About Diabetic Cooking magazine

Mission:
DIABETIC COOKING is the only magazine that exclusively addresses the food management and dietary needs for diabetes control. Our recipes are carefully selected to offer a variety of simple, healthful, and great-tasting meal choices that will appeal to the entire family.

DIABETIC COOKING is also an effective teaching tool used by diabetes educators, nutrition professionals and public health clinicians. For more information about our professional services program for CDEs and dietitians, contact Myra Hessling, (847) 329-5854.

Editorial Mission:
Each issue carries approximately 50 recipes organized into 4 to 5 chapters. Recipes are selected for compatibility with diabetic nutritional guidelines, by offering food choices that are both healthful and appealing. Every recipe contains both dietary exchanges and a nutritional analysis. Many have full-color photographs.

In addition, several departments appear on a regular basis and include:

Letters – Our reader Q & A department, with answers provided by Marion Franz, M.S., R.D., L.D., C.D.E., of Nutrition Concepts by Franz, Minneapolis, MN.

Health Wise – Timely tips on eating well, written by Betsy Hornick, M.S., R.D., L.D., of Food, Nutrition & Health Communications, and a regional spokesperson for the Rock Valley, IL, chapter of the American Dietetic Association.

Insulin Issues – Recent research findings and information of special interest to people with insulin-dependent diabetes.

Kitchen Nutrition – A more in-depth look at specific foods and ingredients, and the associated nutritional benefits.

Recipe Makeover – An illustration on how a common dish can be made more healthful.