In this article the author focuses on the nutritional management of diabetes in situations where access to a dietitian may be limited. Consequently, the home health care provider must assess the day-to-day knowledge and application of appropriate nutritional man agement. The author presents information on the concepts of when to eat, what kind of food to eat, how much food to eat, how to prepare the food, and how to purchase food. Patient education resources as well as tables on desirable body weight and assessing per cent of calories from fat are also included.
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