Margarine Paste Paste Low Joule Low Joule F r o z e n F r o z e n V e g e t a b l e s V e g e t a b l e s Protein Foods Fats & Oils Condiments, Sauces & Drinks CARBOHYDRATE AWARENESS This is an introduction to carbohydrate recognition for diabetes. You will need to see an Accredited Practising Dietitian for further education. Reviewed May 2016 This is a consensus document by Dietitians from the Diabetes NEMO Group. Disclaimer: http://www.health.qld.gov.au/masters/copyright.asp Due for review: May 2018 This document was originally developed by the Queensland Type One Group in 2009 FOODS CONTAINING VERY LITTLE CARBOHYDRATE Vinegar Soy Soy
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Margarine
Paste
Paste
Low
Joul
eLo
wJo
ule
F rozenF rozenVegetablesVegetables
Protein Foods
Fats & Oils
Condiments, Sauces & Drinks
CARBOHYDRATE AWARENESS This is an introduction to carbohydrate recognition for diabetes. You will need to see an Accredited Practising Dietitian for further education. Reviewed May 2016 This is a consensus document by Dietitians from the Diabetes NEMO Group. Disclaimer: http://www.health.qld.gov.au/masters/copyright.asp Due for review: May 2018 This document was originally developed by the Queensland Type One Group in 2009
FOODS CONTAINING VERY LITTLE CARBOHYDRATE
Vine
gar
SoySoy
CARBOHYDRATE CONTAINING FOODS All carbohydrates are broken down by the body into glucose. Some carbohydrates digest quickly and others more slowly.
CARBOHYDRATE AWARENESS This is an introduction to carbohydrate recognition for diabetes. You will need to see an Accredited Practising Dietitian for further education. Reviewed: May 2016 This is a consensus document by Dietitians from the Diabetes NEMO Group. Disclaimer: http://www.health.qld.gov.au/masters/copyright.asp Due for review: May 2018 This document was originally developed by the Queensland Type One Group in 2009
Sweet & sugary carbohydrates
Starchy Vegetables, Lentils & Pulses
Milk & Dairy Alternatives Fruit: whole, tinned, dried, & juice
Breads & Cereals
Related Documents
