Making sense of nutritional terminology when it comes to relearning proper intakes choices as a diabetes sufferer is easier said than done and although by now most any obese adult understands that the preemption of type-2 diabetes requires strict nutritional monitoring of diabetes glucose levels, translating that knowledge into bona fide action leaves something to be desired. This of course also applies to those who might be caregivers of newly diagnosed diabetics and as such are hoping to assist with the proper choices, but get lost with the various terms and verbiage that might be too specialized to permit for easy and common sense application.

To shed some light on diabetes, foods, and nutritional terminology, here are some of the most commonly found terms, their explanation, and also their meaning for those suffering from diabetes — hopefully ending the confusion not only in the kitchen but also at the grocery store!

1. Calorie is the kind of term familiar to anyone who has ever considered watching their weight. It refers to the amount of energy it offers to the human body upon consumption. It is vital to remember that the effects of caloric intake on the human body — as outlined on the nutritional information labels found on each food item — are only an educated guess derived from the calculation of how the intake might affect an average body.
2. Fat calories refer to the amount of energy one gram of fat is supposed to deliver to the body. It is accepted that one gram of fat delivers about nine calories to the body.
3. Carbohydrate calories and protein calories are similar, but one gram of each delivers four calories of energy to the human body.
4. Empty calories are those calories that have little nutritional value. Alcohol is a prime example. It delivers seven calories per gram, but no nutrients.
5. When it comes to properly applying this knowledge to diabetes, foods, and nutritional terminology, it is important to investigate the caloric intake against the backdrop of the portion size. Governmental requirements have decreed that each and every item sold for human consumption needs to be labeled not only with its ingredients, but also the serving size and the calories contained per serving. This assists consumers to look past some of the sometimes euphemistically advertised products to realize that while a food may be advertised as low calorie, it is actually divided into such minute portions that the reasonably expected caloric intake is substantially higher.

Exchange is a term quite frequently used when considering the proper caloric intake for a diabetic diet. The goal is to easily exchange, or switch out, one food item for another and still keep glucose levels even. This allows you to literally leave room for carbohydrate laden desert by foregoing a carbohydrate level side dish during dinner itself. Although not foolproof, it does make the educated choice of proper nutritional intake easier and much more down to earth even for those somewhat challenged with the idea of calorie counting.