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2. 23 Diabetes-Friendly Lunches You'll Want to Make Forever - AOL

   www.aol.com/lifestyle/23-diabetes-friendly...

   Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals. View Recipe Broccoli & Sun-Dried Tomato Pasta Salad

3. 18 Best 3-Step Lunch Recipes For Better Blood Sugar - AOL

   www.aol.com/18-best-3-step-lunch-203849443.html

   Reviewed by Dietitian Annie Nguyen, M.A., RD. Lunch will be as easy as 1-2-3, thanks to these simple recipes! These highly-rated dishes take just three steps to make for a delicious, low-effort meal.

4. 19 10-Min Lunch Recipes for Better Blood Sugar - AOL

   www.aol.com/19-10-min-lunch-recipes-204144076.html

   Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in ...

5. Glycemic load - Wikipedia

   en.wikipedia.org/wiki/Glycemic_load

   Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL ...

6. MyPlate - Wikipedia

   en.wikipedia.org/wiki/MyPlate

   MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).

7. Serving size - Wikipedia

   en.wikipedia.org/wiki/Serving_size

   A serving size or portion size is the amount of a food or drink that is generally served. A distinction is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a "self selected portion size" in which an individual has control over the portion in a meal or snack. [ 1 ]