1. Carbohydrate Counting KBN 2014

2. Starches 15 Grams of Carbohydrate per Serving KBN 2014

3. Fruits 15 Grams of Carbohydrate per Serving KBN 2014

4. Vegetables 5 grams of Carbohydrate per serving KBN 2014

5. Milk 12 Grams of Carbohydrate per Serving KBN 2014

6. Fats & Meats 0 Grams of Carbohydrate Unless Breaded or Sweetened KBN 2014

7. Summary Starches Fruits Milks Non-Starchy Vegetables Meats Fats 15 12 5 0 0 KBN 2014

8. Serving Sizes for Starches 1 slice of bread = 1 serving (15g. Carbohydrate) ½ hotdog or hamburger bun = 1 serving 1/3 cup cooked pasta = 1 serving Cereals vary rule of thumb for flaked cereal ¾ cup, hot cereal ½ cup 4-6 crackers = 1 serving 1/3 cup rice = 1 serving KBN 2014

9. Serving Sizes for Fruits ½ cup juice, canned fruit, or cooked fruit = 1 serving 1/3 cup cranberry or grape juice = 1 serving 1 small piece of raw fruit = 1 serving 1 cup of raw fruit = rule of thumb for 1 serving KBN 2014

10. Serving Sizes for Milks 1 cup milk = 1 serving 6oz no sugar added yogurt = 1 serving The difference between whole milk, 2% milk, 1% milk, and skim milk is the amount of fat that they contain KBN 2014

11. Serving Size for Vegetables ½ cup cooked vegetable = 1 serving ½ cup vegetable juice = 1 serving 1 cup raw vegetable = 1 serving KBN 2014

12. Serving Sizes for Meats Usually 2-3 ounces at meals 1oz meat = 1 egg 1oz meat = 1 oz cheese 1oz meat = ¼ cup cottage cheese or tuna 1oz meat = 2 tablespoons of peanut butter ½ cup dried beans count as both an ounce of meat and a starch KBN 2014

13. Serving Sizes for Fats 1 tsp of margarine or butter = 1 serving 1 slice of bacon = 1 serving 1 tsp of oil = 1 serving 1 tsp of mayonnaise = 1 serving 1 Tbs of salad dressing = 1 serving OIL KBN 2014

14. Best Place to get Nutritional Information about a Product? The food label KBN 2014

15. Reading Labels 1.Serving Size: information is for one serving 2. Calories: a key for weight loss 3. Total fat: low-fat is less than 3 grams of fat per 100 calories 4. Total carbohydrate: including sugar, starch, fiber, and other 1 2 3 4 KBN 2014

16. Carb Counting Practice Ham Sandwich___ 1 cup Raw Carrots___ Small Bag Chips___ Carton 2% Milk___ Small Apple___ Total___ Chips KBN 2014

17. Carb Counting Practice Ham Sandwich___ 1 cup Raw Carrots___ Small Bag Chips___ Carton 2% Milk___ Small Apple___ Total___ Chips 30 5 15 12 15 77 KBN 2014

18. Insulin to Carb Ratio O Amount of insulin needed to cover a certain amount of carbohydrate O Example: 1 unit of insulin for every 15 grams of carbohydrate O So for something 30 grams you would give 2 units of insulin KBN 2014

19. Correction Factor O A specified amount of insulin for specified mg./dL above target blood sugar. O Example 1 unit of insulin for every 50 mg/dL above 150mg/dL KBN 2014

20. Back to Our Example Carbohydrates 77 Blood Sugar 209 Insulin to Carbohydrate ratio 1 unit for every 15grams Corrective Factor 1 unit for every 50mg/dL above 120mg/dL KBN 2014

21. 5 units for carbohydrates and 1 unit for correction factor of 6 units May administer 0.5 unit if the insulin pen administers 0.5 unit doses. Total dose of insulin is 6.0-6.5 units May administer 0.1 units of insulin if using insulin pump. TOTAL dose is 6.3 units of insulin. Know Student’s Doctor’s Orders!!!! How Much Insulin?

22. KBN 2014 77 209150 15 50 59 5.13 1.18 5.131.18 6.31