**3.1 Saccharide**

Evidence is inconclusive for an ideal amount of saccharide intake for an individual with diabetes. The type and amount of saccharide are both important. The patient should monitor their saccharide intake either through saccharide counting or meal planning exchange lists for flexibility and variety in meals.


**Table 1.** *Calculation of energy requirements in T1DM.*

Saccharide intake from whole grains, vegetables, fruits, legumes, and dairy products, with an emphasis on foods higher in fiber and lower in glycaemic load, should be advised over other sources, especially those containing sugars. Regulated saccharide at each meal and snack should be provided, with set doses of insulin in diabetics receiving insulin. Visible sugar can be restricted to <10% of total energy intake [5].

Evidence exists that the amount and type of saccharide eaten affect blood glucose level; however, the total amount of saccharide eaten is the primary interpreter of glycemic response. Day-to-day steadiness in the number of saccharide eaten at meals is reported to improve glycemic control, especially in persons on fixed insulin regimens. Whereas in persons with T1DM who adjust their mealtime insulin doses or who are on insulin therapy, insulin doses should be regulated to match saccharide intake [3].

**Saccharide counting** is an eating plan technique based on the theory that all types of saccharide (except fiber) are digested with the majority being absorbed into the bloodstream and that the total amount of saccharide consumed has a greater outcome on blood glucose elevations than the specific type. Saccharide counting is helpful for people with diabetes in managing blood glucose level by tracking the grams of saccharide consumed at meals. Persons are encouraged to keep protein and fat food sources as steady as possible because they do not importantly disturb blood glucose level even though they require insulin for metabolism.

One saccharide count*=*choice or serving ¼ Approx*:* 10 ¼ –15 grams of saccharide (1)

Counting saccharide servings provides an accurate 'guess' of how the blood glucose will rise after a meal or a snack. Monitoring total grams of Saccharide by use of saccharide counting remains the key strategy in achieving glycemic control for people with T1DM.

Choice and quality of saccharide depends on Glycemic index (GI) and Glycemic Load (GL) of the food.
