Gestational Diabetes Diet Menu

Gestational Diabetes Diet Menu
Generally, when a woman becomes pregnant she doesn't go on a diet. However, if she develops gestational diabetes she may have to follow a strict eating plan. The gestational diabetes diet menu that follows has been designed for a pre-pregnancy weight of about 135 pounds. You should never begin a diet before speaking with your physician, especially when you are pregnant. The menu that is talked about here is for three main meals as well as snacks.

A simple gestational diabetes diet menu breakfast might contain a hardboiled egg, a slice of whole grain toast, one third pound of grapes either red or green, one teaspoon of fat-free margarine and 12 ounces of skim milk. With this breakfast, you are getting about 394 calories and a total carbohydrate count of 56 grams. A mid-morning snack might include half of a peanut butter and jelly sandwich with 8 ounces of skim milk, which adds another 276 calories and 3.6 grams of carbohydrates.

The gestational diabetes diet menu for lunch is around 547 calories with 71 grams of carbohydrates. The menu starts with a whole-wheat pita, which is filled with one half cup diced tomato, one half cup of cooked black beans, one ounce of a low-fat cheddar cheese that has been shredded, a tablespoon of salsa and two teaspoons of olive oil. The ingredients can be blended to fit into the pita bread and an eight-ounce glass of skim milk added.

An afternoon snack could have the mom eating a medium apple with the skin left on and one tablespoon of peanut butter with 12 ounces of skim milk. This gives another 295 calories to the gestational diabetes diet menu count and 41 more grams of carbohydrates.

Grilled chicken, rice, pineapple and green beans are on the gestational diabetes diet menu for dinner. A three ounce chicken breast with no skin, four ounces of pineapple (rings work best), one tablespoon of sesame seeds, and one of sesame oil, low sodium soy sauce - two teaspoons, a cup of green beans, one quarter cup of rice, a teaspoon of corn starch for thickening and a fourth pound of strawberries.