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Right Bite Diabetes Cooking School Series: All About A1c (C 1323-01) The A1c blood test is a tool used to help diagnose and manage diabetes. The A1c test will measure your average blood sugar over the past 2–3 months by measuring the percent of your red blood cells tha…

Right Bite Diabetes Cooking School Series: Carbohydrates and Fiber (C 1323-02) Carbohydrates are the body's main source of energy, and foods can be high in fiber and high OR low in carbohydrates. Carbohydrates have the greatest influence on blood glucose (blood sugar), compared …

Right Bite Diabetes Cooking School Series: Glycemic Index and Glycemic Load (C 1323-03) Glycemic index you how carbohydrate foods raise blood glucose compared to either glucose alone or white bread. Research is mixed on whether or not choosing foods based on glycemic index helps control …

Right Bite Diabetes Cooking School Series: Understanding the Nutrition Facts Label (C 1323-04) The U.S. FDA regulates the Nutrition Facts label on most packaged foods and beverages. This label is a tool that can help you make informed decisions and healthier food choices. Nutrient content claim…

Right Bite Diabetes Cooking School Series: Portion Control (C 1323-05) Choosing foods in the right portions for your health and energy needs is an important part of any healthy eating plan. The American Diabetes Association recommends people with diabetes choose nutrient…

Right Bite Diabetes Cooking School Series: Diabetes Plate Method (C 1323-06) The Diabetes Plate Method is an approach to creating a healthy eating pattern, and it may be used alone or in combination with other tools to help you meet your nutrition and health goals. Research ha…

Right Bite Diabetes Cooking School Series: Modifying Recipes for Healthier Results (C 1323-07) Eating healthier doesn’t have to mean giving up your favorite recipes. Some special recipes served only on occasion may be better left alone, like your grandmother’s special coconut cake. Recipes you …

Right Bite Diabetes Cooking School Series: Understanding the Nutrition Facts Label: Fats and Cholesterol (C 1323-08) The Nutrition Facts label is a useful tool for making healthier food choices. The label makes it easier to compare products and tells you the nutritional content of the food based on a standard servin…

Right Bite Diabetes Cooking School Series: Using Nutrition Labels to Cut Back on Salt (C 1323-09) The body needs sodium, but consuming too much over time can increase blood pressure. Having higher blood pressure increases your risk for heart attack, stroke, and kidney disease. For people with diab…

Right Bite Diabetes Cooking School Series: Cooking and Baking with Sugar Substitutes (C 1323-10) All carbohydrates are broken down into simple sugars, like glucose, during digestion. Controlling blood glucose is one of the primary goals in diabetes management. People with diabetes may desire to l…