Contents

Introduction

Food and Blood Glucose

All about Carbohydrates

Why Fiber Is Important

The Facts about Sugar

Caloric Intake

Fats and Cholesterol

Protein and Diabetes

Sensible Sodium Intake

Eating Right in Action

Menu Planning

Carbohydrate Counting

Dietary Exchanges

Glycemic Index (GI)

Weights and Measures: Portion Control

Eating Out

When Temptation Strikes

Also Available

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