In response, it has been recommended that nutrition counseling expand from a primary focus on nutrients to include developing practical culinary skills (e.g., meal planning, shopping, food storage, and food preparation) ( 11– 13). home food preparation found a decrease in cooking activities ( 10). However, a 2007–2008 survey evaluating trends in U.S. Robust correlations exist between healthy food preparation skills and improved dietary quality ( 8) and between time spent in the kitchen and mortality ( 9), supporting the importance of preparing meals oneself.
Recent literature demonstrates the benefit of augmenting this nutritional information with skills-based culinary education. In fact, medical nutrition therapy (MNT), as provided by a registered dietitian, has been shown to improve glycemic control outcomes and reduce health care costs to Medicare ( 7).
#DELICIOUS LIBRARY 3 REPLACE COVER HOW TO#
When nutrition therapy is provided by a qualified professional, people can learn how to make better food choices to help improve their glycemic control, blood pressure, cholesterol, and BMI ( 6). One of the most challenging aspects of type 2 diabetes care is helping patients adopt healthier behaviors. Unlike with some other chronic conditions, individuals who have type 2 diabetes are responsible for providing up to 95% of their own care ( 5). The purpose of this article is to highlight the research demonstrating the benefits of increasing legumes in the diet and to offer practical suggestions to aid health care providers in increasing their own legume intake and more confidently discussing such a goal with their patients. adults report eating legumes on any given day ( 4). Although research supports the benefits of legume consumption, only ∼8% of U.S. Several diets, including the DASH (Dietary Approach to Stop Hypertension) and Mediterranean-style plans, although not strictly vegetarian, still promote increased intake of plant-based foods such as legumes and their associated health benefits ( 3). The American Diabetes Association’s nutrition therapy recommendations for the management of adults with type 2 diabetes note that many eating patterns are acceptable for people with diabetes. A high intake of fruits, vegetables, whole grains, legumes (beans), nuts, and seeds is linked to significantly lower risks of heart disease, high blood pressure, stroke, and type 2 diabetes ( 1, 2). Why would it work with some books and not with others? Maybe it has something to do with embedded metadata? I found that one of the books for which this procedure didn't work has some UUID identifier.Much evidence supports the health benefits of consuming a plant-based diet and increasing the intake of legumes. I kept trying doing the same process with other ebooks, but my Kindle kept replacing the covers. Nonetheless, further tries were unsuccessful. They rest in my Kindle tagged as ebooks, with the embedded cover preserved and with all AZW3 features, including Kindle's word builder function, working sound.
I tried this with two books, and it did work.
I picked up these Mobi files I converted in the way described above and further converted them to AZW3 files.
However, as I found out today, since the Kindle tags the file as a PDOC, the word builder feature which I use extensively doesn't work. This made tagged the files as PDOCs by my Kindle while preserving the covers pagination and other AZW3 features. Ok, something odd is definitely happening.Īs I stated, I found something that worked for me as a workaround for this whole cover issue: I converted my epubs to mobi, and in calibre's mobi conversion output I chose "both" under "Mobi file type" and also checked "Enable sharing of book content via Facebook, etc".
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