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
For people with type 1 or 2 diabetes carbohydrate, or carb, counting has evolved to be the most common method taught to help you plan meals and, if you take insulin, gauge your insulin doses. Carb counting is based on research showing that it’s the total amount of carbohydrate you eat that most impacts your blood glucose levels after you eat. (Check out two of my articles about the fine art of carbohydrate counting in Diabetic Living magazine Solving
Warshaw dialogs with diabetesmine.com blogger Tenderich on her blog about research and recommendations about carbohydrate intake for type 1. Check it out, then read my rebuttal below. Thanks Amy for being open to dialog!
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
When it comes to food scales, there’s low-scale and up-scale. The low-scale ($5 - $10) type postage or “diet” scales simply help you figure a food’s weight. That’s valuable information. For example, when you weigh meats, you not only zero in on the portion you should eat but you also 'see' what certain amounts of food look (and should) look like. This improves your guestimating (as I call it) skills both at home and when you eat out.