(EHD) Eating with Diabetes and the Exchange List Lesson

Eating with Diabetes and the Exchange List Lesson

What is Diabetes? Diabetes mellitus (MEL-ih-tus), or simply, diabetes, is a group of diseases characterized by high blood glucose levels that result from defects in the body's ability to produce and/or use insulin (a hormone that is key in regulating the breakdown of carbohydrates and fats). Food is very important to people that have Diabetes. When you eat food, the body breaks down all of the sugars and starches into glucose (a component of carbohydrates; vital for human function; usually breaks down in sugar), which is the basic fuel for the cells in the body. Insulin, a hormone secreted by the pancreas, takes the sugar from the blood into the cells. When glucose builds up in the blood instead of going into cells, it can lead to complications. There are many foods that can contribute to complications. The foods to avoid are listed below. Roll your mouse over each food item to learn why these items should be avoided.

 

 

 

Myths Associated with Diabetes

Many people believe that individuals can get diabetes from eating items that contain high amounts of sugar, but this myth is simply not true. There are many myths associated with Diabetes, they are listed below.

 

Myths Diabetes Image Myth 1: Sugar is forbidden, but sugar-free foods are good. This is a myth because diabetics actually absorb half of the amount of the sugar alcohols in sugar-free products So, if something has 10 grams of sugar alcohol, the diabetic will absorb 5 grams of it. Myth 2: Eating healthful carbohydrates will control blood glucose. This is a myth because while they are good for a diabetic, they will still need to eat from the other food groups, Most diabetics need 3-4 servings a day of starch. The portion size is key. Myth 3: People with diabetes should eat special diabetic foods. This is a myth. Diabetics need to eat the sane diet as everyone else but need to pay special attention to the portion size of their carbohydrate intake. Myth 4: If you are overweight or obese, you will eventually develop type 2 diabetes. This is a myth. While being overweight is a risk factor, heredity, age, gender, and race play a huge role in getting diabetes. Myth 5: Fruit is a healthy food. Therefore, it is OK to eat as much of it as you wish. This is a myth. Although fruit is healthy, it contains carbohydrates and can be used as part of a balanced diet. Myth 6: Eating too much sugar causes diabetes. This is a myth. Type 1 Diabetes is caused by genetics and unknown factors that trigger the onset of the disease. Type 2 diabetes is caused by genetics and lifestyle factors.

 

The Diabetic Exchange System

In the exchange system, foods are grouped into basic types — starches (a type of carbohydrate that is high in glucose), fruits, milk, meat, sweets, fats and free foods. Within each group, the exchange system identifies how much an individual can eat of various foods for the same amount of calories, carbohydrates and other nutrients. Foods can be exchanged or traded within a group because of similar nutrient content and the manner in which they affect blood sugar.

Each serving in the starch, fruit and milk group contains about the same amount of carbohydrates — about 15 grams a serving — and may also be considered as one carbohydrate choice. It is important to know the serving size for each item so equal exchanges can be made without compromising a diabetic's health.

The information below demonstrates how each type of starch can be exchanged for another without causing too many problems with insulin.

Dietary Exchange Image Labels include: Starches or Bread (15 grams of carbohydrate, 80 calories) MAY BE EXCHANGED WITH --1/2 cup of plain pasta --1/2 cup cooked cereal --1/3 cup of cooked rice --1/3 cup of swet potatoes --1/2 cup of corn --6 saltine crackers --1/3 cup beans or lentils --1/2 to 3/4 cup of bra, oat, or wheat unsweetened cereal --1 slice of whole wheat, white, or rye break

 

Now, take a look at the following list which contains examples of some of the equivalents (serving size) in the food groups. Individuals on diets and with diabetes have to closely watch the serving size of certain foods. 

 

The Meat/Protein Group

Beef: USDA Good or Choice grades, round, sirloin, flank, tenderloin

Pork: Fresh canned, cured, or boiled ham, Canadian bacon, tenderloin

Poultry: Chicken, turkey, Cornish hen (without skin)

Fish: All fresh and frozen fish

Egg whites: 3

Peanut butter (contains unsaturated fat): 1 Tbsp.

The Vegetable Group

1/2 cup of cooked vegetables or vegetable juice

1 cup of raw vegetables

1 cup beans (green, wax, Italian)

1 Summer squash (crookneck)

1 Eggplant

1 Tomato, medium

The Fruit Group

1/2 cup of fresh fruit or fruit juice

1/4 cup dried fruit

1 small apple- (fresh with skin)

1/2 medium grapefruit (fresh)

3/4 cup Mandarin oranges

2 halves peaches (canned, unsweetened)

1 1/4 cups watermelon (cubed)

2 tsp. raisins

The Milk Group

1 cup skim milk (8 oz.)

1 cup whole milk (8 oz.)

1 cup plain low-fat yogurt (8 oz.)

The Fat Group

1 slice or 2 Tbsp. avocado

1 tsp. margarine

10 almonds or Virginia peanuts

1 slice bacon

1 tsp. butter

 

 

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