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DAFNE info from graduates
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<blockquote data-quote="TigerBao" data-source="post: 186471" data-attributes="member: 33254"><p>Hey all. Phoned up some people today to see if there's a DAFNE course going on this year, and it seems uncertain whether there will be one, and if there is it will be near the end of the year.</p><p></p><p>In the meantime my sugars are, while improved dramatically, still a little unpredictable.</p><p></p><p>So are there any DAFNE graduates here who could let me copy their notes, as it were, and fill me in on some info covered on the course? Like how to estimate CP by sigh for stuff like pasta (I loooove pasta) would be really useful, but any information at all would be awesome.</p><p>Thanks.</p></blockquote><p></p>
[QUOTE="TigerBao, post: 186471, member: 33254"] Hey all. Phoned up some people today to see if there's a DAFNE course going on this year, and it seems uncertain whether there will be one, and if there is it will be near the end of the year. In the meantime my sugars are, while improved dramatically, still a little unpredictable. So are there any DAFNE graduates here who could let me copy their notes, as it were, and fill me in on some info covered on the course? Like how to estimate CP by sigh for stuff like pasta (I loooove pasta) would be really useful, but any information at all would be awesome. Thanks. [/QUOTE]
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