Does diabetes condemn the food lover to a diet of bland, cardboard-like food? As a diabetic, should one cut out sugar completely from his diet? Dietician Magdalin Cheong and Executive Chef Daniel Yeo, of the Changi General Hospital Dietetic and Food Services team present a cookbook written exclusively for diabetics, with detailed information on how to manage diabetes and 60 recipes that are delicious as they are nourishing. Each recipe’s nutritional content is listed out for easy reference, as well as an estimated preparation time for the cook’s convenience. Magdalin Cheong has a Master’s degree in Public Health (Nutrition) from the University of Queensland, Australia. She graduated as a Dietitian in the UK, and has many years of dietetic experience in general medicine and surgery both in the UK and Singapore. She is a registered Dietitian with the British Dietetic Association and an Accredited Dietitian with the Singapore Nutritionist & Dietetic Association. Magdalin’s experience in endocrinology has enabled her to work closely with many persons with diabetes. At CGH, her responsibilities include administrative and clinical leadership and supervision, as well as overseeing the food services department.In support of continuing nutrition education, she has provided numerous public talks and commentaries on diet-related topics in various newspapers and health magazines. Daniel Yeo has more than 20 years’ experience in the hotel food and beverage industry. He was the Executive Sous Chef at Boulevard Hotel and Chef de Cuisine at the Pinetree Resort Pte Ltd. As part of his job scope, Daniel was assigned to the Victoria Inter-Continental Hotel, Warsaw, where he demonstrated and delivered Chinese cuisine successfully. He joined Changi General Hospital as Executive Chef in 2005, and has since contributed much towards helping to improve the standard of food service. His culinary skill and knowledge in local food and Asian cuisines have been invaluable towards planning and refining recipes to suit the patients

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