UNIT 3, LESSON 7 The Diabetes Food Pyramid. Objectives At the end of the lesson, participants should...
-
Upload
gladys-ray -
Category
Documents
-
view
214 -
download
1
Transcript of UNIT 3, LESSON 7 The Diabetes Food Pyramid. Objectives At the end of the lesson, participants should...
UNIT 3, LESSON 7The Diabetes Food Pyramid
ObjectivesAt the end of the lesson, participants should be able to:
1. Explain the Diabetes Food Pyramid
2. State food groups and appropriate serving sizes
3. Make wise food choices using the Diabetes Food Pyramid
4. Describe their feelings and experiences of eating with diabetes
5. Set a goal that relates to making healthier food choices
6. Identify ways to modify everyday recipes to fit into the diabetes meal plan
L-esson
Myths about DiabetesToo much sugar gives you diabetes
People with diabetes are not supposed to eat sugar
What do you think?
Truth about Diabetes Eating healthy is the same for people with and without diabetes.
It is a matter of eating a wide variety of foods and a balanced amount of carbohydrates, proteins, and fats.
It doesn’t mean you have to give up all sugars or special treats.
You must account for the carbohydrate, fat, and calories in your total meal plan for the day.
Source: American Diabetes Association
Different Food Guide Pyramids
USDA Food Guide Pyramid Diabetes Food Pyramid
Both pyramids are divided into six sections of varying sizes
Differences
USDA Food Guide Pyramid• Food are grouped
according to their classification as a food
• Starchy vegetables are placed under the vegetable groups
• Cheese is placed in the milk group
Diabetes Food Pyramid• Foods are grouped
according to their carbohydrate and protein content
• Starchy vegetables are under the bread, grains, and other starches group
• Cheese is placed in the meat and other group
Benefits of the DiabetesFood Pyramid
Can be used as a guide for choosing a healthy diet
Used as a diabetes meal plan
Introduces variety in the diet
Shows the food groups that a person should increase or decrease
Diabetes Food Pyramid
There are six groups
Diabetes Food Pyramid
Fats, oils
and sweets
Keep servings small
Milk
2-3 servings
Vegetables
(non-starchy vegetables)
3-5 servings
Meats and
others
4-6 ounces
Fruits
2-4 servings
Grains, beans,
and starchy
vegetables
6-11 servings
Number of Starches based onNumber of Calories
Calories Number of starches
1,200 to 1,600 6 starches
1,600 to 2,000 8 starches
2,000 to 2,400 10 starches
Source: National Diabetes Information Clearinghouse
ExamplesIf you eat:
6 servings of grains, beans, and starchy vegetables3 servings of vegetables4-6 ounces of meat and meat substitutes2 servings of fruits2 servings of milkUp to 3 servings of fats
then you would have eaten about1,200 to 1,600 calories.
Differences forWomen and Men
Most women would eat at the lower end of the range
Many men would eat in the middle to high end of the range
Both men and women would consume at the higher end of the range if they are active
Know Portion SizePortion sizes today have become larger
One of the most important aspects of meal planning is to know the correct portion size
Controlling your diabetes means knowing what makes one portion for each group on the Diabetes Pyramid
Grains, Beans, and Starchy Vegetables
Eat six to 11 servings each day
Good source of fiber
What is one serving or one portion in this group? 1 slice of bread (whole wheat is best) ¼ of a bagel (1 ounce) ½ of an English muffin or pita bread 1 6-inch tortilla 4 to 6 crackers ¾ cup of dry cereal ½ cup of cooked cereal
½ cup potato or yam ½ cup peas or corn ½ cup cooked beans 1 cup winter squash 1/3 cup of rice 1/3 cup of pasta
Grains, Beans and Starchy Vegetables
Choose whole-grain foods, such as:Whole-grain breadWhole-grain crackersTortillasBran cerealBrown riceBulgur
Whole-grain foods are nutritious and high in fiber
Beans are also high in fiber
Grains, Beans and Starchy Vegetables
Use whole wheat or other whole-grain flours in cooking and baking
Eat low-fat breads, such as:BagelsTortillasEnglish muffinsPita bread
For snacks, try pretzels or popcorn without butter
VegetablesEat three to five servings each day
Good source of vitamins, minerals, and fiber
What is one serving or one portion for this group?1 cup raw vegetables½ cup cooked vegetables
Vegetables can be used to fill a person up without adding too much carbohydrate
Vegetables
Non-Starchy Vegetables
FruitEat two to four servings each day
Good source of vitamins, minerals and fiber
What is one serving size or one portion in this group?½ cup canned fruit, unsweetened or in its own juice1 small fresh fruit2 tablespoons dried fruit1 cup melon or raspberries1 and ¼ cup whole strawberries
Fruit also contains carbohydrates
Fruit What are some of your favorite
fruit?
Choose fresh fruits instead of fruit juices. Fresh fruit contains more fiber.
Choose unsweetened fruit juices.
Milk and Dairy Eat or drink two to four servings each
day.
Milk products contain protein and calcium, as well as other vitamins and minerals.
Milk and DairyWhat is one serving or one portion size for this group?
1 cup fat-free or low-fat milk2/3 cup yogurt (plain or flavored with artificial sweetener)
Choose non fat or low-fat dairy products for the great taste and nutrition without the saturated fat
Meat and Meat Substitutes and other Proteins
Eat 4 to 6 ounces each day
Meat and meat substitutes contain protein and calcium, and other vitamins and minerals
Meat and Meat SubstitutesWhat are examples in this group?
Meat: beef, porkPoultry: chicken, turkey, eggsFish: salmon, tuna, catfish, tilapiaPeanut butterTofuCheese
Limit cheese, hotdogs, processed sandwich meats, bacon, and sausage
Keep portion sizes small– two to three ounces
Meat and Meat Substitutes1 ounce of meat equals:
¼ cup low-fat cottage cheese1 oz cheese (3 grams of fat or less per oz)1 egg1 tablespoon of peanut butter½ cup of tofu1 oz fish1 oz pork
Fats, Oils, and SweetsFoods in this group contain a lot of fat and sugar
They aren’t as nutritious as the other groups
Keep your servings small and save them for a special occasion
Fats and Oils Serving SizesFood Serving Size
Nuts- almonds or cashews Peanuts Pecan
6104 halves
Olives- Black, large Green with pimentos, large
810
Avocado 2 tablespoons1 ounce
Margarine or mayonnaise, reduced fat regular margarine or mayonnaise
1 tablespoon1 teaspoon
Cream, reduced fat regular
1 ½ tablespoons1 tablespoon
Sour cream, reduced fat regular
3 tablespoons2 tablespoons
Oils- canola, olive, vegetable 1 teaspoon
Sweets Serving SizesFood Serving Size
Beverages- hot chocolate, lemonade, sport drink
1 cup or 8 ounces
Cake One 2-inch square
Cookies One 3-inch
Pie 1/6 of 8-inch pie
Pudding ½ cup
Ice cream ½ cup
Candy 3 pieces hard, 5 pieces chocolate KISSES
Syrup, light Syrup, regular
2 tablespoons1 tablespoon
AlcoholThe American Diabetes Association recommends:
Two drinks or less a day for men and One drink or less per day for women.
One serving of alcohol equals:12 ounces of regular beer12 ounces of light beer5 ounces of wine1.5 ounce of hard liquor
Putting It All TogetherWhat did you learn from the information that was
covered today?
E-mpowermentDiabetes Education Series: The Diabetes Food Pyramid
Diabetes Education SeriesDescribe your experiences and feelings about eating
related to your diabetes.
What was most difficult for you?
What are ways that you could overcome some of these difficulties?
A-ctionDid you accomplish the goal you set last week?
Set a goal related to healthy eating using the Diabetes Food Pyramid.
R-eal-Life Problem SolvingLeah’s Story
Leah’s Story
Questions about Leah’s StoryWhat is Leah’s Problem?
What is the first step that Leah needs to take in this situation?
What are some other things that Leah needs to in this situation? (List as many suggestions as possible.)
List two things that Leah could do right away to deal with this problem. Why?
Questions about Leah’s StoryPlease find the Real-Life Problem Solving handout for
this lesson in your folder
These questions will help with your understanding of Leah’s story
N-utritionMenu
Baked Swiss SteakFresh Spinach Salad
Pumpkin Squares
See you next week!Topic for the next week: Carbohydrate Counting
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