Introduction
Diabetes: An Overview
Type 1 Versus Type 2
Eating Well Is Key
The Role of Carbohydrates
Carbohydrate Quality: Fiber Is Useful
Limiting Refined Starch and Sugar
The Benefits of Balance
The Role of Protein
Fat Is No Longer the Enemy, Just Choose Wisely
Getting Sodium Under Control
Putting the Guidelines into Practice: Building a Complete Meal
The Plate Method
The Breakfast Equation
Meal Planning: Sample Menus
Stocking a Diabetes-Friendly Kitchen