Dissent at the JDRF Discovery evening...

Here's a link to a paper talking about software that does this. The algorithm is in one of the tables.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901033/#!po=43.9394

Here is the software version of the algorithm.

http://www.esolutions.smart-bits.pl/eservices/products/diabetics/diabetics_en.htm

Blackers183 said:

One of the difficulties I see with a fat/protein calculation is if you have a (nice) piece of streak calculating how much fat is in it. Packaged food would be much easier with the information labeled however this is not ideal from a nutritional point of view in many cases. Thoughts?

Click to expand...

It's a fairly straightforward. You base it on an estimate.

Rump steak is 22g protein per 100g uncooked and about 4g fat, and you can normally ask what size the steak is before you order.

If there is a large lump of fat attached, reduce your insulin a little. You can always top up later. And with fat and protein, pre-bolusing is less of an issue.