Lilly Diabetes Daily Meal Plan Guide - Diagnostic Imaging
DAILY DIABETESMEAL PLANNINGGUIDEA daily meal plan is an important part of your diabetes management,along with physical activity, blood sugar (glucose) checks, and, often,diabetes medications.DIETARY GUIDELINES AT A GLANCE: Balance your calories to manage your weightIncrease your intake of nutrient-dense foods, such as fruits,vegetables, whole grains, low-fat dairy and protein, and healthyfats/oilsBALANCE YOUR PLATE: Many people with diabetes like tokeep meal planning simple. This eating plan can help you easilyportion out your food Reduce your intake of sodium, fats, added sugars, refinedgrains, and alcoholBuild healthy eating patterns A HANDY GUIDE TO PORTION SIZES: Quick tips forestimating portion sizes FOOD LISTS FOR MEAL PLANNING: Use this tool to help youfigure out how many carbohydrates, proteins, and fats are agood amount for youChecking your blood sugar as directed by your healthcare provider willhelp you to see how your food choices affect your blood sugar. It canalso help you determine where adjustments may be necessary. CARBOHYDRATE COUNTING: There are many foods withcarbohydrates you can still enjoy, including grains, fruits,vegetables, milk products, and even some food choices withsugar. Carbohydrates raise your blood sugar level more thanproteins and fats. Learn how to track the carbohydrates you eatin your meals and snacksThere is no ideal meal plan that works for everyonewith diabetes. This guide provides you with a variety ofinformation that may help you plan your meals: A registered dietitian (RD) can help you make a meal plan that bestmeets your needs and lifestyle. Ask your healthcare provider, certifieddiabetes educator (CDE), hospital, or local diabetes association for thenames of RDs in your area who work with people who have diabetes,or search for an RD online at www.eatright.org.Visit us at www.LillyDiabetes.com
MEAL PLANNING OPTIONSBALANCE YOUR PLATE9 in. FRUITS: A serving of fruit is 1 small freshfruit, 2 tbsp dried fruit, or ½ cup canned fruitor 4 oz unsweetened fruit juice VEGETABLES: Choose nonstarchyvegetables, such as broccoli, carrots,cauliflower, or green beans GRAINS: Fill ¼ of the plate with a bread,cooked grain, or starchy vegetable, such ascorn, brown rice, or potatoes. Choose wholegrains more often DAIRY: Add 1 cup fat-free/low-fat milk or²/³ cup fat-free/low-fat/light yogurtMyPlate is not customized to match an individual'scarbohydrate needs and blood sugar goals. It's stillimportant to see an RD or CDE for nutrition advice. PROTEIN: Fill this ¼ of the plate withlean meat, poultry, or fish. If you choose aplant-based protein, such as dried beans,remember to include the carbohydratecontent as part of your total carbohydrateamount for the mealA HANDY GUIDE TO PORTION SIZES*:Your palm size, not includingfingers and thumb, is about3 ounces of cooked andboneless meat.Your fist size is about 1 cupor about 30 grams ofcarbs for foods such as1 cup ice cream or1 cup cooked cereal.Your thumb size is about1 tablespoon or 1 servingof regular salad dressing,reduced-fat mayonnaise,or reduced-fat margarine.* Hand sizes vary. These portion estimates are based on a woman’s hand size.Measuring or weighing foods is the most accurate way to figure out portion size.The size of your thumbtip is about 1 teaspoon, or1 serving, of margarine,mayonnaise, or other fatsor oils.
FOOD LISTS FOR MEAL PLANNINGKEY* Foods marked with * should be countedas 1 starch 1 fat per servingJ Foods marked with J contain more than3 grams of dietary fiber per serving! Foods marked with ! contain 400 mgor more of sodium per servingoz ouncetsp teaspoontbsp tablespoonAdapted from:The Official Pocket Guide toDiabetic Exchanges,American Diabetes Association, 2011.STARCHEach serving from this list contains15 grams carbohydrate, 0-3 grams protein,0-1 gram fat, and 80 calories.Most of the calories in these foods comefrom carbohydrates, a good source of energy.Many foods from this group also give youfiber, vitamins, and minerals. Prepare and eatstarchy foods with as little added fat as possible.Choose whole grain starches when you can.In general, a single serving of starch is: ½ cup of cooked cereal, grain, or starchyvegetable 1/³ cup of cooked rice or pasta 1 oz of a bread product (such as 1 slice ofwhole wheat bread) ¾ to 1 oz of most snack foods (some snackfoods may also have extra fat)BreadServing SizeBagel (large, about 4 oz)¼*Biscuit ( 2 ½ inches across)1Bread (whole wheat, white, or rye) (1 oz) 1 slice*Cornbread (1 ¾-inch cube or 1 ½ oz)1English muffin½Hot dog or hamburger bun (1 oz)½Pancake (4 inches across, ¼-inch thick)1Pita pocket (6 inches across)½Roll (plain, small, 1 oz)1Tortilla (corn or flour, 6 inches across)1*Waffle (4-inch square or 4-inch diameter)1Cereals and GrainsServing SizeCereals, cooked (oats, oatmeal)½ cupCereals (unsweetened, ready-to-eat)¾ cup1Couscous/³ cupGranola (low-fat)¼ cup1Pasta, cooked/³ cup1Rice, cooked (white or brown)/³ cupStarchy VegetablesServing SizeCorn½ cupCorn on cob (large, 5 oz)½ cobJ Hominy, canned¾ cupJ Peas, green½ cup1Plantain, ripe/³ cupPotatoBaked with skin (3 oz)1Boiled, all kinds (3 oz)½ cupFrench fried (oven-baked) (2 oz)1 cup*Mashed with milk and fat½ cup! Spaghetti/red pasta sauce½ cupJ Squash, winter1 cupYam, sweet potato, plain½ cupCrackers and SnacksServing SizeCrackers*Round, butter-type6Saltines6Graham cracker (2 ½-inch square)3J Popcorn*With butter3 cupsLower fat or no fat added3 cupsPretzels¾ ozSnack chips (tortilla chips, potato chips)Fat-free or baked (¾ oz)15-20*Regular (¾ oz)9-13Beans, Peas, and Lentils(Count as 1 Starch 1 Lean Meat)Serving Size1J Baked beans/³ cupJ Beans, cooked (black, garbanzo,kidney, lima, navy, pinto, white)½ cupJ Lentils, cooked (brown, green, yellow) ½ cupJ Peas, cooked (black-eyed, split)½ cupFRUITSEach serving from this list contains15 grams carbohydrate, 0 grams fat,0 grams protein, and 60 calories.Fruits are good sources of fiber, regardless ofwhether they are fresh, frozen, or dried. Fruitjuices contain very little fiber. Choose whole fruitinstead of juices whenever possible. When usingcanned fruit, choose fruit packed in its own juiceor light syrup.In general, a single serving of fruit is: ½ cup of canned or fresh fruit or4 oz unsweetened fruit juice 1 small fresh fruit (4 oz) 2 tablespoons of dried fruitFruitApple, unpeeled (small, 4 oz)Applesauce, unsweetenedBanana (extra small, 4 oz)BerriesJ BlackberriesBlueberriesServing Size1½ cup1¾ cup¾ cupRaspberries1 cupStrawberries (whole)1 ¼ cupCantaloupe (cubed)1 cupCherries (sweet, fresh, 3 oz)12Dried fruits (blueberries, cherries,cranberries, mixed fruit, raisins)2 tbspGrapefruit (large, 11 oz)½Grapes (small, 3 oz)17Guava½ cupJ Kiwi (3 ½ oz)1Mandarin oranges, canned¾ cupMango (small, 5 ½ oz)½ fruit or ½ cupJ Orange (small, 6 ½ oz)1Papaya (cubed, 8 oz)½ fruit or 1 cupPeaches (fresh, medium, 6 oz)1Pears (fresh, large, 4 oz)½Pineapple (fresh)¾ cupPlums (small)2Dried (prunes)3Watermelon (cubes, 13 ½ oz)1 slice or 1 ¼ cupsJJFruit JuiceServing SizeApple, grapefruit, orange, pineapple½ cup1Fruit juice blends (100% juice)/³ cup1Grape juice/³ cup1Prune juice/³ cupMILKMilk and yogurt are rich in calcium and protein.Choose fat-free, low-fat, and reduced-fatvarieties for health. They have less saturated fatand cholesterol than whole milk products.Fat-free (skim) or low-fat (1%) milk andyogurt: Each serving from this list contains12 grams carbohydrate, 8 grams protein,0-3 grams fat, and 100 calories.Serving SizeMilk, buttermilk, acidophilus milk, Lactaid 1 cupEvaporated milk½ cupYogurt (plain or flavored with alow-calorie sweetener, 6 oz)²/³ cupReduced-fat (2%) milk and yogurt: Eachserving from this list contains 12 gramscarbohydrate, 8 grams protein, 5 grams fat,and 120 calories.Serving SizeMilk, acidophilus milk, Lactaid1 cup3/4 cupYogurt (plain, 6 oz)Whole milk and yogurt: Each serving fromthis list contains 12 grams carbohydrate,8 grams protein, 8 grams fat, and160 calories.Serving SizeMilk, buttermilk, goat’s milk1 cupEvaporated milk½ cupYogurt (plain, 8 oz)1 cup
FOOD LISTS FOR MEAL PLANNINGDairy-like FoodsServing SizeChocolate milk (fat-free)1 cup(1 fat-free milk 1 carbohydrate)Chocolate milk (whole)1 cup(1 whole milk 1 carbohydrate)Smoothies (flavored, regular)10 oz(1 fat-free milk 2 ½ carbohydrate)Soy milk (regular, plain)1 cup(1 carbohydrate 1 fat)Yogurt with fruit (low-fat, 6 oz)²/³ cup(1 fat-free milk 1 carbohydrate)NONSTARCHY VEGETABLESEach serving from this list contains5 grams carbohydrate, 2 grams protein,and 25 calories.You should try to eat at least 2 to 3 servingsof nonstarchy vegetables each day. Choosea variety of vegetables to benefit from theiressential vitamins, minerals, and antioxidants.When using canned vegetables, choose no-saltadded versions or rinse.In general, a single serving of a nonstarchyvegetable is: ½ cup of cooked vegetables or vegetable juice 1 cup of raw vegetablesAmaranth or Chinese spinachBeans (green, wax, Italian)Bean sproutsBroccoliCabbage (green, bok choy, Chinese)J CarrotsCauliflowerCeleryCucumberEggplantGreens (collard, kale, mustard, turnip)JicamaMushroomsOkraOnionsPea podsJ Peppers (all varieties)Radishes! SauerkrautSpinachSquash (summer, crookneck, zucchini)Tomatoes (fresh and canned)! Tomato sauce! Tomato/vegetable juiceWater chestnutsSWEETS, DESSERTS, ANDOTHER CARBOHYDRATESEach serving from this list contains15 grams carbohydrate; protein, fat, andcalorie content varies.You can substitute food choices from this list forother carbohydrate-containing foods (such asthose found on the Starch, Fruit, or Milk lists) inyour meal plan, even though these foods haveadded sugars or fat. The foods on this list donot have as many vitamins, minerals, and fiber.Choose foods from this list less often, especiallyif you are trying to lose weight. Many sugar-free,fat-free, and reduced-fat products are madewith ingredients that contain carbohydrates, socheck the Total Carbohydrate information on theNutrition Facts food label. Count each serving as1 carbohydrate unless otherwise noted.FoodServing SizeBrownie (small, unfrosted, about 1 oz)1(1 carbohydrate 1 fat)Cake (frosted, 2-inch square)1(2 carbohydrates 1 fat)Cake (unfrosted, 2-inch square)1(1 carbohydrate 1 fat)Candy bar (chocolate/peanut) 2 “fun size” bars(1 1/2 carbohydrates 1 1/2 fats)Candy (hard)3 piecesCookies (chocolate chip, 2 1/4 inch across) 2(1 carbohydrate 2 fats)Cookies (vanilla wafer)5(1 carbohydrate 1 fat)Doughnut (cake, plain, medium, about 1½ oz) 1(1 1/2 carbohydrates 2 fats)Fruit juice bars (frozen, 100% juice, 3 oz) 1 bar1Gelatin, regular/2 cupGranola snack bar (regular or low-fat) 1 oz bar(1 1/2 carbohydrates)Hot chocolate, (regular, made with water)(1 carbohydrate 1 fat)1 envelope1Ice cream (light or no sugar added)/2 cup(1 carbohydrate 1 fat)1Ice cream (regular)/2 cup(1 carbohydrate 2 fats)Jam or jelly (regular)1 tbsp1Muffin (4 oz)/4 muffin(1 carbohydrate 1/2 fat)1Pie (8-inch, 2-crust, fruit)/6 pie(3 carbohydrates 2 fats)Pudding (regular, made with reduced-fat milk)1(2 carbohydrates)/2 cup1! Pudding/2 cup(sugar-free or sugar- and fat-free,made with fat-free milk)Sports drink1 cup (8 oz)Sugar1 tbspSyrup (light, pancake type)2 tbspSyrup (regular, pancake type)1 tbsp1Yogurt (frozen, fat-free)/3 cupMEAT AND PROTEIN SOURCESLean meats and protein sources: Eachserving from this list contains 0 gramscarbohydrate, 7 grams protein, 0-3 gramsfat, and 45 calories.Meat and protein sources are rich in protein.Whenever possible, choose lean meats. Portionsizes on this list are based on cooked weight,after bone and fat have been removed. Thecarbohydrate content varies among plant-basedproteins, so read food labels carefully.FoodServing SizeBeef (Select or Choice grades, trimmed of fat):Ground round, roast (chuck, rib, rump), 1 ozsirloin, steak (cubed, flank,porterhouse, T-bone, tenderloin)Cheeses (with 3 grams of fat or less per oz)1 oz1Cottage cheese/4 cupEgg whites2Fish (fresh or frozen, plain):1 ozCatfish, cod, flounder, haddock, halibut,orange roughy, salmon, tilapia, trout, tuna! Hot dog (with 3 grams of fat or less per oz) 1Pork (lean):1 ozRib or loin chop/roast, ham, tenderloin,! Canadian baconPoultry (without skin)1 ozProcessed sandwich meats1 oz(with 3 grams of fat or less per oz)Tuna (canned in water or oil, drained)1 ozMedium-fat meat and protein sources:Each serving from this list contains0 grams carbohydrate, 7 grams protein,4-7 grams fat, and 75 calories.FoodServing SizeBeef:1 ozCorned beef, ground beef, meatloaf,Prime grades trimmed of fat (prime rib)Cheeses (with 4-7 grams of fat per oz)1 ozMozzarella, pasteurized processed cheesespread, reduced-fat cheeses, string cheese,! FetaEgg1Fish, any fried type1 ozPork (cutlet, shoulder roast)1 ozPoultry (with skin or fried)1 oz1Ricotta cheese (2 oz)/4 cup! Sausage (with 4-7 grams of fat per oz) 1 ozHigh-fat meat and protein sources: Eachserving from this list contains 0 gramscarbohydrate, 7 grams protein, 8 gramsfat, and 100 calories.FoodBacon (pork)! Bacon (turkey)Cheese (regular):Serving Size2 slices3 slices1 oz
American, bleu, brie, cheddar, hard goat,Monterey jack, queso, swiss*! Hot dog (beef, pork, or combination)1Pork sparerib1 ozProcessed sandwich meats (with 8 or1 ozmore grams of fat per oz):Bologna, pastrami, ! hard salami! Sausage (with 8 or more grams1 ozof fat per oz):Bratwurst, chorizo, Italian, knockwurst,Polish, smoked, summerPlant-based proteins: Each serving fromthis list contains 7 grams protein; amountof carbohydrate, fat, and calories varies.Mayonnaise (reduced-fat)Mayonnaise (regular)Oil (corn, cottonseed, flaxseed, grapeseed, safflower, soybean, sunflower)! Salad dressing (reduced-fat)! Salad dressing (regular)1 tbsp1 tsp1 tsp2 tbsp1 tbspSaturated FatsServing SizeBacon (cooked, regular or turkey)1 sliceButter1 tspCream (half and half)2 tbspCream cheese (reduced-fat)1 1/2 tbspCream cheese (regular)1 tbspSour cream (reduced-fat or light)3 tbspSour cream (regular)2 tbspBeans, peas, and lentils are also found on theStarch list. Nut butters in smaller amounts arefound in the Fats list.FREE FOODSFoodEach serving from this list has 5 gramsor less of carbohydrate and less than 20calories per serving.Serving SizeJ Beans, lentils, or peas (cooked)(1 starch 1 lean meat)J Hummus(1 carbohydrate 1 high-fat meat)Nut spreads: almond butter, cashewbutter, peanut butter, soy nut butter(1 high-fat meat)Tempeh(1 medium-fat meat)Tofu (4 oz)(1 medium-fat meat)/2 cup1/3 cup11 tbsp/4 cup3/2 cup1FATSEach serving from this list contains0 grams carbohydrate, 0 grams protein,5 grams fat, and 45 calories.Choose heart-healthy fats from themonounsaturated and polyunsaturated groupsmore often.In general, a single serving of fat is: 1 teaspoon of regular margarine,vegetable oil, or butter 1 tablespoon of regular salad dressingUnsaturated FatsMonounsaturated FatsAvocado (medium, 1 oz)Nut butters (trans-fat free)NutsAlmonds, cashewsMacadamiaPeanutsPecansOil (canola, olive, peanut)Olives (black, ripe)! Olives (green, stuffed)Serving Size2 tbsp1 1/2 tsp63104 halves1 tsp8 large10 largePolyunsaturated FatsServing SizeMargarine (lower-fat spread)1 tbspMargarine (stick, tub, or squeeze)1 tspEat up to 3 servings per day of the free foodsin the serving size noted without counting anycarbohydrates. Choices listed without a servingsize can be eaten whenever you like. For betterblood sugar control, spread your servings ofthese foods over the day.Low-carbohydrate FoodsServing Size1Cabbage (raw)/2 cupGelatin (sugar-free or unflavored)freeGumfreeJam or jelly (light or no sugar added)2 tspSalad greensfreeSugar substitutes (low-calorie sweeteners) freeModified-fat Foodswith CarbohydratesServing SizeCream cheese (fat-free)1 tbspCreamers (nondairy, liquid)1 tbspCreamers (nondairy, powdered)2 tspSalad dressing (fat-free or low-fat)1 tbspSalad dressing (fat-free Italian)2 tbspCondimentsBarbecue sauceCatsup (ketchup)Mustard! Pickles (medium size dill)SalsaTaco sauceVinegarServing Size2 tsp1 tbspfree1 1/21/4 cup1 tbspfreeDrinks/Mixes! Bouillon, broth, consomméCarbonated or mineral water, club sodaCoffee or teaDiet soft drinks or sugar-free drink mixesSeasoningsFlavoring extractsGarlicfreefreefreefreefreefreeHerbs (fresh or dried)Nonstick cooking spraySpicesWorcestershire saucefreefreefreefreeCOMBINATION FOODSCombination foods contain foods from more thanone food list, but with the help of an RD you can fitthese foods into your meal plan.EntreesServing Size! Casserole type:1 cupTuna noodle, lasagna, macaroni andcheese, 8 oz(2 carbohydrates 2 medium-fat meats)Frozen MealsServing Size!JBurrito (beef and bean, 5 oz)1(3 carbohydrates 1 lean meat 2 fats)! Pizza (cheese/vegetarian, thin crust)¼ of a 12-inch pie(2 carbohydrates 2 medium-fat meats)SoupsServing Size! Bean, lentil, or split pea1 cup(1 carbohydrate 1 lean meat)! Tomato (made with water)1 cup(1 carbohydrate)AlcoholIn general, 1 alcohol equivalent has about100 calories. One alcohol equivalent is 12 ozbeer or 1 ½ oz distilled spirits or 5 oz wine. Ifyou choose to drink alcohol, limit it to 1 drinkor less per day if you are a woman and 2drinks or less per day if you are a man.These Food Lists are not intended to be allinclusive. Consult with your RD about anyfoods that you eat which are not listed.
SAMPLE MEAL PLAN: PULLING THE FOODLISTS TOGETHERThe table below shows sample meal plans, by numbers of servings, for different calorie requirements. Ask your RD, CDE, or healthcare provider which planmay work best for you. Each plan provides about half of its calories from carbohydrates and less than 25% of calories from fat, based on choosing fat-freemilk and low-fat meats (Lean Meat group) and cheeses.CALORIES PER 3333345664 oz6 oz6 oz7 oz8 oz35667CarbohydratesMilkSweets, Desserts, & Other Carbohydrates†Nonstarchy VegetablesMeat & Meat SubstitutesFats*The numbers included in the chart are individual servings from each food list.†Consult with an RD about how to substitute foods from the Sweets, Desserts, and Other Carbohydrates list with other carbohydrate-containing foods as associated calorie content may be higher.CARBOHYDRATE COUNTINGCarbohydrate (starch and sugar) is the main nutrient in food that raises blood sugar. When you plan meals based on carbohydrate counting, count onlythe foods that contain carbohydrates. Calculate the carbohydrate grams or choices using the bolded carbohydrate numbers at the top of each food list. Ifyou are using a packaged food with a Nutrition Facts label, count the number of “Total Carbohydrate” grams based on the serving size listed on the label.TO CALCULATE CARBOHYDRATE CHOICES:Divide the number of grams of total carbohydratesby 15 (because 1 carbohydrate choice 15 grams ofcarbohydrate).Total carbohydrates 22g22 divided by 15 1.5So, 8 crackers 2 carbohydrate choicesCheck the serving size:8 crackersIs that how much you planto eat?Nutrition FactsServing Size 8 crackers (28g)Amount per servingCalories120Fat Calories30% Daily ValueTotal Fat 3.5g5%Saturated Fat 1g5%Trans Fat 0gPolyunsaturated Fat 1.5gThis number (28 g)is the weight of thecrackers, not the amountof carbohydrates in theserving.Monounsaturated Fat 0.5gFOOD GROUPSGRAMS OFCARBOHYDRATEPER SERVINGCholesterol 0mg0%Sodium 140mg6%Total Carbohydrate 22gDietary Fiber less than 1g7%3%Sugar 7gStarches15Fruits15Milk12Nonstarchy Vegetables5Sweets, Desserts, OtherCarbohydratesvariesMeat and ProteinSources0Fats0Free FoodsCombination Foods 5variesProtein 2gVitamin ACalcium0%10%Vitamin CIronCount total carbohydrate.0%4%You do not need to countsugar separately becauseit is already counted aspart of the totalcarbohydrate.How much carbohydrate do you need?Your RD can help decide how much carbohydrate you need. The amountdepends on your age, weight, activity, and diabetes medications, if needed.It’s important to know that 1 carbohydrate choice 15 grams carbohydrate.Women often need about 45-60 grams carbohydrate (3-4 choices) at eachof 3 meals and 15 grams carbohydrate (1 choice) for snacks as needed.Men often need 60-75 grams carbohydrate (4-5 choices) at each of 3meals and 15-30 grams carbohydrate (1-2 choices) for snacks as needed.
Menu IdeasFree FoodsFatsMeat & Protein SourcesSweets, Desserts, &Other arbohydratesSnack(Time: )Lunch(Time: )Snack(Time: )Snack(Time: )With your RD, fill in your personalmeal plan below with the numberof grams of carbohydrates and/ornumber of carbohydrate choices foreach meal and snack (if needed).Dinner(Time: )Carbohydrates (grams):E-mail:Breakfast(Time: )Total Calories:Phone:Fats (grams):Proteins (ounces):No. of Carbohydrate Choices:Registered Dietitian:Date:Meal Plan for:PERSONAL MEAL PLAN
RESOURCESAmerican Association of Diabetes Educatorswww.diabeteseducator.orgAmerican Diabetes Associationwww.diabetes.orgAcademy of Nutrition and Dieteticswww.eatright.orgThe Official Pocket Guide to Diabetic ExchangesAmerican Diabetes Association, 2011.Reprinted with permission.Visit us at www.LillyDiabetes.comDiabetes Care and Education (DCE), a dietetic practice group of the Academy ofNutrition and Dietetics, promotes quality diabetes care and education. DCE comprisesmembers of the Academy of Nutrition and Dietetics who are leaders in the field ofmedical nutrition therapy (MNT) and care of people with diabetes. Their expertise iswidely recognized throughout the diabetes community. We are pleased to have had theopportunity to collaborate with this group of professionals on the creation of Lilly’s DailyDiabetes Meal Planning Guide.We hope you find this resource useful.This guide has been developed, written, and reviewed by:Authors:Tami A. Ross, RD, LD, CDEPatti B. Geil, MS, RD, FADA, CDEReviewers:Connie Crawley, MS, RD, LDAlison Evert, MS, RD, CDECarrie Swift, MS, RD, BC-ADM, CDEPP-LD-US-0603 09/2015 Lilly USA, LLC 2015. All rights reserved.
A daily meal plan is an important part of your diabetes management, along with physical activity, blood sugar (glucose) checks, and, often, diabetes medications. There is no ideal meal plan that works for everyone with diabetes. This guide provides you with a variety of inform
Inject and Eat with Lyumjev People with diabetes currently administer mealtime insulin at different times before, during and after a meal.2 44% at start of meal 21% several minutes before meal 10% during meal 24% 44% after meal at start of meal 21% several minutes before meal 10% during meal 24% after meal
Inject and Eat with Lyumjev People with diabetes currently administer mealtime insulin at different times before, during and after a meal.2 44% at start of meal 21% several minutes before meal 10% during meal 24% 44% after meal at start of meal 21% several minutes before meal 10% during meal 24% after meal
Welcome to my Diabetes-Friendly Meal Plan. Thank you for downloading my Diabetes-Friendly Meal Plan, I hope you enjoy it. The plan is based on recipes I make and enjoy myself. I have lived with type 1 diabetes since 1997 and spent a lot of time finding what works for me and the diabetes coaching clients I work with. This has
MEAL PLANNING GUIDE A daily meal plan is an important part of your diabetes management, along with physical activity, blood sugar (glucose) checks, and, often, diabetes medications. There is no ideal meal plan that works for everyone with dia
A daily meal plan is an important part of your diabetes management, along with physical activity, blood sugar (glucose) checks and, often, diabetes medications. There is no one meal plan that works for everybody with diabetes. This guide provides you with information that may help you plan your meals, including: Balance Your Plate: Many .
A daily meal plan is an important part of your diabetes management, along with physical activity, blood glucose checks, and often diabetes medications. There is no one meal plan that works for everybody with diabetes. This guide will provide you with three
Bruce W. Bode, MD, FACE Atlanta Diabetes Associates Atlanta, Georgia American Diabetes Association. Facts and Figures. Available at: http://www.diabetes.org/ada/facts.asp. Accessed January 18, 2000. Diagnosed Type 1 Diabetes 0.5 - 1.0 Million Diagnosed Type 2 Diabetes 10.3 Million Undiagnosed Diabetes 5.4 Million Prevalence of Diabetes in the US 3
The American Revolution Part One: The events leading up the Revolutionary War (1750 – 1775) Background Historically speaking, right now “we” are British. The Colonies are an extension of Britain, so we share their government, their identity, their pride, and also their enemies. There is NO United States of America. Taunton Flag, flown by colonists to show unity with the British crown .
