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Dining with Diabetes Program ComponentsDining with Diabetes is a series of three classes conducted by Ohio State University Extension and community health partners. This program helps individuals learn strategies to manage their diabetes through menu planning, carbohydrate counting, portion control, and label reading. Participants have the opportunity to sample healthy foods made utilizing concepts taught.Dining with Diabetes Series Program ObjectivesIncrease knowledge about healthy foodsPresent healthy versions of familiar foodsDemonstrate new cooking techniquesProvide taste testing of new recipesProvide basic information regarding diabetes and nutritionProvide opportunities for sharing and learning from one another and from diabetes health professionalsRequired Time and Length3 classes lasting 2 hours each done 1 week apart1 follow-up reunion class done 3-6 months after the last class in the seriesLocationFor best delivery, It is preferred that Dining with Diabetes be held in a location with: A clean kitchen that has access to a sink, refrigerator, oven/stovetopAn area for cooking demonstrationsArea with tables for participants to sit, take notes, and eatSpace to project the PowerPoint PresentationCommunity PartnersRegistered Dietitians and/or Certified Diabetes Educators from a local hospital, outpatient counseling center, long-term care facility, WIC clinic, diabetes clinic, etc.State and local diabetes coalitions Health and wellness coalitionsHospitalsLocal chefs or catering companiesPharmacist, doctors, or other health care providersCosts/FundingParticipant fees vary by location. The Business Office’s “Program Budget Tool” () can be a helpful tool in determining a fee for your location.You can reduce program delivery cost by seeking sponsors and partnersGrocery stores may fund the food suppliesChefs, hospitals, or caterers may fund the food suppliesDiabetes coalitions may pay partial or full participants feesNumber of ParticipantsThis can vary with a maximum suggested size of 30 participants.Lesson ComponentsLesson 1: Carbohydrates and Sweeteners Power Point PresentationLesson 2: Fats and Sodium Power Point PresentationLesson 3: Vitamins, Minerals, and Fiber Power Point PresentationCollection of recipes for Main DishesCollection of recipes for Side DishesCollection of recipes for DessertsHandoutsEvaluation FormsEEETsRecipesCan select recipes based on the season (i.e. recipes that relate to winter, spring, fall, or summer), a meal containing 45-70 grams of carbohydrates to demonstrate the variety and taste in a carbohydrate controlled meal/diet, convenience of your program site and equipment, food preferences of your participants.Some Extension Educators provide participants with a packet of all recipes, while others only provide those recipes prepared during the 3-class series. HandoutsKnow Your NumbersPhysical Activity Goal SheetPlate Method Meal Planning WorksheetUsing Artificial Sweeteners in CookingSugar Substitute GuideFats and Oils Used in Cooking ChartModifying a Recipe to be Healthier OSU Extension Fact SheetEvaluation ToolsRecruitment, Consent, and Survey ScriptsPre-program questionnaire/evaluation given at class 1Post-program questionnaire/evaluation given at class 33-6 month follow-up questionnaire/evaluation given at the 3-6 month follow-up program, via telephone, or via mail*This program is not intended to provide individual prescriptions for diabetic meal planning and it is not intended to replace diabetes education furnished by qualified health care professionals.Additional information and materials available at: . ................
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