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American Dietetic Association Guide to Eating Right When You Have Diabetes
The Comprehensive Approach to Managing Your Diabetes by Eating Well
Maggie Powers, M.S., R.D., C.D.E.
9 CPEU or CE hours
Course: $68
Includes book & CE exam
CE exam only: $58
"Download on demand" available
The Comprehensive Approach to Managing Your Diabetes by Eating Well
Maggie Powers, M.S., R.D., C.D.E.
9 CPEU or CE hours
Course: $68
Includes book & CE exam
CE exam only: $58
"Download on demand" available
Description
From the American Dietetic Association comes this authoritative guide on choosing foods to control blood sugar and maintain an active, healthy lifestyle. It provides the must-know basics of daily diabetes to losing weight and carbohydrate counting—so you can personalize diabetes and food decision to fit your client's needs.
You’ll see how to manage blood fat levels and blood pressure—an important part of diabetes care—and gain invaluable insight into making healthy food choices and planning tasty meals. You’ll also find tips on reducing sugar and fat in foods; quick and easy meal ideas; and a special section on prevention of type 2 diabetes.
Detailed menu plans for daily caloric levels of 1,200, 1,500, 1,800, 2,000, and 2,500 calories Includes fast-food restaurant and ethnic food guides Ratings for high, low, and moderate glycemic index foods
Level: Intermediate
ISBN: 0471442224
ISBN-13: 9780471442226
Format: Paperback, 275pp
Publisher: Wiley, John & Sons, Incorporated
Pub date: 2003
Content
Acknowledgments
Introduction
Part 1 Understanding Diabetes
Chapter 1 Planning for Success
Chapter 2 Understanding Diabetes
Part 2 Starting Your Food Plan
Chapter 3 Keeping a Food Diary
Chapter 4 Designing Your Food Plan
Chapter 5 Making Quick and Easy Meals
Part 3 Key Aspects of Diabetes Care
Chapter 6 Using Blood Glucose Records
Chapter 7 Staying Active
Chapter 8 Losing Weight
Chapter 9 Preventing Low Blood Glucose
Part 4 Knowing What's in Food
Chapter 10 Mastering Carbohydrates
Chapter 11 Understanding Protein
Chapter 12 Learning about Fats
Chapter 13 Examining Vitamins, Minerals, and Other Dietary Supplements
Part 5 Planning Your Meals
Chapter 14 Discovering Carbohydrate Counting
Chapter 15 Using the Exchange System
Part 6 Tips for Choosing Foods
Chapter 16 Enjoying Meals Away from Home
Chapter 17 Reading and Using Food Labels
Appendixes
Appendix A Finding a Nutrition Expert and Other Diabetes Resources
Appendix B Preventing Type 2 Diabetes
Appendix C Your Food Diary
Appendix D Food Exchange Lists
Appendix E Fast Food Restaurant Guide
Appendix F Ethnic Food Guide
Appendix G Glycemic Index Guide
Index
Book author
Maggie Powers, M.S., R.D., C.D.E., is a registered dietitian and diabetes educator She has received the American Dietetic Association’s Award of Excellence in the Practice of Clinical Nutrition and the American Diabetes Association’s Award for Outstanding Health Professional Educator in the field of diabetes. She is also the author of Forbidden Foods Diabetic Cooking and Handbook of Diabetes Medical Nutrition Therapy.
The American Dietetic Association is the larges group of food and nutrition professionals in the world. As the advocate of the profession, the ADA serves the public by promoting optimal nutrition, health, and well-being.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
2100 Nutritional biochemistry
3000 Nutrition assessment & Diagnosis
3005 Nutrition Diagnosis
3060 Laboratory tests
4000 Wellness and public health
4010 Community intervention, monitoring, and evaluation
4030 Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
4040 Disease prevention
4050 Epidemiology
5000 Medical nutrition therapy
5190 Diabetes mellitus
From the American Dietetic Association comes this authoritative guide on choosing foods to control blood sugar and maintain an active, healthy lifestyle. It provides the must-know basics of daily diabetes to losing weight and carbohydrate counting—so you can personalize diabetes and food decision to fit your client's needs.
You’ll see how to manage blood fat levels and blood pressure—an important part of diabetes care—and gain invaluable insight into making healthy food choices and planning tasty meals. You’ll also find tips on reducing sugar and fat in foods; quick and easy meal ideas; and a special section on prevention of type 2 diabetes.
Detailed menu plans for daily caloric levels of 1,200, 1,500, 1,800, 2,000, and 2,500 calories Includes fast-food restaurant and ethnic food guides Ratings for high, low, and moderate glycemic index foods
Level: Intermediate
ISBN: 0471442224
ISBN-13: 9780471442226
Format: Paperback, 275pp
Publisher: Wiley, John & Sons, Incorporated
Pub date: 2003
Content
Acknowledgments
Introduction
Part 1 Understanding Diabetes
Chapter 1 Planning for Success
Chapter 2 Understanding Diabetes
Part 2 Starting Your Food Plan
Chapter 3 Keeping a Food Diary
Chapter 4 Designing Your Food Plan
Chapter 5 Making Quick and Easy Meals
Part 3 Key Aspects of Diabetes Care
Chapter 6 Using Blood Glucose Records
Chapter 7 Staying Active
Chapter 8 Losing Weight
Chapter 9 Preventing Low Blood Glucose
Part 4 Knowing What's in Food
Chapter 10 Mastering Carbohydrates
Chapter 11 Understanding Protein
Chapter 12 Learning about Fats
Chapter 13 Examining Vitamins, Minerals, and Other Dietary Supplements
Part 5 Planning Your Meals
Chapter 14 Discovering Carbohydrate Counting
Chapter 15 Using the Exchange System
Part 6 Tips for Choosing Foods
Chapter 16 Enjoying Meals Away from Home
Chapter 17 Reading and Using Food Labels
Appendixes
Appendix A Finding a Nutrition Expert and Other Diabetes Resources
Appendix B Preventing Type 2 Diabetes
Appendix C Your Food Diary
Appendix D Food Exchange Lists
Appendix E Fast Food Restaurant Guide
Appendix F Ethnic Food Guide
Appendix G Glycemic Index Guide
Index
Book author
Maggie Powers, M.S., R.D., C.D.E., is a registered dietitian and diabetes educator She has received the American Dietetic Association’s Award of Excellence in the Practice of Clinical Nutrition and the American Diabetes Association’s Award for Outstanding Health Professional Educator in the field of diabetes. She is also the author of Forbidden Foods Diabetic Cooking and Handbook of Diabetes Medical Nutrition Therapy.
The American Dietetic Association is the larges group of food and nutrition professionals in the world. As the advocate of the profession, the ADA serves the public by promoting optimal nutrition, health, and well-being.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
2100 Nutritional biochemistry
3000 Nutrition assessment & Diagnosis
3005 Nutrition Diagnosis
3060 Laboratory tests
4000 Wellness and public health
4010 Community intervention, monitoring, and evaluation
4030 Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
4040 Disease prevention
4050 Epidemiology
5000 Medical nutrition therapy
5190 Diabetes mellitus
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