Product Description

Great-Tasting Food for People with Diabetes and their Families

Revised and updated to reflect the latest recommendations from The American Diabetes Association and The American Dietetic Association, The New Family Cookbook for People with Diabetes remains the most authoritative and comprehensive resource available for people with diabetes and their families.

With more than 370 healthful and flavorful recipes accompanied by complete nutritional analysis, this book makes it easy to prepare satisfying and delicious meals that the whole family will enjoy.

RECIPES INCLUDE:

Whole Wheat Blueberry Rice Pancakes - Baked Orange French Toast
Black Bean and Cilantro Spread - Honey-Mustard Chicken Wings
Curried Chicken Salad - Marinated Skirt Steak with Vegetable Chutney
Lamb Over Minted Couscous - Italian Turkey Sausage with Peppers and Onions
Baked Salmon with Horseradish Mayonnaise - Sugar Snap Peas with Basil and Lemon
Baked Potato Skins - Rum Baked Black Beans - Apple Raspberry Crisp
Port-Poached Pears - New York Cheesecake - Raisin Rice Pudding

Product Details

• Amazon Sales Rank: #242773 in Books
• Published on: 2007-11-20
• Original language: English
• Number of items: 1
• Binding: Paperback
• 544 pages

Features

• ISBN13: 9781416536079
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
Getting dinner on the table is tough enough. For the millions of Americans who have diabetes or have family members with diabetes, preparing healthy and appealing meals can be nightmare. To the rescue: The New Family Cookbook for People with Diabetes by the American Diabetes Association and the American Dietetic Association, two of the nation's leading sources for nutrition and health information. The authors chose the best recipes from four previous diabetic cookbooks and updated them using the newest and healthiest ingredients and the latest nutrition recommendations for people with diabetes.

The book contains 13 chapters and more than 400 easy recipes for everything from Miniature Crab Puffs and Turkey Sausage with Peppers and Onions to Moo Shu Pork and New York Cheesecake. The authors cover all the basics of a diabetic diet and lifestyle, including exercise, carbohydrate counting, and food-exchange lists. Each recipe is also accompanied by both nutrition facts and food exchanges. The New Family Cookbook for People with Diabetes proves that diabetics don't have to live on carrot sticks, rice cakes, and sugar-free yogurt to keep glucose levels in check. --Ellen Albertson

About the Author
The American Diabetes Association is the nation's leading voluntary health organization dedicated to improving the lives of people affected by diabetes. Equally important is its unceasing support for research to prevent and cure this chronic disease that affects nearly 21 million Americans

The American Dietetic Association is the world's largest organization of food and nutrition professionals. The American Dietetic Association serves the public by promoting optimal nutrition, health, and well-being.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

Food gives us energy and provides essential nutrients for good health, but eating food is also something we enjoy and look forward to. It's hard to imagine breaks at work, a trip to the movies, watching sports, and gathering together for holidays, birthdays, or picnics without our favorite foods!

When you (or a family member) is diagnosed with diabetes, you may have concerns and questions about your eating habits and whether or not you can eat your favorite foods.

Having diabetes does not mean giving them up entirely, but you may need to eat some foods less often or in smaller amounts and you may need to buy or make more healthful versions of some of the foods you enjoy.

Remember: the food that is good for you is the same food that is good for people without diabetes. You won't need to spend more time in the kitchen chopping, mixing, and preparing special meals. Your family and friends can enjoy the same healthful foods that you are eating and enjoying. Take a look through this book -- you're sure to find some family favorites.

The recipes in the cookbook are easy to prepare, and the ingredients are readily available in supermarkets or well-stocked grocery stores. Whether you love to cook or are just learning how, this book can help you manage your diabetes.

About the Recipes

The 400 recipes in this book are the best of the best from the Family Cookbook series, volumes I to IV, published by the American Diabetes Association and The American Dietetic Association. To create the most delicious and healthful dishes, the recipes chosen for this collection were revised, updated, and taste-tested to make sure they are consistent with the latest diabetes recommendations and make the best use of new food products available in the marketplace today.

The updates and changes to the recipes include the following:

• Recipes use new lower-fat ingredients whenever possible.

Most Americans eat too much fat, which can contribute to the development of diabetes, heart disease, cancer, and obesity. In this book, the ingredient chosen for a recipe is the lowest-fat product that could be used to create a dish with the best taste and texture. For example, each recipe that uses salad dressing, mayonnaise, or sour cream was tested with light, low-fat, and fat-free variations. If you want to eat foods with a minimal amount of fat, you can use fat-free products in recipes that call for the low-fat versions. The texture and taste of the dish may change but the recipe will still taste fine. Remember, however, that fat-free does not mean carbohydrate-free or calorie-free.

• Recipes use unsaturated fats whenever possible.

Monounsaturated fats (olive or canola oil) and polyunsaturated fats (sunflower and other vegetable oils) are better for your heart than saturated fats (butter or meat fats) and trans fats (many processed foods). Eating too much saturated fat, trans fats, and cholesterol can increase your risk of cardiovascular disease. To further lower the cholesterol in the recipes, use egg substitutes or egg whites instead of whole eggs.

• Most recipes use sugar instead of sugar substitutes.

Nutrition guidelines for diabetes management allow sugar as part of a healthful eating plan. Sugar has the same effect on blood glucose levels as other carbohydrate, such as rice or potatoes. But keep in mind that sugar doesn't contain the nutrients (vitamins, minerals, and fiber) that are in other carbohydrate-rich foods like rice and potatoes. That's the main reason to eat only small amounts of sugar. Foods containing sugar count as part of the total amount of carbohydrate in your eating plan. For blood glucose control, the amount of carbohydrate you eat is more important than the source of carbohydrate.

• In recipes with more than 480 milligrams of sodium, the amount of sodium is set in bold type and there is an arrow c pointing to the sodium line.

Eating too much sodium may contribute to high blood pressure in sodium-sensitive individuals. Table salt is the most common form of sodium in our diets. However, many foods contain sodium. Sometimes you can taste it, as in pickles and bacon. Other times you cannot. There is "hidden" sodium in many foods, such as cheese, salad dressing, tomato sauce, and canned foods. If you need to reduce the amount of sodium you eat, omit the salt from a recipe and/or use low-sodium versions of canned foods, such as vegetables, broths, and sauces. To boost the flavor of the dish, experiment with herbs or spices. Not everyone should use salt substitutes. Check with your doctor or dietitian before using them.

• Recipes provide a choice of fresh or dried herbs.

You may like the flavor of garden-fresh herbs that you buy at the supermarket or grow at home. Or you may like the convenience of dried herbs. Whichever you prefer, the amounts for both forms are listed in the recipes.

• Each recipe has a nutrient analysis and the latest diabetes choice information.

The recipe nutrient and food choice information is for 1 serving. Measure your serving size the first time you make a recipe. Portion size is an important factor in controlling your weight and blood glucose level. As time goes on, you'll develop an ability to estimate portion size visually without measuring and weighing.

Nutrient Analysis

Each recipe includes a complete nutrient analysis with the same nutrient information you find on the Nutrition Facts label on food packages. When a recipe lists a choice of ingredients, the first choice was used for the nutrient analysis. The analysis does not include optional ingredients and garnishes.

"Count as" information

Each recipe provides the most up-to-date information for people who use an individualized meal plan based on the Food Choice method (formerly called exchanges -- see Appendix). In this meal plan method, food lists are grouped together because they are alike. Each serving of a food has about the same amount of carbohydrate, protein, fat, and calories as the other foods on that list.

If you use the "count as" information in the recipes, it will be helpful for you to know the following:

• Only whole or half choices are listed, not smaller fractions such as quarters.
• Foods from the carbohydrate group (starch, fruit, milk, sweets, dessert, and carbohydrates) may be interchanged. Each food group contains about 15 grams of carbohydrate.
• If a recipe is a "free food," it has no more than 20 calories and no more than 5 grams of carbohydrate per serving.
• If beans, peas, or lentils are the main ingredients in a recipe, the "count as" information may include both starch and lean meat to help plan vegetarian meals. If the recipe contains beans, peas, or lentils as one of the many ingredients, they are included as a starch only.

What Is Diabetes?

Your body produces glucose from the foods you eat and uses this glucose as fuel. Glucose travels around your body in the bloodstream, but it has to get into your cells before you can use it. Insulin, a hormone made by the pancreas, is the key that opens the door and lets glucose into the cells. People who have diabetes either do not make enough insulin or cannot use the insulin that they make. Therefore, the glucose cannot get into their cells, so their blood glucose levels increase. Untreated diabetes causes great thirst, frequent urination, blurred vision, weakness, sudden weight loss, fatigue, and irritability.

If your diabetes is not discovered or is not managed properly, the high blood glucose levels damage body tissues and blood vessels over time. This is why people with diabetes are more likely to have heart and blood vessel disease, and kidney, eye, and nerve damage. If you keep your blood glucose levels close to normal, you can avoid many of these complications. Therefore, it is important for you to learn how food, activity, and medications affect your blood glucose level and what you can do to manage it.

Presently, over 20 million people in the United States have diabetes, but more than 6 million of them don't know it. About 1.5 million people a year are diagnosed with diabetes. You are more likely to develop diabetes if you are overweight, inactive, 45 years of age or older, or have a relative with diabetes. Also, people of African-American, Hispanic-American, Native-American, Asian-American, and Pacific Island backgrounds are especially at risk. Women who have had a baby that weighed more than 9 pounds also have a higher risk of developing diabetes later in life.

People with type 1 diabetes do not produce any insulin, and need insulin injections. If you have type 1 diabetes, you need to coordinate your insulin with what you eat, when you eat, and your physical activity. Your insulin injections and meals are planned so that the insulin is available when you need to get glucose from your bloodstream into your cells. This helps you keep your blood glucose levels close to normal and prevent the damage that results from high blood glucose levels.

People with type 2 diabetes may make some insulin but cannot use it properly. Many people with type 2 diabetes can keep their blood glucose levels close to normal by eating healthful food choices and getting daily exercise. Some people with type 2 diabetes need to take medication to help their bodies use more of the insulin they make.

Others take another kind of medication that slows carbohydrate absorption so that glucose does not surge into their blood after a meal. And some people with type 2 diabetes need insulin injections to keep their blood glucose levels near normal.

Managing Diabetes

So far there is no cure for diabetes. But you can manage your diabetes so you prevent long-term complications and feel well day-to-day. The management of diabetes involves three things:

• food
• exercise
• medication

Generally speaking, food raises your blood glucose level; exercise and medication lower it. You need to balance...

Customer Reviews

Great Cookbook Period
Great food for the whole family. Almost everthing I eat comes from this book. (I am not taking drugs - just diet and exercise.) It has helped me lower my blood sugar 40 points in three months and so far I have not run out of new things to try. Even friends who do not have diabetes have bought the book, just for the reduced fat/low sugar/low salt recipes. It is a hit in my house.

Wonderful, easy and tasty!
The recipes use ingredients we all have in our kitchen. Most are quick and easy to accomplish. The recipes are so tasty, even my kids are eating these dishes! The nutrition information is a must for any family watching what they eat! Thanks!

THE TRUTH ABOUT SUGAR
As a Registered Dietitian, for more than 20 years, and Certified Diabetes Educator, for over 10 years, I was so distressed by reviewer comments regarding sugar in the diabetic diet, that I am taking time to respond.

Since 1994 dietitians and educators working with people with diabetes have been trying to get the truth out about sucrose (sugar). Sugar is not a forbidden food for people with diabetes.

Scientific evidence from more than a dozen studies has shown that the use of sugar does impair blood glucose control in people with type 1 or type 2 diabetes. Sugar and foods containing sugar must be substituted for other carbohydrates, gram for gram, and not simply added to the diabetes meal plan. In making such substitutions, the nutrient content of concentrated sweets and sucrose-containing foods, as well as the presence of other nutrients frequently ingested with sucrose, such as fat, must be considered.

The bottom line for people with diabetes is to check the total carbohydrate in a recipe or on a food label and work that into their diabetes meal plan. Because there are individual variations in blood glucose response, self-monitoring is an important part of diabetes control.