Table 1.

Weekly topics of the Low-Carb Program.

Week	Title	Objective
1	Welcome to the Low-Carb Program	Safety notes and alerts to medications that require health team’s assistance; initiate conversation with health care providers prior to making any dietary adaptations; benefits of a reduced carbohydrate diet for people with type 2 diabetes
2	Type 2 diabetes and diet	Factors that affect blood glucose levels; encouragement to engage with their health care providers
3	Controlling portion sizes	Visual methods of interpreting portion size
4	Processed versus unprocessed foods	Identifying and eliminating refined and processed food
5	Healthy and unhealthy fats	Discussion of fat types and making appropriate choices depending on goals
6	Vegetables	The carbohydrate content of vegetables; cooking methods
7	Sugar and starch	Reviewing the amount of sugar and starch in fruit and vegetables
8	Snacks, desserts, and drinks	Examining low-carb snack, dessert, and drink options
9	Alcohol, eating away from home	Alcohol; options for eating away from home
10	Practical ways of reducing carbohydrate intake further	Practical tips for reducing carbohydrate intake further; safety information—highlighting medications that require assistance from their physicians and how to involve their physician and wider health care team