“There was nothing for me to eat on the breakfast buffet, Julie.”

“Remember, I have diabetes,” he added as I sat next to him at one of the tables.

I had noticed the buffet was filled with sweet rolls and lacked high-protein options.

“It was heavy on carbs,” I agreed. “I was hoping for some scrambled eggs.”

He drove to a nearby fast-food restaurant to pick up a breakfast sandwich.

I didn’t have the heart to tell him his choice wouldn’t earn a gold star in nutrition, but it was likely a better option than sugary rolls.

Diabetes is a condition in which the body either does not make enough insulin or cannot use insulin effectively. Insulin helps move glucose (blood sugar) into the body’s cells, where it is used for energy.

When I was studying nutrition to become a dietitian, Type 1 diabetes was often called “juvenile diabetes” because it was most commonly diagnosed in young people. Today we know it can occur at any age, although it often develops in children, teens and young adults. People with Type 1 diabetes need daily insulin.

Gestational diabetes occurs during pregnancy. In many cases, blood sugar levels return to normal after the baby is born.

Type 2 diabetes is far more common than Type 1. Risk increases with factors such as excess body weight, being over 45, a family history of diabetes, and certain racial and ethnic backgrounds, including African American, Hispanic or Latino, and Native American or Alaska Native populations.

Prediabetes means blood sugar levels are higher than normal but not yet high enough for a diagnosis of Type 2 diabetes.

In addition to age, family history and genetics, factors such as inadequate sleep, physical inactivity and high blood pressure can increase diabetes risk. Uncontrolled diabetes can affect many parts of the body, including the heart, kidneys, eyes and nerves.

The Centers for Disease Control and Prevention estimates that about two in five U.S. adults have prediabetes, and most (about 80%) do not know it.

Symptoms of unmanaged diabetes may include increased thirst, frequent urination, fatigue, blurry vision, slow-healing sores and tingling in the hands or feet.

If you notice these symptoms, see a health care provider for an accurate diagnosis. “Dr. Google” is not a reliable primary care provider.

For those with prediabetes, lifestyle changes — such as healthy eating, regular physical activity and modest weight loss — can delay or prevent the onset of Type 2 diabetes.

People can live long, healthy lives with well-managed diabetes. Working with a registered dietitian or certified diabetes care and education specialist can help you develop a personalized plan to manage your condition.

Technology for tracking blood sugar continues to improve. Continuous glucose monitoring, for example, operates with a sensor placed on your skin.

Check whether your community or local medical center offers diabetes support groups or education programs. Many Extension organizations across the U.S. offer programs designed to help prevent or manage diabetes.

A little planning goes a long way when providing food. Everyone deserves to find something they can enjoy at the table, regardless of their medical conditions.

Here’s a simple breakfast idea developed by registered dietitian Toby Amidor for the American Diabetes Association (https://diabetes.org/about-diabetes). It appears in “The Create-Your-Plate Diabetes Cookbook.” 

Avocados provide heart-healthy monounsaturated fats, and whole-grain toast adds fiber, both of which provide a satisfying breakfast or snack. Avocados brown (“oxidize”), so be sure to eat this right away.

Avocado Toast with Tomato and Turkey Bacon

2 slices turkey bacon
1 ripe avocado, pitted and halved
2 slices whole-wheat bread, toasted
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small tomato, thinly sliced

Coat a medium skillet with nonstick cooking spray and place it over medium heat until hot. Add the turkey bacon and cook until crispy, 8 minutes, flipping the slices over halfway through. Transfer the bacon to a paper towel-lined plate. Scoop out the flesh from each avocado half onto a slice of toasted bread. Mash the avocado with a fork until flattened. Sprinkle with sea salt and black pepper. Top each avocado toast with 1 slice of turkey bacon and half of the tomato slices.

Makes two servings. Each serving (1 slice) has 230 calories, 8 grams (g) protein, 16 g fat, 23 g carbohydrate, 5 g fiber and 430 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – April 23, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu