Thanks so much for the information and advice. I contacted our doctor's office today and asked for the name of a registered dietitian in our area. They said that one of our area hospitals has a program that my husband and I can attend to help us really get a handle on all this. Your info about pasta is really good, too. We've never eaten 1/3 cup of cooked pasta, either. Even 3 servings would be much less than we're used to! I always read food labels for fat content but not for carbs - I kind of feel like I'm trying to learn a new language or something.
Thanks again for replying - I really appreciate it!
current weight: 205.9
Fitness Minutes: (1,845) Posts: 42 2/4/11 8:52 A
I was just diagnosed in October and had the same questions and fears you do. You have a head start at least, you know how many carbs per meal and total calories per day. That's a big help. It will take time and its definitely a learning curve to know what you can / should eat and how much. If you can find a dietitian in your area, I highly recommend that. Mine helped me out tremendously.
Be careful of foods high in starch like potatoes and pasta. It doesn't take much to make one serving of carbs from these foods. (15g of carbs is considered one serving by most so 45g is three servings per meal if you counting that way) For example, 1/3 cup of cooked pasta I believe is one serving. I don't think I ever ate only a 1/3 cup of pasta at a time.
You will want to read labels and measure things at first until you really get a feel for what to eat and how much. Assuming things aren't too bad I would say there isn't anything you can't eat just as long as it fits within your meal and calories for the day. (ie, count the carbs and the calories) Of course, don't take my advise over your doctor or dietitian.
I hope this helps a little. Good luck. There are lots of resources here and great people too who have walked the road you are on so use it all.
My husband was diagnosed a few days ago and I'm going crazy trying to figure out meal plans. I've read about the plate method and counting carbs and the exchange method (I'm so confused!). But I'm getting overwhelmed and what I'd really like is to have someone (maybe a dietician?) sit down with me and my husband and map out specific menus for at least a two-week span. I could then use them over and over again and know that I was doing it right.
The ADA website says it's better now that the diabetic diets are more flexible, but I truly thought it was less confusing 25 years ago when my father was diagnosed and was told exactly what to eat at each meal.
My husband is supposed to be eating 1600 calories a day and 45g of carbohydrates at each meal. I've been reading and researching for three days just trying to find some specific concrete meal plans.
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