Meals Made Easy For Diabetes - Oregon Health Authority

Meals Made Easy For Diabetes

2006

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Acknowledgements

Thank you to the following people and organizations who contributed their time and expertise creating the Meals Made Easy for Diabetes Program:

Patty Case MS, RD, CDE Valerie Conner, MS, RD

Debra Minar Driscoll Janice Gregg, MS Patricia Hirte

Angela Kemple, MPH Jamie Klein, MPH

Richard Leman, MD Joan Ottinger, MS, RD Jennifer Price, RN, CDE Carol Scarpinatto, MS, RD Ellen Schuster, MS, RD Darcy Trego, MPH, RD, CDE Carol Walsh, RD, CDE

Department of Human Services, Health Services Oregon Diabetes Program

Oregon State University Extension Service Family and Community Development

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Meals Made Easy for Diabetes Table of Contents

Introduction............................................................................................... 1

Implementation Guide ................................................................................. 3 ? Who will Benefit from the Course?........................................................ 3 ? Recruitment ...................................................................................... 3 ? Logistics ........................................................................................... 4 ? Resources......................................................................................... 7 ? Miscellaneous................................................................................... 11 ? Recipe Nutrition Analysis ................................................................... 12 ? Tips for Goal Setting ......................................................................... 14 ? Evaluation ....................................................................................... 15

Lesson 1: Your Food Choices Make a Difference ? Lesson 1 Script................................................................................. 18 ? Lesson 1 PowerPoint Slides ................................................................ 27 ? Lesson 1 Activities o Measuring Foods...................................................................... 41 o Breakfast Demonstration .......................................................... 42 ? Lesson 1 Handouts/Worksheets o Plate Method Portions............................................................... 43 o Tips for Estimating Food Portions .............................................. 44 o One Week of Plate Method Menus .............................................. 45 o Plate Method Breakfast Ideas .................................................... 47 o Breakfast Recipes .................................................................... 48 o Action Plan Worksheet: Lesson 1............................................... 49

Lesson 2: Meals & Snacks with the Plate Method and Nutrition Facts ? Lesson 2 Script................................................................................. 50 ? Lesson 2 PowerPoint Slides ................................................................ 62 ? Lesson 2 Activities o Lunch Demonstration ............................................................... 77 ? Lesson 2 Handouts/Worksheets o Plate Method Meal Planning (large plate ? general use) ................. 78 o Plate Method Meal Planning: Foods & Portions (3 meals & snacks) .. 79 o Color Your Plate Healthy with Fruits & Vegetables......................... 80 o Whole Grains for Health ............................................................ 81 o Using the Nutrition Facts Label .................................................. 82 o Nutrition Facts Comparison ....................................................... 83 o Lunch Recipes ......................................................................... 84 o Action Plan Worksheet: Lesson 2............................................... 85

Lesson 3: Smart Shopping with the Plate Method ? Lesson 3 Script................................................................................. 86 ? Lesson 3 Activities o Planning for Smart Shopping ..................................................... 87 o Supermarket Scavenger Hunt .................................................... 95 ? Lesson 3 Handouts/Worksheets o Menu A .................................................................................. 96 o Recipes for Menu A .................................................................. 97 o Smart Shopping List (blank) ...................................................... 98 o Meals Made Easy Shopping List (blank) ....................................... 99 o Smart Shopping List (Menu A) ................................................. 100 o Menu B ................................................................................ 101 o Recipes for Menu B ................................................................ 102 o Smart Shopping List (Menu B) ................................................. 103 o Supermarket Scavenger Hunt .................................................. 104 o Fast & Nutritious Foods........................................................... 105 o Action Plan Worksheet: Lesson 3............................................. 106

Lesson 4: In the Kitchen with the Plate Method ? Lesson 4 Script............................................................................... 107 ? Lesson 4 PowerPoint Slides .............................................................. 114 ? Lesson 4 Activities o Plate Method Carbohydrate Substitutions .................................. 119 o Quick & Easy Meals Demonstration........................................... 121 ? Lesson 4 Handouts/Worksheets o Cooking Tips for People with Diabetes (saturated fat & calories) ... 122 o Cooking Tips for People with Diabetes (sugar & salt)................... 123 o Cooking Tips for People with Diabetes (fiber) ............................. 124 o Using Low-Calorie Sweeteners ................................................. 125 o Plate Method Meal Planning (large plate ? general use) ............... 126 o Quick & Easy Recipes ............................................................. 127 o Action Plan Worksheet: Lesson 4 ............................................ 130

Evaluation o Class Log o Participant Information Form

Introduction

An estimated 178,000 ? about 6.5% - of adults in Oregon have been told that they have diabetes. Another 64,800 likely have the disease, but do not know it. This is a concern because diabetes is a chronic disease that can result in serious complications, such as heart disease, kidney disease, blindness, stroke, amputations and death.

The economic burden of diabetes is staggering: almost 42,700 hospitalizations, with any mention of diabetes, cost Oregonians over $700 million during 2004 alone. Unfortunately, diabetes is a growing problem in our state: the 6.5% percent of people who self-reported having diabetes in 2004 is up from 4.0% in 1995.

Research clearly shows that the risk of diabetes complications can be decreased when blood glucose levels are maintained within a range that mimics "normal" levels. To achieve this level of control, lifestyle changes (healthy diet, regular physical activity and weight management) are recommended.

Why Meals Made Easy?

In 2000, over one-third of Oregonians with diabetes reported that they had either never received meal-planning education, or if they did, they were still confused. This lack of education and understanding was coupled with the fact that in 2004, 36% of adult Oregonians with diabetes said that it is "difficult" or "very difficult" to follow a recommended eating plan.

A healthy diet and regular physical activity are considered the cornerstones of diabetes self-management. The lessons and recipes in the Meals Made Easy program are presented to people with diabetes and their family members to improve daily food choices. The Meals Made Easy program was developed in an effort to help reduce the burden of diabetes complications by offering a program that can enhance meal planning and food preparation skills for self-management, with the ultimate goal of good blood sugar control.

The Meals Made Easy program offers a social environment conducive to the transfer of knowledge and skills by participatory nutrition education, food preparation activities, and tasting of foods. Self-efficacy is further enhanced by the social support of others in the classroom. Extension faculty and diabetes health care professionals facilitate the sessions, incorporating learning, discussion, and goal setting.

The Goals of Meals Made Easy:

? Participants will understand how food choices and serving sizes impact blood glucose.

? Participants will be able to plan meals using the Plate Method and Nutrition Facts food labels.

? Participants will learn how to buy healthy foods for Plate Method meals.

? Participants will be able to evaluate recipes and make healthy recipe alterations for Plate Method meals.

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The following topics are covered in the four sessions: 1. What You Eat Makes A Difference ? teaches participants how food choices and portions impact blood glucose (sugar). Additionally, participants will be shown the Plate Method as a simplified method for planning balanced meals. 2. Planning Healthy Meals ? provides participants with practice in planning meals and using the Plate Method. Participants are also shown how to use Nutrition Facts labels to assist in meal and snack planning. 3. Shopping Smart ? teaches participants how to buy healthy foods using Nutrition Facts labels and to reinforce their knowledge of appropriate food portions. 4. In the Kitchen ? illustrates techniques for evaluating recipes and making healthy recipe alterations.

The Plate Method is not intended to replace diabetes education delivered by qualified health professionals such as Registered Dietitians and Certified Diabetes Educators. This program is not intended to provide individualized meal plans for participants. Individualized goals for calories, carbohydrate, fat, and sodium are not provided. The lesson plans do not include the use of Exchange Lists or carbohydrate counting. Food groups and the 2005 Dietary Guidelines for Americans are introduced in this program; these are intended to supplement, but not replace, individualized meal planning instructions from qualified health care providers.

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