Recipes for Diabetics

WEIGHTS, MEASURES, AND THE METRIC SYSTEM The care provider who is planning meals for a diabetic needs to know something about food values. The following tables will help determine measurements for carbohydrates, fats, and proteins. Also included are equivalents for most of the measures used in these tables. Be sure to use standard measuring utensils, such as an 8-ounce measuring cup, tablespoon, teaspoon, and the like. (Drug and discount stores also carry a set of measuring spoons covering sizes from 1/8 teaspoon to 1 tablespoon.) It is also a good idea to remeasure after cooking. There are a few foods that need not be measured; these are noted in the Exchange Lists. EVERYDAY WEIGHTS AND MEASURES 3 teaspoons = 1 tablespoon 2 tablespoons = 1/8 cup 4 tablespoons = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 1 fluid ounce = 12 tablespoons 16 ounces = 1 pound 1 pound butter or margarine = 4 sticks, 2 cups, or 64 pats or squares 1 stick butter = 1/2 cup (approximate) or 16 pats or squares Dash or "few grains" = up to 1/8 teaspoon METRIC SYSTEM Liquid Measure The metric system is based on units of 10. For liquid measure, the simple metric unit is the liter, which is just a little larger than our quart. One teaspoon is equivalent to 5 milliliters (or 5 cubic centimeters a unit that drug dispensers prefer). Units of Measure 1 milliliter = 1 cubic centimeter 1000 milliliters = 1 liter Equivalents 1 teaspoon = 5 milliliters 1 tablespoon = 15 milliliters 1 cup = 0.24 liter 1 pint = 0.47 liter 1 quart = 0.946 liter 1 gallon = 3.8 liters 1 fluid ounce = 29.57 milliliters Dry Measure The basic unit of metric weight is the gram; this unit is approximately one-thirtieth of an avoirdupois ounce and is mostly used in pharmaceutical and scientific work. The more convenient unit is the kilogram, weighing approximately 2.2 pounds. Units of Measure 1000 milligrams = 1 gram 100 centigrams = 1 gram 1000 grams = 1 kilogram Equivalents 1 ounce = 28.35 grams 1 pound = 0.45 kilograms 2.2 pounds = 1 kilogram Calories 1 gram carbohydrate = 4 calories 1 gram fat = 9 calories 1 gram protein = 4 calories 1 cup nondairy whip = 160 calories (approximately) Examples: 1 teaspoon sugar is 5 grams carbohydrate (20 calories) 1 teaspoon margarine or butter is 5 grams fat (45 calories) GENERAL RULES MEASURING FOOD Most foods should be measured. You will need a standard 8-ounce measuring cup, measuring teaspoon, and tablespoon, and an ounce or gram scale. All measurements are level. Most foods are measured after cooking. Careful measurement is more important for meat and fat quantities than for fruit, juices, and starches. Careful measuring of vegetables is less important as they generally are low in calories and fat. It is important to measure foods at the beginning so you become acquainted with real serving sizes. (However, it really isn't necessary for you to weigh every bean!) FOOD PREPARATION Meats may be baked, boiled, roasted or broiled (indoors or on an outdoor grill). Do not fry foods except in fat exchanges allowed for that meal. Vegetables may be prepared with the family meals, but the portion for the diabetic should be removed before extra fat exchanges or bread exchanges are added. Fat allowed in your diet may be used to season vegetables. Vegetables may be cooked in bouillon or fat-free meat broth if desired. SPECIAL FOODS It is not necessary to buy special foods. Select the diet from the same foods purchased for the rest of the familymilk, vegetables, bread, meats, fats, and fruit (fresh, drieLittle, Billie is the author of 'Recipes for Diabetics' with ISBN 9780553584721 and ISBN 0553584723.