Type 1 cooking classes

I think the two pieces of advice I'd give would be:

1. Make sure that when you cook, you carb count so that you know exactly how many carbs there are in a portion of food. This will make management for his parents a lot easier.

2. Don't overuse sugar and try to use wholemeal flours, pastas, rices, etc, as these tend to have a slower release than the white versions.

Many might advocate a low carb approach to cooking for a newly diagnosed diabetic child, and while this is possible, I'd suggest that that is a decision that you need to leave to the parents. In the meantime, making it as easy as possible to work out the amount of carbs in what is being made and trying to avoid using excess carbs is probably the easiest approach to take.

Pretty much as Tim says above, make it as easy as possible to get the total carbohydrate content of a meal.

The first thing I did when I was diagnosed and got my head around carb counting was to invest in a good set of digital scales and I weigh everything that has a carb content very accurately.

My wife does the same though all she does is write down the carb count of every ingredient that goes in then tells me how many portions she has made. I work the rest out since I think she doesn't want to be responsible for putting me in hospital by screwing up the maths

Other than weighing and noting everything I eat a reasonable healthy / balanced meal. Except for pizza, me and Pizza don't get along well with regads to later BG.