When considering the role of carbohydrate in the diabetes meal plan, practitioners should focus on glycemic control, healthy eating and individualization. This lecture by Patti Geil reviews current recommendations for the type and amount of carbohydrate in the diabetes meal plan, along with key concepts and practical teaching points for specific carbohydrate issues including dietary fiber, glycemic index and glycemic load, whole grains, resistant starch and available carbohydrate from sugar alcohols and dietary fiber.