Table 1. 'Low Carb Program' syllabus

Week	Topic	Objective
1	Welcome to the type 2 diabetes / pre-diabetes program	Safety notes and alerts to medications that require healthcare professional teams' assistance Benefits of a reduced carbohydrate diet for people with type 2 diabetes Benefits of a reduced carbohydrate diet for people with pre-diabetes
2	Type 2 diabetes and diet	Factors that affect blood glucose levels Encouragement to engage with their healthcare providers
3	Controlling portion sizes	Introducing visual methods for interpreting portion size
4	Real versus 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 fruit and vegetables
8	Snacks and desserts	Examining low-carb 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 travelling Making healthier takeaway and food choices
11	Practical ways to eat less carbohydrates	Practical tips for reducing carbohydrate intake further Safety information — highlighting medications that require healthcare professional team assistance
12	Timing your meal	Introducing the principles of reducing the eating window using the 16:8 model