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Informationen zum Autor Billie Little wrote Recipes for Diabetics: The Essential Cookbook for People with Diabetes because so many diabetics expressed their desire for a cookbook with recipes and helpful suggestions specifically related to their dietary needs. Selvyn B. Bleifer, MD, is a cardiologist in Beverly Hills. He graduated from the University of California, Davis, and has practiced medicine for more than 60 years. Klappentext The essential cookbook for people with diabetes Over 350!000 copies sold Delicious! easy-to-make! and healthful recipes for people who have to watch what they eat If you or someone in your family has diabetes! here's the end of monotonous mealtimes and being ruled by what not to eat. This classic cookbook! fully revised and updated! helps you plan meals the whole family will enjoy. From easy favorites to extravagant treats! Recipes for Diabetics offers low-calorie! low-fat dishes! so you don't have to worry about going off your diet. This indispensable resource includes: • The newest exchange lists from the American Diabetes Association and the American Dietetic Association • Daily menus • More than 300 recipes for soups! salads! appetizers! entrées! breads! desserts! and drinks • Recommended Daily Allowance chart for essential nutrients • Exchange-group breakdowns and calorie counts for measuring individual servings • Guides for using nutrition labeling to compute exchanges • Dining-out tips! and much more You don't have to choose between good food and good health. You can have both. WEIGHTS, MEASURES, AND THE METRIC SYSTEM The care provider who is planning meals for a diabetic needs to know something about food values. The following tables will help determine measurements for carbohydrates, fats, and proteins. Also included are equivalents for most of the measures used in these tables. Be sure to use standard measuring utensils, such as an 8-ounce measuring cup, tablespoon, teaspoon, and the like. (Drug and discount stores also carry a set of measuring spoons covering sizes from 1/8 teaspoon to 1 tablespoon.) It is also a good idea to remeasure after cooking. There are a few foods that need not be measured; these are noted in the Exchange Lists. EVERYDAY WEIGHTS AND MEASURES 3 teaspoons = 1 tablespoon 2 tablespoons = 1/8 cup 4 tablespoons = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 1 fluid ounce = 12 tablespoons 16 ounces = 1 pound 1 pound butter or margarine = 4 sticks, 2 cups, or 64 pats or squares 1 stick butter = 1/2 cup (approximate) or 16 pats or squares Dash or “few grains” = up to 1/8 teaspoon METRIC SYSTEM Liquid Measure The metric system is based on units of 10. For liquid measure, the simple metric unit is the liter, which is just a little larger than our quart. One teaspoon is equivalent to 5 milliliters (or 5 cubic centimeters — a unit that drug dispensers prefer). Units of Measure 1 milliliter = 1 cubic centimeter 1000 milliliters = 1 liter Equivalents 1 teaspoon = 5 milliliters 1 tablespoon = 15 milliliters 1 cup = 0.24 liter 1 pint = 0.47 liter 1 quart = 0.946 liter 1 gallon = 3.8 liters 1 fluid ounce = 29.57 milliliters Dry Measure The basic unit of metric weight is the gram; this unit is approximately one-thirtieth of an avoirdupois ounce and is mostly used in pharmaceutical and scientific work. The more convenient unit is the kilogram, weighing approximately 2.2 pounds. Units of Measure 1000 milligrams = 1 gram 100 centigrams = 1 gram 1000 grams = 1 kilogram Equivalents 1 ounce = 28.35 grams 1 pound = 0.45 kilogra...
