People with diabetes can make use of several methods in creating and monitoring an effective diet plan. Patients should always consult with a physician and a registered dietitian in establishing a diet.

Methods of diet planning that have helped many patients include:

• Diabetes food pyramid. A system that divides foods into six categories and offers suggestions on how many servings to consume each day. It differs from the U.S. Department of Agriculture’s (USDA) traditional Food Guide Pyramid because foods are classified by their carbohydrate and protein content rather than their food type. Patients are urged to consume more of the foods on the bottom of the pyramid and fewer of the foods on the top. From bottom to top, the listings are:
  
• • Breads, grains and other carbohydrates (six to 11 servings)
    
    
  • Vegetables (at least three to five servings)
    
    
  • Fruits (at least two to four servings)
    
    
  • Milk (two to three servings)
    
    
  • Meat, meat substitutes and other proteins (4 ounces to 6 ounces per day over three meals)
    
    
  • Fats and oils, sweets and alcohol (minimal servings)

• Rating your plate. In this system, patients draw imaginary lines that divide their plates into quarters and aim for:
  
  
• One-fourth carbohydrate foods (rice, pasta, potatoes, corn or peas)
  
  
• One-fourth protein (meat, fish, poultry, egg whites or tofu)
  
  
• One-half nonstarchy vegetables (including broccoli, cucumbers, salad, tomatoes and cauliflower)
  
  
• A glass of nonfat milk and a small roll or piece of fruit
  
  
• One-fourth carbohydrate foods (rice, pasta, potatoes, corn or peas)
  
  
• One-fourth protein (meat, fish, poultry, egg whites or tofu)
  
  
• One-half nonstarchy vegetables (including broccoli, cucumbers, salad, tomatoes and cauliflower)
  
  
• A glass of nonfat milk and a small roll or piece of fruit
  
  
• “Rate your plate” is most often used as an adjunct to more exact methods of monitoring meals, including exchange lists and carbohydrate counting.
  
  
• Exchange lists. A method of categorizing foods into groups that share similar carbohydrate, calorie, protein and fat content. Patients with diabetes can choose items on a food list knowing they are consuming a specific amount of carbohydrates, protein and calories. In this way, patients may substitute certain foods in their diet for other foods from the same list.
  
  
• Carbohydrate counting. This is a method in which people with diabetes carefully count the number of carbohydrates they consume to make sure they meet their recommended levels. Various products can help patients track carbohydrate consumption. 

  Vegetarians diagnosed with diabetes may find that their dietary preferences have built-in advantages for fighting complications related to diabetes. For example, vegan diets, which exclude animal products:

  • Are cholesterol-free and low in saturated fat
    
    
  • Usually include healthy amounts of vegetables, fruits, whole grains and legumes that are high in fiber and phytochemicals (natural chemicals that may protect against diseases)

Less-restrictive plans, such as the fiber-rich HCF diet, also have many of the advantages of a vegetarian diet.

Once patients have a meal plan in place, they need to monitor the results to ensure that the plan is effective in controlling glucose (blood sugar) and promoting good health. Patients should perform glucose monitoring as advised by their physician, such as a couple of hours after eating a meal.

For most people, glucose levels should fall into the following target ranges (measurements are given in milligrams per deciliter):

• Before meals: 80 mg/dL to 120 mg/dL
• At bedtime: 100 mg/dL to 140 mg/dL

In addition, patients should schedule regular reviews of their diet with their physician and dietitian.