Instructions for Oral Glucose Tolerance Test and Prep Diet

Helen DeVos Children’s Hospital Pediatric EndocrinologyInstructions for Oral Glucose ToleranceTest and Prep Diet150 Gram CarbohydratePatient nameDatePhysicianDietitianHospitalPhoneThe Oral Glucose Tolerance Test measures the body’s ability to use glucose (sugar). Insulin, made in thepancreas, helps the body use glucose. This test will measure the ability of your pancreas to produce enoughinsulin to use sugar effectively.For three days before the test you should eat a high carbohydrate diet (150-200 grams). A copy of a samplediet is attached. It is very important that this diet be followed. The test results may not be accurate if you donot eat enough carbohydrates.You should have nothing to eat or drink except water for 12 hours before the test. You will be asked to drink asweet beverage (glucola) in the laboratory. Timed blood tests will be drawn, and reports will be sent to ouroffice.Results should be available 1-2 weeks after the test.If you have any questions, please contact the nurse’s line at (616) 391-2121. Thank youHelen DeVos Children’s Hospital Pediatric Endocrinology230 Michigan Street NE Suite 101 Grand Rapids MI 49503 616 391 3933 fax 616 391 8853 devoschildrens.orgOVER X10667 (10/06) - Front

Glucose Tolerance Prep DietThis is a test diet. Include the following foods in the proper amounts in your daily diet. Additional foodmay be eaten.Follow this diet for 3 days prior to the test. Do not drink alcoholic beverages the day before the test.Drink only water and do not eat any food after 9:00 p.m. of the day before the test.Food GroupBeveragesBreadsCerealsDessertsEggsFatsFruitsMeat or substitutesMilkPotatoes or substitutesSeasoningsSoupsVegetablesMiscellaneousFoods AllowedCoffee, tea, carbonated beverages andlemonade.Bread, sweet rolls, donuts,pancakes, waffles, rusk, crackers, muffinsand cornbread.Cooked or ready-to-eat.Pie, cakes, cookies, pudding, gelatin, icecream and custard.All, prepared in any method.Butter, margarine, cream, cream cheese,sour cream, cooking fats and oils, gravy,mayonnaise and crisp bacon.All fruits canned in syrup, sweetened fruitjuices and fresh fruits sweetened with 2tsp of sugar.Beef, lamb, veal, pork, chicken, turkey,fish, tuna, salmon, mild cheese, cottagecheese, peanut butter and texturedvegetable protein.Vitamin D fortified. Whole, skim and lowfat milk. Milk shakes, eggnog, hotchocolate and cream soups.Potatoes: mashed, creamed. Macaroni,noodles, spaghetti, and riceAllAll, especially those made with milkAll, especially: peas, corn, carrots, beets,squash and turnipsCandies, jam, jelly, sugar, honey andpopcorn.Amounts to use DailyAs desired3 or more servings1 or more servings1 or more servings1 servingAs desired3 servings. (1 serving citrus fruit dailyfor vitamin C)6 oz. daily2 or more servings daily1 to 2 servingsAs desiredAs desiredAs desired - 1 1/2 cups minimumAs desiredSample Menu PatternBreakfastSweetened orange juiceOatmealPoached eggToastMargarine/ButterJellyMilkCoffee or teaCream and sugarLunchCream of mushroom soupCrackersChicken sandwichGrapefruit and avocado salad/withFrench dressingChocolate sundaeMilkCoffee or teaCream and sugarMid-AfternoonSweetened strawberries/creamSugar cookiesDinnerRoast beefMashed potatoesGravyCreamed peasMolded fruit saladDinner rollMargarine/ButterPecan pieMilkCoffee or teaCream and sugarBed timeVanilla milk shakeX10667 (10/06) - Back