Diabetes Carbohydrate Modified Diets and Carbohydrate Counting

Diabetes is a condition that alters the way the body handles carbohydrates. In terms of diet modifications, diabetics can control blood sugar levels by appropriately managing the carbohydrates, proteins, and fats in their meals. The amount of carbohydrates, not necessarily the source, is the primary issue. Blood glucose levels after a meal can be related to the process of food preparation, the amount of food eaten, fat intake, sugar absorption, and the combination of foods in the meal or snack.

One method of monitoring carbohydrate levels—carbohydrate counting—assigns a certain number of carbohydrate grams or exchanges to specific foods. Calculations are used to determine insulin need, resulting in better control of blood glucose levels with a larger variety of foods. Overall, diabetic diets can include moderate amounts of sugar, as long as they are carefully monitored. see also Diabetes Mellitus; Fats; Nutrients; Protein; Weight Loss Diets.

Catherine N. Rasberry

Bibliography

Bounds, Laura E.; Agnor, Dottiedee; Darnell, Gayden S.; and Shea, Kirstin Brekken (2003). Health and Fitness: A Guide to a Healthy Lifestyle, 2nd edition. Dubuque, IA: Kendall/Hunt.

Duyff, Roberta Larson (2002). American Dietetic Association: Complete Food and Nutrition Guide, 2nd edition. Hoboken, NJ: John Wiley.

Mahan, L. Kathleen, and Escott-Stump, Sylvia (2000). Krause's Food, Nutrition, and Diet Therapy, 10th edition. Philadelphia: W. B. Saunders.

Robbins, Gwen; Powers, Debbie; and Burgess, Sharon (2002). A Wellness Way of Life, 5th edition. New York: McGraw-Hill.

Sizer, Frances, and Whitney, Eleanor (1997). Nutrition: Concepts and Controversies, 7th edition. Belmont, CA: Wadsworth Publishing.

Wardlaw, Gordon M., and Kessel, Margaret (2002). Perspectives in Nutrition, 5th edition. New York: McGraw-Hill.

Wilmore, Jack H., and Costill, David L. (1999). Physiology of Sport and Exercise, 2nd edition. Champaign, IL: Human Kinetics.

Internet Resources

American Diabetes Association. <http://www.diabetes.org> American Dietetic Association. <http://www.eatright.org>

Carpi, Anthony. "Carbohydrates." Visionlearning. Available from <http://www.vision learning.com>

Kennedy, Ron. "Carbohydrates in Nutrition." Doctor's Medical Library. Available from <http://www.medical-library.net/sites>

Northwestern University, Department of Preventive Medicine. "Nutrition Fact Sheets: Carbohydrates." Available from <http://www.feinberg.northwestern.edu/ nutrition>

Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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