Table 1.

Core syllabus of the Low Carb Program.

Lesson no.	Topic	Objective
1	Welcome to the type 2 diabetes program	Safety notes and alerts to medications that require the health care professional team’s assistance Benefits of a reduced carbohydrate diet for people with type 2 diabetes Welcome from Dr David Unwin and reference to patient’s golden opportunity for change
2	Type 2 diabetes and diet	Factors that affect blood glucose levels Encouragement to engage with their health care providers
3	Controlling portion sizes	Introducing visual methods for interpreting portion size
4	Real vs processed 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	Demonstrating the carbohydrate content of vegetables and cooking methods
7	Fruit	Reviewing the amount of sugar and starch in fruits and vegetables
8	Snacks and desserts	Examining low-carbohydrate snack, dessert, and drink options
9	Drinks	Tips on alcohol and eating-out options
10	Eating out and takeaways	Managing eating on the go and when traveling Making healthier takeaway and food choices
11	Practical ways to eat fewer carbohydrates	Practical tips for reducing carbohydrate intake further Safety information—highlighting medications that require health care practitioner assistance
12	Intermittent fasting	Introducing the principles of reducing the eating window using the 16:8 model