Overview
A culturally adapted diabetes nutrition education resource that explains carbohydrate counting and provides practical guidance for balancing meals. It identifies culturally familiar carbohydrate foods and provides portion sizes equivalent to approximately 15 g of carbohydrate. Foods include yam, cocoyam, cassava, eddoes, dasheen, plantain, green banana, breadfruit, rice and peas, pelau, jollof rice, cornmeal, roti, chapatti, banku, kenkey, bammy, fufu and other African and Caribbean foods. The guide also provides examples of vegetables, fruits, protein foods and fats that can be incorporated into meals
Key findings
The resource emphasizes that people with diabetes do not need to eliminate carbohydrates; rather, the focus is on appropriate amounts and balanced meals.
Policy considerations
Not applicable
Program considerations
Can be used by diabetes education programs, dietitians, community health centres and culturally responsive nutrition programs to support carbohydrate-counting education for African and Caribbean clients.
Target population
Adults with diabetes from African and Caribbean communities
Intended audience
People living with diabetes; dietitians; diabetes educators; healthcare providers; community health and nutrition educators
Geographic focus
Canada; adapted for African and Caribbean communities
Evidence type
practice-based dietary guidance
Source type
Culturally adapted diabetes nutrition education handout / carbohydrate-counting guide
Language
English
Reference
Dietitians of Canada & EatRight Ontario. (2017). Diabetes: Balancing meals with carbohydrate counting: Adapted for African and Caribbean communitie
