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o Look at the fat content. o Compare the listed fats (saturated and trans fats) with the remaining unlisted fats (polyunsaturated and monounsaturated fats) o A good goal is to have more than 50% of total fat coming from polyunsaturated and monounsaturated fats
is a benchmark for evaluating the nutrient content of foods quickly and easily is based on recommendations for a healthy diet is used to determine whether there is a lot or a little of a nutrient in a specific amount of food
Page 1 and 2: Dana Dignard RD CDE CWD Friends for
Page 3 and 4: Children with diabetes have the sam
Page 5: Most of the 128 participants had in
Page 8 and 9: Grains, Beans and Starchy Vegetable
Page 11 and 12: More liberalized Meal Planning (Car
Page 13 and 14: In a recent Italian study published
Page 15 and 16: Count exact carb grams in the food
Page 17 and 18: Detailed food, BG and insulin dose
Page 19 and 20: Insulin to Carb ratio is the amount
Page 21: FOOD GRAM VS CHOICE 1 cup mashed po
Page 24 and 25: Read and use labels Software on pu
Page 26 and 27: A SERVING is the amount of food you
Page 28: Measuring Tools Measuring cups Meas
Page 31 and 32: Look at the specific amount of food
Page 36 and 37: According to the Canadian Diabetes
Page 38 and 39: ALCOHOL ITSELF DOES NOT CONTAIN CAR
Page 40 and 41: Once portion sizes and carbohydrate
Page 42 and 43: Total Dosage 2 u 4 u 6 u 1 hr 2 hr
Page 46 and 47: Effects on BG • Delayed stomach e
Page 48 and 49: Many Canadians eat double the recom
Page 50 and 51: Small to moderate protein intake ha
Page 54 and 55: Bolus given at least 20 minutes bef
Page 56 and 57: Various tools for diabetes meal pla
Page 58 and 59: YOU NEVER ACTUALLY GET THERE EDUCA
Page 60: Questions? Comments? Suggestions?

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