Calcualtion to calculate Diabetes Considerations Low-fat weight control Net carbs refers to tlps carbs minus tios and some Carb calculation tips alcohols, which are Carb calculation tips digestible. Use your calculations as a starting point for making a future plan. If baking powder is part of the recipe, increase it by 1 teaspoon for every 3 cups of whole grain flour. Find out about DAFNE Dose Adjustment for Normal Eating.

Carb calculation tips -

If by mistake we used the dry carb factor to figure out the carbs in a cooked portion, we would give too much insulin for 79g of carbs rather than 22! As another example, let's take a look at popcorn. But if we want to use weight rather than volume for popcorn, we need to use the weight of the final cooked product, as some moisture weight steams off during cooking.

That being said, the weight before and after "cooking" popcorn doesn't differ much: the 80g bag of kernels yielded 70g of popped corn.

As a comparison, the un-popped kernels have a carb factor by weight of 0. That means that for a g serving size about 16 cups of popped corn , the difference would be 69 carbs using the correct CF rather than 60g of carbs incorrectly using the pre-popped carb factor.

If the package is not clear on whether the carbs given are for a dry or cooked weight, and you're unsure, it's wise to double-check your results against another method of carb calculation before using your carb count to dose insulin.

That means that about half of its weight comes from carbohydrates. The same is true for buns and bagels. This is handy to know when you have home-made white bread, or store-bought white buns with no carb information on them. Weigh the slice in grams , multiply this weight by 0.

If your suspicious slice of bread weighs 30g, that means it will contain approximately 15 grams of carbs. So if the bag says 45g like a bread package once told me then you know that something is wrong, and you can avoid what would have been a dangerously low blood sugar.

For example, if you have g of mashed potatoes, you can estimate that there is about 20g of carbs in that serving. As an illustration:. In terms of salad dressing and other condiments, the fat contained in the regular, full-fat version isn't enough to raise blood sugar.

And chocolate pancakes are yummy! While the carb content of a food determines how much it will raise blood sugar, the Glycemic Index GI of a food focuses on how quickly it will raise blood sugar.

A food with a low GI value will be digested more slowly than a food with a high GI value; thus a low GI food such as oatmeal will raise blood sugar slowly, while a high GI food such as Cheerios will raise blood sugar quickly and probably raise it higher, too, as the food snowballs and the insulin cannot match that fast rate of digestion.

In short, to a effectively deal with carbs, you need count them, plus take into account how quickly they will raise blood sugar. Glycemic Index Explained. Taming Post-Meal Spikes Caused by GI.

Pizza is a tricky food to carb count and to bolus insulin for. There are a few reasons for this. How Fat and Protein Affect Blood Glucose. Reduce Post-Meal Spikes Caused by Fat and Protein. Extended Bolus: How, When and Why. There are times when the carb count you calculate may seem too high or too low — trust your gut and do some more research before giving your child insulin based on this result.

Double-check the carb count using a different method of carb calculation see Introduction to Counting Carbs and Carb Factoring.

Then if the carb count was too high, you can catch the fall with fast-acting sugar like juice ; if the carb count was too low, you can give correction insulin earlier and get things back on track.

The standard serving size in the nutritional panel may not reflect the actual contents of a given package. For example, in single serving packages such as chips or snack crackers , the amount of product contained in the package can, within the law, vary by a small percentage.

This percentage of error may be enough to affect blood sugar. Further, some companies concern themselves with making sure the package contains at least the stated amount of product, but if there is extra product in the bag they see that as a bonus for the consumer. This may mean that your child is not getting enough insulin for the amount of product she has eaten, resulting in post-snack highs.

If you see out-of-target blood sugars often in relation to a certain packaged food, next time you may want to check the actual weight of the serving size using a kitchen scale or nutritional scale to make sure the resulting carb count for the portion is correct.

There is great variety in mixed recipes such as lasagna, cinnamon buns, or baked beans: some lasagna recipes are heavy on the noodles, some heavy on the ground beef; some baked bean recipes go for the sweet effect with lots of molasses or sugar, others go for the savoury effect, focusing on lower-carb tomato sauce.

Some pizza slices have thick crusts with few toppings, others weigh the same but have thin crusts with lots of toppings. Some cinnamon buns have tons of icing. So when you use the built-in database in a nutritional scale to find the carb content of mixed dishes, the results may - or may not - be accurate.

So take the scale results with a grain of salt. Note that the results for individual foods, such as fruits and vegetables, do not present this problem. Unlike lasagna, a strawberry is a strawberry is a strawberry. Be wary of the stated carbs in products purchased at grocery store bakeries.

The carb info listed on the package may not be as precise as you need it to be for dosing insulin. Carb content may be stated based on a certain portion size, but this may not be consistent with the portion size contained in a given package.

But which cheese stick? The 6-inch one or the 8-inch one? A package that gives the carb amount in terms of weight will be more reliable. You'll also want to learn to read food labels and get in the habit of checking them before you buy foods or eat them.

Below you will learn more about these steps. It may sound obvious, but you can't determine the amount of carbohydrate in a portion of food unless you know how much of the food you are going to consume. Measuring tools are essential for this vital step, especially when you first start out.

It is very common for people to think they know about how much a tablespoon or half a cup or six inches is, but often their estimates are inaccurate. Handy tools include measuring cups and spoons and a kitchen scale digital scales are easiest to use.

You won't always have access to your measuring tools when you eat, so you should learn as much as you can about foods that contain carbs and the amount of carbohydrate that they provide. The Academy of Nutrition and Dietetics provides a list of foods that provide about 15 grams of carbohydrate. They include:.

Learn about foods that provide zero carbs. Balancing carbohydrate foods with carbohydrate-free foods will help you to plan meals and stay within your target zones. An easy way to portion control your meals, while also getting adequate nutrition, is to practice the plate method.

Foods that contain little to no carbohydrates include meat, fish, and poultry, nuts, oils, fats, and some types of cheese. When you are counting carbs, food labels are your friends. The Nutrition Facts label clearly states how much carbohydrate is in each food. To make sure you use the label properly, check not only the grams of carbohydrate provided but also the serving size.

The amount of food you consume may be more or less than the serving size listed and this will affect the number of carbs you consume. For example, if you consume two slices of bread and the serving size listed is one slice, you'll have to double the number of grams listed in order to know how many total carbs you are consuming.

There will be some foods that do not contain a Nutrition Facts label such as fresh fruits and vegetables and meat from the butcher.

For these foods, you'll have to use other resources to get data about carbohydrate content. Online resources are generally the easiest to use and are updated more often. One smart resource is the USDA Food Composition Database.

This searchable database provides nutrition facts, including grams of carbohydrate, fiber, starch, and sugars in foods sold throughout the country. You'll find specific brands of food products as well as general categories. You can also use the tool to search by nutrient. For example, using the "Nutrient Search" function, you can search for breakfast cereals listed by the number of carbs in each.

In addition to the database, the USDA also provides consumers with Carbohydrate Counting and Exchange Lists. You may find a tool there that works better for you or consider using a smartphone app as many are widely available and most are free. Apps or online resources such as the USDA Food Composition Database are helpful tools when carb counting and might be more accurate than printed resources which are not updated as often.

Each different type of food present different challenges and opportunities when counting carbs. Use these tips to include as many healthy foods as possible in your diet. Although non-starchy vegetables have some carbohydrate, they don't have a lot, and these foods generally provide substantial nutritional benefits.

Nonstarchy vegetables include dark and leafy greens, broccoli, asparagus, mushrooms, cauliflower, and green beans. On a low-carb diet, these vegetables take the place of starchier foods. In fact, many people on a low-carb diet will double or triple the amount of these vegetables at mealtime.

People on moderate-carb diets sometimes don't count them at all. However if you are counting the carbohydrates in vegetables it can be tricky because of irregular shapes and different ways of cutting and cooking them.

Fruits have a huge variation in the number of carbohydrates they contain. For example, a half-cup serving of raspberries contains about 7.

But raisins , contain 34 grams for a quarter cup. In general, berries have the lowest amount of carbohydrate per serving and high fiber content, while some tropical fruits and dried fruits have the most carbohydrate per serving. Fruits tend to be even more irregularly-shaped than vegetables, so sometimes you might need to weigh them.

Another issue is that the average size of many fruits has grown over the years. On average 4—5 ounces of whole fruit, such as an apple, pear, orange, 2 kiwis, a 4-ounce slice of melon, or 4 ounces of pineapple contains 15 grams of carbohydrate.

The U. Food and Drug Administration provides a helpful downloadable resource for counting carbs in fruit. For example, a medium banana is about seven inches long. Many that you find at your market are larger. A medium apple is three inches across, which most people would think of as small.

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Medical News Today. Health Conditions Health Products Discover Tools Connect. Net carbohydrates and how to calculate them. Medically reviewed by Kathy W. Warwick, R. What are net carbs? How to calculate Diabetes Considerations Summary Net carbs refers to total carbs minus fiber and some sugar alcohols, which are not digestible.

Share on Pinterest Fruit, soda, and candy contain simple carbs, which makes them easy to digest. How do you calculate net carbs? Calculating net carbs for diabetes. Share on Pinterest Calculating net carbs may increase the number of food choices a person has. How we reviewed this article: Sources.

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Atlantic diet may help prevent metabolic syndrome. Related Coverage. What are refined carbohydrates? Medically reviewed by Katherine Marengo LDN, R. What is the difference between simple and complex carbs? Complex carbs, found in brown… READ MORE. How to count carbs with diabetes.

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