Meal Planner For Type 1 Diabetes – Eating a healthy diet is important for everyone—it’s the key to maintaining a healthy weight and reducing your risk of developing chronic diseases, such as heart disease. A healthy diet for people with type 1 diabetes is the same one that is recommended for everyone. Our healthy eating video clip shows you how to build a healthy diet.
For people with type 1 diabetes, diet and nutrition also play an important role in controlling blood glucose levels.
Meal Planner For Type 1 Diabetes
The main nutrients in our diet that give us energy are: carbohydrates, proteins and fats. Understanding how these nutrients and the foods they are found in affect your blood glucose and insulin needs will give you greater confidence when choosing foods. Carbohydrates Carbohydrates are a vital source of energy for your body, especially your brain. When your body digests carbohydrates, it breaks them down into glucose, which is then absorbed into your bloodstream. This causes your blood glucose levels to rise.
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Carbohydrates are found in many different foods, and these foods also provide us with other important nutrients like fiber, vitamins, and minerals. What foods contain carbohydrates?
Why are carbohydrates important? The amount of carbohydrates you eat at a meal has the biggest impact on your blood glucose level. Learning to estimate the amount of carbohydrates in your meals is important in helping you decide how much insulin you need. Learn more about carb counting on the next tab.
Carbohydrates are broken down and absorbed into the bloodstream at different rates. The glycemic index ranks foods based on how they affect blood glucose levels. Read more about the glycemic index in the tab above. Protein Protein is another source of energy in our diets and is the key nutrient that helps the body grow and repair itself. Protein is broken down into amino acids in the intestine so they can be absorbed. Protein is not broken down into glucose, so it does not directly raise blood glucose levels.
Milk and yogurt are also high protein foods. However, because they also contain carbohydrates and will raise your blood glucose levels, we have included them in the list of carbohydrate foods. Fats Fats provide the body with energy and are broken down into fatty acids. Fatty acids are an essential part of all cells in the body, they also help you store energy and provide insulation. Fats also allow the body to absorb fat-soluble vitamins. Like protein, fats are not broken down into glucose, so they do not directly raise blood glucose levels.
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Fat is the most energy-dense nutrient, so it’s important not to eat more than you need. Eating too much fat can lead to weight gain, which can make your diabetes harder to control.
*Indicates sources of saturated fat. Saturated fat can raise blood cholesterol levels, so limit your intake of this type of fat. The importance of a dietitian A registered practicing dietitian (APD) is a key part of your diabetes team. Regularly seeing an APD who has a good understanding of type 1 diabetes can help you verify that what you are eating is meeting all of your individual nutritional needs and help you monitor the impact of your meals on your blood glucose levels. Visit the Dietitians Australia website to find a dietitian near you or contact our helpline on 1800 637 700.
Read more about nutrition and type 1 diabetes by clicking the tabs at the top of this page, including carb count, glycemic index, and celiac disease.
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Carbohydrates are found in many different foods and drinks. The amount of carbohydrate you eat at a meal has the biggest impact on your blood glucose level after that meal. This is because all carbohydrates are broken down into glucose, which is then absorbed into the bloodstream.
Learning how many carbohydrates are in the food and beverages you eat will help you calculate your insulin doses, help you be more flexible with what you eat and when you eat it, and help you keep your blood glucose levels within the normal range. goals. If you use fixed doses of insulin, eating a steady amount of carbohydrates will help keep your blood glucose levels within target.
Calculating the amount of carbohydrates in your meals is called carbohydrate counting or “carbs.” Carb counting takes practice and it can take time to learn these skills.
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Many common servings of carbohydrate foods are about 1 exchange. For example, the following foods are all 1 carbohydrate exchange, meaning they contain about 15 g of carbohydrate:
If you are taking the same dose of insulin at each meal every day, eating a similar number of carbohydrate exchanges at each meal will help keep your blood glucose levels within target range. Talk to your dietitian about how many exchanges you should try to eat at each meal, as everyone’s requirements are different.
In the meal plan below, this person has 3 carb exchanges (or 45 g of carbs) at each meal.
To figure out the amount of carbs in your meals and snacks, you need to look up your carb numbers. There are many useful resources to help you find this information, including the NDSS carbohydrate counting fact sheet or you can request carbohydrate counting resources developed by Diabetes Victoria dietitians here.
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The Nutrition Facts panel on a food label can be used to look up the amount of carbohydrate in a food. To learn more about how to use food labels to make healthy food choices, read our fact sheet Understanding Food Labels.
Read our fact sheet on carb counting, ask for our carb counting resources, and talk to a dietitian to learn more.
Contact our helpline on 1800 637 700 to speak to a dietitian at Diabetes Victoria, or visit the DietitiansAustralia website to find a dietitian near you.
Not all carbohydrate foods will have the same impact on blood glucose levels (BGL). Some carbohydrate foods break down and are released into the bloodstream very quickly and others break down much more slowly. The rate at which carbohydrate foods are released into the bloodstream is called the glycemic index (GI). Carbohydrate foods can be classified as low, medium, or high GI. They are also much more filling because they remain in the stomach for longer, before being digested. This can help with weight control as you will be less likely to overeat.
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Examples of low GI foods include traditional rolled oats, dense whole grain breads, lentils and legumes, sweet potatoes, milk, yogurt, pasta, and most types of fresh fruit.
Try to include at least 1 lower GI food in each of your meals. Remember that carb serving size will have the biggest impact on your BGLs. Just because a food has a lower GI doesn’t mean it can be eaten in large quantities.
High GI Foods High GI foods are broken down and released into the bloodstream faster than other carbohydrate foods. They tend to cause a rapid spike in blood glucose levels and often don’t fill you up as much as lower GI foods, so you may feel hungry soon after eating them.
Examples of high GI foods include white bread, highly processed/low fiber breakfast cereals, shorter grain rice (eg, jasmine rice), soft drinks and sweets, as well as many processed and packaged snack foods.
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Some high GI carbohydrates are still nutritious foods, such as potatoes and tropical fruits. Just because they have a high GI doesn’t mean you should cut them out – eat them in smaller portions.
The University of Sydney glycemic index website has more information on the glycemic index and values for specific foods. You can also look for the low GI symbol on the packaging when you shop; however, not all low GI foods will carry this symbol. To find out which products carry the Low GI symbol, check the website.
Celiac disease is an immune condition that affects the small intestine. When people with celiac disease eat gluten, their immune systems are activated, causing inflammation that damages the lining of the small intestine. If left untreated, celiac disease can lead to nutrient deficiencies, problems with bones, joints, and other organs, as well as having an impact on fertility. People with type 1 diabetes are at increased risk of celiac disease – it affects up to 10 percent of people with type 1 diabetes. Having type 2 diabetes does not increase the risk of developing celiac disease. However, about 1 in 70 Australians have celiac disease, so people with type 2 diabetes can still be affected. Symptoms Symptoms can vary widely. Some of the most common are:
Some people have severe symptoms, while others may not have any. It is important to realize that the level of symptoms does not indicate the severity of the disease: intestinal damage.
