by Lea Ann Holzmeister, Lea A. Holzmeister RD
Paperback - 422 pages 2nd edition (March 1, 2000)
For people with diabetes, counting carbohydrates and fats is the approach recommended by dietitians. This user-friendly guide describes how to use many generic and brand-name foods in meal planning and teaches you to convert carbohydrate grams into carbohydrate exchanges. Nutrient counts for food planning, how to understand grocery store food labels, and how to incorporate different sources of food-count information into meal planning are also covered.