Читать книгу Practical Carbohydrate Counting - Hope S. Warshaw - Страница 21

• Teach the foods (food groups) that provide protein. Teach that foods such as red meats, seafood, eggs, and poultry provide no carbohydrate (unless it is added into a convenience food or in food preparation), but mainly protein and varying amounts of fat. Do note that fat and carbohydrate content of these foods can change based on food preparation. Teach that servings of milk and yogurt provide protein. One cup of milk (any type) provides about the amount of protein as an ounce of meat. Teach that smaller amounts of protein come from non-animal sources, such as grains, cereals, pasta, beans, and vegetables. Use Table 3-3 to do this.

• According to the Dietary Guidelines for Americans (U.S. Department of Health and Human Services et al. 2005), most adults need about two to three 3-ounce servings of cooked meat or meat substitute per day based on calorie needs. Note: this might not be sufficient protein for children, pregnant, or lactating women, or larger than average-size adults.

• Encourage the purchase and consumption of protein foods that are lean and lower in saturated fat and cholesterol.

• Encourage the use of low-fat preparation methods.

• Encourage the use of measuring equipment to ensure serving sizes are in line with the relatively small amounts of meat being encouraged for healthy eating.