Professional Documents
Culture Documents
9225 Carbohydrate Counting
9225 Carbohydrate Counting
An Introduction to
CARBOHYDRATE
COUNTING
AN INTRODUCTION TO
CARBOHYDRATE COUNTING
A practical guide to support you through your diabetes treatment plan
Contents
page
Introduction
Intensive Insulin Therapy and Your Treatment Plan
Basal
2
2
2
Bolus
Do I need to count carbohydrate to follow my treatment plan?
Steps to your Treatment Plan and Carbohydrate Counting
2
3
What is Carbohydrate?
Types of carbohydrate
Carbohydrate Counting
Reading labels
- Packaged foods
- Using weights and measures
Using cooked and uncooked weights
Using your own recipes
10
12
16
17
- My favourite recipes
20
Bolus Insulin
22
22
22
22
22
23
Bolus calculator
24
Healthy Eating
Other Things to Think About
26
28
28
Snacks
28
28
Food choices
28
General information
CHO counting
Basal
Bolus and ICR
Introduction
Managing your diabetes can feel like a juggling act.
Start with the basics and together with your friends and family, you will build skills and
confidence. This will help you to stay in control of your diabetes and enjoy a flexible lifestyle.
Your diabetes team will support you to learn and practice the technique that works best for
you.
00
Insulin Effect
Basal
Basal
Bolus
Bolus
Bolus
Bolus
Time
Bolus
Bolus insulin is rapid-acting insulin that your body needs when you eat carbohydrate.
You will take your bolus with meals, and sometimes with snacks. This type of insulin helps
your body deal with the glucose it gets from the carbohydrate in your food.
Your bolus insulin is
00
Remember:
You always need basal insulin.
You need bolus insulin each time you eat carbohydrate.
Carbohydrate counting will help you get all the benefits from your intensive insulin therapy
treatment plan.
Step
Go to
Diary.
00
What is Carbohydrate?
Carbohydrate is a nutrient and source of energy found in foods such as potatoes, rice, pasta,
cereals, milk, fruit, sweets and sugary drinks.
Types of carbohydrate
Different foods contain different types of carbohydrate.
Starchy carbohydrate potatoes, rice, pasta, noodles, bread, cereals, couscous, lentils,
beans and products made from flour.
Fructose fruit and fruit juice.
Lactose milk, yoghurt, ice cream, custard.
Sucrose table sugar, syrup, sweets and sugary drinks.
During digestion your body breaks down the carbohydrate from the food you eat into glucose.
This glucose enters your bloodstream and causes your blood glucose to rise. Your body needs
insulin to use this glucose for energy. The more carbohydrate you eat, the more insulin you will
need to keep your blood glucose within your target range. Therefore, knowing how much
carbohydrate is in the food and drink you take will help you estimate how much insulin you
need.
00
For a healthy diet most of your carbohydrate should come from starchy foods, fruit and some
dairy foods. Smaller amounts should be from sugar and sweet foods. Different people need
different amounts of carbohydrate. The amount of carbohydrate that your body needs
depends on your age, activity levels and weight. In general carbohydrate should make up
about half of your energy (calorie) intake each day.
00
Carbohydrate Counting
Reading labels
All packaged food labels have nutritional information for the main nutrients, including energy
(kcal/kJ), protein, carbohydrate (CHO) and fat. This is usually given per 100g and sometimes per
portion.
The portion figure works well for foods like biscuits, bars, yoghurts and ready meals where you
tend to eat the suggested portion size. However, if you have a different amount, you will need
to calculate the amount of carbohydrate in your portion. This is common for foods like pizza,
pasta, breakfast cereal and desserts.
Carbohydrate on food labels
Nutritional labels often show different carbohydrate details. It can be noted in one, two
or three parts:
1. Carbohydrate (always included)
2. of which sugars (often included)
3. of which starch (sometimes included).
When you are counting carbohydrate, you must always use the largest carbohydrate
figure. This is the total amount of carbohydrate in the food, and includes both the
of which sugars and of which starch amounts.
Follow the steps below to help you work out how much carbohydrate is in your portion, then
practice with the examples provided.
Packaged foods
Sometimes the labels show how much carbohydrate is in an example portion, for example:
Wholemeal Bread
100g
Per slice Per
of product
cal
102kcal 218k
Energy
42.0g
19.8g
Carbohydrate
2.8g
1.3g
of which sugars
2.4g
1.1g
Fat
Typical values
This label shows that one slice of wholemeal bread has 19.8g of carbohydrate in total.
If you ate 2 slices of bread, you would need to multiply the amount of carbohydrate in one
slice of bread by 2.
00
The labels below show suggested portion sizes of different foods. Compare your portion size
to those suggested on the labels.
How much carbohydrate is in your portion?
Jaffa Cakes
Typical values
Energy
Carbohydrate
rs
of which suga
Fat
Per 100g
370 kcal
67.6g
53.3g
8.8g
If you ate 3 jaffa cakes, you would need to multiply the amount of carbohydrate in one jaffa
cake by 3.
Per portion (3
170 kcal
14.0g
0.6g
7.1g
fish fingers)
Per 100g
183 kcal
15.1g
0.7g
7.9g
The label tells you that 3 fish fingers contain 14.0g carbohydrate in total.
If your portion is a different size, you need to change the calculation a little to work out how
much carbohydrate you have.
If you want to eat a different amount:
1. Work out how much carbohydrate is in one fish finger.
2. Multiply this amount by the number of fish fingers you are going to have.
1. Divide the total amount of CHO in each portion (3 fish fingers) by 3 to find the amount in 1
fish finger.
2 fish fingers =
CHO
4 fish fingers =
CHO.
00
Quiche
Foods like pizza, pasta bake or cakes are often shared between people. For example, the label
below shows the nutritional values for 100g and for 1/3 of a quiche.
Quiche
FRESH AND TASTY
Per 100g
188kcal
11.3g
2.4g
12.4g
You are going to have a 1/4 of the quiche. You can work out how much is in your portion by
following the steps below.
1. Work out how much CHO is in the whole quiche.
Multiply the CHO in the 1/3 quiche portion by 3 to work out the CHO in the whole quiche.
15.1 x 3 = 45.3g
2. Work out how much CHO is in your portion.
Divide the CHO in the whole quiche by 4 to work out the CHO in 1/4 .
Yorkshire Pudding
You have eaten two Yorkshire puddings. How much carbohydrate have you had?
Remember only use the higher CHO value for the total amount of CHO.
00
Fruit Biscuits
Fruit
Biscuits
RIANS
SUITABLE FOR VEGETA
Typical values
Energy
Carbohydrate
of which sugars
Fat
Per 100g
381kcal
75.2g
37.4g
6.4g
You have 2 biscuits from the pack. How much carbohydrate is in your portion?
Pizza
Typical values
Energy
Carbohydrate
of which sugars
Fat
Per 100g
281kcal
30.9g
2.7g
12.7g
You ate 1/3 pizza, how much carbohydrate have you had?
00
1. 40g
2. 75g
3. 75
4. 0.75
100 = 0.75g in 1g
x 40 = 30g CHO
00
10
If you are calculating the amount of carbohydrate in liquids, use the same equation using
carbohydrate in a certain volume rather than weight. For example, a milk label shows the
amount of carbohydrate is in 100ml.
SEMI-SKIMMED
LESS THAN
%
FAT
Typical values
Energy
Protein
Carbohydrate
of which sugars
Fat
med milk
1. Measure your portion to find out how much youre going to have.
125ml
You have 40g of Instant porridge with 250ml of semi-skimmed milk at breakfast.
How much carbohydrate do you have?
Instant porridge
Typical values
Energy
280kcal
359kcal
Carbohydrate
26.4g
58
of which sugars
9.3g
1.0g
Fat
4.2g
8.7g
Semi-skimmed milk
Typical values
Energy
48kcal
Carbohydrate
5.0g
of which sugars
5.0g
Fat
1.6g
40g
2. Check the label to see how much CHO is in 100g of porridge.
58g
3. Work out how much carbohydrate is in 1g of Instant porridge.
00
5. Check the label to find out how much CHO is in 100ml of milk.
6. Measure your portion to find out how much milk youre going to have.
250ml
9. Add both amounts together to find how much carbohydrate is in your portion of Instant
porridge made with milk.
When you calculate the carbohydrate in these starchy foods, it is very important that you use
the correct weight and carbohydrate value in your calculation.
Carbohydrate values for foods can vary by brand, cooking method and time. Always try to
follow cooking instructions and carbohydrate values on foods labels. If this is not possible, use
the average values from Carbohydrate Tables or other reference books.
00
12
Always carefully read labels that provide carbohydrate values for uncooked and cooked
weights. Make sure that you understand the label and are using the correct values in your
calculation. For example:
100g
345kcal
72.0g
2.0g
1.0g
At the top of the label it states 75g of dried pasta weighs approximately 170g when cooked:
the column Each serving 75g when cooked refers to 170g of cooked pasta
the column 100g refers to uncooked (dried) pasta.
If you weigh your portion of pasta before cooking it, your calculation would follow the standard
method using the details provided in the100g column.
For example, David has 90g of dried pasta with his dinner. His portion will have:
2. Label says:
13
00
Rice 60g uncooked easy cook rice weighs approximately 140g when cooked
Typical values
Energy
Carbohydrate
of which sugars
Fat
100g uncooked
383kcal
85.8g
Trace
3.6g
Read the label carefully, then use the space below to work out how much carbohydrate is in
your rice if your cooked portion is 80g.
00
14
15
00
CHO/100g
Weight (g)
Calculation
CHO/ingredient
Flour
78
200
156
Margarine
50
Sugar
100
50
(100 100) x 50
50
Milk
125
(5 100) x 125
6.25
Egg
1 egg
Sultanas
69
50
(69 100) x 50
34.5
Whole recipe
230.75
Total CHO/scone 246.75 8 = 30.87g
CHO/100g
Weight (g)
Calculation
CHO/ingredient
Macaroni
75
75
(75 100) x 75
56.25
Cheese
150g
Flour
78
40
(78 100) x 40
31.2
Margarine
40
Milk
375
(5 100) x 375
18.75
(uncooked weight)
Whole recipe
106.2
Total CHO/serving 106.2 2 = 53.1
00
16
My favourite recipes
Use the space below to make work out how much carbohydrate is in some of your favourite
recipes. You can add the values to your Carbohydrate Tables as a quick reminder.
17
00
00
18
Think of more meals and snacks that you like. Use the space below to work out how much
carbohydrate is in your normal portion.
19
00
Carbohydrate calculator
200 10
20
30
40
50
60
70
80
90
100 110 120 130 140 150 160 170 180 190 200
175 9
17
26
35
44
52
61
70
79
87
96
150 7
15
22
30
37
45
52
60
67
75
82
90
140 7
14
21
28
35
42
49
56
63
70
77
84
91
98
130 6
13
19
26
32
39
45
52
58
65
71
78
84
91
97
120 6
12
18
24
30
36
42
48
54
60
66
72
78
84
90
96
110 5
11
16
22
27
33
38
44
49
55
60
66
71
77
82
88
93
99
104 110
100 5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
95
10
14
19
24
29
33
38
43
48
52
57
62
67
71
76
81
86
90
95
90
14
18
23
27
32
36
41
45
50
54
59
63
68
72
77
81
86
90
85
13
17
21
26
30
34
38
43
47
51
55
60
64
68
72
77
81
85
80
12
16
20
24
28
32
36
40
44
48
52
56
60
64
68
72
76
80
75
11
15
19
23
26
30
34
38
41
45
49
53
56
60
64
68
71
75
70
11
14
18
21
25
28
32
35
39
42
46
49
53
56
60
63
67
70
65
10
13
16
20
23
26
29
33
36
39
42
46
49
52
55
59
62
65
60
12
15
18
21
24
27
30
33
36
39
42
45
48
51
54
57
60
55
11
14
17
19
22
25
28
30
33
36
39
41
44
47
50
52
55
50
10
13
15
18
20
23
25
28
30
33
35
38
40
43
45
48
50
45
11
14
16
18
20
23
25
27
29
32
34
36
38
41
43
45
40
10
12
14
16
18
20
22
45
26
28
30
32
34
36
38
40
35
11
12
14
16
18
19
21
23
25
26
28
30
32
33
35
30
11
12
14
15
17
18
20
21
23
24
26
27
29
30
25
10
11
13
14
15
16
18
19
20
21
23
24
25
20
10
11
12
13
14
15
16
17
18
19
20
15
10
11
11
12
13
14
14
15
10
10
10
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
* Negligible
00
97
20
For example
You have a bowl of bran flakes that weighs 45g.
Bran flakes have 65g CHO per 100g.
Read along the bottom (purple) line to 65 and up the side (black) to 45.
Where the lines meet is the amount to CHO in your portion (29g).
200 10
20
30
40
50
60
70
80
90
100 110 120 130 140 150 160 170 180 190 200
175 9
17
26
35
44
52
61
70
79
87
96
150 7
15
22
30
37
45
52
60
67
75
82
90
97
140 7
14
21
28
35
42
49
56
63
70
77
84
91
98
130 6
13
19
26
32
39
45
52
58
65
71
78
84
91
97
120 6
12
18
24
30
36
42
48
54
60
66
72
78
84
90
96
110 5
11
16
22
27
33
38
44
49
55
60
66
71
77
82
88
93
99
104 110
100 5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
95
95
10
14
19
24
29
33
38
43
48
52
57
62
67
71
76
81
86
90
95
90
90
14
18
23
27
32
36
41
45
50
54
59
63
68
72
77
81
86
90
85
85
13
17
21
26
30
34
38
43
47
51
55
60
64
68
72
77
81
85
80
80
12
16
20
24
28
32
36
40
44
48
52
56
60
64
68
72
76
80
75
75
11
15
19
23
26
30
34
38
41
45
49
53
56
60
64
68
71
75
70
70
11
14
18
21
25
28
32
35
39
42
46
49
53
56
60
63
67
70
65
65
10
13
16
20
23
26
29
33
36
39
42
46
49
52
55
59
62
65
60
60
12
15
18
21
24
27
30
33
36
39
42
45
48
51
54
57
60
55
55
11
14
17
19
22
25
28
30
33
36
39
41
44
47
50
52
55
50
50
10
13
15
18
20
23
25
28
30
33
35
38
40
43
45
48
50
45
45
11
14
16
18
20
23
25
27
29
32
34
36
38
41
43
45
40
40
10
12
14
16
18
20
22
45
26
28
30
32
34
36
38
40
35
35
11
12
14
16
18
19
21
23
25
26
28
30
32
33
35
30
30
11
12
14
15
17
18
20
21
23
24
26
27
29
30
25
25
10
11
13
14
15
16
18
19
20
21
23
24
25
20
20
10
11
12
13
14
15
16
17
18
19
20
15
15
10
11
11
12
13
14
14
15
10
10
10
10
55
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
* Negligible
21
00
Bolus Insulin
When you start on your treatment plan, your diabetes team will advise you what bolus you
need.
There are some important things* you need to know when working out how much bolus
insulin you need. For example:
the carbohydrate content of your meal
your insulin to carbohydrate ratio (ICR)
your current blood glucose level.
*Other factors such as activity are considered in greater detail in Carbohydrate Counting, The Next Steps (workbook 2).
00
22
Carbohydrate
ICR
Calculation
Bolus
Breakfast
50g
1:10
Lunch
60g
1:15
Dinner
90g
1:15
(50 10) x 1 = 5
(60 15) x 1 = 4
(90 15) x 1 = 6
4
6
Now try and work it out for some of your own meals in the table below:
Meal
Carbohydrate
ICR
Calculation
Bolus
Breakfast
Lunch
Dinner
23
00
Bolus calculator
The chart below is a helpful tool to quickly work out what your bolus should be when you
know how much carbohydrate you are going to have.
Work out how much carbohydrate you are going to have.
Read along the bottom (purple) to your ICR then up the side (pink) to the amount of
carbohydrate you are going to have.
Where the lines meet is the amount of insulin you should have in your bolus*.
Bolus calculator
100
20
12.5
10
8.5
6.5
3.5
95
19
12
9.5
6.5
4.5
90
18
11
7.5
4.5
3.5
85
17
10.5
8.5
5.5
3.5
80
16
10
6.5
5.5
2.5
75
15
7.5
3.5
2.5
70
14
8.5
4.5
3.5
2.5
65
13
6.5
5.5
4.5
2.5
60
12
7.5
2.5
55
11
5.5
4.5
3.5
2.5
50
10
3.5
2.5
1.5
45
5.5
4.5
1.5
40
3.5
2.5
1.5
1.5
35
4.5
3.5
2.5
1.5
1.5
30
3.5
2.5
1.5
25
2.5
1.5
20
2.5
1.5
1.5
0.5
15
1.5
0.5
0.5
0.5
10
12
0.5
0.5
0.5
0.5
1:5
1:8
1:10
1:12
1:15
1:20
1:25
1:30
00
24
For example
You are going to have a bowl of bran flakes. You have calculated that this has 30g of CHO.
Your ICR is 1:10.
Read along the bottom (purple) to 1:10 and up the side (pink) to 30.
Where the lines meet is the amount of bolus insulin you should have 3 units*.
100
20
12.5
10
8.5
6.5
3.5
95
19
12
9.5
6.5
4.5
90
18
11
7.5
4.5
3.5
85
17
10.5
8.5
5.5
3.5
80
16
10
6.5
5.5
2.5
75
15
7.5
3.5
2.5
70
14
8.5
4.5
3.5
2.5
65
13
6.5
5.5
4.5
2.5
60
12
7.5
2.5
55
11
5.5
4.5
3.5
2.5
50
10
3.5
2.5
1.5
45
5.5
4.5
1.5
40
3.5
2.5
1.5
1.5
35
4.5
3.5
2.5
1.5
1.5
30
3.5
2.5
1.5
25
2.5
1.5
20
2.5
1.5
1.5
0.5
15
1.5
0.5
0.5
0.5
10
12
0.5
0.5
0.5
0.5
1:5
1:8
1:10
1:12
1:15
1:20
1:25
1:30
Remember:
Your ICR is your insulin to carbohydrate ratio.
Use your ICR to calculate how much bolus you need with your meals and snacks.
The bolus calculator can help you to quickly check what bolus you need.
25
00
Healthy Eating
The diet for people with diabetes is not a special diet it should be a healthy diet that all your
family and friends can enjoy. Using your treatment plan with carbohydrate counting enables
you to balance your carbohydrate intake with your insulin. It gives you greater choice of what,
when and how much you eat. You will have more flexibility with this plan, but it is still
important to follow healthy eating guidelines. These help you to grow, keep well and avoid
gaining too much weight.
The eatwell plate below shows you the types and proportions of the different foods you need
to have a well balanced and healthy diet.
Reproduced with the kind permission of the Food Standards Agency Crown copyright
material is reproduced with the permission of the Controller of HMSO and
Queen's Printer for Scotland
eatwell plate
Try to eat regularly and choose a variety of foods from the green, yellow, pink and blue groups
every day to provide your body with the nutrients it needs. Foods in the purple group food
and drinks high in fat and/or sugar are not essential and should form the smallest part of
your diet.
Breads, rice, potatoes, pasta and other starchy foods
Make these foods the main part of every meal.
Choose wholemeal, wholegrain, brown or high-fibre versions where possible.
Milk and dairy foods
Try to include these foods every day.
Choose lower-fat alternatives where possible.
Meat, fish, eggs, beans
Aim to eat small portions of these foods at meals.
Try to eat more fish and aim for one to two portions of oily fish such as salmon, herring or
pilchards each week.
00
26
27
00
hours of
You generally wont need to bolus if you take carbohydrate to treat a hypo or for extra energy
during activity. Discuss this with your diabetes team.
What about bedtime snacks?
It can be tempting to avoid a bolus with your bedtime snack if you are worried about hypos
during the night. However, your blood glucose may be high for several hours and only come
down with your basal insulin. Discuss this with your diabetes team.
Remember, you dont really know what your blood glucose is during the night unless you test it
from time-to-time.
Delaying or skipping meals and flexible meal times
It is important to try and have three regular meals a day. Generally, your treatment plan means
that you wont need to stick to set mealtimes. This is most likely to happen on special
occasions, if you are away from home or not at school.
If you delay or even skip a meal you:
should follow your standard ICR when you do have your meal
may need to have an extra bolus if you want to have an extra snack
still need to take your basal insulin at the same time regardless of when you are going
to eat.
Food choices
Not all carbohydrate foods are digested at the same rate. Some are digested quicker and will
raise your blood glucose level faster than others. This is covered in detail in Carbohydrate
Counting, The Next Steps (workbook 2), where you will also consider the timing of your
bolus.
00
28
This information has been produced for SNDR by Registered Dietitians and other relevant health professionals. At the time of publication the information contained
within the leaflet was, to the best of our knowledge, correct and up-to-date. Always consult a suitably qualified dietitian and/or your GP on health problems.
SNDR cannot be held responsible for how clients/patients interpret and use the information within this resource.