Important Principles For the Nutrition Management of Blood Sugar:

• Eating at planned meal times and being consistent with those times from day to day

• Consistency in the amount of carbohydrate you eat each time

• How much carbohydrate you eat.
  

The American Diabetes Association Nutrition Recommendations:

• Carbohydrate goals should be based on a nutrition assessment by an RD (usually 45-60% of daily Calories)

• High fiber:  20-35 grams per day

• Low fat:  Under 30% of daily Calories (Calorie level divided by 30 = # fat grams)

• Low saturated fat:  Under 10% or 7% of daily Calories (Step 1 & 2 American Heart Association)

• Calories appropriate to your weight goals

• Reduced sodium:  2,400mg per day if you have high blood pressure, 3,000mg per day if you don’t

• If you use alcohol, use in moderation
  

Carbohydrate is the nutrient in food that converts to glucose and is used as a fuel source. Carbohydrates are healthy. Since they do convert to blood glucose, it is important to eat the right amount of carbohydrate, at the right times. The total amount of carbohydrate eaten at once is more important than the type of carbohydrate. Using food labels, the total carbohydrate indicates the grams of starch, fiber and sugar combined, per serving.

Daily totals using a plan of 50% of daily Calories from carbohydrate, 30% from fat, and 7% from saturated fat:

Meal Tips:

• Eat three meals at about the same time each day.

• Meals should be ~5 hours apart. If you have a longer span between two main meals, plan a small carbohydrate snack between your meals.

• Each meal should provide carbohydrate: These include starches, fruits, vegetables, milk and yogurt.

  Starch: such as whole grain bread, cereal, rice, noodles or legumes.
  Milk: skim, 1%, or 2%.
  Fruit: fresh or water packed.
  Vegetables: fresh or frozen.
  Protein: like fish, poultry, meat, cheese, peanut butter, cottage cheese and non-fat or light yogurt.

Practice Good Nutrition:

• Eat a variety of foods. 
• Choose fish, poultry and lean meats. 
• Cut off the visible fat. 
• Eat fresh fruits and vegetables. 
• Choose skim or 1% fat dairy products. 
• Use whole grains. 
• Eat less added fats.  

Snacks:
Deciding to include snacks depends on your preference, diabetes medications, and the timing of your meals. If you are on insulin or some diabetes pills, you may need a snack at bedtime, and possibly a snack or two during the day. Daytime snacks can be fruit, low-fat granola bars, starches, light yogurt, or many other carbohydrate snacks. Bedtime snacks usually include protein and starch. Some healthy examples:

Controlling Risk Factors for Heart Disease:

Having diabetes means a higher chance of developing heart disease. Eating less saturated fat (usually ~10-20 grams/d), can help keep LDL-cholesterol levels controlled. Less total fat can help lower blood triglyceride levels and control Calories.

Tips:

• Choose fish, poultry and lean meats.

• Limit egg yolks to 4 weekly.

• Baking, broiling or stove top cooking with oil sprays or water are the best way to prepare meat/fish.

• Limit the use of butter, use less regular margarine, mayonnaise, salad dressing and oils.

• Substitute the smaller protein portions with more vegetables.

Dining out tips:

Following your food plan while eating out is easier if you’ve practiced at home;

• Know your meal plan.

• Plan ahead—call the restaurant or hostess if unsure of the menu.

• Scan the entire menu or buffet.

• Ask how foods are prepared—breaded, fried, or sugar added and what comes with it..

• Ask if foods are available even if they are not listed on the menu:  fresh fruit, juice, skim milk, vegetables, margarine, and diet drinks.

• Look for free foods or plain vegetables.

• Share entrees.

When the food arrives take a moment to decide if the meal matches your meal plan. If not, make corrections. These may include deciding what to take home or share with others, or requesting additional carbohydrate if it is short. This is a step to take BEFORE you begin eating.

Requests you might make:

• Serve salad dressing, sour cream and butter on the side so you can control your portion.

• Prepare vegetables and meat without added fat.

• Substitute plain vegetable, starch, or fruit for a sweetened menu item.

Fast foods usually have large amounts of fat and sodium. It is best to avoid typical fast food restaurants when possible. Get nutrition information from the fast food restaurants you go to, so you can choose the healthiest selections. 

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