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Diabetes – Eat your way to a better health

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’The book would be of benefit to general reader, new diagnosed patient with type 2 diabetes and nurses how provide dietary advice to patients with Type 2 diabetes.’

Title: Diabetes – Eat your way to a better health

Author: Dale Pinnock

Publisher: The Medicinal Chef

Reviewer: Neesha Oozageer Gunowa, senior lecturer nursing - Community/ Primary Care

What was it like?

Initially when looking at the book it is hard to identify the type reader it is aim at as it could vary from cook, patient, service user, family member or health care professional. The first half of the book focuses on Diabetes as a long term condition, which then quickly focuses on Type 2 diabetes specifically in relation to diet. This section if aimed at the general public might be difficult to digest due to the details, however it may benefit those who want to know about the condition and want to know more about initially being diagnosed with Type 2 diabetes and the myths around food intake. Despite presenting as in depth the book itself offers clear explanations with familiar terms for health care professionals to relate to and hence inform service users or patients. The second half of the book is a recipe book, which when initially looked at can be seen far reaching ingredients that are not necessarily kept in someone’s household cupboard. However after the first section is read it does reinforce why the recipes are shaped in a particular way and why certain ingredients are suggested. It could still be pointed out that most recipes are not for a diverse community and that drastic changes to diet may have to take place, which could cause resistance to change and not go back to the book. The book as a whole does work together as the written comments compliment the recipes. To take the book further the Glycaemic Index (GI) and Glycaemic Load (GL) could have been included in the recipes given.

What were the highlights?

The book suggests a change in perception and the reasons as to why a change in diet occurred and relates current dietary habits to glycaemic control.

Strengths & weaknesses:

The book has a contents page but it is not clearly used throughout the book as the titles are either not mentioned or in similar writing to the rest of the text, which makes it difficult to identify. The book does offer the opportunity to look at some common foods and compares GI and GL that is of interest as well as offers an example of working out a GL score.

Who should read it?

The book would be of benefit to general reader, new diagnosed patient with type 2 diabetes and nurses how provide dietary advice to patients with Type 2 diabetes.



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