Abstract: Assisting diabetics and their families in planning menus that will promote dietary compliance and provide nutritious and enjoyable meals is the goal of this cookbook developed by dieticians of the University of Alabama Hospitals at the University of Alabama in Birmingham. Basic nutrition for the diabetic, using the Exchange Lists in meal planning, meal plan management during illness, and eating away from home are discussed. Suggestions are provided for selecting appropriate foods for each Food Exchange group at the supermarket, for using nutrition labels, and for recognizing terms that indicate added su gar in a product. Food preparation hints include cooking without added fats and sugar, using nonstick cookware, using herbs and spices, and canning and freezing without sugar. Recipe categories include beverages, breads and cereals, desserts, eggs and cheese, fish and shellfish, meats, poultry, rice and pasta, salads and dressings, vegetables, and free foods and basics. Additional features include charts and tables showing 1) nutrients, major functions and foodsources, 2) equivalents for sugar substitutes, 3) fast food exchanges, and 4) spices and herbs. A list of dietetic food explanations, glossary, and recipe and subject indexes are provided. (aj).