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Idaho Plate Method for Diabetes Management

The Idaho Plate Method is a meal planning approach adapted from Sweden to meet American diabetes and nutrition guidelines. It visualizes appropriate portion sizes by dividing a plate into sections for major food groups. At breakfast, one quarter should be protein, half starch, and one quarter empty. Lunch and dinner plates each have one quarter protein, half vegetables, and one quarter starch, along with an 8oz milk and small fruit. The standard plate provides about 40-50g of carbs and 1200 calories daily to support health goals like weight loss and diabetes management.

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46 views11 pages

Idaho Plate Method for Diabetes Management

The Idaho Plate Method is a meal planning approach adapted from Sweden to meet American diabetes and nutrition guidelines. It visualizes appropriate portion sizes by dividing a plate into sections for major food groups. At breakfast, one quarter should be protein, half starch, and one quarter empty. Lunch and dinner plates each have one quarter protein, half vegetables, and one quarter starch, along with an 8oz milk and small fruit. The standard plate provides about 40-50g of carbs and 1200 calories daily to support health goals like weight loss and diabetes management.

Uploaded by

afreenbegum-0502
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

IDAHO PLATE METHOD

 The Idaho Plate Method was adapted from a Swedish meal planning
method by a group of Idaho dieticians who sought to meet the
nutritional guidelines of the American Diabetes Association, and the
United States Department of Agriculture’s Food Guide Pyramid.
• The Idaho Plate Method works by visualizing how much
space each of the major food groups should occupy on
one’s plate.
• Diabetes meal planning
• weight loss, lower cholestrol, teaching good nutrition ,
improving blood glucose and lipids
Food Groups

• Grains, Beans, Starchy Vegetables


• Fruits
• Milk/Yogurt
• Vegetables (non-starchy)
• Meat & Meat Alternates
BREAKFAST

• One-fourth of the plate


should have a protein
or meat,
• Half of the plate should
have a starch,
• One-fourth of the plate
would be empty.
• The meal completed
with a milk, yogurt, or
fruit.
Lunch / Dinner
• one-fourth of the
plate should have a
protein or meat,
• half of the plate
should have a low
calorie vegetables
• one-fourth of the
plate should have
starch
• The meal
completed with a 1
cup of milk, yogurt,
and small piece of
The standard Lunch/dinner plate consists of :
• One - half plate low carbohydrate vegetables ( 10 -15 grams carbohydrates)
• One quater plate starch (about 15 grams carbohydrates)
• One - quater plate Meat/proteins ( about [Link])
• An 8 oz. of Milk ( 12 grams carbohydrates)
• A small piece of Fruit ( about 15 grams carbohydrates)
• Daily meat intake for most of the adults is limited to 5-7 oz of lean cuts

Daily meat intake for most adults is limited to 5 -7 oz. of lean cuts,

• Daily meat intake for most adults is limited to 5 -7 oz. of lean cuts, Daily meat intake for
most
• A 9-inch plate of food at breakfast, lunch and dinner, with 8 oz.
of milk and one piece of fruit at each meal provides about 40
50 carbohydrates per meal, or about 1200 calories per day,
THANK YOU..STAY HEALTHY..

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