The Diabetes Plate Method is a simple way to plan meals. Using the plate method “formula” encourages you to eat more healthy food and fewer unhealthy foods.
The Diabetes Plate Method helps you control portion sizes of starchy, carbohydrate-containing foods that have the most impact on blood glucose levels. It focuses on eating more non-starchy vegetables, which are low in carbohydrate and calories and high in vitamins, minerals, and fiber.
You can use the plate method for your specific health and nutrition goals including weight loss or maintenance, blood glucose management, and simple good nutrition. The plate method is also a useful tool for people with prediabetes and for those who simply want a healthy approach to eating.
Start by filling half your plate with non-starchy vegetables. Then fill one-quarter of your plate with whole grain or starchy foods and the remaining quarter with lean protein foods. The Diabetes Plate Method includes fruit and low-fat dairy on the side but is optional if you are trying to lose weight.
Healthful fats, which can be used in any section of the plate for food preparation or as condiments, are also key ingredients. The best part about the Diabetes Plate Method? It doesn’t require a lot of math and you can use it almost anywhere.
To create your own plate:
http://www.diabetes.org/food-and-fitness/food/planning-meals/create-your-plate/#seven
The following healthy plate reflects the healthy fats that were omitted, thank you for the comments:
Healthy fats are an integral component for healthy function. Our brains are b/w 60-70% fat. Fat is essential for the production of hormones and a component in the cell membrane. This dietary approach (as instructed in the video) appears to reduce this relevant component. Making carbohydrates nearly 75% of one’s diet (nearly 3/4 of one’s plate) is unlikely a healthy approach to combating type 2 diabetes.
I like the concept of using a plate for portion sizes; I feel the macronutrient distribution needs reconsideration.
Thank you, regardless, for sharing this view. It is important to create a dialogue to better understand and learn from new science and clinical experiences.
This part of the very basic teaching for diabetes patients in order to cut down on starchy carbohydrates. Once patients get the basics they are encouraged to see a nutritionist 1-2 times per year. I agree this is Avery simplistic way to start and as patients advanced we teach them more about macronutrients and carb counting.