Abstract
The aim of this chapter is to describe briefly the two main types of diabetes mellitus, the symptoms and the role of diet in management of the disease.
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References
Bridget Jones (1995) The Dietetic Cookbook, The Apple Press. (Good ordinary recipes, gives calories and carbohydrate values. Recipes are high in fibre and low in fat.)
Garrow, J.S. and James, W.P.T. (1993) Human Nutrition and Dietetics, 9th edn, Churchill Livingstone, London.
Lamb, J.F. et al. (1993) Essentials of Physiology, 3rd edn, Blackwell Scientific Publications, Oxford.
Department of Health (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, London. (Report on Health and Social Subjects 41.)
Thomas, B. (ed.) (1994) Manual of Dietetic Practice, 2nd edn, Blackwell Scientific Publications, London.
Useful Address
British Diabetic Association, 10 Queen Anne Street, London WIM 0BD, UK.
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© 1996 Brenda Piper
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Piper, B. (1996). Diabetes mellitus. In: Diet and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7244-6_17
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DOI: https://doi.org/10.1007/978-1-4899-7244-6_17
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-59700-8
Online ISBN: 978-1-4899-7244-6
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