I recently attended the 73rd American Diabetes Association (ADA) Scientific Sessions in Chicago, June 21-25 where brilliant and dedicated researchers and health care professionals from around the globe gathered to learn, share and connect. As a diabetes educator who’s been involved in the diabetes field nearly 35 years and counting, I was once again wowed by this meeting...and learned a ton!
Though tough to choose, here are my top 10 take aways from the 2013 ADA meeting - divded into Part One and Part Two:
1. DCCT/EDIC Results Heralded: A highlight of ADA was celebrating the 30 year anniversary of the landmark type 1 study, the Diabetes Control and Complications Trial. This trial was designed to answer the questions: Does good control matter? The DCCT began in 1983 and the conclusions were unveiled at the 1993 ADA meeting (I still remember the thrill of hearing the results live!). These results showed a reduction in the early stages of diabetes complications (eye, kidneys, etc.), by up to 76% compared with so-called “conventional therapy” – two shots of insulin a day.
Complete Guide to Carb Counting
- baffled by which foods contain carbohydrate and how much?
- confused about how much carbohydrate YOU need to eat each day?
- overwhelmed in the supermarket aisles reading food and nutrition labels?
- inept at where to find carb counts for your favorite foods?
The Complete Guide to Carb Counting, is the American Diabetes Association’s A-Z guide to carbohydrate counting. Carb Counting has quickly become the most popular method of meal planning for diabetes. That’s because research shows it meshes well with real life and the medications available today to manage diabetes. The book begins with answers to two key questions: what is carbohydrate and why should you carb count? Next you'll build your knowledge base about how to count carbs, how much carb to eat, how to use food labels, count carbs in restaurant foods, and much more. This book is right for you if you have type 2 diabetes and use carbohydrate counting to plan choose your foods and plan your meals. The book also has all the details you need if you use carbohydrate counting to determine your meal time insulin doses. Lastly you’ll decipher how to fine-tune your blood glucose levels by observing your blood glucose patterns (aka pattern management).
Table of Contents
- What Is Carb Counting?
- Basic Carb Counting
- Keeping Track
- Protein, Fat and Alcohol Count, Too
- Weigh and Measure Foods—A Key to Your Success
- The Food Label Has the Facts
- Carb Counting in Real Life
How to Count Convenience Foods and Recipes
- Carb Counting in Real Life
How to Count Restaurant Meals and Take Out Foods
- Blood Glucose Pattern Management: Fine-Tune Your Control
- Blood Glucose-Lowering Medications and Insulin
- Advanced Carb Counting
- Cornerstones—Knowledge and Support
- Carb Counts of Everyday Foods
- Carb Counting Resources
- Record Keeping Forms
Practical Carbohydrate Counting: A How-to-Teach Guide for Health [For Practitioners]
Practical Carbohydrate Counting: A How-to-Teach Guide for Health, written with co-author and diabetes nutrition expert Karen Bolderman, RD, LDN, CDE; this book is designed for health care providers who teach people with diabetes about carbohydrate counting. It provides a comprehensive understanding of the ins and outs of basic and advanced carbohydrate counting – today’s most popular diabetes meal planning approach. This resource also provides concise and practical information for teaching including: skills and readiness checklists for both basic and advanced carbohydrate counting, methods for calculating and fine-tuning carb-to-insulin ratios and correction factors for advanced carbohydrate counting. The book is filled with tips, tools and resources for teaching including recording forms and resources to access the carbohydrate counts of foods. Case studies bring the process of teaching carbohydrate counting to life.
Need Continuing Professional Education credits? Earn 16 credits by purchasing the self-study guide C194 Practical Carbohydrate Counting: A How to-Teach Guide for Health Professionals developed by the Warshaw and Bolderman for Wolf Rinke Associates, Inc.
Table of Contents
- Why, What, Who and How Much?
- Section 1: Basic Carbohydrate Counting
- Assessing Knowledge and Skills
- Concepts to Teach – From Basic Nutrition to Meal Planning
- Concepts to Teach – Counting Carbs, Reading Food Labels and Measuring Portions
- Basic Carbohydrate Counting Case Studies
- Section 2: Advanced Carbohydrate Counting
- Concepts to Teach – Advanced Carbohydrate Counting
- Advanced Carbohydrate Counting and Continuous Subcutaneous Insulin Infusion
- Pattern Management of Glycemic Control
- Advanced Carbohydrate Counting Case Studies
- Section 3: Related Topics
- Impact on Glycemia of Dietary Components Beyond Carbohydrate
- Impact on Glycemia of Non-Dietary Related Factors
- Blood Glucose-Lowering and Related Medications
- Process to Develop and Maintain Personal Carbohydrate Counts
- Appendix I – Resources for Carbohydrate Counting and Counts
- Appendix II – Blood Glucose Lowering Medications
- Appendix III – Sample Record Keeping Charts