| Well not only am I also a Type 2 diabetic, I am also a former classically trained chef in french and continental cuisine, as for lunches and with no refrigeration, it could be challenging, the biggest thing is portions size, finding foods he can eat that are low carb abd do not raise his BdSgLvl.
And with a situation like that, his food choices have to not only be nutritious, but food safe in the situation he works in, so 2 thermo(s), 1 for liquid and a smaller wide mouth one for soups, stews or other dishes.
The larger one for coffee and if he likes it sweet and creamy, use sweeteners and low fat condensed (carnation) milk, with the stews/soups and other dishes some bread but no butter low fat margarine, I use the "I cannot belive it's butter" lite or Country Crock Lite, these have no problem in being keep at room temp, hopefully his truck has air conditioning to keep it cool.
Check out the Amercian Diabetic Society website for suggestions, the biggest thing is to find thing that are not only good for him in the nutritional area, but tastey enough to fill him up and keep him from snacking or slipping while he is bringing his BdSg down, snacks like fruits and veg, something to chew on in between meals is important also. |