The Art of Cooking for the Diabetic - Softcover

Hess, Mary Abbot

Softcover

ISBN 10: 0451195337 ISBN 13: 9780451195333

Publisher: Signet, 1998

Synopsis

Features over 300 fully calculated recipes, low in cholesterol and saturated fat and based on the American Diabetes Association's newly revised Food Exchange System

About this title

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.

Edition details

• Publisher: Signet
• Publication date: 1998
• Language: English
• ISBN 10: 0451195337
• ISBN 13: 9780451195333
• Binding: Mass Market Paperback
• Edition number: 3
• Number of pages: 544