A WORK MANUAL

This volume is a handy manual to have around. It provides critical information available nowhere else, and it is presented in such a way that diabetics and their food providers can easily and systematically use to modify recipes and diets.  No other source provides such a program to help the diabetic control his malady.

Use this manual with one of the basic volumes.  It is most effective when used in conjunction with either of the other two volumes by James L. Jezl; Diabetics at Table or Cookbook and Diet Guide for Diabetics.  In each of these books, the reasons for controlling various elements in the diet are clearly explained.  However, by simply knowing the objectives of a diabetic diet, also outlined in this manual, one can proceed on his own without other literature support.

DIVISIONS OF THE MANUAL

This book is divided into three parts, the first listing over 500 basic foods along with critical diabetic information. The second part shows how these data can be used to create new recipies for diabetics or calculate critical parameters for their daily diet. A third part provides a special form to be used to accumulate and calculate critical data for food items not listed in the major table, or just for calculating recipes.