Table of Contents
Dedication iii
Introduction to the 5th Edition vii
Section 1 Nutrition and Healthy Eating Basics 1
Chapter 1 About Type 2 Diabetes and Prediabetes and Why They Happen 3
Chapter 2 How to Eat Healthy with Diabetes 17
Chapter 3 About Calories, Carbohydrate, Protein, and Fat 25
Chapter 4 Sodium, Potassium, and Blood Pressure Control 37
Chapter 5 Vitamins, Minerals, and Dietary Supplements 45
Chapter 6 Personalize Your Healthy Eating Plan 59
Chapter 7 Secrets of Losing Weight and Keeping Pounds Off for Good 71
Section 2 Foods by Group 79
Chapter 8 Starches 81
Chapter 9 Vegetables (Non Starchy) 101
Chapter 10 Fruits 119
Chapter 11 Milks and Yogurts 133
Chapter 12 Protein Foods 149
Chapter 13 Fats and Oils 175
Chapter 14 Sweets, Desserts, and Other Sugary Foods 197
Chapter 15 Beverages: Non alcoholic 217
Chapter 16 Beverages: Alcoholic 223
Chapter 17 Combination, Convenience, and Free Foods 231
Section 3 Putting Healthy Eating for Diabetes Control into Action 241
Chapter 18 Change Your Food Choices and Eating Behaviors Slowly 242
Chapter 19 Planning: A BIG Key to Healthy Eating 257
Chapter 20 Control Your Portions 265
Chapter 21 Lean on the Food Label and Nutrition Facts 273
Chapter 22 Skills and Strategies for Healthy Restaurant Eating 291
Chapter 23 Get the Support You Need 307
Index 317
