By Dorothy Tompkins Revell, RD, ADA. Charles C Thomas, Publisher, 301-327 E Lawrence Ave, Springfield, Ill 62703, 1971.
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The aim of this book, according to the author, is to be of help with some questions that may arise in the minds of diabetic persons and to be of help in providing variety in their diets.
Although a few of the questions which diabetic patients may raise in respect to diet are answered in the text, this book is essentially a compilation of recipes which can be interpreted in terms of the diabetic exchange lists. Recipes are given for various types of menu items including soups, entrees, salads, vegetable mixtures, breads, and desserts. Single servings for individual recipes are expressed in food exchange equivalents, and this is very useful.
An International Section of Recipes was made available through contributions of dietitians outside the United States. As the author points out, there is a difference in nutrient values assigned to exchange lists as used in foreign countries. This degree of
Gormican A. Gourmet Recipes for Diabetics: The International Diabetic Diet Book.. Arch Intern Med. 1972;130(2):301-302. doi:10.1001/archinte.1972.03650020117029