Challenging Food Situations

Challenging Food Situations

Presented by: Meaghan Anderson MS, RD, LD, CDE

Learning Objectives

• Expand base knowledge about foods and the impact on blood sugar levels

• Learn new tips on how to better estimate foods impact on blood sugar levels and how to best cover these foods with insulin

• Increase awareness of foods impact on glucose

Macronutrients

Protein = Glucose neutral when eaten in moderate amounts (3 oz.. or deck of cards)

Carbohydrate = all but fiber is converted to glucose

Fat = does not raise blood sugar but when eaten with carbs it slows the digestion

Macronutrient Conversion to Blood Glucose

Carbohydrate

Multiply the grams of protein by 0.6

7 grams of protein per oz..

Example 8 oz.. steak (two decks of cards)

8 x 7 = 56 grams of protein

56 grams x 0.6 = 34

Remember meat usually shrinks by 30% or so… if you order a 12 oz. steak it is approximately 8 oz meat

Protein

Multiply grams of fat by 0.1 20 grams x 0.1 = 2

BIG MAC 45 g carbohydrate, 25 g protein, and 29g fat totaling 540 calories

25 x 0.6 = 15 gm for protein

29 x 0.1 = 3 gm for fat

45 + 15 + 3 = 63 gm

To Calculate Insulin Needed for Fat

Measured the effect of chewing on blood glucose

response to four different carbohydrate foods.

Apple

Potato

Rice

Potato

Chewed food for 15 seconds or swallowed whole

Don’t chew your food…

British Journal of Nutrition 1986, 55, 43-47

Mmol/L Mg/dl

2.0 36

4.0 72

6.0 108

8.0 144

Reasons why…

Reduction of particle size enhances delivery of food from the stomach to the small intestine

Larger surface area increases access to pancreatic enzymes

Enhancement of salivation associated with chewing increases digestion of food in the mouth and stomach

Percentage of carbohydrate present in a food

All are equal to 12 grams of carbohydrate

224 gm of milk

160 gm of watermelon

14 gm graham crackers (2 squares)

12 gm sugar (1 tbsp)

Please note it is best to do a volume measure of pasta due to the cooking time and water content.

Carb Factors

The amount of carbohydrate in 1 gm of the specific

food

Weigh food in grams

Find the carb factor

Mulitply foods weight in grams by the carb factor

1 oz. equals 28 grams in weight

Example: 150 gram banana (carb factor .2)

150 x .2 = 30 gm carb

Carb Factors

Carb Factors

Milk .04

Bread .53

Pancake .70

Cheerios .70

Cantalope .08

Apple .13

Almonds .19

Corn Chips .57

Strawberry .08

Carb factor for all soft baked products is 0.50

Scales

Salter 1406

GLYCEMIC INDEX

The impact 50 gm of carb (fiber is not included) from a food has on blood glucose as compared to 50 gm of carb from glucose (GI 100)

How fast and how high

Nutrient content and preparation vary GI

Higher fiber = lower GI

More refined = higher GI

GI Classifications

Classification GI Range Examples

Low GI 55 or less Most fruits and

vegetables,

legumes, nuts

Medium GI 56 to 69 Whole wheat

foods, sweet

potato

High GI 70 and above Refined grains,

rice, cereal

Food number that estimates how much the food will

raise blood glucose after eating it.

Accounts for how much carbohydrate is in the food.

1 unit glycemic load equals the effect of consuming 1 gm of glucose

Grams of available carb x foods GI /100

Glycemic Load

High GI food but when we consume it we do not eat

a lot of carbohydrate from it

15 gms x 72 / 100 = 10.8

Watermelon

10 gm x 47 / 100 = 4.7

Carrots