1. Accommodation for Diabetics

2. Carb-Choices Based on the total amount of carbohydrates in a food. Used to help maintain a healthy weight and sugar intake level. Also used to make sure that diabetics eat a consistent amount of carbohydrates at each meal. One Carb-Choice is equal to about 15 grams of carbohydrates. Diabetics are allowed 9 Carb-choices during the day, which divides equally into 3 per meal.

3. This is the conversion table that we use to find carb choices based on the food label. One really helpful tool is the Food label. By looking at the Total Carbohydrate line, a diabetic can tell how many carb-choices the food is. A little trick to the Total Carbohydrates: If the food has 5 or more grams of fiber, the total grams of fiber can be subtracted from the Total Carbohydrates and then converted into carb- choices.

4. A Day of Choices Breakfast Lunch Dinner Dessert Or 3 2 or 3 2 Total: 9 (2)(1)

5. The Plate A diabetic’s plate should be half filled with salad or bright vegetables, a quarter filled with a lean meat, and the other quarter filled with starchy foods such as pasta, rice, or bread

6. Changes Stop frying as much of the foods because it adds unnecessary carbs. Do not serve as much corn, peas, and potatoes. Fill the salad bar with more of a variety of loose vegetables. Have a fruit of the week. Make more “diabetic-friendly” desserts.

7. Works Cited “American Diabetics Association.” American Diabetics Association, 2010. Web. 9, Apr, 2010. http://www.diabetics.org.http://www.diabetics.org “Eat Right.” American Dietetic Association, 2010. Web. 9, Apr, 2010. http://www.eatright.org. http://www.eatright.org "Chartwells." Chartwells Dining at Manchester. Manchester College, n.d. Web. 19 Apr 2010..College “National Diabetics Education Program.” National Institute of Health, Now. 25, 2008. Web. 9, Apr, 2010. http://www.ndep.nih.gov.http://www.ndep.nih.gov