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Diabetic healthy recipes.
Prevalence of Diagnosed and Undiagnosed Diabetes in the United States, All Ages, 2007Total: 23.6 million people—7.8 percent of the population—have diabetes. Diagnosed: 17.9 million people / Undiagnosed: 5.7 million people
In 2005-2006, approximately 1.9 million Canadian men and women had been diagnosed with diabetes. This represents about 1 in 17 Canadians - 5.5 % of all women and 6.2 % of all men1. In 2005-2006, the prevalence was highest in Newfoundland and Labrador, Nova Scotia and New Brunswick, and lowest in the Yukon, Alberta and Nunavut . The number of people with diagnosed diabetes continues to grow, with almost 200,000 new cases of diabetes diagnosed in 2005-2006 . In addition, it is known that a large number of individuals with diabetes have not been diagnosed and are unaware that they have the disease. Older Canadians are more likely to have diabetes. In 2005-2006, twenty-two percent of people (approximately 1 in 5) in the 75-79 year old age group had been diagnosed with diabetes. This was almost ten times the proportion seen in Canadian adults aged 35-39 where the prevalence was 2.3%, or 1 in 432 Overall, in adults aged 20 and older, death rates for those with diabetes are two to three times greater than those of the general population. Among 20-39 year olds, individuals with diabetes die at a rate more than six times that of the general population, while in the 60-79 year age group the rates are about twice as high. Good nutrition and healthy meal planning are vital components of diabetes management. Recognizing the challenges involved in nutrition and diabetes, the Canadian Diabetes Association offers a full breadth of resources and information, including guides, tools, resources and manuals. They provide specific information on special topics such as carbohydrate counting, alcohol, sugars and sweeteners, portion sizes, the Glycemic Index and more.
Ingredients: 1/4 c Parsley, fresh; chopped
Description: Combine the first 8 ingredients, mixing well. Place tomato slices in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.
Ingredients: half a cup dry navy beans Description: Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat olive oil in a small skillet and saute' onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot Serves 4 to 6 |
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