Challenging Food Situations
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Meaghan Anderson presented on challenging food situations for people with diabetes. She discussed macronutrients and their impact on blood glucose, how to calculate carbohydrates and estimate insulin needs. She explained glycemic index and load, and emphasized the importance of chewing food and using carb counting to estimate blood sugar impact of meals.
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Challenging Food Situations
- 1. Challenging Food Situations Presented by: Meaghan Anderson MS, RD, LD, CDE
- 2. Learning Objectives • Expand base knowledge about foods and the impact on blood sugar levels • Learn new tips on how to better estimate foods impact on blood sugar levels and how to best cover these foods with insulin • Increase awareness of foods impact on glucose
- 3. Macronutrients Protein = Glucose neutral when eaten in moderate amounts (3 oz.. or deck of cards) Carbohydrate = all but fiber is converted to glucose Fat = does not raise blood sugar but when eaten with carbs it slows the digestion
- 4. Macronutrient Conversion to Blood Glucose
- 5. Carbohydrate
- 8. Multiply the grams of protein by 0.6 7 grams of protein per oz.. Example 8 oz.. steak (two decks of cards) 8 x 7 = 56 grams of protein 56 grams x 0.6 = 34 Remember meat usually shrinks by 30% or so… if you order a 12 oz. steak it is approximately 8 oz meat Protein
- 9. FAT
- 10. Multiply grams of fat by 0.1 20 grams x 0.1 = 2 BIG MAC 45 g carbohydrate, 25 g protein, and 29g fat totaling 540 calories 25 x 0.6 = 15 gm for protein 29 x 0.1 = 3 gm for fat 45 + 15 + 3 = 63 gm To Calculate Insulin Needed for Fat
- 11. Measured the effect of chewing on blood glucose response to four different carbohydrate foods. Apple Potato Rice Potato Chewed food for 15 seconds or swallowed whole Don’t chew your food… British Journal of Nutrition 1986, 55, 43-47
- 12. Mmol/L Mg/dl 2.0 36 4.0 72 6.0 108 8.0 144
- 13. Reasons why… Reduction of particle size enhances delivery of food from the stomach to the small intestine Larger surface area increases access to pancreatic enzymes Enhancement of salivation associated with chewing increases digestion of food in the mouth and stomach
- 14. Percentage of carbohydrate present in a food All are equal to 12 grams of carbohydrate 224 gm of milk 160 gm of watermelon 14 gm graham crackers (2 squares) 12 gm sugar (1 tbsp) Please note it is best to do a volume measure of pasta due to the cooking time and water content. Carb Factors
- 15. The amount of carbohydrate in 1 gm of the specific food Weigh food in grams Find the carb factor Mulitply foods weight in grams by the carb factor 1 oz. equals 28 grams in weight Example: 150 gram banana (carb factor .2) 150 x .2 = 30 gm carb Carb Factors
- 16. Carb Factors Milk .04 Bread .53 Pancake .70 Cheerios .70 Cantalope .08 Apple .13 Almonds .19 Corn Chips .57 Strawberry .08 Carb factor for all soft baked products is 0.50
- 18. GLYCEMIC INDEX The impact 50 gm of carb (fiber is not included) from a food has on blood glucose as compared to 50 gm of carb from glucose (GI 100) How fast and how high Nutrient content and preparation vary GI Higher fiber = lower GI More refined = higher GI
- 19. GI Classifications Classification GI Range Examples Low GI 55 or less Most fruits and vegetables, legumes, nuts Medium GI 56 to 69 Whole wheat foods, sweet potato High GI 70 and above Refined grains, rice, cereal
- 20. Food number that estimates how much the food will raise blood glucose after eating it. Accounts for how much carbohydrate is in the food. 1 unit glycemic load equals the effect of consuming 1 gm of glucose Grams of available carb x foods GI /100 Glycemic Load
- 21. High GI food but when we consume it we do not eat a lot of carbohydrate from it 15 gms x 72 / 100 = 10.8 Watermelon
- 22. 10 gm x 47 / 100 = 4.7 Carrots
- 23.
- 24. Measured the effect of chewing on blood glucose response to four different carbohydrate foods. Apple Potato Rice Potato Chewed food for 15 seconds or swallowed whole Don’t chew your food… British Journal of Nutrition 1986, 55, 43-47
- 25. Mmol/L Mg/dl 2.0 36 4.0 72 6.0 108 8.0 144
- 26. Reasons why… Reduction of particle size enhances delivery of food from the stomach to the small intestine Larger surface area increases access to pancreatic enzymes Enhancement of salivation associated with chewing increases digestion of food in the mouth and stomach
- 27. Percentage of carbohydrate present in a food All are equal to 12 grams of carbohydrate 224 gm of milk 160 gm of watermelon 14 gm graham crackers (2 squares) 12 gm sugar (1 tbsp) Please note it is best to do a volume measure of pasta due to the cooking time and water content. Carb Factors
- 28. The amount of carbohydrate in 1 gm of the specific food Weigh food in grams Find the carb factor Mulitply foods weight in grams by the carb factor 1 oz. equals 28 grams in weight Example: 150 gram banana (carb factor .2) 150 x .2 = 30 gm carb Carb Factors
- 29. Carb Factors Milk .04 Bread .53 Pancake .70 Cheerios .70 Cantalope .08 Apple .13 Almonds .19 Corn Chips .57 Strawberry .08 Carb factor for all soft baked products is 0.50
- 31. GLYCEMIC INDEX The impact 50 gm of carb (fiber is not included) from a food has on blood glucose as compared to 50 gm of carb from glucose (GI 100) How fast and how high Nutrient content and preparation vary GI Higher fiber = lower GI More refined = higher GI
- 32. GI Classifications Classification GI Range Examples Low GI 55 or less Most fruits and vegetables, legumes, nuts Medium GI 56 to 69 Whole wheat foods, sweet potato High GI 70 and above Refined grains, rice, cereal
- 33. Food number that estimates how much the food will raise blood glucose after eating it. Accounts for how much carbohydrate is in the food. 1 unit glycemic load equals the effect of consuming 1 gm of glucose Grams of available carb x foods GI /100 Glycemic Load
- 34. High GI food but when we consume it we do not eat a lot of carbohydrate from it 15 gms x 72 / 100 = 10.8 Watermelon
- 35. 10 gm x 47 / 100 = 4.7 Carrots
- 36. BOOKS
- 37. Apps
- 38. Apps
- 40.
- 41. Jim’s Meal • Burger 61 • Med Fry 39 • Drink 0 • Total 100 Meg’s Meal • Burger 61 • Med Fry 59 • Drink 80 • Total 200 The Whataburger Experiment