Carb counting app8/3/2023 We've got dancing milk and that would be cows milk and then this next one is actually oil. And if we go to the bottom row now we've got a happy looking corn on the cob. If we go up, number three would be black coffee. And I'll just give you a hint that that's just vegetables and vinegar dressing no croutons. I want you to kind of take a couple minutes and just write down if these foods contain carbohydrate or not. If we want to look at this slide if we start at the top left there is a salad there. All right so let's take a couple minutes here. We can include all foods and overall we'll have better blood sugars and a better A1C. We have more flexibility in meals and snacks which can kind of see there's no off limit foods. We'll feel better when our blood sugars are more stable. If we count carbohydrates we can possibly have less glucose excursions so less highs and less lows. Why should we count carbs? So carbohydrates have the most impact on blood sugar levels. Carbohydrates break down into sugar, which is glucose, and our brain must use glucose or sugar for our energy. I always say carbohydrates or carbs are a fancy word for foods that raise our blood sugar. We're going to talk about different resources that are available. We're going to look at measuring foods and using food scales. We're going to look a little bit more advanced into labels. So we're going to start with the basics, which is more eyeballing or estimation. We're going to look at our carb counting skills. Step number one is to be able to identify which foods affect your blood sugar, so which foods have carbohydrates. OK so where are we going with this presentation. I have no conflicts of interest to declare. And I'm going to try and make it a little bit easier for you to do today. It's one of those: Oh no, do you know how to carb count. So I'm very excited to talk to you today about carb counting. I'm presenting from lovely sunny Winnipeg here. So without further ado I present to you Sarah Kolley. For more information on Sarah please read the speaker bio section and that is located to the left of your screen. She's worked full time in diabetes for 13 years, volunteers for various diabetes events and as the chair of the professional section for the Manitoba chapter. Sarah is extremely passionate about diabetes. She obtained her degree in nutritional science from the University of Manitoba and completed her dietetic internship in Manitoba. Sarah Coley was born and raised in Winnipeg, Manitoba. But before turning it over to Sarah I'd like to give you a brief introduction. Now we'd like to welcome our speaker Sarah Coley and thank her for joining us today.
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