Diabetic diet

67 topics across 6 chapters

Chapter 1

Diabetes nutrition basics

Type 1, Type 2, and gestational diabetes: what changes in diet planning

Blood glucose, A1C, and why meals affect them

Energy balance and weight management for insulin sensitivity

Macronutrients 101 (carbs, protein, fat) for diabetes

Fiber, hydration, and micronutrients that matter in diabetes

Chapter 2

Carbohydrate management

Carb sources and common serving sizes (starches, fruit, dairy, sweets)

Carb counting fundamentals

4 subtopics

Practice the “15 g carb = 1 choice” concept with real foods

Compute meal carbs from labels, restaurants, and apps

Insulin-to-carb ratio (ICR): what it means and how it’s used

Adjustments for fiber and sugar alcohols (when relevant)

Glycemic index/load and how mixed meals change glucose response

Added sugars, sugar-sweetened drinks, and non-nutritive sweeteners

Choosing higher-fiber carbs (whole grains, beans, vegetables)

Alcohol and blood sugar (risk, timing, and safer choices)

Chapter 3

Meal planning systems & eating patterns

Diabetes Plate Method

4 subtopics

Build a 9-inch plate template you can repeat (home and restaurants)

Non-starchy vegetable list + easy prep options

Protein options: lean animal proteins and plant proteins

Quality carb sides: whole grains, beans, fruit, and dairy portions

Consistent carbs and meal timing (regular meals/snacks)

Mediterranean-style eating pattern for diabetes

Lower-carb approaches (including keto): benefits, limits, and safety checks

1 subtopics

Low-carb safety checklist: medication adjustments, ketones, and who should avoid it

Vegetarian and plant-forward patterns for diabetes

Snack strategy: hunger vs cravings, protein/fiber pairings

Chapter 4

Food choices, cooking, and everyday execution

Reading nutrition labels and ingredient lists

2 subtopics

Label reading drill: serving size, total carbs, fiber, added sugar

Ingredient-list drill: spot added sugars and ultra-processed cues

Portion-size estimation (measuring tools, hand method, visual cues)

Grocery shopping skills and a diabetes-friendly pantry

Cooking methods that improve blood sugar outcomes (protein, fiber, fats, salt)

Eating out, takeout, and travel planning

1 subtopics

Restaurant ordering playbook (carb swaps, portion splits, drink choices)

Meal prep and repeatable weekly menus

1 subtopics

Batch-cook workflow: pick 2 proteins + 2 veggies + 2 carb sides for the week

Chapter 5

Monitoring, medications, and lifestyle integration

Glucose monitoring basics (fingersticks and CGM)

2 subtopics

SMBG routine: when to check (before/after meals) and how to log

CGM basics: trend arrows, alerts, and time-in-range (TIR) concepts

Matching food to diabetes medications (especially insulin)

4 subtopics

↗ Insulin-to-carb ratio (ICR): what it means and how it’s used (see Chapter 2)

Correction factor and insulin sensitivity factor (ISF) basics (if prescribed)

Insulin timing with meals (pre-bolus vs after eating): practical scenarios

Oral meds/GLP-1/SGLT2 considerations that change meal planning (overview)

Preventing and treating hypoglycemia (low blood sugar)

2 subtopics

Recognize lows: symptoms, common causes, and confirmation steps

Treat lows: fast-acting carbs, recheck timing, and follow-up snack

Physical activity: pre/post-workout fueling and glucose effects

Sleep, stress, and sick days: how they change appetite and glucose

Chapter 6

Special situations & safety

Diabetes with chronic kidney disease (CKD): diet adjustments

1 subtopics

CKD basics: sodium, potassium, phosphorus, and protein tradeoffs

Heart health with diabetes (fats, sodium, and fiber)

2 subtopics

Fat quality: saturated vs unsaturated fats and avoiding trans fats

Lower-sodium strategies (cooking, sauces, restaurant swaps)

Pregnancy and gestational diabetes nutrition basics

Older adults: avoiding lows, maintaining muscle, and adequate nutrition

Budget and food access constraints (simple, affordable meals)

2 subtopics

Affordable diabetes-friendly staples list (frozen veg, beans, eggs, oats)

Build a 3-day budget menu from pantry/food bank items

Working with your care team and knowing red flags

1 subtopics

Red flags: frequent lows, very high readings, dehydration, pregnancy, eating disorder risk