Figure 2.

An illustrative example of ordering in a traditional restaurant that presents excellent tasty foods yet lacks information for health-conscious customers (to make better options on the sizes of the dishes and what portions of each may be consumed to make up a ‘total’ increase in the blood glucose level after the meal) (photographs taken by the 1st author). (a) At the counter of the particular restaurant, the customers can see the wooden plates hung at the back (upper area of the photo), which are marked with the names of the dishes, to order the foods, showing the basic starch origins, such as glutinous rice, taro, wheat, black bean, green beans, etc. (b) As a part of the effort of showing the history of the restaurant, some of the traditional tools of making these tasty foods such as a stony grinder, sieves and pots, etc. One can imagine that the cooking facilities and the cooking procedures and flavor ingredients would be different too. (c) Some of the foods on a table in the restaurant as ordered by the first author, which are the favorites of this author.