Patients are taught about carbohydrate counting, meal timing and portion size, says Curtis. Carbohydrates that are converted to sugar in the blood include starchy foods, such as wheat, corn, potatoes, dried peas, beans and cereal. Fruit sugar, honey, molasses, milk and yogurt also are in this category. Therefore, carbohydrate counting is as important as monitoring sugar intake. Curtis also discusses lower fat cooking methods and answers questions patients might have.
Diabetics can have all kinds of food.
It all boils down to portion control. People with diabetes can now have their cake and eat it too. The next three classes are in a group setting, says Curtis. The first class focuses on eating healthy. The second is about wellness and fitness, activities and dealing with stress.