right bite diabetes cooking school connie crawley, ms, rd, ld the university of georgia cooperative...
TRANSCRIPT
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Right Bite Diabetes Cooking School
Connie Crawley, MS, RD, LDThe University of Georgia Cooperative Extension
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History
First developed 1995
1997 Creative Nutrition Education Award from Diabetes Care and Education Practice Group
2001 2nd Place Southern Region Education Curriculum Package Award from NEAFCS
Inspired Dining with Diabetes
Revised 4 times – latest revision 2010
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Format
Implementation manualMarketing tools
7 lessons (3 per session)◦Power point presentations with scripts◦Handouts
Over 75 recipes
Evaluation
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Availability
On-line (password protected)
CD for sale for $15
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Implementation Manual
Step-by-step instructions◦Content of lessons◦Cost estimates ◦Recipe use◦Location selection◦Time line
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Background Paper
Scientific evidence for the nutrition recommendations
Based on ADiabA Guidelines
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Marketing tools
BrochureNews releasePosterMarketing
presentationRadio PSAClip art
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Lessons
Carbohydrates: Friend or Foe?
Choosing the Right Fat: Controlling Cardiovascular Disease
Reading the Nutrition Label: An Essential Tool for Diabetes Control
Sweeteners: Desserts for Special Occasions
Seven Ways to Control Blood Pressure
Fiber For Good Health
Portion Control: The Key to Diabetes Control
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Notebooks
Three-ring idealHolds handouts and
recipes added each week
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Handouts –examples from fat lesson
Activities to Support Lessons
Content Summaries of Lessons
Worksheet: What Would You Substitute for These Higher Fat Foods?
Nutrition Labels to Select Cracker with Lowest Saturated and Trans Fats
Consuming the Right Fats, But Not Too Much
All in PDF Format
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Recipes – 2-5 demonstrated
Beverages
Entrees
Breads
Vegetables
Desserts
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Recipe Format
8x11Ingredient and equipment needsNutrient Analysis
◦Calories Carbs◦Protein Sodium◦Fat Cholesterol◦Fiber
Talking Points
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Recipe prep
Give out recipes only for that session
Demonstrate 2-5 per session
Do some ahead and taste only
Portion ahead to control amounts
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Implementation
Ideal class size: 20-25
Ideal location:◦Demonstration
kitchen◦Plenty of room for
audience and tasting◦Easy-to-find◦Good parking◦Good light at night
Cost: Free - $25
Class time:◦Day – mainly older
people◦Night – more
younger people◦Evening – right after
work
◦Must pre-register!
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Evaluation
Previous Current
Knowledge
Behavior change
Retrospective-Prospective
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Past Evaluation Results
Most participants ◦middle age or elderly female
Knowledge test ◦Best -
Portion control: aver. 86% Sweeteners: aver. 85%
◦Most Difficult – Carbs and fiber– aver. 76% Now separate lessons
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Revised Evaluation
Retrospective-Prospective Evaluation◦Report planned
behaviors after class◦Report habits before
class◦Separate one for each
lesson
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Example – Measuring portions
Before class Planned after class
20% Never did40% Once a week20% Twice a week20% 3 or more times
a week
0% Never10% Once a week20% Twice a week70% Three or more
times a week
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Example – Use DASH Diet
Before class Planned after class
88% Never used12% Twice a week
11% Never will use11% Once a week or
less33% Twice a week45% Use 3 or more
times a week
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Major Planned Changes
Use carb counting (30% 78%)
Share meals (11% 70%)
Measure portions (20% 70%)
Use smaller plate (30% 70%)
Eat cup of non-starchy vegetables(30% 70%)
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Major Planned Changes
Read labels for sodium (56% 80%)
Be active for 30 minutes (34% 80%)
Eat more slowly (35% 88%)
Use Plate Method (18% 59%)
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Other evaluation information
RaceAgeGender
How heard about programWhat liked and dislikedHow to improve program
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To order CD
$15 each includes postage
Checks only made out to The University of Georgia Cooperative Extension
Send to Connie Crawley
See brochure