1. Making Good Choices My Diet, My Life In the Kitchen with Paul Higgins, CEC

2. The information provided has been researched from many sources and no claims are being made to it’s accuracy. Diabetes is a serious lifelong condition that effects your health and requires professional medical assistance. Balancing food, activity, medicines and making good choices can protect your health.

3. The kitchen staff working with Dietitians and Nutritionist can gain great insight in food preparation to satisfy the meal requirements for managing diabetes. “Understand the needs of your customers becomes your success”

4. Diabetes affects different people in different ways, depending on their degree of diabetic complication. Type 2 accounts for 90% of cases Can be controlled by medications, diet and exercise

5. For people without diabetes, according to experts, blood sugar levels should be: Between 70 and 120* mg/dL For people with type 2 diabetes: Fasting (not eating for a period of time): up to 130 mg/dL After meals: less than 180 mg/dL

6. Fifty seven million people in the U.S. have prediabetes People with prediabetes are five to six times more likely to develop diabetes over time. It's possible to prevent the progression of prediabetes to diabetes, with diet and exercise.

7. The thought of a diet can feel overwhelming when you’re learning to manage your type 2 diabetes. Awareness is the key i.e.: “don’t eat white” - flour, breads, cracker, cookies rice, pasta, sugar, etc.

8. Diet is not only about eating less of the foods that you love or about losing weight— It’s also about making some simple lifestyle changes that you can enjoy and stay with.

9. You may be surprised to find that you can eat right while still eating many of the foods that you like.

10. Don't fall into the "sugar-free cake" trap. There are lots of recipes for sugar free cake, but they have almost as many carbs as the regular stuff, so Type 2's are often lured into thinking they can eat them without limitations.

11. Nutritional goals for diabetes Maintain desirable blood glucose and blood lipid (fat) levels. Maintain optimal nutritional status. Reach and maintain a healthy weight.

12. A registered dietitian can help work out a specific meal plan. Often, the meal plan is a guide which shows the number of food choices to eat at each meal and snack using the diabetic exchange lists.

13. The lists are grouped into three main categories: carbohydrates meat and meat substitutes fats

14. The exchange lists group foods together because they are alike. Foods on each list have about the same amount of carbohydrate, protein, fat and calories. In the amounts given, all choices on each list are equal. Any food on the list can be exchanged or traded for any other food on the list.

21. 30 minutes of exercise 3-4 times a week Eight glasses of water daily

22. Eating right, though may be a little work to start, can not only be healthy but very satisfying. Sourcing fresh, local, safe foods from farmers’ markets and roadside stands is a good way to insure high quality and freshness

23. Since foodborne illness can be serious — or even fatal and Diabetics are a high risk group – It is important to know and practice safe food-handling behaviors to help reduce your risk of getting sick from contaminated food.

24. It is important to maintain a healthy body Having weakened immune systems may compromise your able to fight infection normally.

25. The food supply in the United States is among the safest in the world— However, it can still be a source of infection for all persons. You know your doctor, You know your dentist WHY NOT KNOW YOR FARMER?

26. According to the Centers for Disease Control and Prevention: 76 million persons get sick 325,000 are hospitalized 5,000 die from foodborne infection and illness in the United States each year.

27. What to do?? Learn how your body functions Ask your doctor, what's right for you Find a healthy lifestyle That includes: A diet that works for you Exercise And drink plenty of water!

28. Eat Fresh, Buy Local Support Farmers Markets and Roadside Stands

30. A Journey in Taste presentation With Paul Higgins. CEC Produced by James Young