Both the type and amount of carbohydrates consumed may affect blood sugar control. Carbohydrates are often classified as simple sugars, starches, and fiber. Typically, there is an emphasis on more complex carbohydrates, such as starches and fiber, to reduce the quick blood sugar response. However, the results of emphasizing one type over another is a bit controversial at this time and more research is warranted. Still, the amount of carbohydrate consumed may make a significant difference.

 

With “balance” as the key feature of dietary intake, we can start by evening out the amount that is consumed in each meal or snack. If treated with insulin, then the insulin and carbohydrate intake should match up well enough to maintain blood sugar control. We will discuss this further when we get into medication treatment.

According to the American Diabetes Association, "There is no single ideal dietary distribution of calories among carbohydrates, fats, and proteins for people with diabetes."(15) Many clinicians rely on a food “exchange” system, which identifies the level of carbohydrates in foods and allows them to be “exchanged” for other foods with similar amounts. In this system, a serving of carbohydrate is about 12-15 grams of carbs. Carbs are found in three main food groups under this system, including grains/starches (about 15 grams of carbs per serving), fruits (about 15  grams of carbs per serving) and milk or yogurt (about 12 grams of carbs per serving). Vegetables also have some carbs in each serving, but in smaller amounts. In building meal plans, we would distribute the carbohydrates fairly evenly throughout the day and suggest how many carb servings are appropriate for a meal. For example, if a meal contains three carb servings, then it might be any combination of grains/starches, fruit, and/or milk or yogurt. A breakfast might include a piece of toast, an 8 ounce glass of milk, and ½ cup of applesauce. This would add up to three servings and might be the limit for that meal in this example.