Dietitans for Diabetics Saco ME

Local resource for dietitians for diabetics in Saco. 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.

Beth J Williams, LD, MS, RD
(207) 284-4586
Philomene S Center Nutrition Consultants407 Alfred St
Biddeford, ME
 
Jennifer J Quimby, RD
207-324-5762 x 9020
York County Community Action6 Spruce St
Sanford, ME
 
Beth J Williams, LD, MS, RD
(207) 284-4586
Philomene S Center Nutrition Consultants407 Alfred St
Biddeford, ME
 
Dona Forke, LD, MS, RD
(207) 221-6508
Wellness Associates210 Rolling Hill Dr
Naples, ME
 
Ellen M Molloy, CDE, MS, RD
(207) 596-8537
Penobscot Bay Medical Center Diabetes and Nutrition Care Center#6 Glen Cove
Rockport, ME
 
Debbie Pepper Dougherty, LD, RD
(207) 854-3663
lmouth Family Practice5 Bucknam Rd
Falmouth, ME
 
Kendall Scott Wellness
(207) 319-7747
76 Woodland Rd
Durham, ME
Speciality
Diet(ician) / weightloss

Data Provided by:
Georgia C Albert, CDE, LD, MS, RD
Mainely Nutrition69 Ward Rd
Athens, ME
 
Phyllis Havens, MS, RD
(207) 862-2349
60 Kennebec Road
Hampden, ME
 
Jennifer J Quimby, RD
207-324-5762 x 9020
York County Community Action6 Spruce St
Sanford, ME
 
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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