Carbohydrate Counting — Matching Insulin to Your Meals

Why this matters

Carb counting helps you give the right bolus and reduce glucose swings. Over time, you can flexibly enjoy most foods with confidence.

Core concepts

• Insulin-to-carbohydrate ratio (ICR): e.g., 1 unit per 10 g carbs.
• Correction factor (insulin sensitivity): how much 1 unit drops your BGL.
• Active insulin time: avoid “stacking” rapid-acting doses too close together.

Use the ratios your diabetes team set for you. Everyone’s numbers differ.

How to count carbs

• Read labels: subtract fibre according to your plan; use per serve or per 100 g carefully.
• Portion estimation: measuring cups, digital scale, visual guides (palm, fist).
• Apps and food databases help when eating out.
• Glycaemic impact: fat/protein can delay glucose rise; consider split/extended bolus (pumps) or timing adjustments (MDI).

Timing the bolus

• Rapid-acting insulin usually 0–15 min before eating; earlier for higher-GI meals.
• For mixed/high-fat meals, consider split dose or extended bolus (pump) per your plan.

Common pitfalls

• Guessing portions without learning reference sizes
• Forgetting hidden carbs (sauces, beverages)
• Bolusing after eating high-GI meals (spikes)
• Not adjusting for exercise or illness

When to seek help

• Large after-meal spikes or frequent post-meal lows
• Weight change, new activity levels, or major diet changes
• Need help setting/adjusting your ICR or correction factor

References (plain text, no live links)

• NDSS — Carbohydrate counting and food label reading.
• Diabetes Australia — Healthy eating and insulin adjustment.
• Accredited dietitian guidance for individualised ratios.