Linda St. Clair, MS, RD, LD, CDE Office of Child Nutrition WV Department of Education.

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Presentation on theme: "Carbohydrate Counting Linda St. Clair, MS, RD, LD, CDE Office of Child Nutrition WV Department of Education."— Presentation transcript:

1 Carbohydrate Counting Linda St. Clair, MS, RD, LD, CDE Office of Child Nutrition WV Department of Education

2 I have diabetes. What should I eat? Balance your plate Exchange Plan Carbohydrate counting

3 Choose MyPlate PROS Simple to use Visual Balanced CONS Uses estimates Combination foods are difficult

4 Exchange Lists Controls all aspects of diet Requires a list of foods and their portion size Combination/packaged foods are difficult

5 Carbohydrate Counting Focuses on the main nutrient that raises blood sugar No “good/bad” foods Uses readily available information from food labels or lists Most accurate of all methods

6 No Matter Which Plan is Chosen… Keep food intake consistent from day to day Choose whole grains half the time Choose whole fruits and vegetables most of the time Choose lean proteins Choose low-fat dairy products Limit fats, salt and sugars Limit sugary beverages; choose water

7 Know which foods contain carbohydrate Grains (breads, crackers, rice, hot and cold cereals, pasta, tortillas Starchy vegetables (potatoes, peas, corn, winter squash, legumes/beans Fruits and juices Milk and yogurt Sweets and desserts

8 Keys to accurately estimating carbs Recordkeeping Portion size Using food labels correctly Allowing for added carbohydrates

9 How to keep a food diary Write down everything Recording foods before they are eaten is best If not, as soon as possible (not at the end of the day) Be honest Use the information to help make better choices the next time

10 Barriers to keeping a food diary Takes too much time Too difficult Forget Not convenient Don’t know the carb content Ignorance is bliss

11 Estimating Portion Sizes Make it easy to visualize Use measuring cups/spoons correctly Use common items as references

12 Using food labels Serving Size Total Carbohydrates

13 Added Carbohydrates Chicken breast, batter dipped = 13 gm carb Chicken breast, roasted with no breading = 0 gm carb

14 Resources for Accurate Carbohydrate Counting Food labels Computerized nutrient analysis Recipes Websites/booklets

15 Nutrient Analysis

16 Free Resources

17 Great websites Calorie King – The USDA National Nutrient Database - MyFoodAdvisor – USDA Supertracker – https://www.supertracker.usda.gov/default.as https://www.supertracker.usda.gov/default.as MyFitnessPal –

18 Special Dietary Needs “Accommodating Children with Special Dietary Needs in the School Nutrition Programs” USDA Guidance for School Food Service Staff

19 Diabetes Teams at School Student with diabetes Parents of student with diabetes School Nurse Cafeteria Manager Foodservice Director Teacher Principal Others?

20 Who Does What? Every situation is different Team approach is always best Use every resource at your disposal REMEMBER – it’s about the student’s needs!

21 QUESTIONS! Linda St. Clair, MS, RD, LD, CDE


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