Chicago Southeast Diabetes Community Action habits, and diabetes risks. Have you ever been told by a health care provider that you have diabetes? …
Cooking Well with Diabetes
how to read food labels; how to prepare low fat, higher fiber foods; how to select low fat and low sodium foods at the grocery store; how to prepare lower fat foods by grilling or stir-frying cookery; how to reduce fat, sugar, and salt in recipes; how to increase fiber foods; how to reduce calories in recipes; and ways to reduce weight and/or obesity
In 2003, the Texas AgriLife Extension Service developed Cooking Well with Diabetes to reinforce the practical application of the nutrition and self-care educational series Do Well, Be Well with Diabetes
Relevance
Type 2 diabetes is a growing health problem in Texas About one million adults are thought to have the disease, and that number continues to rise If left untreated, diabetes can lead to long-term health complications including heart disease, amputations, blindness, and kidney problems These and other health complications that result from diabetes lead to higher health care costs, increased loss of time from work due to illness, and ultimately, a decreased quality of life Research has shown that education is the single most important thing people with diabetes can do to improve their
health status and prevent the onset of complications The good news is that persons with diabetes can control their blood glucose levels and improve their overall health by following treatment plans prescribed by their physician These treatment plans include the use of medication, the recommendation to increase physical activity, and the consumption of a meal plan to promote blood glucose control The dietary changes that must be accomplished may be a challenge for some individuals with diabetes to make and can include:
Response
Extension agents are encouraged to invite dietitians and/or diabetes educators to be involved when teaching nutrition education to persons with diabetes By selecting creative techniques when teaching these nutrition concepts, Extension educators can introduce these behaviors in a fun and positive manner that helps motivate clients to change This knowledge can ultimately lead to the adoption of recommended lifestyle changes and the prevention of boredom, which eventually leads to non-compliance Presented in a cooking school format, teaching resources for this program include: four lessons with healthful recipes to cut fat, sugar, sodium and to increase the
fiber content of foods; Texas-style foods with an accompanying cookbook that has been available since 2004; some recipes with ethnic variations; other recipes using simple ingredients; an adaptation of the plate method for portion control; and
diabetes, nutrition, and food safety tips with each recipe for cooking school demonstrations Online data collection instruments have been refined and improved to enhance the research potential of this program
Results
During 2004B2007, some 92 trained agents conducted cooking schools Though the sample was small, the positive changes participants made were worth noting Here are some of the most significant of those results: Since the inception of this program, 2,154 diabetic individuals completed registration surveys; 1,534, wrap-up surveys; and 1,021, reunion surveys providing 1,021 sets of useable data The average age was 625 years of age with 1,747 females 817 percent and 407 males 189 percent Some 905 percent of respondents had never previously participated in a cooking school The average hemoglobin A1C was reported at 70 When asked about the type of meal plan they followed, some 13 percent 237 answered diabetes food exchanges;
carbohydrate counting, 204 percent 484; plate method, 42 percent 81; 92 percent 179 other meal plans; and 424 percent 827 receiving no meal plan at all Responses on the registration, wrap-up, and reunion surveys documented an increased knowledge of utilizing healthy food choices for persons with diabetes, the plate method for portion control, and an overall knowledge increase in lifestyle choices for example, modifying recipes to cut fat, sugar, and salt and increase fiber
The 2007 evaluations revealed that 788 percent 519 could recognize starchy vegetables; at least 727 percent 456 knew how to make foods taste sweeter by adding vanilla; and 926 percent 641 knew which cooking method would not reduce the fat content of the food Many other food preparation techniques were learned during the Cooking Well lessons Success Stories Paying more attention and reading food labels has helped me learn how to reduce salt, sugar and fat, without changing the flavor I learned the plate method, and to work on the rest And Im getting away from the fatback Portion size B thats what counts One participant reported that she was eating too much sugar before Now shes learned to tame that sweet
tooth by sampling different fruits One participant reported that she is getting more fiber in her diet as well as trying to be stricter about portion control Because, she says, laughing and patting herself on the hip, I didnt get this without portion control A male participant lost 130 pounds from his participation in both Do Well, Be Well with Diabetes and Cooking Well with Diabetes He noted: The message was very clear B a need to make lifestyle changes Both his wife and daughter have also joined him in this new lifestyle of eating more healthful foods and increasing daily activities His wife no longer has to shop at special female stores He commented to his county agent: The work that you do has saved my life and the life of my family We are much happier now, and we enjoy life to the fullest Another participant lost 50 pounds last year by eating smaller portions, less starchy vegetables, and carbohydrates
Leadership provided by Dr Mary Bielamowicz, Regents Fellow, Professor and Extension Nutrition SpecialistCDepartment of Nutrition and Food Science 2008 For more information: m-bielamowicz@tamu edu or 9798479227
Educational programs of the Texas AgriLife Extension Service are
open to all people without regard to race, color, sex, disability, religion, age, or national origin The Texas AM University System, US Department of Agriculture, and the County Commissioners Courts of Texas Cooperating
Source:chsys.org
