Answer to Question 1
True
Answer to Question 2
Carbohydrate-counting techniques are simpler and more flexible than other menu-planning approaches and are widely used for planning diabetes diets. Carbohydrate counting works as follows: After an interview in which the dietitian learns about the patient's usual food intake and calculates nutrient and energy needs, the patient is given a daily carbohydrate allowance, divided into a pattern of meals and snacks according to individual preferences. Food lists is a meal-planning system developed for persons with diabetes allows individuals to create an eating plan by choosing foods with specified portions from a variety of food lists. The different food lists group foods according to their proportions of carbohydrate, fat, and protein so that all items on a particular list have similar macronutrient and energy contents. Each food on a food list can be substituted for any other food on the same list without affecting the macronutrient balance in a day's meals.