Book excerpt: Menus and individual recipes include information on calories, carbohydrate, protein, fat, cholesterol, saturated fat, sodium, potassium, calcium, iron, and fiber content. Recipes also include exchange information for use in weight control and diabetes mana gement. Exchange patterns ranging from 1,000 to 3,000 calories; tips for decreasing fat, sodium, and sugar, and for increasing fiber; a medical glossary; and a subject index are provided.