Diabetic diet

Lilly Diabetes

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Daily Meal Planning Guide

When you find out you have diabetes there are so many things to learn! One of the first things you may want to know is – what can I eat? Choosing healthy foods can help you control your blood glucose. A daily meal plan is an important part of your diabetes management, along with physical activity, blood glucose checks, and often diabetes medications.

There is no one meal plan that works for everybody with diabetes. This guide will provide you with three ways that may help you plan your meals.

Balance Your Plate: Many people with diabetes like to keep meal planning simple. This food plan can help you to easily portion out your food.

Food List for Meal Planning and Personal Meal Plan: If you want to count servings of food and follow a plan that is good for your diabetes too, check out the Food List for Meal Planning and the Personal Meal Plan. This plan will help you know how much of carbohydrate, protein, and fat you can eat each day.

Carbohydrate Counting: There are many carbohydrate foods to enjoy, including grains, fruits, vegetables, milk products and those with sugar. Carbohydrate foods raise your blood glucose level more than proteins and fats. This meal planning approach helps you to keep track of how much carbohydrate you eat at your meals and snacks. Many people who take insulin like to use this plan.

Some key things to remember no matter which meal plan you choose to follow:

• Keep your food intake consistent from day to day • Makehalfyourgrainswholegrains
• Choose whole fruits and vegetables often
• Go with lean protein

• Getyourcalcium-richfoods

• Know your limits on fats, salt, and sugars

• Choosewaterinsteadofsugarybeverages,juice“drinks”, and sports drinks

Checking your blood glucose will help you to see how your food choices affect your blood glucose control.

A Registered Dietitian (RD) can help you make a meal plan that best meets your needs and lifestyle. Ask your healthcare provider, diabetes educator, hospital, or local diabetes association for the names of RDs in your area who work with people that have diabetes.

Visit us at http://www.LillyDiabetes.com

Meal Planning Options

Balance Your Plate

One fruit serving is 1 small fresh fruit, 2 Tbs. dried fruit, or 1⁄2 cup canned fruit or unsweetened fruit juice.

Fill this 1⁄2 of the plate with non-starchy vegetables, such as broccoli, carrots, cauliflower, or green beans.

Practical Nutrition: The Idaho Plate Method Practical Diabetol 1998;17:42-45.

Fill this 1⁄4 of the plate with a starch, grain, or starchy vegetable, such as corn, peas or potatoes.

Use fat-free/low-fat milk and milk products.

Fill this 1⁄4 of the plate with lean meat, poultry or fish. If you choose a plant- based protein, such as dried beans, consider the carbohydrate content as part of your total carbohydrate amount for the meal.


Try your hand at these guidelines for estimating portion sizes*:


Your palm, not including fingers and thumb, is about 3 ounces of cooked and boneless meat.

A fist is about 1 cup or about 30 grams of carb for foods such as 1 cup ice cream or

1 cup cooked cereal.

Your thumb is about
1 tablespoon or 1 serving of regular salad dressing, reduced-fat mayonnaise or reduced-fat margarine.

Your thumb tip is about 1 teaspoon or 1 serving of margarine, mayonnaise or other fats such as oils.

These portion estimates are based on a woman’s hand size. Hand sizes vary. Measuring or weighing foods is the most accurate way to figure out a portion size.

*Adapted from: Warshaw, H.S., Kulkarni, K. Complete Guide to Carb Counting 2nd Edition. Alexandria, VA: American Diabetes Association, 2004; and Wondering How Much to Eat? Do the Hand Jive! Diabetes Spectrum 1999; 12:177-178.

Food List for Meal Planning


* Foods marked with * should be counted as 1 starch + 1 fat per serving

☺ Foods marked with ☺ contain more than 3 grams of dietary fiber per serving

! Foods marked with ! contain 480 mg or more of sodium per serving

oz= ounce
tsp= teaspoon Tbsp= Tablespoon


Choose Your Foods: Exchange Lists for Diabetes,

American Diabetes Association and American Dietetic Association, 2007.
Beyond Rice and Beans by Lorena Drago (American Diabetes Association, 2006)

Starchy Vegetables Serving Size

☺ Strawberries 1 1/4 cup whole berries

Corn, cooked
Corn on cob, large
☺ Hominy, canned
☺ Peas, green, cooked Plantain, ripe

1/4 cup small cubes 1/2 cup 1/2 cob (5 oz) 3/4 cup 1/2 cup 1/3 cup

Cantaloupe, small

1/3 melon or 1 cup cubed (11 oz) 12 (3 oz)

baked with skin
boiled, all kinds
* mashed with milk and fat French fried (oven-baked)

Spaghetti/pasta sauce
☺ Squash, winter (acorn, butternut) Yam, sweet potato, plain

Crackers and Snacks

*round, butter-type

1/2 cup 1 cup (2 oz) 1/2 cup 1 cup 1/2 cup 1/3 cup

Serving Size

Mango, small
☺ Orange, small Papaya
Passion fruit
Peaches (fresh, medium) Pears (fresh, large) Pineapple (fresh)

1/4 large (3 oz) 1/2 cup or 1/2 medium (3 oz)

2 Tbsp 1/2 (11 oz) 17 (3 oz) 1/2 cup 1 (3 1/2 oz) 3/4 cup 1/2 fruit (5 1⁄2 oz) or 1/2 cup 1 (6 1/2 oz) 1/2 fruit or 1 cup cubed (8 oz) 1/4 cup 1 (6 oz) 1/2 (4 oz) 3/4 cup

Cherries, sweet fresh
Dried fruits (blueberries, cherries, cranberries, mixed fruit, raisins) Grapefruit, large
Grapes, small
☺ Kiwi
Mandarin oranges, canned


Each serving from this list contains 15 grams carbohydrate, 0-3 grams protein, 0-1 gram fat and 80 calories.

These foods are the cornerstone of a healthy eating plan. Most of their calories come from carbohydrate, a good source of energy. Many foods from this group also give you fiber, vitamins and minerals. Prepare and eat starchy foods with as little added fat as possible. Choose whole grain starches as often as you can.

In general, a single serving of starch is:

• 1/2 cup of cooked cereal, grain or starchy vegetable

• 1/3 cup of cooked rice or pasta
• 1 oz of a bread product such as 1 slice of

whole wheat bread
• 3/4 to 1 oz of most snack foods (some snack

foods may also have extra fat)

Bread Serving Size

dried (prunes)

6 saltines 6

3 2 (5 oz) 1/4 cup whole or 1 oz dried Watermelon 1 slice or 1 1/4 cups cubes (13 1/2 oz)

Graham cracker, 2 1/2 inch square Popcorn

*☺with butter
☺ lower fat or no fat added

Snack chips (tortilla chips, potato chips)


3 cups 3 cups 3/4 oz

small Tamarind

15-20 (3/4 oz) 9-13 (3/4 oz)

Beans, Peas and Lentils
(Count as 1 Starch + 1 Lean Meat)
☺Baked beans
☺Beans, cooked (black, garbanzo, kidney, lima,

Fruit Juice

Apple, grapefruit, orange, pineapple Fruit juice blends, 100% juice, grape juice, prune juice


Serving Size

1/2 cup 1/3 cup

fat-free or baked * regular

1/4 (1 oz) 1 1 slice (1 oz) *Cornbread 1 3/4 inch cube (1 1/2 oz)

Bagel, large (about 4 oz)
*Biscuit, 2 1/2 inches across Bread (whole wheat, white or rye)

2/3 cup (6 oz)

1/2 1/2 (1 oz) Pancake 4 inches across, 1⁄4 inch thick (1)

English muffin
Hot dog or hamburger bun

Milk, acidophilus milk, kefir, Lactaid Yogurt, plain

1 cup 2/3 cup (6 oz)

Pita pocket bread (6” across)
Roll, plain, small
Tortilla, corn or flour (6” across)
*Waffle 4 inch square or 4 inches across (1)

Cereals and Grains

Cereals, cooked (oats, oatmeal) Cereals, unsweetened, ready-to-eat Couscous
Granola, low-fat

Pasta, cooked
Rice, white or brown, cooked

Serving Size

1/2 cup

3/4 cup

1/3 cup

1/4 cup

1/3 cup

/3 cup

Apple, unpeeled, small Applesauce, unsweetened Banana, extra small Berries

1 (4 oz) 1/2 cup 1 (4 oz)

3/4 cup

3/4 cup

Yogurt, plain

Dairy-Like Foods

Chocolate milk
(1 fat-free milk + 1 carbohydrate)

8 oz

Serving Size

1 cup

1⁄2 1 (1 oz) 1

Whole milk and yogurt: Each serving from this list contains 12 grams carbohydrate, 8 grams protein, 8 grams fat and 160 calories.

Milk, buttermilk, goat’s milk 1 cup Evaporated milk 1/2 cup

navy, pinto, white)
☺Lentils, cooked (brown, green, yellow) ☺Peas, cooked (black-eyed, split)


1/3 cup 1/2 cup

Each serving from this list contains 15 grams carbohydrate, 0 grams fat, 0 grams protein and 60 calories.

Fruits are good sources of fiber, regardless if they are fresh, frozen, or dried. Fruit juices contain very little fiber. Choose fruits instead of juices whenever possible. When using canned fruit, choose fruit packed in its own juice or light syrup.

In general, a single serving of fruit is:
• 1⁄2 cup of canned or fresh fruit or unsweetened

fruit juice
• 1 small fresh fruit (4 oz)
• 2 tablespoons of dried fruit

Fruit Serving Size

1 cup 1/2 cup

☺ Blackberries Blueberries

Serving Size

Milk and yogurt are rich in calcium and protein. Choose fat-free, low-fat and reduced-fat variet- ies for health. They have less saturated fat and cholesterol than whole milk products.

Fat-free (skim) or low-fat (1%) milk and yogurt: Each serving from this list contains 12 grams carbohydrate, 8 grams protein, 0-3 grams fat and 100 calories.

1/2 cup 1/2 cup

☺Raspberries 1cupwhole 1cup (1 whole milk + 1 carbohydrate)

Milk, buttermilk, acidophilus milk, Lactaid Evaporated milk
Yogurt, plain or flavored with
a low calorie sweetener

Reduced-fat (2%) milk and yogurt: Each serving from this list contains 12 grams carbohydrate,
8 grams protein, 5 grams fat and 120 calories.

Food List for Meal Planning

Smoothies, flavored, regular

(1 fat-free milk + 2 1⁄2 carbohydrate)

Soy milk, regular, plain

(1 carbohydrate + 1 fat)


juice blends

(1 fat-free milk + 1 carbohydrate)

10 oz 1 cup

1 cup

Meat and Meat Substitutes

Meat and meat substitutes are rich in protein. Whenever possible, choose lean meats. Portion sizes on this list are based on cooked weight, after bone and fat have been removed. The carbohy- drate content varies among plant-based proteins, so read food labels carefully.

1/2 cup

Sports drink
Sugar 1Tbsp Syrup

with fruit, low-fat 2/3 cup (6 oz)

(1 fat-free milk + 1 carbohydrate)

Each serving from this list contains 15 grams
of carbohydrate; the amount of protein, fat and calories varies. You can substitute food choices from this list for other carbohydrate-containing foods (such as those found on the Starch, Fruit or Milk lists) in your meal plan, even though these foods have added sugars or fat. The foods on this list do not have as many vitamins, minerals and fiber. Choose foods from this list less often if you are trying to lose weight. Many sugar-free, fat-free and reduced-fat products are made with ingredi- ents that contain carbohydrate, so check the Total Carbohydrate information on the Nutrition Facts food label.

Food ServingSize

Brownie, small, unfrosted 1 1/4 inch square, 7/8 inch high (about 1 oz)

(Count as 1 carbohydrate + 1 fat)

frosted 2-inch square (about 1 oz) (Count as 2 carbohydrates + 1 fat)
unfrosted 2-inch square (about 1 oz) (Count as 1 carbohydrate + 1 fat)

Candy bar, chocolate/peanut 2 “fun size”

1 1 bars(1oz) (Count as 1 /2 carbohydrates + 1 /2 fats)

1 cup (8 oz)

Lean meats and meat substitutes: Each serving from this list contains 0 grams carbohydrate,
7 grams protein, 0-3 grams fat and 45 calories.

Muffin (4 oz) 1/4 muffin (1 oz) (Count as 1 carbohydrate + 1/2 fat)
Pie, commercially prepared fruit,

2 crusts 1/6 of 8-inch pie

(Count as 3 carbohydrates + 2 fats)

regular (made with reduced-fat milk)

(Count as 2 carbohydrates)

sugar-free or sugar- and fat-free (made with fat-free milk)

1/2 cup


Sweets, Desserts,
and Other Carbohydrates

Candy, hard Cookies

chocolate chip

3 pieces 2 cookies (2 1/4 inch across)

1 oz Egg 1

(Count as 1 carbohydrate + 2 fats)

1 oz 1 oz 1 oz

5 cookies Doughnut, cake, plain 1 medium (1 1/2 oz)

(Count as 1 1/2 carbohydrates + 2 fats)

vanilla wafer

2 oz or 1/4 cup High-fat meat and meat substitutes: Each serving

(Count as 1 carbohydrate + 1 fat)

Flan (caramel custard)

(Count as 2 carbohydrates)

Fruit juice bars, frozen, 100% juice Gelatin, regular
Granola or snack bar,

1/2 cup 1 bar (3 oz)

from this list contains 0 grams carbohydrate, 7 grams protein, 8+ grams fat and 100 calories.

! pork 2 slices ! turkey 3 slices Cheese, regular: American, bleu, brie,
cheddar, hard goat, Monterey jack,
queso and swiss
*! Hot dog: beef, pork or combination
Pork sparerib
Processed sandwich meats with 8 grams
of fat or more per oz: bologna, pastrami,
hard salami

1/2 cup regular or low-fat 1 bar (1 oz)

(Count as 1 1/2 carbohydrates)

Hot chocolate, regular 1 envelope added to 8 oz water

1 oz 1 1 oz

(Count as 1 carbohydrate + 1 fat)

Ice cream
light and no sugar added
(Count as 1 carbohydrate + 1 fat)


(Count as 1 carbohydrate + 2 fats)

Jam or jelly, regular

/2 cup

1/2 cup 1 Tbsp

1 oz

light (pancake type)

regular (pancake type) Yogurt, frozen, fat-free

Nonstarchy Vegetables

2 Tbsp 1 Tbsp 1/3 cup

Beef: Select or Choice grades:
ground round, roast (chuck, rib, rump), round, sirloin, steak (cubed, flank, porterhouse, T-bone), tenderloin
Cheeses with 3 grams of fat or less per oz Cottage cheese
Egg whites
Fish, fresh or frozen, plain: catfish, cod, flounder, haddock, halibut, orange roughy, salmon, tilapia, trout, tuna
Hot dog with 3 grams of fat or less per oz Pork, lean

Canadian bacon

Rib or loin chip/roast, ham, tenderloin Poultry, without skin
Processed sandwich meats with
3 grams of fat or less per oz

Tuna, canned in water or oil, drained

1 oz

1 oz 1/4 cup 2

1 oz 1

1 oz 1 oz 1 oz

1 oz 1 oz

1 oz

Each serving from this list contains 5 grams carbohydrate, 2 grams protein and 25 calories. You should try to eat at least 2 to 3 nonstarchy vegetable servings each day. Choose a variety of vegetables to benefit from their important vitamins, minerals and antioxidants. When using canned vegetables, choose no salt added versions or rinse regular canned vegetables. In general, a single serving of a nonstarchy vegetable is:

• 1⁄2 cup of cooked vegetables or vegetable juice • 1 cup of raw vegetables

Amaranth or Chinese spinach Beans (green, wax, Italian) Bean sprouts

Cabbage (green, bok choy, Chinese) ☺Carrots

Greens (collard, kale, mustard, turnip) Jicama
Mushrooms, all kinds, fresh
Pea pods
☺Peppers (all varieties)
! Sauerkraut
Squash (summer, crookneck, zucchini) Tomatoes, fresh and canned
! Tomato sauce
! Tomato/vegetable juice
Water chestnuts

Medium-fat meat and meat substitutes: Each serving from this list contains 0 grams carbohydrate, 7 grams protein, 4-7 grams fat and 75 calories.

Beef: corned beef, ground beef, meatloaf, Prime grades trimmed of fat (prime rib) Cheeses with 4-7 grams of fat per oz: feta, mozzarella, pasteurized processed cheese spread, reduced-fat cheeses, string cheese

Fish, any fried product
Pork, cutlet, shoulder roast
Poultry, with skin or fried
Ricotta cheese
! Sausage with 4-7 grams of fat per oz 1 oz

! Sausage with 8 grams fat or more per oz: bratwurst, chorizo, Italian, knockwurst, Polish, smoked, summer

Saturated Fats

Bacon, cooked, regular or turkey Butter, stick
Cream, half and half
Cream cheese


regular Sour cream

reduced-fat or light
regular 2 Tbsp

Free Foods

Each serving from this list has 5 grams or less of carbohydrate and less than 20 calories per serving. Eat up to 3 servings per day of the free foods with a serving size noted without counting any carbohydrate. Choices listed without a serving size noted can be eaten whenever you like. For better blood glucose control, spread your servings of these foods throughout the day.

Low Carbohydrate Foods Serving Size

Combination Foods

Combination foods contain foods from more than one food list, but with the help of a Registered Dietitian (RD) you can fit these foods into your meal plan.

Entrees ServingSize

! Casserole type (tuna noodle, lasagna, macaroni

Plant-based proteins: Each serving from this list contains 7 grams protein and a variable amount of carbohydrate, fat and calories. Beans, peas and lentils are also found on the Starch list. Nut butters in smaller amounts are found in the Fats list.

Food Amount

Beans, lentils, or peas (cooked)

(Count as 1 starch + 1 lean meat)

(Count as 1 carbohydrate + 1 high-fat meat)

and cheese)
medium-fat meats)

1 cup (8

1 oz

Serving Size

1 slice 1 tsp 2 Tbsp

1 1/2 Tbsp (3/4 oz) 1 Tbsp (1/2 oz)

1/2 cup 1/3 cup

!☺Burrito (beef and bean) 1 (5 oz)(Count as 3 carbohydrates + 1 lean meat + 2 fats)
!Enchilada 1 (11 oz) (Count as 3 carbohydrates)

! Pizza, cheese/vegetarian,
thin crust 1/4 of a

12 inch (4 1/2-5 oz)(Count as 2 carbohydrates + 2 medium-fat meats)
!Taco 1 (5-6 oz) (Count as 2 carbohydrates)

Soups Serving Size

! Bean, lentil or split pea 1 cup (Count as 1 carbohydrate + 1 lean meat)

3 Tbsp

(Count as 2 carbohydrates + 2 Frozen Meals/Entrees Serving Size

Nut spreads: almond butter, cashew butter, peanut butter, soy nut butter (Count as 1 high-fat meat) Tempeh

(Count as 1 medium-fat meat)


(Count as 1 medium-fat meat)


1 Tbsp

1/4 cup 4 oz (1/2 cup)

Each serving from this list contains 0 grams carbohydrate, 0 grams protein, 5 grams fat and 45 calories.

Choose heart-healthy fats from the monounsatu- rated and polyunsaturated groups more often.
In general, a single serving of fat is:
• 1 teaspoon of regular margarine, vegetable oil

or butter
• 1 tablespoon of regular salad dressing

Cabbage, raw
Gelatin, sugar-free or unflavored
Jam or jelly, light or no sugar added
Salad greens
Sugar substitutes (low calorie sweeteners)

1/2 cup 2 tsp

! Tomato (made with water) (Count as 1 carbohydrate)

1 cup

Unsaturated Fats Monounsaturated Fats Avocado, medium
Nut butters (trans-fat free) Nuts

almonds, cashews macadamia peanuts

Oil: canola, olive, peanut Olives, black (ripe) Olives, green (stuffed)

Polyunsaturated Fats

lower-fat spread stick, tub or squeeze

Mayonnaise reduced-fat regular

Oil: corn, cottonseed, flaxseed, grape seed, safflower, soybean, sunflower Salad dressing

reduced-fat 2Tbsp regular 1Tbsp

! Bouillon, broth, consommé
Carbonated or mineral water, club soda Coffee or tea
Diet soft drinks or sugar-free drink mixes


Flavoring extracts Garlic
Herbs, fresh or dried Nonstick cooking spray Spices

Worcestershire sauce

Serving Size

2 Tbsp (1 oz) 1 1/2 tsp

6 nuts

3 nuts 10 nuts 4 halves 1 tsp 8 large 10 large

Serving Size

1 Tbsp 1 tsp

1 Tbsp 1 tsp

1 tsp

Condiments ServingSize

Modified Fat Foods with Carbohydrate Cream cheese, fat-free Creamers

nondairy, liquid

nondairy, powdered Salad dressing

fat-free or low-fat fat-free Italian

Serving Size

1 Tbsp (1/2 oz) 1 Tbsp

2 tsp

1 Tbsp 2 Tbsp

These Food Lists are not intended to be all inclusive. Consult with your RD about any foods that you eat which are not listed.

Barbecue sauce Catsup (ketchup) Mustard
! Pickles, dill Salsa

Taco sauce Vinegar


2 tsp 1 Tbsp

1 1/2 medium 1/4 cup 1 Tbsp

Sample Meal Plan

The table below shows sample meal plans, by number of servings, for different calorie levels. Ask your RD, diabetes educator, or healthcare provider which plan works best for you. Each plan provides about half of its calories from carbohydrate and less than 25% of calories from fat, based on choosing fat-free milk and low-fat meats (Lean Meat Group) and cheeses.

Calories per day*

























Sweets, Desserts, & Other Carbohydrate

Nonstarchy Vegetables






Meat & Meat Substitutes

4 oz

6 oz

6 oz

7 oz

8 oz







*The numbers included in the chart are individual servings from each food list.

Alcohol – In general, 1 alcohol equivalent has about 100 calories. One alcohol equivalent is 12 ounces beer or 1 1⁄2 ounces distilled spirits or 5 ounces wine. If you choose to drink alcohol, limit it to 1 drink or less per day if you are a woman and 2 drinks or less per day if you are a man.

Carbohydrate Counting

Carbohydrate (starch and sugar) is the main nutrient in food that raises blood glucose. When you plan meals based on carbohydrate counting, count only the foods that contain carbohydrate. Use either the portion sizes shown in the Food Lists, or calculate the carbohydrate grams or choices using the bolded carbohydrate numbers at the top of each food list. If you are using a packaged food with a Nutrition Facts label, count the number of “Total Carbohydrate” grams based on the serving size listed on the label.


How much carbohydrate do you need?

Your RD can help decide how much carbohydrate you need. The amount depends on your age, weight, activity, and diabetes medications if needed.

It’s important to know that…

1 carbohydrate choice = 15 grams carbohydrate

Women often need about 45-60 grams carbohydrate (3-4 choices) at each of three meals and 15 grams carbohy- drate (1 choice) for snacks as needed.

Men often need 60-75 grams carbohydrate (4-5 choices) at each of three meals and 15-30 grams carbohydrate (1-2 choices) for snacks as needed.

Check the serving size:

8 crackers

Is that how much you plan to eat?

This number (28g) is the weight of the crackers, not the amount of carbohydrate in the serving.

Count total carbohydrate.

You do not need to count sugar separately because it is already counted as part of the total carbohydrate.

Nutrition Facts

Serving Size 8 crackers (28g)

Amount per serving

Calories 120 FatCalories 30

% Daily Value Total Fat 3.5g 5% Saturated Fat 1g 5%

Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 0.5g

Cholesterol 0mg 0% Sodium 140mg 6% Total Carbohydrate 22g 7%

Dietary Fiber less than 1g 3% Sugar 7g

Protein 2g
Vitamin A 0% Vitamin C 0% Calcium 10% Iron 4%



Divide the number of grams of total carbohydrate by

15 (because 1 carbohydrate choice = 15 grams of carbohydrate).

Total carbohydrate = 22g
22 divided by 15 = 1.5 (round to 2)
So, 8 crackers = 2 carbohydrate choices


Personal Meal Plan

Meal Plan For: Date:
Registered Dietitian:

Total Calories:

Carbohydrate – number of grams: Number of carbohydrate choices: Protein (ounces):
Fat (grams):

With your RD, fill in your personal meal plan below with the number of grams of carbohydrate and/or number of carbohydrate choices for each meal and snack (if needed).





Sweets, Desserts & Other Carbohydrates

Nonstarchy Vegetables

Meat & Meat Substitutes

Fats Others

Free Foods

Menu Ideas

Breakfast (Time:___________)

Snack (Time:___________)

Lunch (Time:___________)

Snack (Time:___________)

Dinner (Time:___________)

Snack (Time:___________)

Visit us at http://www.LillyDiabetes.com

Diabetes Care and Education (DCE), a dietetic practice group of the American Dietetic Association (ADA), promotes quality diabetes care and education. DCE comprises members of the ADA who are leaders in the field of medical nutrition therapy (MNT)
and care of people with diabetes. Their expertise is widely recognized throughout the diabetes community. We are pleased to have had the opportunity to collaborate with this group of professionals on the creation of Lilly’s new Daily Meal Planning Guide.

We hope you find it a valuable resource.
This guide has been developed, written and reviewed by:

Tami A. Ross, RD, LD, CDE
Patti B. Geil, MS, RD, FADA, CDE

Connie Crawley, MS, RD, LD
Alison Evert, MS, RD, CDE
Carrie Swift, MS, RD, BC-ADM, CDE


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