Just Diabetic Meal Plans, Basic Meals, Vol 2 (Paperback) (ISBN-13: 9781484907313)

In 1956, at the age of 10, Wayne's adolescent, small town New Hampshire eating habits took a dramatic turn. His then 1 year old brother was diagnosed with Juvenile Diabetes. The family's new dietary regimen included toast with peanut butter, tuna salad sandwiches and pan saut馥d proteins with no sauce. Now desserts were only for special occasions. This regimen continued for the next 12 years. Working his way through college, Wayne earned a B. S. in Chemical Engineering and started his working career as a marketing trainee in New York City. While living in New York, Wayne immediately found a new and wonderful world of food! Italian restaurants, Japanese Steak Houses, the Fulton Fish Market and so much more. His love affair with food and wine had begun. Following the short stint in New York City, Wayne was transferred to Glens Falls, NY where he met the other love of his life, Mary Turano. Mary learned from her mother how to cook traditional Italian foods and also traveled to France where she studied French cuisine first hand from her host families. Fast forward 22 years. Mary was still teaching at the local high school and still consulting and testing. Wayne had just retired. He continued to share the kitchen with Mary and even enrolled in classes taught by Mike Bulkowski, who was a sous chef for both Emeril Lagasse and Wolfgang Puck before branching out and opening his own restaurant. As a result of these classes, Wayne earned an AAC certificate (Accomplished Amateur Chef). At his daughter's house for a Christmas party in December of 2009, she asked if he could write out suggested meal plans for her diabetic, expectant patients. (She is an OB, MFM specialist). The spark was immediately reignited! This time around, however, there was the internet, email and eBooks, so there would be no hard copy cookbook. Everything could be done electronically. . The rules and guidelines for meal plans had also evolved. "Carb counting" was now in vogue. The Glycemic Index was being used and Exchanges were not being used as much as they were in the past. One thing, however, that had not changed was Wayne's abilities on the computer and, after many years of trials and errors, he was definitely stronger in the kitchen. Wayne wrote an entirely new piece of software to calculate the food values of recipes and individual meals. He found a Registered Dietitian and Certified Diabetes Educator to review all of his design criteria for his recipes and meal plans.