The ingredients All the ingredients are listed in order of their descending weight, this means that the food contains more of the ingredients listed first; and less of those listed last. adult population (n = 783).1 The assumed standard deviation for each question is ± 3%, and results were projected to the 90% confidence interval.1 Public information releases and a PowerPoint presentation with details regarding the 2008 survey can be found at the association’s website (www.eatright.org/trends2008). You can add your own foods to the database and customize it to meet your needs. Keeping track of what you eat, when you eat and how much you eat, along with regular testing, can help you and your healthcare professional understand how the food you eat affects your blood glucose levels. It can also break this down per serving, for example per bar, per slice, per pot of yogurt. Those ≥ 65 years of age were the least likely to have increased consumption of these foods. You cannot edit the food database while building a new meal entry.
How often do I eat? If a vitamin or mineral is listed in the nutritional information, then the percentages of the RDA for that nutrient per 100g and per portion is also provided. Forty-one percent reported a decreased intake of beef, 33% cut back on pork, and 23% reduced dairy intake. Foods are indicated by a black fork and knife icon or, if the food is marked as a favorite, by a “smiley” icon. In general, you should eat every 4 to 5 hours. If the quantities fall between the ‘a little’ or ‘a lot’ then food contains a moderate amount. More than half of the respondents believed that organically grown fruits and vegetables are healthier than conventionally grown, 38% believed there was no difference, and 8% believed conventionally grown produce was healthier.
To search for foods by name, click on the “Search by Name” tab near the top of the listings. Used in combination with carbohydrate counting, looking at food GI levels may help you stabilize your blood glucose throughout the day. The ‘per serving’ column tells you how much nutrients you are likely to consume in a typical serving of the food. Magazines have also declined from 58% in 2002 to 45% in the current survey. Any food or group containing your search letters will be displayed in the search box. This is especially important if you have type 1 diabetes, because losing weight involves virtually every aspect of your diabetes self-care program, including your meal plan, physical activity and insulin. • It is low in fat – it contains 2.5g of fat per 100g, which is less than the low fat cut-off of 3g per 100g • Contain a ‘source’ of fibre – it contains 3.4g of fibre which is greater than the ‘source’ of fibre cut off of 3g per 100g.
More than 24 million Americans have diabetes, and many more are at risk.4 The challenge for diabetes health care professionals is to assist people with diabetes in moving from the “I know I should” category to the “I am already doing it” group.