Part 1. Starch Meat (oz) Vege Fruit Milk Fat

Transcription

1 Stacey James Part # 4% 0% Starch Meat (oz) Vege Fruit Milk 4 6% 4 0 Fat Goal grams TOTA 0 4 Kcals 6 # % 0% Starch 0 0 Meat (oz) Vege 4 0 Fruit Milk* % 0 0 Fat Goal grams TOTA Kcals # % 6% Starch Meat (oz) Vege 4 0 Fruit 4 Milk % Fat 4 4 Goal N/A N/A N/A N/A N/A N/A grams TOTA 60 Kcals 400 # % 0% Starch 0 Meat (oz) Vege 4 0 Fruit 4 Milk 6 4 % Fat Goal grams TOTA Kcals *Milk substitutes: soy, almond, rice

2 James # 4% 6% Starch 4 9 Meat (oz) Vege 4 0 Fruit 4 60 Milk 6 4 % 9 0 Fat 40 Goal grams TOTA Kcals #6 4% 6% 9 Starch Meat* 4 (oz) Vege Fruit 4 4 Milk* 6 % Fat 40 Goal grams 6 66 TOTA Kcals *Meat substitutes: beans, tofu *Milk substitutes: soy, almond, rice

3 Sample iabetic Menu Plans Part James Meal reakfast :00 0: unch :00,00 Calorie iet Non- airy (),000 Calorie iet (),000 Calorie iet Vegetarian/Vegan (With insulin pump) (6) Food Item Quantity Food Item Quantity Food Item Quantity Shredded wheat cereal served with almond cup cereal, ½ cup almond Toast served with butter slices, tsp butter Puffed cereal served with light soy Scrambled eggs egg Granola served with reduced- fat yogurt ½ cup granola, ⅔ cup yogurt Strawberries cup anana extra small banana Coffee, fl. oz ean sausage oz. unsweetened or with sugar substitute Goldfish- style crackers Turkey sandwich served with reduced- fat mayonnaise, spinach, tomato, and mung bean sprouts 0 crackers Tuna salad served on saltine crackers slices bread, oz. turkey, Tbsp mayonnaise, cup spinach, slices tomato, 4 slices cucumber Thin crust cheese and vegetable pizza Orange juice Plain bagel ½ cups, cup light soy ½ cup ¼ large bagel ½ cup tuna salad, Strawberries ¼ cup whole berries 9 crackers Granola ¼ cup ¼ of a - inch pizza Peanut butter and jelly sandwich slices bread, Tbsp jelly, Tbsp peanut butter nut spread

4 James 4 Crackers 6 crackers readstick small Watermelon slice : inner :00 9:00 Popcorn, buttered cups Unsweetened applesauce Pear ½ large pear Crackers served with cream cheese rown rice ⅓ cup eef tacos served with pico de gallo (tomato and onion), lettuce, and red bell pepper ½ cup 6 crackers, Tbsp cream cheese taco shells, oz. ground beef, cup pico de gallo, cup lettuce, ¼ cup red bell pepper None Salad wrap stuffed with tofu, pea pods, carrots, cucumber, bean sprouts, and zucchini squash, served with reduced- fat salad dressing None flour tortilla (0 in. diameter), cup tofu, cups salad greens, cup spinach, cups mixed vegetables, Tbsp reduced- fat salad dressing fl. oz Grilled chicken, grilled in olive oil oz., tsp olive oil lack beans cup iet, sugar- free soft drink Steamed broccoli cups Skim fl. oz Frozen, sugar- cream pop and carrots vegetables, free cream pop served with Tbsp dressing Ranch dressing Pretzels ¾ oz. agel ½ large bagel Pita served with ½ of 6 inch pita, hummus ⅔ cup hummus Chocolate soy fl. oz Fresh pineapple ¾ cup Grapes small grapes Note: Water is not included in these sample menus. Please feel free to drink water freely.

5 James Part (cont d): In comparing ESHA to the iabetic Exchange ist for the assigned menu for prompt #6 (000 kcal diet, vegetarian/vegan), ESHA calculated the grams of carbohydrate higher than the iabetic Exchange ist, and calculated kcals to equal 4 opposed to 96 kcals. The iabetic Exchange ist estimated 6 g carbohydrates for the given diet, whereas EA estimated g carbohydrates. The following foods were major contributors in the conflicting calculations (± g the amount estimated by the iabetic Exchange ist): Food Item iabetic ESHA Explanation of discrepancy Exchange ist Granola (¼ c) g carb 0 g carb According to the Exchange ist, ¼ c granola equals one starch exchange ( g carb). Peanut butter spread ( Tbsp) 0 g carb g carb Nut butters are high-fat meat equivalent, equal to 0 g carb, according to the Exchange ist. Watermelon ( slice) g carb g carb One watermelon slice equals one fruit Tortilla (, 0-in diameter) Exchange, equal to g carb. 4 g carb 6 g carb ⅓ of one 0-inch diameter tortilla is one starch Exchange ( g carb), thus one whole 0-inch diameter tortilla equals 4 g carb Mixed vegetables ( c) g carb g carb Non-starchy vegetables equal g carb according to the Exchange ist, therefore c non-starchy vegetables equal g carb. The vegetables explained in the Sample Menu iet were not found together in ESHA, so similar vegetable mix was used in the ESHA calculation. Salad dressing, reduced fat ( Tbsp) Grapes ( small grapes) 0 g carb 0 g carb Tbsp regular salad dressing is classified as one fat Exchange (0 g carb). ecause ESHA requires a type of salad dressing, the French style salad dressing input may be some cause in the elevated g carb. g carb g carb The fruit Exchange ist designates small groups the equivalent of one fruit Exchange, equal to g carb. On ESHA, there is no way to quantify grapes, thus c was input as a cup exchange estimate for the quantified number. differences listed + g carb Reasons listed above.

6 difference (including variable items not listed on this table) James g carb One unlisted major difference was found in reakfast. It was not listed because it was not due to one food item discrepancy in g carb. The issue was that because the #6 prompt is a vegetarian/vegan, she was only to have meat and substitutes. The chosen substitute was soy. According to the Exchange ist, soy is starch + ½ fat ( g carb). This was accounted as a in the in the Sample Menu table, but as a starch and substitute ( g carb) in ESHA. Meaning, it took the place of an allotted starch, but because it was the replacement, another was not vouched for. Therefore, this meal was calculated at 6 g carb in ESHA and g in the Exchange ist Sample Menu table. Other differences unlisted were not significant contributors, but were -4 g carb different between ESHA and the iabetic Exchange ist. Part : Following a diabetic diet was an interesting experience. I attempted to follow a variation between # and #6 because I do not typically consume animal products. The two biggest challenges I faced in this experiment were scheduling, and actual hunger level at the time of a planned meal. Addressing the issue of scheduling, my schedule changed twice the first day of the trial diabetic diet. I left the house earlier to work out than I had anticipated, and did not get a chance to eat a full breakfast. Then, I stayed on campus later than I had planned so I could attend a study review, which in effect changed my dinner plans because I had to be back on campus shortly after I went home for dinner. Scheduling affected my meal times, and manipulated what I planned on eating due to timing restraints. Concerning hunger level at meal times, on multiple occasions I was not hungry enough to eat all the foods I had planned to eat. On the second evening, I planned on consume four starches, one meat substitute, three vegetables, and two fats. After I finished the vegetables, meat, and fat exchanges, I was not hungry for all the starches. Conversely, other times I was hungrier than I had planned for. I feel that if I were a type I diabetic, I would benefit greatly from having an insulin pump that could be adjusted according to my meals. Through the completion of this exercise, I better understand the importance of food availability to diabetic patients. iabetics should have carbohydrate snacks on hand for those times when their schedules change. ue to this trial diabetic diet exercise, I am more aware of the dramatic shift in time allotment towards menu planning and food consumption when patients are diagnosed with diabetes.