Table No. 9. Menu for Diabetics. With specialist recommendations.
9.99 €
In stock
Table No. 9. Menu for Diabetics. With specialist recommendations.
9.99 €
The basic principles of a diabetes diet are as follows:
- Food selection: choose foods with a low glycemic index.
- Cooking methods: boiling, stewing, baking, and steaming are optimal.
- Eating schedule: eat small portions 5-6 times a day.
Diet is only one aspect of diabetes management. To be successful, it is important to:
- Monitor blood sugar levels.
- Maintain a physical activity regimen.
- Monitor your weight.
- Take medications as prescribed by your doctor.
In addition to the above, pay attention to some of the nuances presented in the book. The recipes provided provide information on the approximate nutritional value (KZhF)—that is, the amount of protein, fat, and carbohydrates per 100 grams of the product. Please note that the KZhF values for the same product may vary in different publications.
Therefore, we provide not only nutritional information for prepared dishes but also a summary table of the nutritional values for individual fruits, vegetables, grains, different types of meat, and so on.
The recipes also include information on the number of servings for the given amounts. This information is rather approximate, as everyone's appetite varies, and, for example, a large man needs more food than a short, petite woman. However, this information will still be helpful for those who are less experienced in cooking. A sample monthly menu is provided at the end of the book, which may also serve as a source of inspiration.
- Food selection: choose foods with a low glycemic index.
- Cooking methods: boiling, stewing, baking, and steaming are optimal.
- Eating schedule: eat small portions 5-6 times a day.
Diet is only one aspect of diabetes management. To be successful, it is important to:
- Monitor blood sugar levels.
- Maintain a physical activity regimen.
- Monitor your weight.
- Take medications as prescribed by your doctor.
In addition to the above, pay attention to some of the nuances presented in the book. The recipes provided provide information on the approximate nutritional value (KZhF)—that is, the amount of protein, fat, and carbohydrates per 100 grams of the product. Please note that the KZhF values for the same product may vary in different publications.
Therefore, we provide not only nutritional information for prepared dishes but also a summary table of the nutritional values for individual fruits, vegetables, grains, different types of meat, and so on.
The recipes also include information on the number of servings for the given amounts. This information is rather approximate, as everyone's appetite varies, and, for example, a large man needs more food than a short, petite woman. However, this information will still be helpful for those who are less experienced in cooking. A sample monthly menu is provided at the end of the book, which may also serve as a source of inspiration.
See also:
- All books by the publisher
- All books in the series Dietary Tables. Healthy Menus Based on Doctor Recommendations