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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书目信息
出版者
Illinois Nutrition Educators
其它主题
Diet counseling; Patient education; Food groups; Nutritional physiological phenomena; Meal planning
语言
英语
注释
developed by Nutrition Committee, American Diabetes Association, Northern Illinois Affiliate, Inc.
类型
Monograph; Book; Text
团体作者
American Diabetes Association. Northern Illinois Affiliate. Nutrition Committee.
2024-02-27
2025-07-19
MODS