IDAHO PLATE METHOD

 The Idaho Plate Method was adapted from a Swedish meal planning
method by a group of Idaho dieticians who sought to meet the
nutritional guidelines of the American Diabetes Association, and the
United States Department of Agriculture’s Food Guide Pyramid.
• The Idaho Plate Method works by visualizing how much
space each of the major food groups should occupy on
one’s plate.
• Diabetes meal planning
• weight loss, lower cholestrol, teaching good nutrition ,
improving blood glucose and lipids
 Food Groups

• Grains, Beans, Starchy Vegetables

• Fruits
• Milk/Yogurt
• Vegetables (non-starchy)
• Meat & Meat Alternates
 BREAKFAST

• One-fourth of the plate

should have a protein
or meat,
• Half of the plate should
have a starch,
• One-fourth of the plate
would be empty.
• The meal completed
with a milk, yogurt, or
fruit.
 Lunch / Dinner
• one-fourth of the
plate should have a
protein or meat,
• half of the plate
should have a low
calorie vegetables
• one-fourth of the
plate should have
starch
• The meal
completed with a 1
cup of milk, yogurt,
and small piece of
The standard Lunch/dinner plate consists of :
• One - half plate low carbohydrate vegetables ( 10 -15 grams carbohydrates)
• One quater plate starch (about 15 grams carbohydrates)
• One - quater plate Meat/proteins ( about 3.Oz)
• An 8 oz. of Milk ( 12 grams carbohydrates)
• A small piece of Fruit ( about 15 grams carbohydrates)
• Daily meat intake for most of the adults is limited to 5-7 oz of lean cuts

Daily meat intake for most adults is limited to 5 -7 oz. of lean cuts,

• Daily meat intake for most adults is limited to 5 -7 oz. of lean cuts, Daily meat intake for
most
• A 9-inch plate of food at breakfast, lunch and dinner, with 8 oz.
of milk and one piece of fruit at each meal provides about 40
50 carbohydrates per meal, or about 1200 calories per day,
THANK YOU..STAY HEALTHY..