Carb Counting for Diabetics

Posted Feb 5, 2013 | Posted in Fitness & Nutrition

CarbsDo you or someone you know with diabetes struggle to keep the right balance of carbohydrates in your diet?  For many diabetics, the question of how many carbs to eat is one that can be difficult to figure out.  Patsy Stewart, Diabetes Educator at Johnston Health, talks with My Carolina Today host Valonda Calloway about carb counting for diabetics and how keep portion sizes under control.

Advice from Patsy

Instead of 3 large meals per day, it is recommended for diabetics to eat smaller meals and snacks every 3-4 hours.  The average diabetic person needs about 50g-60g of carbs per meal and about 20g per snack. You can use a carb calculator to find a more specific number to fit your personal weight and lifestyle.

Portion size is very important for diabetics to understand.  By measuring and controlling the amount of food consumed with each meal and snack, you can ensure that you are getting the appropriate amount of carbs in your diet.  Carb counting for diabetics is important to help keep blood sugar levels consistent and as close to normal as possible.  Here are serving size suggestions for common foods from the American Diabetes Association:

  • Meat, fish, poultry—3 oz. (about the size of the palm of your hand)
  • Cheese—1 oz. (about the size of your thumb)
  • Milk, yogurt, fresh vegetables—1 cup (about the size of a tennis ball)
  • Bread—one slice
  • Rice or cooked pasta—⅓ cup
  • Potato or corn—½ cup
  • Dry cereal—¾ cup

 For more information on the Johnston Diabetes Center and to learn how Johnston Health can help you manage diabetes, visit our website

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One response to “Carb Counting for Diabetics”

  1. This video is FAKE NEWS! Please use logic when you speak to the diabetic community. You do not recommend to a person with diabetes to eat carbs. Your brain doesn’t need carbs it needs energy from ketones. I recommend that you go back to school before your advice kill’s someone. Hopefully, this hasn’t already happened.

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