Diabetics should obviously identify themselves as such or as a Zucsu member (as part of a company people are not always very keen to come forward as diabetics).
Each treatment is individual, which is why it is advisable to look into your personal carbohydrate ratio ( = the proportion between the number of units of insulin and the x number of grams of carbohydrates in the food) together with the diabetologist and the dietician in order to arrive at the right decision.
As a member of Zucsu you are the guide inspector. You will be invited to complete an assessment form, to be returned to use by post/e-mail or the Internet. Through these assessments, we will be better able to guide these F&B stars in their efforts or congratulate them on their creativity.
A standard model of this form is available in the guide or at the website. Restaurants too should be able to provide you with a copy. Simply ask for a copy.