UNIT THREE LESSON 9 Think Your Plate

Objectives At the end of the lesson, participants should be able to: 1. Explain the importance of making the right food choices 2. Explain how the plate method can help in making healthy food choices 3. Set goals that relate to following a diabetes meal plan 4. Describe feelings and experiences of eating related to having diabetes 5. Identify ways to modify everyday recipes to fit into the diabetes meal plan

L-esson

Think Your Plate Making the right food choices is a great way for people with diabetes to control their blood sugar and reduce the risks of complications

What Does Healthy Eating Mean if I Have Diabetes? Eating the right amount of whole-grain foods, vegetables, fruits, low-fat or fat-free milk and milk products, lean cuts of meat and fish, poultry, or beans each day

What Does Healthy Eating Mean if I Have Diabetes? Paying attention to portion size or the amount of food you eat in one sitting

What Does Healthy Eating Mean if I Have Diabetes? Eating three small meals and two healthy snacks each day

What Does Healthy Eating Mean if I Have Diabetes? Planning meals ahead of time Having healthy foods, such as fruit and vegetables, available in the home

Healthy Eating Why is eating healthy important for someone with diabetes? Helps manage blood glucose Reduces the risk of heart disease, stroke, eye disease, and other complications Helps manage moods and feelings Gives energy throughout the day

How Can I Think My Plate? Begin with a 9-inch dinner plate 9 inches

How Can I Think My Plate? Fill half of the plate with non-starchy vegetables, such as green salad, cooked or raw broccoli, carrots, green beans, and cauliflower Veggies

How Can I Think My Plate? The other half of your plate will be divided into two equal parts Veggies

How Can I Think My Plate? In one of the small sections, add a starchy food such as pasta, rice, and cooked beans, or a starchy vegetable Veggies Starchy Food

Starchy Food How Can I Think My Plate? In the other small section of this half of your plate, put your protein—chicken, turkey, fish, beef, pork, eggs, tofu Veggies Meat

Starchy Food How Can I Think My Plate? Add an 8-ounce glass of fat-free or low-fat milk Add a serving of fruit. Choose 1 small fresh fruit, 1 cup of melon (cantaloupe or honey dew) or ½ cup canned fruit (in its own juice) Veggies Meat Fruit Milk

Where Do Sweets and Dessert Fit? Dessert should replace similar servings of starchy food, fruit or milk Eat small servings Use only as a treat or for a special occasion Desserts and sweets raise blood glucose quickly

What Do I Do For Breakfast? Use a quarter of your plate for protein, such as one hard-boiled or scrambled egg Use a quarter of your plate for cereal or bread Add fruit as shown in the picture Add milk as shown in the picture

What Do I Do For Breakfast?

How Can I Make This Work? Have a glass of water before you begin to eat Eat slowly Enjoy the taste of the food Eat your vegetables first

Remember The plate method is only a guide You still need to monitor your blood glucose level

E-mpowerment Diabetes Education Series: Think Your Plate

Diabetes Education Series Describe your experiences of eating related to diabetes. What was most difficult for you? What are ways that you could overcome some of these difficulties?

A-ction Did you accomplish the goal you set last week? Set a goal to practice using portion sizes from the Think Your Plate method.

R-eal-Life Problem Solving Desiree’s Story

Questions about Desiree’s Story What is Desiree’s problem? What other information would you need to help her? What are some ways in which she can solve her problem? What would work best for Desiree in this situation? What would you do if you were in Desiree’s situation?

Questions About Desiree’s Story Please find the Real-Life Problem Solving handout for this lesson in your folder These questions will help with your understanding of Desiree’s story

N-utrition Menu Low-Fat Chicken and Dumplings Tomato Cucumber Salad Cranberry Applesauce Squares

See You Next Week! Topic : Monitoring Blood Glucose Keep cultivating the good habits you started!

Date: References: Margaret E. Cook-Newell, Ph.D., R.D., L.D., CDE Irene Hong-McAtee, MD, MCR Adrienne Glodt, B.S., Graduate Student Laura Hieronymus, MSEd, APRN, BC-ADM, CDE Cheryl Case, M.S., Harrison County Ann Hollon, M.A., Wolfe County Hazel Forsythe, Ph.D., R.D., L.D., CFCS Stephen D. Perry, M.S., R.D., L.D. Pam Sigler, M.S. Lynn Blankenship, M.S., Metcalfe County Theresa Scott, M.A., Floyd County Tamara Thomas, M.S., Franklin County Rusty Manseau, B.A., Graphic Artist Author: Ingrid Adams, Ph.D., Assistant Professor, Nutrition and Food Science, University of Kentucky Other Contributors