This is a simple method to teach carbohydrate counting using menus. Follow these simple steps:

• Copy a diner menu (You can use a menu from your favorite restaurant)
• Distribute copies of menu to patients and provide them with a budget (women 45-60g per meal; men 60-75g per meal).
• Instruct patients to select any food item on the menu and stay within their assigned CARB BUDGET
• Using Wite-out, erase prices on the menu and replace them with “CARBOHYDRATE PRICES”
• Use www.calorieking.com or www.nutritiondata.com to obtain nutrition composition of foods
• Refer to PDF file titled, “DINER CARBOHYDRATE TEACHING TOOL” http://www.slideshare.net/lorenamsrd/diner-carbohydrate-teaching-tool
• Provide new menu with carbohydrate prices (amounts) to patients
• Provide patients with a CARBOHYDRATE BUDGET; 45-75 grams for the meal
• Ask them to select foods from the menu while staying within their allowable CARBOHYDRATE BUDGET

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One of my favorites foods, the green plantain is versatile, starchy, potato-like flavored fruit. One of my favorite ways to eat a plantain is in the form of patacones or tostones. This twice-fried side dish is crunchy and delectable. Full of photographs, take a look at this step by step guide to making patacones/tostones. Nutritional information is included as well as my tip to lower-calorie patacones. http://slidesha.re/5kvkbM