Grams (G) Carbohydrate
Carbohydrate Servings
0-5 ............ ....0
6-10........ ........1/ 2
11-20....... ........1
21-25....... ........1 1/2
26-35....... ........2
36-40....... ........2 1/2
41-50....... ........3
51-55....... ........3 1/2
56-65....... ........4
Note: If a food contains 5 or more grams of dietary fiber per
serving, subtract that number from the Total Carbohydrate
grams. For example, a 38-gram carbohydrate portion with 5 grams
of fiber would count as 38-5=33 grams. This would make it
equivalent to 2 Carbohydrate Servings instead of 2 1/2.
From The Eating Well Diabetes Cookbook, page 15
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