Warshaw cautions restaurant diners to eat their vegetables pristine vs. puddled in fat USA Today article Vegetables Shift to Center of the Plate

Warshaw was quoted in the USA Today article Vegetables Shift to the Center of the Plate which delved into the restaurant industrys' response to the pressure to serve more

July 28, 2011

Recaps of American Diabetes Association Meeting, 2012

In late June I attended the 2011 American Diabetes Association's Scientific Sessions (meeting). As usual, a fascinating learning experience. Over the years this meeting has become one that attracts scientists and health care providers from all over the world. Many stimulating and thought provoking meetings go on as well as an opportunity to explore new products and resources in a chock-full exhibit hall.


Rather than recreating additional recaps of this meeting, I'm pointing you to two detailed debriefs I've wrote for PRESENTdiabetes.com, the online continuing education community for healthcare professionals for which I'm the nutrition section editor:


Warshaw interviewed by Carole Carson from Fat2Fit about Hi-maize Resistant Starch

Carole Carson, described by the Wall Street Journal as "an apostle for fitness" interviewed Warshaw about resistant starch, and specifically Hi-maize resistant starch manufacturered by her client National Starch Food Innovation. Carole posted her article: For Weight Loss and Better Health, Should You Include Hi-maize Resistant Starch in Your Diet? today (3/8/11) on her blog.

July 8, 2009

Fruits of Our Labor Bear Vegetables

Our backyard garden is small. Two raised beds each about 8’ X 16’. We’ve got what we grow well down to a few favs: garlic, basil, rosemary, cucumbers, yellow squash and a wide variety of tomato plant, from cherries to beefsteak.

Finally the time has rolled around to again enjoy the fruits, rather vegetables and herbs, of our labor.


Diabetes Meal Planning Made Easy

Do you feel...
  • confused about whether you need to limit the amount of carbohydrate you eat?
  • baffled by what’s more important: controlling glucose, blood pressure or heart health?
  • frustrated trying to lose weightl, keep pounds off and manage diabetes?
  • overwhelmed by food labels, nutrition facts and ingredients lists?

Diabetes Meal Planning Made Easy, now in its 5th edition, is thorough, yet practical and realistic in its approach. This perennial best-seller, published by the American Diabetes Association, has become the go-to resource on why, what and how much to eat for people with prediabetes or type 2 diabetes. Readers find cut-to-the-chase advice in three easy-to-digest sections. Section one is: Nutrition and Health Eating Basics. Section two is: Foods by Group, in-depth detail about each food group including alcoholic and non-alcoholic beverages, sweets and desserts and convenience foods. Section three is: Putting Healthy Eating for Diabetes Control into Action, covering how to preplan, supermarket shop, read food and nutrition labels, eat healthier restaurant meals and much more. This action oriented book helps readers slowly but surely change their food choices and eating behaviors for good.




“…Hope Warshaw makes healthy eating easier in Diabetes Meal Planning Made Easy…you’ll find everything you need to know to understand the role of nutrition and all the tips and tricks for shopping, planning, cooking, and even eating out. Packed with handy charts and tips, it’s an indispensable resource for preventing and managing the disease.”
—Editor’s Pick of the Week, Today’s Diet and Nutrition
"I have used Diabetes Meal Planning Made Easy on a daily basis. I am a personal chef and suggest this book for everyone who wants to eat balanced meals and change their lifestyle. It is a winner, I love it."
—Chef Donna
"Hope is the absolute authority on proper meal planning for people with diabetes. You will be able to manage well when you have Diabetes Meal Planning Made Easy on your shelf."
—Robyn Webb, MS, author of Diabetic Meals in 30 Minutes, American Diabetes Association
"Hope has done it again! She provides practical tips in Diabetes Meal Planning Made Easy on enjoying food and managing diabetes."
—Carolyn Leontos, MS, RD, CDE
Diabetes Meal Planning Made Easy is very easy to understand.”
—Leslie A. Shumaker, posted at amazon.com

Table of Contents


Introduction to 5th Edition

Section 1: Diabetes, Nutrition, and Healthy Eating Basics 

  • Chapter 1: About Type 2 Diabetes and Prediabetes and Why They Happen
  • Chapter 2: How to Eat Healthy with Diabetes 
  • Chapter 3: About Calories, Carbohydrate, Protein, and Fat
  • Chapter 4: Sodium, Potassium, and Blood Pressure Control
  • Chapter 5: Vitamins, Minerals, and Dietary Supplements
  • Chapter 6: Personalize Your Healthy Eating Plan
  • Chapter 7: Secrets of Losing Weight and Keeping Pounds Off for Good

Section 2: Foods by Group 

  • Chapter 8: Starches
  • Chapter 9: Vegetables (Non Starchy)
  • Chapter 10: Fruits
  • Chapter 11: Milks and Yogurts
  • Chapter 12: Protein Foods 
  • Chapter 13: Fats and Oils
  • Chapter 14: Sweets, Desserts, and Other Sugary Foods 
  • Chapter 15: Beverages: Nonalcoholic
  • Chapter 16: Beverages: Alcoholic
  • Chapter 17: Combination, Convenience, and Free Foods

Section 3: Putting Healthy Eating for Diabetes Control into Action

  • Chapter 18: Change Your Food Choices and Eating Behaviors Slowly
  • Chapter 19: Planning: A BIG Key to Healthy Eating
  • Chapter 20: Control Your Portions
  • Chapter 21: Lean on the Food Label and Nutrition Facts
  • Chapter 22: Skills and Strategies for Healthy Restaurant Eating
  • Chapter 23: Get the Support You Need Up Close or Virtual