Carbohydrate Counting
Marjan Shalchi, RD, CDE
Diabetes Education and Management Centre Hotel Dieu HospitalNovember 13, 2015
Outline
Why Carbohydrate Count ? Basic to Advanced Carbohydrate Counting Case Studies
Why Carbohydrate Count ?
The nutrient with the greatest impact on blood glucose levels
50% Post-meal BG
50% Fasting BG
At an A1C ranging from 7.3% to 8.4%, overall glycemia is impacted equally by
fasting blood glucose and post-meal blood glucose
A1C =
5. Monnier L, et al. Diabetes Care 2003;26:881-885.
Why Carbohydrate Count ?
A meal-planning approach for all patients with diabetes
Flexibility in choosing all carbohydrate containing foods, it may increases self management
CDA recommendations: 45-60% carbohydrate, 15-20% protein, and 20-35% fat of total energy
Matching insulin to carbohydrates intake. Being proactive regarding insulin needs.
http://guidelines.diabetes.ca/Browse/Chapter11
Basic Carbohydrate Counting
Keep it Simple!
These Foods Contain Carbohydrate
Food Groups Carbohydrate in One Serving
GRAINS & STARCHES
15 g
FRUITS 15g
MILK & ALTERNATIVES
15g
OTHER CHOICES 15g
EXTRA FOODS 0-5g
http://www.diabetes.ca/CDA/media/documents/clinical-practice-and-education/professional-resources/beyond-the-basics-presentation.ppt
These Foods have Little or No Carbohydrate
Food Groups Carbohydrate in One Serving
MEAT &
ALTERNATIVES
0 grams
(except for ½ cup Legumes 10-15 grams)
VEGETABLES 0grams
(except for ½ cup squash 10 grams, parsnips 10.5 grams
and peas 7 grams)
FATS 0 grams
http://www.diabetes.ca/CDA/media/documents/clinical-practice-and-education/professional-resources/beyond-the-basics-presentation.ppt
Basic Carbohydrate CountingTools
Food Sources of Carbohydrates Handouts, CDA resources Food models Food labels Apps
http://www.diabetes.ca/diabetes-and-you/healthy-living-resources/diet-nutrition
How to Read Labels
1. Look at serving size and compare it to the amount of food being eaten
2. Carbohydrate includes starch, sugars, and fibre
3. Fibre should be subtracted from total carbohydrate because it does not raise blood glucose
http://www.diabetes.ca/CDA/media/documents/clinical-practice-and-education/professional-resources/beyond-the-basics-presentation.ppt
How to Read Labelswith Sugar Alcohols
LABEL READING EXAMPLE
Serving Size: 1 piece
Total Carbohydrate: 32 g
1.Sugar……………… 10 g
2. Starch……………… 11 g
3. Fiber………………… 6 g
4. Sugar Alcohol……….. 2 g(Examples: sorbitol, mannitol, isomalt, lactilol, polyols)
RECIPE FOR READING CARBOHYDRATES
Check the serving size and adjust for your portion
Take the carbohydrate………. 32 g
Subtract from it:*all the fiber value…………. - 6 g*all the sugar alcohol value….. - 2 g
Available Carbohydrate: 24g
Websites
http://www.calorieking.com/
http://www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/index-eng.php
http://ndb.nal.usda.gov/ndb/search/list
Apps
You need to know if the app is based on an accurate data base. This is especiallyimportant for insulin dosing.
Calorie King, Eat Wise and USDA are accurate data bases. www.calorieking.com http://www.eatwise.ca/ http://ndb.nal.usda.gov/
https://mysugr.com/apps/ is a useful tracking tool
Recommended carbohydrate intake
Consider individual energy needs Exercise patterns
Individual eating pattern
Food preferences
Carbohydrate Recommendations
Carbohydrates
% of total energy 45% 50% 60%
Women (1300-1800 kcal/day)
145- 200 grams/day
160- 225 grams/day
195-270grams/day
Men (1800-2000 kcal/day)
200-225grams/day
225-250grams/day
270-300grams/day
General Guidelines: Carbohydrates/Meal
Women Men
To lose weight 30-45 g 45-60 g
To maintain weight 45-60 g 60-75 g
For very active
Snacks
60-75 g
15-30 g
60-90 g
15-30 g
IndividualizeDistribute evenly for good blood glucose control
Consider individual energy needs, exercise patterns, individual eating pattern and food preferences
Beyond Carbohydrate CountingDiabet. Med. 27, 348-353 (2010)
A study of 102 children with Type 1 Diabetes and adolescents and 110 caregivers estimating the carbohydrate content of 17 meals containing 8-90 grams of carbohydrates.
Beyond Carbohydrate CountingDiabet. Med. 27, 348-353 (2010)
Results:
73% of all estimates were within 10-15 g of actual carbohydrate content.
It did not matter what method of carbohydrate counting they used.
Underestimated larger meals Overestimated snacks Longer diabetes duration had a negative effect on
accuracy of carbohydrate estimation More accuracy when using packaged foods
Beyond Carbohydrate CountingDiabet. Med. 27, 348-353 (2010)
Recommendations:•It is suggested that ±10-15 grams difference in Carbohydrate estimation does not significantly changes the post prandial blood glucose levels.•Specific advice to regularly check the serving sizes of main meal items such as rice, pasta and starchy vegetables may maintain accuracy as appetite changes.•Snack foods such as fruit require size comparisons with food models or real food to improve accuracy.•Consistency in carbohydrate estimation have a greater impact on HbA1C than accuracy.
Advanced Carbohydrate Counting
… Use All the Basic Teachings− Handouts, Food models, food Labels, Apps and Carbohydrate
Targets, etc
PLUS some more …- Carbohydrates are not all equal- High protein and fat containing foods- Matching Carbohydrates to Insulin; Insulin to
Carbohydrate Ratio and Correction Factor
Glycemic Index
2013 CDA guidelines suggest choosing lower glycemic index carbohydrates to help optimize blood glucose
For the same number of carbohydrate grams, low or medium GI foods may raise blood glucose less than high GI foods.
Mismatch between insulin action and carbohydrate absorption following a high GI foods may lead to a rapid glucose spike.
• Glucose determinations at 1-2 hours postprandial will be instructive.
Low GI foods with high fructose and/or sucrose content (e.g. fruit juice) lead to a rapid glucose spike
Fats
Late post prandial hyperglycemia is the predominant effect of dietary fat Some studies show lower glucose concentrations
in the first 2-3 hours due to delayed gastric emptying*
Addition of 50 grams of fat can increase insulin requirements by twofold.
*Diabetes Care 2015; 38:1008-1015
Proteins
Protein affects blood glucose in the late post prandial period. If 30 g protein is consumed with minimum 30 grams of
carbohydrate containing foods, blood glucose levels rise after 3-4 hours (2-3 numbers). This is the amount of protein in 4 oz cooked lean meat.
If at least 75 grams of protein (8 oz of lean steak) is consumed without carbohydrates, blood glucose increases in 1.5 hours after consumption similar to about 20 grams of carbohydrates.
There is an additive effect of protein and fat consumed together at a meal, up to 5.5 number increase at 5 hours post meal.
Diabetes Care 2015; 38:1008-1015
Teach Advanced Carbohydrate Counting
… if a person is on INSULIN and is willing to − Do simple mathematics− Use nutrient analysis information, websites − Have and know how to use measuring cups, spoons and
scales− Keep accurate and detailed records− To test his/her blood glucose before and 2 hours after the
first bite of a meal − Be motivated and able to take the time required to improve
his/her diabetes management
The Basal/Bolus Insulin Concept
Basal insulin Suppresses glucose production between meals
and overnight 50% of total daily insulin needs
Bolus (mealtime) insulin rapid- or short-acting insulin given just before a
meal in anticipation of the glycemic spike that occurs due to carbohydrate ingestion
50% of total daily insulin needs Given usually as three equally divided doses
before meals
Blood Glucose Targets for Most People with Diabetes
• Pre-meal blood glucose: 4.0 – 7.0 mmol/L.
• 2 hour post-meal blood glucose: 5.0 – 10.0 mmol/L.
• A rise of 2.0 to 3.0 mmol/L is normal after eating.
Insulin to Carbohydrate (I:C) Ratio
This is the amount of insulin needed to cover the carbohydrate being consumed at a meal. For example: I:C ratio of 1:10 means 1 unit of insulin would
be taken for every 10 grams of carbohydrate
Post prandial blood glucose rise of 2- 3 mmol/L is expected when I:C ratio is correct.
Ways to determine I:C ratio
1) Quick and Easy Method Starting ratios: 1:15 (1 unit of fast-acting insulin
for 15 grams of carbohydrate) Ratios vary
10:1 for insulin resistance/obese individuals 20:1 for young, thin individuals
Ways to determine I:C ratio
2) Pattern Management Review food, insulin and blood glucose records Identify trends
For example:
70 grams of carbohydrates
7 units of fast acting insulin
Blood glucose before lunch: 7 mmol/L
Blood glucose 2 hours later: 9.5 mmol/L
70 g carb ÷ 7 units of insulin = 10 I:C is 1:10
Ways to determine I:C ratio
3) 500 Rule Divide 500 by the total daily dose of insulin
I:C Ratio = 500 ÷ total daily dose of insulin
Example: The total daily dose of insulin = 35 units 500 ÷ 35 = 14 I:C ratio = 1:14
So for every 14 grams of carbohydrate the patient eats, they will take 1 unit of rapid- or short-acting
insulin
Many Variables Influence Glycemic Control....
Food Exercise/activity Illness
Insulin absorption Insulin resistance Stress/coping
Always assess the variables and keep this in mind when considering an insulin dose adjustment.
Compensate for unanticipated high blood
sugar, using “correction insulin”
This is called Insulin Sensitivity Factor or Correction Factor (CF)
How to Determine a starting Correction Factor
100 Rule: Divide 100 by the total daily dose of insulin
For example, if total daily dose is 50 units:
100 ÷ 50 = 2 , CF is 1:2
Individualize, this varies by weight of the person, time of the day and with hormonal fluctuations and very high blood glucose
So, if the person’s blood glucose is 9 mmol/L, and their target glucose is 7 mmol/L, then:
Current blood glucose – target blood glucose ÷ CF
(9 –7) ÷ 2 = 1
Therefore, if the persons blood glucose is 9.0 mmol/l and they want to bring it down or “correct” it to 7.0mmol/, they need to take 1 unit of rapid- or short-acting insulin.
Case Studies
Mary has been taking insulin for 3 months. She has been following a consistent carbohydrate meal plan and has adjusted her insulin doses using pattern management. She has good comprehension of carbohydrates and is ready to start learning how to self-adjust her insulin based on carbohydrate counting. She attends a “Carb-counting class” at her local diabetes education centre and has a follow up with the dietitian today.
Mary’s current insulin doses are:
Long-acting Insulin 20 units QHS
Rapid-acting Insulin 10/8/12 units at Breakfast, Lunch and Supper respectively.
What is Mary’s estimated I:C ratio?
Total insulin: 50 units
500 ÷ 50 = 10
Joe is placed on multiple daily insulin injections He weighs 100 kg. His insulin requirements are 0.5 units/kg
His total daily dose is:100 kg x 0.5 units/kg = 50 units
His insulin dosage: Glargine (long acting) - 26 units QHS Aspart (rapid acting) - 8 units at each meal
Joe is working with his diabetes educators learning to adjust his insulin using carb-counting and correction factor.
Question: What is Joe’s estimated I:C ratio and CF?
I:C 500 ÷ 50 = 10CF: 100 ÷ 50 = 2
Joe is about to eat breakfast and figure out how much rapid insulin he needs to take for breakfast:
2 fried eggs 3 slices of bacon (0 gms))2 slices of whole wheat toast 2 teaspoons of jam (40 gms)1 glass of orange juice (26 gms)1 cup of black coffee (0 gms)
Total carbs = 66 grams Blood glucose =11.1 mmol/L,Joe’s target range is 4.0 to 7.0 mmol/L I:C ratio = 1:10, CF = 2.0
Question: How much insulin aspart (NovoRapid®) should Joe take?
Answer:1. Insulin to carbohydrate ratio is 1 unit for every 12 grams of carbohydrate
66 ÷ 10 = 6.6 units of insulin for food round to 7, PLUS
2. His blood glucose is 11.1 mmol/L and his target range is 4.0 to 7.0 mmol/L Correction factor is 1 unit to lower her blood glucose by 2 mmol/L11.1 – 7 (his target glucose)] ÷ 2 = 2 units
Total dose : 7 + 2 units = 8 units of insulin aspart
Adjusting Insulin for Exercise
Effects of Exercise on Blood Glucose
Physical activity includes more than formal exercise; everyday activity such as yard work, lawn mowing and shopping are activities that can have an impact on blood glucose.
Physical activity increases the body’s sensitivity to insulin and the speed that it is absorbed.
Physical can cause Blood Sugar
Activity
The effects of exercise can last up to 24 hrs
When planning for increased physical activity, individuals should consider decreasing insulin, increasing food or a combination of both.
Exercise BG (mmo/L) Carbohydrate Snack type/portions
Light x 60 min.- Walking, bowling
Less than 6.0 15 gms 1 starch or fruit
Moderate x 60 min.-Tennis- Swimming- House cleaning- Golf
Less than 6.0 30 gms before exercise. An additional 10-15 gms for each additional hour.
2 starch or fruit
6.0 - 10.0 15 gms 1 starch or fruit
11.0 – 17.0(no ketones)
No food increase
17.0 or greater and moderate ketones
Do not exercise until diabetes control improves
Strenuous x 60 min.- Hockey- Racquetball- Competitive sports
Note: Small amounts at frequent intervals are preferable for prolonged activity
Less than 6.0 45 gms before exercise. Additional 10-15 gms for each additional hour.
2 starch , 1 protein & 1 fruit
6.0 – 10.0 30 gms 2 starch & 1 protein
11.0 – 17.0(no ketones)
15 gms 1 starch or fruit
14.0 or greater and moderate ketones
Do not exercise until diabetes control improves
Ex-Carbs for Exercise Guidelines (adult)*
*Adapted from Saskatchewan Insulin Adjustment Module, December 2005
Adjusting Insulin for Exercise/activity….
Light activity (walking)
– 10-20% reduction Moderate (brisk walking, jog,
fitness class, swimming)
– 30-40% reduction Strenuous (hard run, sprints,
sports)
– 50% or more reduction
*Remember, these are guidelines only, individual responses vary!
Questions?