Diabetes

Diabetes

The New Family Cookbook for People with Diabetes
by American Diabetes Association and American Dietetic Association. Simon & Schuster, 2007.
Features more than 400 recipes, including many with lower-fat ingredients. Exercise tips, carbohydrate counting, food exchange lists and nutrition facts make this a “must” book for those with diabetes.
American Diabetes Association The Diabetes Carbohydrate and Fat Gram Guide, 3rd Edition
by Lea Ann Holzmeister. American Diabetes Association, 2006.
Contains ten nutritional facts each for over 7,000 foods, including serving sizes for generic and fast foods.
American Diabetes Association Guide to Healthy Fast Food Eating
by Hope S. Warshaw, MMSc, RD, CDE. American Diabetes Association, 2006.
A collection of nutrition facts for every menu item from the top 13 fast food restaurants. Learn how to eat healthy, even on the run.
The Diabetes Carbohydrate and Calorie Counter: 3rd Edition
by Annette B. Natow, PhD, and Jo-Ann Heslin, MA, RD. Pocket, 2006.
Includes calorie, carbohydrate, sugar and fat counts for both take-out and brand-name foods. Useful charts, worksheets, quizzes, activity recommendations and eating-out guidelines.
Diabetes Meal Planning Made Easy, 3rd Edition
by Hope S. Warshaw, MMSc, RD, CDE. American Diabetes Association, 2006.
Offers both Type 1 and Type 2 diabetics useful information about portion control, reading labels, planning menus and understanding the Food Pyramid changes.
Dr. Buynak’s 1-2-3 Diabetes Diet: A Step-by-Step Approach to Weight Loss Without Gimmicks or Risks
by Robert J. Buynak, MD with Gregory L. Guthrie. American Diabetes Association, 2006.
Motivational and practical, you’ll learn how to get around the grocery store, dine out wisely, fight hunger and be successful in managing diabetes.
Eat Out, Eat Right: The Guide to Healthier Restaurant Eating, 3rd Edition
by Hope S. Warshaw, MMSc, RD, CDE. Surrey Books, 2008.
Eating out can be a challenge, but it is possible to choose well from restaurant menus. Information is included on cuisines of other countries, as well as menus and diabetic exchanges.