I'm sure the other people in the class were also happy with her "If you don't get it right, it's not the end of the world. Just use the info for next time" attitude. I know I would have much preferred her to Evil Nan from 1993.
The first half of the class was a little more beginner than I'd expected, but I suppose any good class has to mention the basics at the outset just to make sure all participants are on the same page, right? So it was off to a bit of a slow start...and then I was met with the crushing "WHAT?! No plastic fruit?!" disappointment. I think I'd taken that "advanced" a bit too much to heart, and had expected a lot of Guess the Carbs food sitting everywhere.
Instead, we had a PowerPoint slide show and my lovely CDE. That being said, it turns out you can pick up quite a few tidbits that way. So here are my New to Karen carb counting tidbits:
- When food logging for endos or CDEs, be sure to include any food brand names, as well as the source (homemade, cafeteria, deli, restaurant, prepackaged, frozen).
- 8oz of meat - dose for 15g of carb. (Regular serving is that 3-4oz deck of card size. Apparently, doubling it requires some insulin.)
- Eyeballing aids: soda can = 1.5oz, baseball = 1c, ice cream scoop = 1/2c, spread hand = 8" diameter (for wraps, etc.), palm width = 4", deck of cards = 3-4oz of meat. Now obviously we're all different sizes, and this needs to be just a guideline. That being said, it makes me want to go measure all my body parts so I can use them when eating out: "Waiter! Would you say this potato is bigger than my elbow?"
- Dual wave bolus: recommended 2-3 hour square. I'd been doing 1.5 to 2, and am now looking forward to a pizza showdown on Thursday in Schodack.
- Carb info: Calorie King, of course, but also the USDA. Makes sense, but who'd have thought it?
- Carb loading: Any meals over 70g of carb or so - regardless of fat content - is going to act more like a MEF. She mentioned bagels and how they "just keep going!" Bolus accordingly, kids. And hey! Try 2 to 3 hours for that square....
- 1 pint of fried rice: 110g
- Sushi roll: 5-10g per piece (the lower end is for 8-piece rolls, and it goes up as your rolls get fatter)
- New York pizza slice: 60g (CDE: "They must have really small slices elsewhere in the country! Most guides say 40g")
- New York bagel: 80g
- Chinese food sauce: add 20-30g to your carb estimate if your food's in sauce
- Sauce, general: Tack on 15g
- Cupcake: from 35g (homemade size) to 65g
- Breading: 15g
Albeit imperfect, it was informative and I'm glad I went. Aside from the carb info, I also got to talk to her in person about some logs, and it was good to see how she went through the numbers and why she gave the advice she did. For example, she is WAY more aggressive about lows than highs, which I found aggravating since it doesn't help my A1C when all we worry about is the lows. But she was worried about them because they screw up the data for the entire day, not just for my safety. I can get down with that.
I want to take her out to dinner now, of course, if only to see if we could have a Carb-Off - a Wild Wild West sort of scene in which we both "draw" our carb guesses and see who gets shot down. She might win (she's the professional after all) but I'm confident I'd get a shot in.