Carbohydrate awareness involves knowledge of both the quantity and quality of carbohydrate. The total amount of carbohydrate consumed is a strong predictor of glycaemic response, and thus, carbohydrate content of foods is a key strategy in achieving glycaemic control. There has been recent evidence that lower glycaemic index foods can further improve glycated haemoglobin levels by 0.43% and the use of this technique can provide additional benefit over that observed when total carbohydrate is considered alone. The glycaemic index is the ranking of foods based on their immediate effect on blood glucose levels. The theory that different carbohydrate foods exhibit different effects on blood glucose levels is now well researched and dispels the myths surrounding the ‘sugar free’ diet. In the past we were taught that simple carbohydrates (sugars) were digested and absorbed rapidly while complex carbohydrates (starches) were digested slowly. We assumed (completely incorrectly) that simple carbohydrates gave the most rapid rise in blood glucose levels while complex carbohydrates produced gradual rises. Unfortunately, these assumptions had no factual or scientific basis. Diabetes UK has provided patient information recommending the use of the glycaemic index (GI) . More information about GI can be sourced from Diabetes UK website (www.diabetes.org.uk/faq/GI.htm). Models have been developed to increase understanding of the GI concept. The models intend to show how all carbohydrate foods are made from building blocks of glucose. In simple terminology, the difference between high and low glycaemic foods is that the latter are constructed more securely; they break down more slowly and therefore release glucose more slowly into the blood. A quiz has also been developed. Ninety-six photographs of common food and drink items are available to represent accurate food portion sizes. In this session the participants are split into six teams and each team is provided with an envelope containing sixteen food/drink pictures. The teams are asked to rank each food as high, medium or low GI, and to estimate for each type of food/drink the quantity of carbohydrate in each portion. An important concept for the participants to understand is that for optimum diabetes control it is not the amount of sugar in food or drink, but the quantity and quality of carbohydrate.