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Reference Food Library
The OmniPod System includes a reference library of over 1,000
common food items. The library shows each item’s grams or car-
bohydrate, fat, protein, and fiber values , and calories for a single
portion. You can use this information to determine the carbs for
a meal or snack you are going to eat. You can also use it to help
you create carb presets for your favorite meals.
common food items. The library shows each item’s grams or car-
bohydrate, fat, protein, and fiber values , and calories for a single
portion. You can use this information to determine the carbs for
a meal or snack you are going to eat. You can also use it to help
you create carb presets for your favorite meals.
The items in the food library are derived from the USDA data-
base, USDA National Nutrient Database for Standard Reference.
base, USDA National Nutrient Database for Standard Reference.
Access the reference food library
1. On the Home screen, use the Up/Down Controller buttons
to choose More actions, then press Select.
2. Choose Food library, then press Select.
The screen displays a list of main food categories (Figure 4-21a
and Figure 4-21b).
and Figure 4-21b).
3. To choose directly from the food categories, choose a main
category, then press Select. Choose a subcategory, then
press Select. Choose a food item from the subcategory, then
press View.
press Select. Choose a food item from the subcategory, then
press View.
4. To choose from an alphabetical list of foods, press Index.
Enter the first letter of the food item, then press Select.
Choose a food item from the alphabetical list, then press
View.
Choose a food item from the alphabetical list, then press
View.
The screen displays the food item’s:
•
Name
•
Serving size
•
Grams of carbohydrate, fiber, fat, and protein
•
Total calories
5. Press OK to return to the list of main food categories.
The Food Library is for reference only. (Food refer-
ences contained in the library cannot be populated
and used for calculations.)
ences contained in the library cannot be populated
and used for calculations.)
Figure 4-21a
Figure 4-21b