Dietitans for Diabetics Concord NH

Local resource for dietitians for diabetics in Concord. Includes detailed information on local businesses that give access to diabetic diet programs, diabetic health books, high-protein foods, diabetic specialists, and diabetic weight loss programs, as well as advice and content on healthy eating.

Hilary Warner, RD
(603) 223-8119
Nutrition Works LLC18 N Main St Ste 304
Concord, NH
 
Markit Health, LLC
(800) 892-9794
800 Islington Street
Portsmouth, NH
Speciality
Diet(ician) / weightloss

Data Provided by:
Alese R. Turner-Currie, LD, MS, RD
(603) 580-6778
5 Alumni Drive
Exeter, NH
 
Gita Patel, MS, RD
(603) 643-3930
7 Partridge Road
Etna, NH
 
Kc S Wright, MS, RD
(603) 650-9495
Dartmouth Hitchock Medical Center1 Medical Center Dr
Lebanon, NH
 
Audrey Lynn Anastasia Kanik, MS, RD
(603) 533-4937
Springfield College500 Commercial Street
Manchester, NH
 
Connie J Rieser, RD
(603) 893-5274
8 Cristy Rd
Windham, NH
 
Ann M Merritt, LD, MS, RD
603-357-3848 x121
Food Matters Nutrition Counseling196 Main St
Keene, NH
 
Hope E Damon, RD
(603) 526-2078
The Nutrition Counselling CenterThe Gallery Ste 202 276 Newport Rd
New London, NH
 
Clarissa S London, RD
(603) 889-8188
Nutrition ETC Corp15 Tanguay Ave
Nashua, NH
 
Data Provided by:

The Diabetes Diet

Yes, you can still enjoy mealtime—and not even give up dessert.
In fact, tasty, nutritious dishes—like the ones featured on the pages ahead—
should be an integral part of your plan to prevent or manage the blood-sugar blues. Here, ET offers a few simple guidelines to help you embrace eating.

July/August 2006

By Joanne Gallo

When it comes to diabetes and food, it often seems like an all or nothing proposition. Many diabetics crave and indulge in sugar and carbohydrates, a hallmark sign of the disease, which only makes them sicker, fueling a vicious cycle. On the other hand, those who fear that they “ate” their way into it can become suspicious of every morsel and limit their diets so much that they miss out on vital nutrients.

But neither feast nor famine is a useful strategy if you’re struggling with type 2 diabetes or trying to ward it off. Instead of viewing food as an object of either desire or dread, your dietary philosophy should embrace eating as simple, enjoyable and beneficial.

“Eating wisely is one of your most powerful weapons in the fight against diabetes,” asserts Sandra Woodruff, MS, RD, LD/N, author of The Complete Diabetes Prevention Plan (Avery). What’s more, it doesn’t have to be complicated. “For most people, it’s simply a matter of getting back to basics—replacing overly processed foods with wholesome alternatives.”

Stuffed Chicken Breasts Florentine

4 cups (packed) coarsely chopped fresh spinach
2 tsp crushed garlic
1/4 cup crumbled reduced-fat feta cheese (plain or flavored with tomatoes and basil)
4 boneless skinless chicken breast halves (5 ounces each)
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper

1. Coat a large nonstick skillet with nonstick cooking spray. Add the spinach and garlic and cook for a couple of minutes over medium heat, or until the spinach is wilted. Remove from heat and toss in the feta cheese.

2. Cut a deep pocket into the thickest side of each piece of chicken and stuff a quarter of the spinach mixture into each pocket. Close by pressing flesh together and secure with a wooden toothpick if necessary. Sprinkle both sides of the chicken pieces with some of the salt and pepper.

3. Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side or until nicely browned. Reduce the heat to medium-low, cover and cook for about 8 to 10 minutes, turning occasionally, until the chicken is cooked through. Serve hot.

Serves 4. Analysis per serving: 213 calories, 35g protein, 6.7g fat (1.6g saturated), 2g carbohydrates

Garlicky Green Beans

1 lb frozen French cut green beans
2 tbsp water
1/4 tsp dried thyme
1/4 tsp salt
1 tbsp extra virgin olive oil
1 1/2 tsp crushed garlic

1. Place the frozen green beans, water, thyme and salt in a large nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, for about 7 minutes or until the green beans a...

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