Items related to The Art of Cooking for the Diabetic
Synopsis
350 low calorie, low fat, high fiber redipes. Extensive food exchange listings, including meals at McDonald's, Pizza Hut, and other fast food chains. Includes information on exercise and sports, alcohol, traveling, and eating out. Food exchange values for each recipe, including calorie, cholesterol, sodium, and fiber counts.
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Review
This new edition of The Art of Cooking for the Diabetic is a treasure for people with diabetes, and their families. In the last few years, diabetes management and dietary recommendations have changed, and this book reflects those changes. First published in 1978, this third edition has been completely updated, and nearly 300 of its 374 recipes are new. A handy list of "what's out" and "what's in" helps you make sense of the guideline changes--you'll see that the recommendations have been liberalized and individualized, making them much easier and more pleasant to stick to than in the past.
The first 100 pages explain the current thinking on diet and diabetes management: what, how much, and when to eat; the food exchange system; and what you need to know about carbohydrates, fats, and eating out. Hess makes portion control easier by giving "visual guides": a medium potato is the size of a computer mouse; one ounce of cheese is the size of a domino, for example.
The recipes are diverse and tasty, and include familiar favorites and ethnic-inspired dishes for variety. Each includes serving size, nutritional breakdown (calories, carbohydrates, protein, fat, cholesterol, fiber, sodium), food exchanges, and appropriateness for a low-sodium diet. --Joan Price
About the Author
Mary Abbott Hess, L.H.D., M.S., R.D., F.A.D.A., is president of Hess & Hunt, Inc., a nutrition and counseling firm, and a director of the American Dietetic Association.
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- PublisherSignet
- Publication date1979
- ISBN 10 0451161181
- ISBN 13 9780451161185
- BindingMass Market Paperback
- LanguageEnglish
- Number of pages443
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The Art of Cooking for the Diabetic
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