9225Introduction to CHOCounting.pdf - NDR-UK

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R e m e m b e r: • You always need basal insulin. • You need bolus insulin each time you eat carbohydra t e. • C a r b o h y d rate counting will help you get all the benefits from your intensive insulin therapy treatment plan. Steps to your treatment plan and carbohydrate counting This pack will guide you through the steps of your treatment plan and carbohydrate counting to help you get all the benefits it can offer. By working with your diabetes team through each s t a g e, you will grow in confidence by practicing with the examples provided and making notes to remind you of hints and tips to help you manage your diabetes. Step 1. Identify which foods contain carbohydrate in your meal. 2. Calculate or estimate the carbohydrate in your meal. 3. Calculate your bolus to cover this carbohydrate. 4. Consider factors which may affect the timing and amount of bolus you need, such as: • Your current blood glucose level. • The amount of activity you have had. • The type of food in your meal. 5. Give your bolus, adjusting the amount and timing as appropriate. 6. Keep records of your blood glucose, carbohydrate intake and activities. 7. Look out for trends in your blood glucose to ensure that you are taking the right amount of basal and bolus insulin to keep optimal control. Go to What is carbohydrate? Introduction to Carbohydrate Counting (page 5). • Reading labels and the carbohydrate calculator. Introduction to Carbohydrate Counting (page 7, 21). • Carbohydrate Tables. Bolus insulin. Introduction to Carbohydrate Counting (page 25). Carbohydrate Counting, The Next Steps (workbook 2). Carbohydrate Counting, The Next Steps (workbook 2). Diary. Carbohydrate Counting, The Next Steps (workbook 2) and Diary. 3 00
What is Carbohydrate? C a r b o h y d rate is a nutrient and source of energy found in foods such as potatoes, r i c e, p a s t a , c e r e a l s, m i l k , f r u i t , sweets and sugary drinks. Types of carbohydrate Different foods contain different types of carbohydra t e. • Starchy carbohydrate – potatoes, r i c e, p a s t a , n o o d l e s, b r e a d , c e r e a l s, c o u s c o u s, l e n t i l s, beans and products made from flour. • F r u c t o s e – fruit and fruit juice. • L a c t o s e – milk, y o g h u r t , ice cream, c u s t a r d . • S u c r o s e – table sugar, s y r u p, sweets and sugary drinks. During digestion your body breaks down the carbohydrate from the food you eat into glucose. This glucose enters your bloodstream and causes your blood glucose to rise. Your body needs insulin to use this glucose for energy. The more carbohydrate you eat, the more insulin you will need to keep your blood glucose within your target ra n g e. T h e r e f o r e, knowing how much c a r b o h y d rate is in the food and drink you take will help you estimate how much insulin you n e e d . 00 4
Page 1: A practical guide to support you th
Page 4 and 5: I n t r o d u c t i o n Managing yo
Page 8 and 9: For a healthy diet most of your car
Page 10 and 11: The labels below show suggested por
Page 12 and 13: Fruit Biscuits Fruit Biscuits SUITA
Page 14 and 15: If you are calculating the amount o
Page 16 and 17: Always carefully read labels that p
Page 18 and 19: The handy hints below will help you
Page 20 and 21: My favourite recipes Use the space
Page 22 and 23: Think of more meals and snacks that
Page 24 and 25: For example • You have a bowl of
Page 26 and 27: How do I use my ICR to work out my
Page 28 and 29: For example • You are going to ha
Page 30 and 31: Fruit and vegetables • Aim to hav
Page 32: This information has been produced

9225Introduction to CHOCounting.pdf - NDR-UK

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