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Type 1 insulin calculation

Tylers73

Tylers73

Well-Known Member
Messages
223
Type of diabetes
Type 1
Treatment type
Insulin
I have always been told eg: pizza 40g add 30 =70 divide by10 =7 units of insulin. Then someone said just do 1 unit per 10g of carbs see as above 7 or 4 units?????
 
Erm.....test 2hrs after your meal, if you're too high use more insulin next time. If you're too low use less insulin next time.

We are all different so work out whats best for you but generally stick to a simple 1:10 or 1:7 ratio (whatever you need) without the added arithmetic.
 
Sorry, but the adding 30 is fascinating me. @Tylers73 why are you adding 30 to your calculation?
 
I wonder if its only for pizza? Ive heard about adding some extra units for pizza as high fat and protein (but split bolus) but Ive never really tested it. Ive given up on pizza all together
 
Interesting, ewelina. I've never heard that before. I do eat pizza but I have a small portion ( 40 or 50g of carbs) and just bolus for the carbs without adding any extra on. If I was eating a large amount with lots of fat, I'd might do an extended bolus, but fat doesn't normally cause me a problem.
 
Pizzas would cause me a huge problem. I would have to do a normal bolus and then 4 hours later do a higher basal rate overnight (if evening eating) as I have slow colonic transit.

If someone been told to add 30.. They should have been given an explanation...
 
Hmmm. For pizza I typically do 50%, 50% 1.5 hours later, 50% 1.5 hours later. Similar with fish and chips.
 
Ah, now fish and chips can be a problem for me, but I take that to be the carbs not the fat. A Chinese takeaway can also cause high BS later in the evening.

Although I do sometimes have 'extra' insulin for some meals, I learnt that by testing and experimenting not by using a special calculation.
 
This is widely known approach in my homeland (Poland) for pump users. Its even explained on the official polish Roche website with many interesting articles on this method. I have never found any article in English though and my dietician never heard about it. To some extend its similar to TAG but much more precise (and probably complicated too).
Basically, for each meal you calculate Carbohydrate Portion but also Protein and Fat Portion. 1 PFP comes from 100 calories that comes from protein and fat in that meal.

For example: 100g pizza
carbs 31g
protein 12
fat 9.1

would be:
3.1 CP + 1.4 PFP so altogether you would inject 4.5 u (assuming you are 1:1) but PFP you treat with extended bolus

They say that most people treat protein and fat with basal which kind of works for most of meals. This approach though gives you tighter control without unexpected hypos
 
ewelina said:
This is widely known approach in my homeland (Poland) for pump users. Its even explained on the official polish Roche website with many interesting articles on this method. I have never found any article in English though and my dietician never heard about it. To some extend its similar to TAG but much more precise (and probably complicated too).
Basically, for each meal you calculate Carbohydrate Portion but also Protein and Fat Portion. 1 PFP comes from 100 calories that comes from protein and fat in that meal.

For example: 100g pizza
carbs 31g
protein 12
fat 9.1

would be:
3.1 CP + 1.4 PFP so altogether you would inject 4.5 u (assuming you are 1:1) but PFP you treat with extended bolus

They say that most people treat protein and fat with basal which kind of works for most of meals. This approach though gives you tighter control without unexpected hypos
Click to expand...


That is good that they advise on how to bolus for difficult meals like those that are high in fat, I think most of us have found that working on just carbs alone never seems to work when bolusing for such meals :)
 
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