Tim sent an email to Allen and I with these instructions and what we needed to cover and not cover at this meeting. We had to pay attention to their questions and make sure we answered each one. We were to be careful not to overload them with information, but let them absorb what we were telling them. The first thing we were to cover was the downloading of the meter to the computer and what had been set for the different parameters. Then Dr. Tom wanted a print out to-date.
I asked her to get a plate they used for a meal. Then I had her reset the scale and once it was reset, to set the plate on the scale. The scale showed the plate weighed 18 ounces. Jill pushed the tare button and put the salad package on the plate. The package of salad weighed 12.5 ounces again. Jill said now I understand why you wanted this in a scale. I said if you clear this again it will weight the pan or pot you use to cook in if you also put a pad under the pan for tare weight. Then when the pan is hot, you can weigh the contents in the pan. If the recipe serves four, then you can take the pan off the scale, after recording the weight. Then clear it again because you know the weight and put a plate on and tare the plate. By putting food on the plate or in a bowl, you can know what weight is one fourth of the total.
Tim and James came into the kitchen then and Jill said the scale did more than they had thought and that I had showed her how to use the tare button. Tim put the printout of the meter readings in front of Allen. Allen asked if he had discussed this with James and James said he has to make some improvements. Then he added - some drastic changes. His readings were in the upper 200's and he was not testing after every meal and at bedtime. Allen asked if Dr. Tom had him approved for more test strips and James answered yes and he would be testing more often. His insurance would allow the extra testing for four months before cutting him to four test strips per day.