Simple Form to assist Meal CP Calculation

On the basis that most people probably eat a limited range of meals fairly regularily I have designed a simple A5 form which can be stapled in the front of your Dafne Diary and filled by hand at meal times to assist manual calculation of these meal CPs from the portion sizes & ingredient CPs.

As well as providing the immediate meal CP, an organised record is built up so that you can subsequently look up for example '(My) Fish and chips' and see (say) 12 CP directly, rather than hunting for the scrap of paper you used for the meal calculation!

If anybody wants to try this form, I am happy to email one for you to print out. Contact me via the message facility, including giving me your email address, to request a form as a return email attachment.

Kindly send me the form.
[email protected]
TIA,
Carol

Guys,
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Sorry to be paranoid but there are bad people out on the net you know....

hi marke
thanks, have done as you suggested.

I have designed a computerised form for Excel or Numbers to calculate the Insulin Units, and calculates the perfect adjustment if your BG level is outside the ideal range. Just need to weigh the foods, and it will calculate the exact number of units required according to what ratio you are using, and any adjustment needed.
If anyone is interested contact me via the message facility.

Hello Paul.. had a chance now to look at your spreadsheet and think I am (just about!) clear on the operation.

It does a great job and, as a side benefit, the personal setup causes a close look at ones’s current regime assumptions! It is the next stage of the basic spreadsheet I set up to calculate (Regular) Meal CPs but with no attempt to assess Insulin rqmts. Your calc is more sophisticated technically and looks good too!

You did ask for comments(!), so here are mine, from the setup phase:

For additional user clarity:
Put ‘Name Range’ at top of Range names (b1)
Replace ‘Ideal’ with ‘Mid-range’ (e1)
Replace ‘Meal’ with ‘Meal Range Name’ (a15)
Append ‘before Meal’ after BG Reading (a16)
Append ‘Units required’ after ‘Adjustment’ (a17) Also we tended to use ‘Correction’ rather than ‘Adjust,ment’
Replace ‘Meal’ with ‘Meal Name’ (g7)
Replace ‘CP Count’ with ‘Meal CP calculated from list below’ (g15)
Append ‘(if required)’ to ‘Manual Adjustment’ (g16)
Append ‘Required’ to Insulin Injection’ (g17)

On the system side I would suggest:

Could the predefined-choice entries be made scrollable as per Dafne Online?

The Food names be structured (basicitem) (subtype) Brand eg ‘Chicken peri peri birdseye’
I realize this is a user thing but changing would start everybody off in the right direction and also makes identification more rapid and comparisons can be made more easily.

I found only about 50% items in my list had a weight unit of measure so would be good if you could enable system to also work from entry of quantity of other UOMs such as as you have already included in your list. (or have I missed something?).

The list ideally needs to be easily A5 printable for pre meal reference. . I have this, manually maintained, and use it every day as portion sizes are pretty standard.

It would also be good if you could add a feature which, when a meal CP has been calculated, would enable that meal or course, named by the user to be added to a Meal/course List maintained on a second worksheet page. This list again to be printable on A5 for pre meal reference.

That’s about it I think .. hope all is clear . I can send you my CP list if you wish but it is very simple but seems to have topped out at around 130 items.

Keep up the good work!

Cheers, John

Hi All,

Is there anything in these spreadsheets that would be of benefit to the DAFNE Online diary? Always keen to improve....

Simon

John / Simon,

This spreadsheet was generally designed to be of help when there is a need to correct due to high or low Blood Sugars.

Initially I designed this on an Apple Mac computer, but due to some use for people without mac I adjusted the spreadsheet to work on Windows Excel as well.

Basically you set the ideal range for the test, and the calculation is made if the BG reading is outside the ideal range.

As suggested the spreadsheet can be changed the adjust labels for the fields, but I wanted to keep the labels small to avoid filling too much of the screen, especially as netbook screens are quite small.

I did think of whether to use the carb contents based on per piece, but decided against it as I found it difficult to judge the amount of rice or pasta, but everybody is different, and I think the spreadsheet could be changed to use both, though the easier option would be to use the carb content per piece and just input 100g for each piece. I will have a look into changing this.

The only issue I can see is that the calculation based on per 100g does not always equal the same as what the label advises for the portion. i.e. Cadbury Caramel Chocolate bar = 62.8g per 100g (6.28CPs).
The bar I tested weighed in at 50g, therefore the calculation would equal 3.18CPs, but the bar indicates 2.95CPs per bar. Now the question is what is correct? The difference is small, but if you consider several items of food combined may not equal the same when it is calculated, so I opted for the option based on the weight rather than the 'per piece' option.

If this could be set up as something for everybody I feel the food list would need to be blank, and allow anybody to add the foods they prefer.

Simon, if you are interested in looking at the spreadsheet, send me a message with your email address and I can send it to you to see if you think something could be developed to accompany this or use parts of it in something else.

Regards
Paul