Some useful tips

  1. Start by identifying where the carbohydrate is in the meal.
  2. 'Guestimate' or use pictorial food guides such as the Carbs and Cals book or App to estimate the carbohydrate content of the meal.
  3. Identify whether the meal is high in fat and therefore more slowly absorbed.
  4. To do this think of the cooking method (fried, baked grilled). Is the food naturally high in fat, for example steak, skin on chicken, avocado, cheese?

  5. Identify whether the food could be slowly absorbed because it has a low glycaemic index. For example dhal is made from lentils and they would be low GI and so slowly absorbed. You may want take your insulin at the end of the meal or consider splitting your dose. You may get away with slightly less insulin if the meal is all very low GI.
  6. Consider the duration of the meal and how long you might have to wait between courses. For example, you may need to take your insulin before the second course or split your dose.
  7. Consider the portion size of the meal and the carbohydrate within it. If it has a lot of carbohydrate (over 100g) then you might want to take your insulin midway or at the end of the meal.
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