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Hope S. Warshaw
Practical Carbohydrate Counting
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Table of Contents
Introduction
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CHAPTER THREE
Concepts to Teach—
From Basic Nutrition to
Meal Planning
CONCEPTS TO TEACH Rationale for counting carbohydrate
Identify foods (food groups) that contain carbohydrate
Identify foods (food groups) that do not contain carbohydrate
Understand that many foods that contain
carbohydrate are healthy and offer energy and
an array of vitamins and minerals
Understand that healthy foods that contain
carbohydrate should not be significantly limited
or avoided as a means to achieve glycemic control
Know how much carbohydrate to eat per day
Know how much carbohydrate to eat at meals and snacks
Define a serving of a variety of common foods
Know how to plan meals
Know how to integrate limited amounts of sucrose-
containing foods into a healthy eating plan
Have general guidelines for what and
how much protein and fat to eat
Educational points about protein
Educational points about fat
CHAPTER FOUR
Concepts to Teach—
Counting Carb,
Reading Food Labels, and
Measuring Portions
CONCEPTS TO TEACH Know how to determine the carbohydrate counts of foods
Know how to use the Nutrition Facts panel
Have and know how to use measuring equipment
and other portion control tools
Additional portion control tips
Continually stress portion control
Know how to interpret postprandial blood glucose levels
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