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"First Lessons in Food Values" and "Hints for Diabetic Cookery," as presented in the first few pages of this book, are well worth reading for the diabetic patient, the dietitian and the physician. Here is a clear and simple explanation of what can be a difficult subject for the average patient. The data on rationed foods and many of the recipes, being typically English, will not interest the American diabetic patient. However, the recipes for salads and for desserts might be helpful. They are arranged as to carbohydrate value; amounts vary from 0 to 20 Gm. of carbohydrate per serving. In order to use these recipes to his advantage the patient with diabetes would have to be familiar with making substitutions.