The Diabetes Food and Nutrition Bible
- frightened by the diagnosis of diabetes and wonder what you can eat?
- puzzled about how to make your favorite recipes diabetes-friendly?
- flustered about how to lower carbohydrate, increase fiber and decrease sodium?
- unclear if you need to steer clear of sugary foods and sweets?
The Diabetes Food and Nutrition Bible, published by the American Diabetes Association is a two-in-one super resource for people with diabetes. It’s an “educational cookbook” co-authored by Hope and culinary guru and best-selling diabetes cookbook author Robyn Webb.
The Diabetes Food and Nutrition Bible is filled with over 100 recipes featuring 20 Nutrition Superstars - foods chock-full of nutrition. You’ll also find tips and hints about how to buy, store and cook myriad foods. Integrated into the pages is a comprehensive nutrition guide to help you learn what and how to eat to manage your diabetes. The pages are filled with plenty of easy and practical ways to improve your eating habits and food choices. And that’s not all. You’ll get two complete weeks of diabetes menu plans for various calorie levels which show you exactly how to fit in the book’s recipes and healthy eating ideas.
Table of Contents
- Nutrient: The Big Three
- Vitamins and Minerals
- Meal Planning Approaches
- Grains, Beans, and Starchy Vegetables
- Milk and Yogurt
- Meat and Meat Substitutes
- Fats and Lower-fat Recipes
- Sugar, Sweets and Sweeteners
- Two Weeks of Menus
- The Food Label
- Setting Goals
Practical Carbohydrate Counting: A How-to-Teach Guide for Health [For Practitioners]
Practical Carbohydrate Counting: A How-to-Teach Guide for Health, written with co-author and diabetes nutrition expert Karen Bolderman, RD, LDN, CDE; this book is designed for health care providers who teach people with diabetes about carbohydrate counting. It provides a comprehensive understanding of the ins and outs of basic and advanced carbohydrate counting – today’s most popular diabetes meal planning approach. This resource also provides concise and practical information for teaching including: skills and readiness checklists for both basic and advanced carbohydrate counting, methods for calculating and fine-tuning carb-to-insulin ratios and correction factors for advanced carbohydrate counting. The book is filled with tips, tools and resources for teaching including recording forms and resources to access the carbohydrate counts of foods. Case studies bring the process of teaching carbohydrate counting to life.
Need Continuing Professional Education credits? Earn 16 credits by purchasing the self-study guide C194 Practical Carbohydrate Counting: A How to-Teach Guide for Health Professionals developed by the Warshaw and Bolderman for Wolf Rinke Associates, Inc.
Table of Contents
- Why, What, Who and How Much?
- Section 1: Basic Carbohydrate Counting
- Assessing Knowledge and Skills
- Concepts to Teach – From Basic Nutrition to Meal Planning
- Concepts to Teach – Counting Carbs, Reading Food Labels and Measuring Portions
- Basic Carbohydrate Counting Case Studies
- Section 2: Advanced Carbohydrate Counting
- Concepts to Teach – Advanced Carbohydrate Counting
- Advanced Carbohydrate Counting and Continuous Subcutaneous Insulin Infusion
- Pattern Management of Glycemic Control
- Advanced Carbohydrate Counting Case Studies
- Section 3: Related Topics
- Impact on Glycemia of Dietary Components Beyond Carbohydrate
- Impact on Glycemia of Non-Dietary Related Factors
- Blood Glucose-Lowering and Related Medications
- Process to Develop and Maintain Personal Carbohydrate Counts
- Appendix I – Resources for Carbohydrate Counting and Counts
- Appendix II – Blood Glucose Lowering Medications
- Appendix III – Sample Record Keeping Charts