Daily Meal Planning Guide - Adams Patterson
Daily Meal Planning Guide!"# %&&&'When you find out you have diabetes there are so many things tolearn! One of the first things you may want to know is – what can Ieat? Choosing healthy foods can help you control your blood glucose.A daily meal plan is an important part of your diabetes management,along with physical activity, blood glucose checks, and often diabetesmedications.Some key things to remember no matter which meal plan you chooseto follow:There is no one meal plan that works for everybody with diabetes.This guide will provide you with three ways that may help you planyour meals. Choose whole fruits and vegetables often Balance Your Plate: Many people with diabetes like to keep mealplanning simple. This food plan can help you to easily portion outyour food. Get your calcium-rich foods Food List for Meal Planning and Personal Meal Plan: If you wantto count servings of food and follow a plan that is good for yourdiabetes too, check out the Food List for Meal Planning and thePersonal Meal Plan. This plan will help you know how much ofcarbohydrate, protein, and fat you can eat each day. Choose water instead of sugary beverages, juice “drinks”,and sports drinks Carbohydrate Counting: There are many carbohydrate foodsto enjoy, including grains, fruits, vegetables, milk products andthose with sugar. Carbohydrate foods raise your blood glucoselevel more than proteins and fats. This meal planning approachhelps you to keep track of how much carbohydrate you eat at yourmeals and snacks. Many people who take insulin like to use thisplan.A Registered Dietitian (RD) can help you make a meal plan that bestmeets your needs and lifestyle. Ask your healthcare provider, diabeteseducator, hospital, or local diabetes association for the names of RDsin your area who work with people that have diabetes. Keep your food intake consistent from day to day Make half your grains whole grains Go with lean protein Know your limits on fats, salt, and sugarsChecking your blood glucose will help you to see how your foodchoices affect your blood glucose control.Visit us at www.LillyDiabetes.com()*) ,&&&-./0.-1&23
Meal Planning OptionsBalance Your PlateFill this ¼ of the plate with astarch, grain, or starchy vegetable,such as corn, peas or potatoes.One fruit serving is 1 smallfresh fruit, 2 Tbs. dried fruit,or ½ cup canned fruit orunsweetened fruit juice.Use fat-free/low-fatmilk and milk products.Fill this ½ of the plate withnon-starchy vegetables, suchas broccoli, carrots, cauliflower,or green beans.Practical Nutrition: The Idaho Plate Method Practical Diabetol 1998;17:42-45.Fill this ¼ of the plate with lean meat,poultry or fish. If you choose a plantbased protein, such as dried beans,consider the carbohydrate content aspart of your total carbohydrate amountfor the meal.Try your hand at these guidelines for estimating portion sizes*:Your palm, not includingfingers and thumb, is about3 ounces of cooked andboneless meat.A fist is about 1 cupor about 30 grams ofcarb for foods such as1 cup ice cream or1 cup cooked cereal.Your thumb is about1 tablespoon or 1 servingof regular salad dressing,reduced-fat mayonnaiseor reduced-fat margarine.Your thumb tip is about1 teaspoon or 1 servingof margarine, mayonnaiseor other fats such as oils.These portion estimates are based on a woman’s hand size. Hand sizes vary.Measuring or weighing foods is the most accurate way to figure out a portion size.*Adapted from: Warshaw, H.S., Kulkarni, K. Complete Guide to Carb Counting 2nd Edition. Alexandria, VA: American Diabetes Association, 2004;and Wondering How Much to Eat? Do the Hand Jive! Diabetes Spectrum 1999; 12:177-178.!"# %&&&'()*') ,&&&*-(.-*/&01
Food List for Meal PlanningKey* Foods marked with * should be countedas 1 starch 1 fat per serving!! Foods marked with ! contain more than3 grams of dietary fiber per serving! Foods marked with ! contain 480 mgor more of sodium per servingoz ouncetsp teaspoonTbsp TablespoonResources:Choose Your Foods: Exchange Lists for Diabetes,American Diabetes Association and AmericanDietetic Association, 2007.Beyond Rice and Beans by Lorena Drago(American Diabetes Association, 2006)StarchEach serving from this list contains 15 gramscarbohydrate, 0-3 grams protein, 0-1 gram fatand 80 calories.These foods are the cornerstone of a healthyeating plan. Most of their calories come fromcarbohydrate, a good source of energy. Many foodsfrom this group also give you fiber, vitamins andminerals. Prepare and eat starchy foods with aslittle added fat as possible. Choose whole grainstarches as often as you can.In general, a single serving of starch is: 1/2 cup of cooked cereal, grainor starchy vegetable 1/3 cup of cooked rice or pasta 1 oz of a bread product such as 1 slice ofwhole wheat bread 3/4 to 1 oz of most snack foods (some snackfoods may also have extra fat)BreadServing Size1Bagel, large (about 4 oz)/4 (1 oz)11*Biscuit, 2 /2 inches acrossBread (whole wheat, white or rye) 1 slice (1 oz)*Cornbread1 3/4 inch cube (1 1/2 oz)1English muffin/21Hot dog or hamburger bun/2 (1 oz)Pancake4 inches across, ¼ inch thick (1)Pita pocket bread (6” across)½Roll, plain, small1 (1 oz)Tortilla, corn or flour (6” across)1*Waffle4 inch square or 4 inches across (1)Cereals and GrainsServing Size1Cereals, cooked (oats, oatmeal)/2 cup3/4 cupCereals, unsweetened, ready-to-eat1/3 cupCouscous1Granola, low-fat/4 cup1/3 cupPasta, cooked1/3 cupRice, white or brown, cooked!"# %&&&'Starchy VegetablesServing Size1/4 cup small cubesBreadfruit1/2 cupCorn, cooked1Corn on cob, large/2 cob (5 oz)3/4 cup! Hominy, canned1/2 cup! Peas, green, cooked1/3 cupPlantain, ripePotato1/4 large (3 oz)baked with skin1/2 cup or 1/2 medium (3 oz)boiled, all kinds1/2 cup* mashed with milk and fatFrench fried (oven-baked)1 cup (2 oz)1/2 cupSpaghetti/pasta sauce! Squash, winter (acorn, butternut)1 cup1/2 cupYam, sweet potato, plain1/3 cupYuccaCrackers and SnacksServing SizeCrackers*round, butter-type6saltines6Graham cracker, 2 1/2 inch square3Popcorn* !!with butter3 cups!!! lower fat or no fat added3 cups3/4 ozPretzelsSnack chips (tortilla chips, potato chips)fat-free or baked15-20 (3/4 oz)* regular9-13 (3/4 oz)Beans, Peas and LentilsServing Size1/3 cup!!Baked beans!!Beans, cooked (black, garbanzo, kidney, lima,1/2 cupnavy, pinto, white)!!Lentils, cooked (brown, green, yellow) 1/2 cup1!!Peas, cooked (black-eyed, split)/2 cup(Count as 1 Starch 1 Lean Meat)FruitsEach serving from this list contains 15 gramscarbohydrate, 0 grams fat, 0 grams protein and60 calories.Fruits are good sources of fiber, regardless if theyare fresh, frozen, or dried. Fruit juices contain verylittle fiber. Choose fruits instead of juices wheneverpossible. When using canned fruit, choose fruitpacked in its own juice or light syrup.In general, a single serving of fruit is: ½ cup of canned or fresh fruit or unsweetenedfruit juice 1 small fresh fruit (4 oz) 2 tablespoons of dried fruitFruitApple, unpeeled, smallApplesauce, unsweetenedBanana, extra Serving Size1 (4 oz)1/2 cup1 (4 oz)/4 cup/4 cup1 cup33!!StrawberriesCantaloupe, small1 1/4 cup whole berries1/3 melon or1 cup cubed (11 oz)Cherries, sweet fresh12 (3 oz)Dried fruits (blueberries, cherries,cranberries, mixed fruit, raisins)2 Tbsp1/2 (11 oz)Grapefruit, largeGrapes, small17 (3 oz)1/2 cupGuava! Kiwi1 (3 1/2 oz)3/4 cupMandarin oranges, canned1/2 fruit (5 ½ oz) or 1/2 cupMango, small! Orange, small1 (6 1/2 oz)1/2 fruit or 1 cup cubed (8 oz)Papaya1/4 cupPassion fruitPeaches (fresh, medium)1 (6 oz)1/2 (4 oz)Pears (fresh, large)3Pineapple (fresh)/4 cupPlumsdried (prunes)3small2 (5 oz)1/4 cup whole or 1 oz driedTamarindWatermelon 1 slice or 1 1/4 cups cubes (13 1/2 oz)Fruit JuiceServing Size1Apple, grapefruit, orange, pineapple/2 cupFruit juice blends, 100% juice,1/3 cupgrape juice, prune juiceMilkMilk and yogurt are rich in calcium and protein.Choose fat-free, low-fat and reduced-fat varieties for health. They have less saturated fat andcholesterol than whole milk products.Fat-free (skim) or low-fat (1%) milk and yogurt:Each serving from this list contains 12 gramscarbohydrate, 8 grams protein, 0-3 grams fat and100 calories.Milk, buttermilk, acidophilus milk, Lactaid 1 cup1Evaporated milk/2 cupYogurt, plain or flavored with2/3 cup (6 oz)a low calorie sweetenerReduced-fat (2%) milk and yogurt: Each servingfrom this list contains 12 grams carbohydrate,8 grams protein, 5 grams fat and 120 calories.Milk, acidophilus milk, kefir, LactaidYogurt, plain1 cup/3 cup (6 oz)2Whole milk and yogurt: Each serving from thislist contains 12 grams carbohydrate, 8 gramsprotein, 8 grams fat and 160 calories.Milk, buttermilk, goat’s milkEvaporated milkYogurt, plain1 cup/2 cup8 oz1Dairy-Like FoodsServing SizeChocolate milkfat-free1 cup(1 fat-free milk 1 carbohydrate)whole1 cup(1 whole milk 1 carbohydrate)()*) ,&&&'-./-0 &12
Food List for Meal PlanningSmoothies, flavored, regular10 oz(1 fat-free milk 2 ½ carbohydrate)Soy milk, regular, plain1 cup(1 carbohydrate 1 fat)Yogurtjuice blends1 cup(1 fat-free milk 1 carbohydrate)2/3 cup (6 oz)with fruit, low-fat(1 fat-free milk 1 carbohydrate)Sweets, Desserts,and Other CarbohydratesEach serving from this list contains 15 gramsof carbohydrate; the amount of protein, fat andcalories varies. You can substitute food choicesfrom this list for other carbohydrate-containingfoods (such as those found on the Starch, Fruit orMilk lists) in your meal plan, even though thesefoods have added sugars or fat. The foods on thislist do not have as many vitamins, minerals andfiber. Choose foods from this list less often if youare trying to lose weight. Many sugar-free, fat-freeand reduced-fat products are made with ingredients that contain carbohydrate, so check the TotalCarbohydrate information on the Nutrition Factsfood label.FoodBrownie, small, unfrostedServing Size1 1/4 inch square, 7/8inch high (about 1 oz)(Count as 1 carbohydrate 1 fat)Cakefrosted2-inch square (about 1 oz)(Count as 2 carbohydrates 1 fat)unfrosted2-inch square (about 1 oz)(Count as 1 carbohydrate 1 fat)Candy bar, chocolate/peanut2 “fun size”bars (1 oz)(Count as 1 1/2 carbohydrates 1 1/2 fats)Candy, hard3 piecesCookieschocolate chip2 cookies (2 1/4 inch across)(Count as 1 carbohydrate 2 fats)vanilla wafer5 cookies(Count as 1 carbohydrate 1 fat)Doughnut, cake, plain1 medium (1 1/2 oz)(Count as 1 1/2 carbohydrates 2 fats)1/2 cupFlan (caramel custard)(Count as 2 carbohydrates)Fruit juice bars, frozen, 100% juice 1 bar (3 oz)1/2 cupGelatin, regularGranola or snack bar,regular or low-fat1 bar (1 oz)(Count as 1 1/2 carbohydrates)Hot chocolate, regular1 envelope addedto 8 oz water(Count as 1 carbohydrate 1 fat)Ice cream1/2 cuplight and no sugar added(Count as 1 carbohydrate 1 fat)1/2 cupregular(Count as 1 carbohydrate 2 fats)Jam or jelly, regular1 Tbsp!"# %&&&'1Muffin (4 oz)/4 muffin (1 oz)(Count as 1 carbohydrate 1/2 fat)Pie, commercially prepared fruit,1/6 of 8-inch pie2 crusts(Count as 3 carbohydrates 2 fats)Pudding1/2 cupregular (made with reduced-fat milk)(Count as 2 carbohydrates)1/2 cupsugar-free or sugar- and fat-free(made with fat-free milk)Sports drink1 cup (8 oz)Sugar1 TbspSyruplight (pancake type)2 Tbspregular (pancake type)1 Tbsp1/3 cupYogurt, frozen, fat-freeNonstarchy VegetablesEach serving from this list contains 5 gramscarbohydrate, 2 grams protein and 25 calories.You should try to eat at least 2 to 3 nonstarchyvegetable servings each day. Choose a variety ofvegetables to benefit from their important vitamins,minerals and antioxidants. When using cannedvegetables, choose no salt added versions or rinseregular canned vegetables. In general, a singleserving of a nonstarchy vegetable is: ½ cup of cooked vegetables or vegetable juice 1 cup of raw vegetablesAmaranth or Chinese spinachBeans (green, wax, Italian)Bean sproutsBroccoliCabbage (green, bok choy, Greens (collard, kale, mustard, turnip)JicamaMushrooms, all kinds, freshOkraOnionsPea pods!!Peppers (all varieties)Radishes! SauerkrautSpinachSquash (summer, crookneck, zucchini)Tomatoes, fresh and canned! Tomato sauce! Tomato/vegetable juiceWater chestnutsMeat and Meat SubstitutesMeat and meat substitutes are rich in protein.Whenever possible, choose lean meats. Portionsizes on this list are based on cooked weight, afterbone and fat have been removed. The carbohydrate content varies among plant-based proteins,so read food labels carefully.Lean meats and meat substitutes: Each servingfrom this list contains 0 grams carbohydrate,7 grams protein, 0-3 grams fat and 45 calories.Beef: Select or Choice grades:ground round, roast (chuck, rib, rump),round, sirloin, steak (cubed, flank,porterhouse, T-bone), tenderloin1 ozCheeses with 3 grams of fat or less per oz 1 oz1Cottage cheese/4 cupEgg whites2Fish, fresh or frozen, plain: catfish, cod,flounder, haddock, halibut, orange roughy,salmon, tilapia, trout, tuna1 ozHot dog with 3 grams of fat or less per oz1Pork, leanCanadian bacon1 ozRib or loin chip/roast, ham, tenderloin1 ozPoultry, without skin1 ozProcessed sandwich meats with3 grams of fat or less per oz1 ozTuna, canned in water or oil, drained1 ozMedium-fat meat and meat substitutes:Each serving from this list contains 0 gramscarbohydrate, 7 grams protein, 4-7 gramsfat and 75 calories.Beef: corned beef, ground beef, meatloaf,Prime grades trimmed of fat (prime rib)1 ozCheeses with 4-7 grams of fat per oz:feta, mozzarella, pasteurized processedcheese spread, reduced-fat cheeses,string cheese1 ozEgg1Fish, any fried product1 ozPork, cutlet, shoulder roast1 ozPoultry, with skin or fried1 ozRicotta cheese2 oz or 1/4 cup! Sausage with 4-7 grams of fat per oz1 ozHigh-fat meat and meat substitutes: Each servingfrom this list contains 0 grams carbohydrate,7 grams protein, 8 grams fat and 100 calories.Bacon! pork2 slices! turkey3 slicesCheese, regular: American, bleu, brie,cheddar, hard goat, Monterey jack,queso and swiss1 oz*! Hot dog: beef, pork or combination1Pork sparerib1 ozProcessed sandwich meats with 8 gramsof fat or more per oz: bologna, pastrami,hard salami1 oz()*) ,&&&-./0.'/&12
! Sausage with 8 grams fat or moreper oz: bratwurst, chorizo, Italian,knockwurst, Polish, smoked, summerSaturated Fats1 ozPlant-based proteins: Each serving from thislist contains 7 grams protein and a variableamount of carbohydrate, fat and calories.Beans, peas and lentils are also found on theStarch list. Nut butters in smaller amounts arefound in the Fats list.FoodAmount1Beans, lentils, or peas (cooked)/2 cup(Count as 1 starch 1 lean meat)1/3 cup!!Hummus(Count as 1 carbohydrate 1 high-fat meat)Nut spreads: almond butter, cashewbutter, peanut butter, soy nut butter1 Tbsp(Count as 1 high-fat meat)1/4 cupTempeh(Count as 1 medium-fat meat)Tofu4 oz (1/2 cup)(Count as 1 medium-fat meat)FatsEach serving from this list contains 0 gramscarbohydrate, 0 grams protein, 5 grams fat and45 calories.Choose heart-healthy fats from the monounsaturated and polyunsaturated groups more often.In general, a single serving of fat is: 1 teaspoon of regular margarine, vegetable oilor butter 1 tablespoon of regular salad dressingUnsaturated FatsMonounsaturated FatsAvocado, mediumNut butters (trans-fat free)Nutsalmonds, cashewsmacadamiapeanutspecansOil: canola, olive, peanutOlives, black (ripe)Olives, green (stuffed)Serving Size2 Tbsp (1 oz)1 1/2 tsp6 nuts3 nuts10 nuts4 halves1 tsp8 large10 largePolyunsaturated FatsServing SizeMargarinelower-fat spread1 Tbspstick, tub or squeeze1 tspMayonnaisereduced-fat1 Tbspregular1 tspOil: corn, cottonseed, flaxseed, grapeseed, safflower, soybean, sunflower1 tspSalad dressingreduced-fat2 Tbspregular1 Tbsp!"# %&&&'Serving SizeBacon, cooked, regular or turkey1 sliceButter, stick1 tspCream, half and half2 TbspCream cheesereduced-fat1 1/2 Tbsp (3/4 oz)regular1 Tbsp (1/2 oz)Sour creamreduced-fat or light3 Tbspregular2 TbspFree FoodsEach serving from this list has 5 grams or lessof carbohydrate and less than 20 calories perserving. Eat up to 3 servings per day of the freefoods with a serving size noted without countingany carbohydrate. Choices listed without a servingsize noted can be eaten whenever you like. Forbetter blood glucose control, spread your servingsof these foods throughout the day.Low Carbohydrate FoodsServing Size1/2 cupCabbage, rawGelatin, sugar-free or unflavoredGumJam or jelly, light or no sugar added2 tspSalad greensSugar substitutes (low calorie sweeteners)Modified Fat Foodswith CarbohydrateCream cheese, fat-freeCreamersnondairy, liquidnondairy, powderedSalad dressingfat-free or low-fatfat-free ItalianCondimentsBarbecue sauceCatsup (ketchup)Mustard! Pickles, dillSalsaTaco sauceVinegarCombination FoodsCombination foods contain foods from more than onefood list, but with the help of a Registered Dietitian(RD) you can fit these foods into your meal plan.EntreesServing Size! Casserole type (tuna noodle, lasagna, macaroniand cheese)1 cup (8 oz)(Count as 2 carbohydrates 2 medium-fat meats)Frozen Meals/EntreesServing Size!!Burrito (beef and bean)1 (5 oz)(Count as 3 carbohydrates 1 lean meat 2 fats)!Enchilada1 (11 oz)(Count as 3 carbohydrates)! Pizza, cheese/vegetarian,1/4 of a 12 inch (4 1/2-5 oz)thin crust(Count as 2 carbohydrates 2 medium-fat meats)!Taco1 (5-6 oz)(Count as 2 carbohydrates)SoupsServing Size! Bean, lentil or split pea1 cup(Count as 1 carbohydrate 1 lean meat)! Tomato (made with water)1 cup(Count as 1 carbohydrate)These Food Lists are not intended to be allinclusive. Consult with your RD about anyfoods that you eat which are not listed.Serving Size1 Tbsp (1/2 oz)1 Tbsp2 tsp1 Tbsp2 TbspServing Size2 tsp1 Tbsp1 1/2 medium1/4 cup1 TbspDrinks/Mixes! Bouillon, broth, consomméCarbonated or mineral water, club sodaCoffee or teaDiet soft drinks or sugar-free drink mixesSeasoningsFlavoring extractsGarlicHerbs, fresh or driedNonstick cooking spraySpicesWorcestershire sauce'()(* &&&,-./-0'&12
Sample Menu PlanThis menu shows some of the ways the exchange lists can be used to add variety to your meals.Use the exchange lists to plan your own menus.Breakfast1 Fruit2 Starch/Bread2 Fat1 Milk*Free FoodsLunch1 Meat2 Starch/Bread1 Vegetable1 Fruit1 Fat*Free FoodsAfternoon Snack2 FruitDinner2 Meat3 Starch/Bread1 Vegetable1 Fruit2 Fat*Free FoodsEvening Snack2 Starch/Bread1 Milk1 Fruit1 FatExamples½ cup orange juice2 slices whole wheat toast2 tsp margarine1 cup 1% milkCoffee or teaExamples¼ cup tuna2 slices rye bread1 large tomato½ banana2 tsp salad dressing, mayonnaise-type¼ cup chopped celeryExamples1 small apple, 2 Tbsp raisinsExamples2 oz. roast beef1 small potato, ½ cup corn, 1 slice whole wheat bread½ cup broccoli1¼ cup strawberries2 tsp margarinesalad greens, radishes, 2 Tbsp low-calorie salad dressingExamples6 graham crackers1 cup 1% milk½3 cup canned pineapple1 Tbsp cream cheese
!"# %&&&'()')* &&&,-./-*.&01Menu IdeasFree FoodsOthersFatsMeat & MeatSubstitutesNonstarchyVegetablesSweets, Desserts &Other t(Time: )Snack(Time: )Total Calories:Date:Registered Dietitian:Phone:Meal Plan For:Personal Meal PlanLunch(Time: )Fat (grams):Snack(Time: )Protein (ounces):Number of carbohydrate choices:Carbohydrate – number of grams:Dinner(Time: )Snack(Time: )With your RD, fill in your personalmeal plan below with the number ofgrams of carbohydrate and/or numberof carbohydrate choices for each mealand snack (if needed).
Diabetes Care and Education (DCE), a dietetic practice group of the American DieteticAssociation (ADA), promotes quality diabetes care and education. DCE comprisesmembers of the ADA who are leaders in the field of medical nutrition therapy (MNT)and care of people with diabetes. Their expertise is widely recognized throughout thediabetes community. We are pleased to have had the opportunity to collaborate with thisgroup of professionals on the creation of Lilly’s new Daily Meal Planning Guide.We hope you find it a valuable resource.This guide has been developed, written and reviewed by:Authors:Tami A. Ross, RD, LD, CDEPatti B. Geil, MS, RD, FADA, CDEReviewers:Connie Crawley, MS, RD, LDAlison Evert, MS, RD, CDECarrie Swift, MS, RD, BC-ADM, CDEHI 48635 0408 2008, ELI LILLY AND COMPANY. PRINTED IN USA. ALL RIGHTS RESERVED.!"# %&&&'()*) '&&&,-./-,0&12
A daily meal plan is an important part of your diabetes management, along with physical activity, blood glucose checks, and often diabetes medications. There is no one meal plan that works for everybody with diabetes. This guide will provide you with three
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Fall 2020 - Dividend for Public Employers County Name Employer Name Dividend ADAMS ADAMS COUNTY 186,253 ADAMS ADAMS COUNTY OHIO VALLEY SCHOOL 168,747 ADAMS MANCHESTER LOCAL SCHOOL DISTRICT 23,133 ADAMS WEST UNION VILLAGE 20,923 ADAMS EASTERN LSD 18,724 ADAMS PEEBLES VILLAGE 13,590 ADAMS MANCHESTER VILLAGE 9,058
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Adams, Mary Ann 1838-1916 Adams, Addie 02-10-1856 09-23-1937; and Adams, Mack 04-15-1845 12-03-1933 Adams, Bertha R. 06-12-1893 07-16-1987 Adams, John Quincy 1865-1886 Adams, Lewis Bryant 1837-1928 Adams, Linoar Avice 1873-1904 Adams, Paul Raymond 12-26-1883 05-19-1926 Circuit Clerk of his County Adams, Rubye C. Gray 07-08-1894 03-11-1979
Inject and Eat with Lyumjev People with diabetes currently administer mealtime insulin at different times before, during and after a meal.2 44% at start of meal 21% several minutes before meal 10% during meal 24% 44% after meal at start of meal 21% several minutes before meal 10% during meal 24% after meal
Inject and Eat with Lyumjev People with diabetes currently administer mealtime insulin at different times before, during and after a meal.2 44% at start of meal 21% several minutes before meal 10% during meal 24% 44% after meal at start of meal 21% several minutes before meal 10% during meal 24% after meal
ADAMS 1857 MAR 1 X ADAMS 1883 JUN 6 X ADAMS CARRIE 1964 MAY 15 X ADAMS CHARLES L 1973 AUG 22 X ADAMS DORIS DECEMBERT 22 1988 X ADAMS E ADELINE 1932 DEC 20 X ADAMS EDWARD 1928 MAR 29 X ADAMS ELVA 1990 JUNE 19 X Wednesday, April 09, 2008 Page 1 of 564. Deceased Date/ Burial Adult Child INF VET Crem
adams alan, 200 e shore cir apt 225, e providence adams anya, 15 woodbine st, providence adams carrie, 70 armington st apt 6, cranston adams cynthia, 14 tarleton road, wakefield adams dennis, po box 6, jamestown adams donna, po box 19041, johnston adams equipment co, 370 smith st, north kingstown adams freddy jr, 6 maple ter, middletown
