American Diabetes Month: Improve Blood Sugar Control with Meals Balanced in Whole Grains, Lean Proteins, and Heart Healthy Fats - CulinArt Group

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American Diabetes Month: Improve Blood Sugar Control with Meals Balanced in Whole Grains, Lean Proteins, and Heart Healthy Fats

November is American Diabetes Month; a time dedicated to the education and awareness of a condition that affects millions of Americans. In the past, diabetic diets were very restrictive and focused on eliminating sugar to control blood sugar (glucose) levels. However, we now know that all foods fit and balancing carbohydrates, protein, and fats in daily meals and snacks is key to preventing spikes and sudden drops in glucose. A flavorful meal balanced in proteins, carbs, and fats, is the perfect way to promote steady energy and proper diabetes management.

Begin to build your meal with a base of fueling carbohydrates. The fiber found in whole grains including brown rice, quinoa, whole wheat pasta, and oats promote steady energy. As compared to refined grains like white rice, pasta, and bread which have been stripped of their fiber, vitamins, and minerals, whole grains are more slowly digested and gradually increase glucose levels.  Skip the sugar crash and choose to make half your grains whole. Additionally, legumes such as beans and lentils are a high fiber alternative to whole grains. Packed with iron and plant powered protein, legumes can be featured in a variety of bowls from Mediterranean to Indian inspired.

Add protein to the carbohydrate source and begin to balance out the meal. Protein, aside from maintaining muscle mass and other structures in the body, promotes satiety and does not cause sudden spikes in blood sugar. When choosing a source of protein opt for lean choices, or those that are high in heart healthy fats. Simply prepared chicken breast, turkey, and lean cuts of beef (anything with loin or round in their name) are a carnivore’s top choices. Fish such as shrimp, tuna, or salmon are protein powerhouses and don’t forget plant sources including soy products such as tofu and tempeh or legumes and nuts.

Finally, fats add filling flavor to your balanced meal. Pick plant sources of fats that have been found to have positive impacts on heart health Top with olive oil or creamy avocado slices. Sprinkle chia seeds, walnuts, or sunflower seeds to add crunch and a dose of heart healthy Omega 3 Fatty Acids. Fatty fish including tuna, salmon, and sardines are also rich sources of Omega 3.

Don’t forget to add color, vitamins, minerals, and additional fiber by mixing in brightly colored vegetables and fruits.

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  • November 1, 2022



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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