Читать книгу Practical Carbohydrate Counting - Hope S. Warshaw - Страница 24

People need resources to determine the carbohydrate counts of the variety of foods they eat. When initially teaching Basic Carbohydrate Counting, a handout that provides the serving sizes (within food groups) of commonly consumed foods might be sufficient. For example, 1/2 cup of starch, one small piece of fruit, 1 cup of milk, etc. Lists such as these are available in various American Diabetes Association (ADA) meal planning materials for educators, such as Basic Carbohydrate Counting, The First Step in Diabetes Meal Planning, Choose Your Foods: Exchange Lists for Diabetes,and others.

Educate people to pay attention to the carbohydrate count on the Nutrition Facts panel. Most people who eat a wide variety of foods, including restaurant foods, will need and learn to use additional carbohydrate counting resources, as exchanges/choices often don’t match restaurant servings and options. More on the type of information available from restaurants and how to access these carbohydrate counts is available in chapter 10. Also note that Appendix I provides a listing of books, software, and online resources for carbohydrate counts of foods.

Some people who prepare recipes and enjoy cooking and baking may want to know how to obtain the carbohydrate counts of a serving of their favorite recipe. People can do this by using carbohydrate counting resources noted in Appendix I. They can get a carbohydrate count for all the ingredients in the recipe and then divide that total by the number of servings in the recipe. Some nutrient analysis websites listed in the carbohydrate counting resources in Appendix I allow people to perform this function online. Also, let people know that most diabetes-specific magazines and cookbooks provide the carbohydrate counts for their recipes.

If people are willing and able, encourage them to put together a chart or database with their Personal Carbohydrate Counts. Chapter 13 provides a process to teach people to accomplish this.