Why, what, who, and how much? -- Assessing knowledge and skills -- Concepts to teach: from basic nutrition to meal planning -- Concepts to teach: counting carbs, reading food labels, and measuring portions -- Case studies -- Concepts to teach: advanced carbohydrate counting -- Advanced carbohydrate counting and continuous subcutaneous insulin infusion -- Pattern management of glycemic control -- Case studies -- Impact on glycemia of dietary components beyond carbohydrate -- Impact on glycemia of non-dietary related factors -- Blood glucose lowering and related medications -- Process to obtain and maintain personal carbohydrate counts.
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