Expanded guide to meal planning
1979
Abstract: A workbook is provided for the guidance of diabetes patients in planning meals in conjunction with a diet counselor. The concept of food exchanges is explained, and definitions are given for key words. A list of free choices for the patient--items containing few calories and little sugar--is given. Additional choice lists, including nutrient contents, are provided for milk and milk products, fats and oils, vegetables (raw or cooked), fruits and juices, bread and starch, and meat/protein. The meat/protein choices are divided into those with low-, medium-, or high-fat content.
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