The nutrition information in Dinner in Your Deep Covered Baker can help you decide how specific recipes can fit into your overall meal plan. The nutrient values for each recipe were derived from The Food Processor SQL, Version 10.6.0 (ESHA Research), or are provided by food manufacturers. In addition to listing calories, total fat, saturated fat, cholesterol, carbohydrate, protein, sodium and fiber, we include diabetic exchanges commonly used by people with diabetes. This information is based on the most current dietary guidelines, Choose Your Foods: Exchange Lists for Diabetes (formerly Exchange Lists for Meal Planning) Sixth Edition, 2008, by the American Diabetes Association and the American Dietetic Association. For each recipe, two lists of exchanges are provided. The first option is based on the traditional method of figuring diabetic exchanges; the second option is given in parentheses and reflects the newer system of carbohydrate counting. When using either approach to meal planning, always consult with your physician, registered dietician, or certified diabetes educator, who will address your individual needs.
Nutritional analysis for each recipe is based on the first serving yield whenever a range is given and the first ingredient listed whenever a choice is given and does not include optional ingredients, garnishes, fat used to grease pans, or serving suggestions. The ingredients used in our recipes and for nutritional analyses are based on most commonly purchased foods and, unless indicated otherwise, use 2 percent reduced-fat milk, salted butter and large eggs.