Principles of Carbohydrate Counting – Areej Al Saad (Part Two)

In the next part of the lecture, the discussion was expanded to cover more advanced practical aspects of carbohydrate counting. The use of a food scale and carbohydrate factors was explained to calculate food quantities with greater accuracy, particularly for foods that are difficult to estimate using portion sizes or visual methods. Practical examples were provided to demonstrate the process step by step, from weighing the food to calculating the actual carbohydrate content based on its specific carbohydrate factor.

This section also included applied training exercises that helped reinforce understanding, enabling learners to move from rough estimation to precise calculation, an essential skill for maintaining optimal blood glucose control. In addition, the lecture addressed how to calculate carbohydrates in mixed and ready-made meals, including strategies for breaking down their components and estimating carbohydrate content in a structured and reliable way. This ultimately enhanced the ability of patients and caregivers to make informed dietary decisions in various real-life situations.

To gain the full benefit of the explanation and practical examples, you can watch the full video using the link below:
https://youtu.be/0x4qYIj_kPk