Exam 3: CHO count Flashcards
Why is CHO count important for DM patient?
All patients with DM should be educated on CC, Monitoring CHO intake remains key strategy in achieving glycemic control
Methods of CHO counting
CHO Counting
Exchange System:
Experience-based estimation:
what is CHP counting
one serving of CHO = 15g (3 serving of CHO = 45g)
What is the exchange system
method used to help individuals with diabetes plan meals by categorizing foods based on their carbohydrate, protein, and fat content
what is experienced based
experienced patients know how many kcals food has
how does ES differ from CHO counting
Balanced intake of carbs, proteins, fats
Considers types of CHO
count ea. type of CHO for ea. meal time
includes g of CHO/P/F for ea food group
RD, specific cal for weight loss & CHO for PA
how does CC differ from ES
Carbohydrate intake (in grams/serving)
no diff between CHO types
count CHO per meal time
easier
ES CHO categories
Starch
Fruits
Milk (fat-free/lowfat/1%,reduced-fat/2%, whole)
Sweets, desserts and other carbohydrates
Nonstarchy vegeables
examples of non starchy vegetables
Leafy Greens:
Spinach
Kale
Lettuce (e.g., Romaine, Iceberg)
Swiss chard
Arugula
Collard greens
Cruciferous Vegetables:
Broccoli
Cauliflower
Brussels sprouts
Cabbage
Others:
Asparagus
Cucumbers
Zucchini
Bell peppers (any color)
Tomatoes
Eggplant
Mushrooms
Onions
Green beans
Radishes
Celery
Alfalfa sprouts
Summer squash
CC: size of cooked cereal, grain, starchy veg (legumes, rice, oatmeal, pasta, potato) that = one serving of 15g of CHO
1/2c
CC: size of bread product (6oz tortilla, square slice, 1/4 bagel, 1/3 eng muf) that = one serving of 15g of CHO
1 oz
CC: size of dry cereal that = one serving of 15g of CHO
1c
CC: size of cut fruit that = one serving of 15g of CHO
1/2c
CC: size of fruit that = one serving of 15g of CHO
1 small piece about golf ball size
CC: size of dried fruit that = one serving of 15g of CHO
2T