Going back to school

School starts 1 week from today, so I broke out Alyssa's most recent diabetes plan and starting filling out the paperwork for my meeting with the school nurse on Thursday. I will also give a brief training to her teacher on what to look for with Alyssa. The teacher will be attending a diabetes class provided by the school that usually happens sometime during the first week of school as well. So, this little training session is just so she knows what to expect the first few days of school.

I purchased enough snacks to last a month for the teacher to keep in her room as well as several juice box packs to treat lows. I've started getting her diabetes bag ready that stays in the office that will contain her meter, strips, syringes, glucose tablets, alcohol swabs and insulin. Ideally I would have liked for Alyssa to be on the pump before school started, but at least we have the ball rolling.... hopefully final approval in the next couple of weeks!!

Carb Counting Basics

I know I have written several posts about carb counting, but because diet is probably the most important aspect of managing diabetes, I don't think it can be covered too much.  Understanding carbohydrates helps determine which foods affect blood sugar and how much insulin should be given for the food eaten.

The 3 main nutrients in food: proteins, fats, and carbohydrates all affect blood sugar levels; however carbohydrates is the main effector.  After carbs are eaten and digested, they become glucose and enter the bloodstream.  This causes blood sugars to rise and insulin is required to move the sugar into the cells for energy.  Some might think that carbs are bad; but in reality, they are the body's main source of fuel.

Foods that contain carbs are: starches (Breads, starchy veggies), fruits, milk products, and sweets.

Estimating carbohydrates can be done based on serving sizes (some call carb choices).  On average 1 serving size will have about 15 grams of carbohydrate.  This method is best used when there are not any food labels or when eating at a restaurant.  Examples of carb choices are: 1 slice of bread, 1/2 cup of corn, 4 ounces of juice, small apple, 8 ounces of milk.  Each of these would be considered 15 grams of carbohydrate.

Counting grams of carbohydrate is much more precise.  Reading food labels and meal planning books are the best way to count grams of carbs.  I recommend the book, Calorie King.  When using this method, food is measured and then the carbohydrates are calculated.  When reading food labels, its important to determine how many servings you are going to eat and then multiply that by the grams of carbs per serving. 

*Watch out for products that say they are "Sugar-Free" or "No Sugar Added".  Just because a product is sugar-free doesn't mean its carb-free.  So always check the grams of carbohydrate.