Health and Human Sciences Success Story Dining with Diabetes Program

Adults Learn Nutrition and Physical Activity Skills to Help Manage Type 2 Diabetes

According to the Centers for Disease Control and Prevention, 30.3 million people in the United States are impacted by diabetes. With roughly 10% of the U.S. population living with diabetes, Purdue Extension has made it a priority to offer the Dining with Diabetes program to local communities. While diabetes is a serious condition, it can be managed through lifestyle changes and medication to help lower the risk of complications. Lifestyle changes can also prevent or delay the onset of type 2 diabetes. The Dining with Diabetes (DWD) program is a cooking school for people with diabetes, those at risk for diabetes, and caregivers of those with diabetes. DWD consists of four weekly sessions and a three-month reunion session to help participants stay accountable.

In the fall of 2022, Dining with Diabetes was offered in Jefferson County to a total of 10 individual participants. Extension Educators from Jefferson and Ripley County facilitated lessons about carbohydrates and sweeteners, fats and sodium, physical activity, and other skills associated with management of type 2 diabetes. At each session, two recipe demonstrations were provided to showcase healthy eating and food preparation techniques.

The program fee for Dining with Diabetes is normally $40 per participant. However, through a sponsorship from the United Healthcare Community Plan, all 10 participants were able to attend the program for free. Partnership through Norton King’s Daughters’ Health was also secured to provide additional educational resources to all participants. The partnership allowed for a Diabetes Educator from Norton KDH to attend each session of Dining with Diabetes and provide clinical expertise regarding type 2 diabetes management.

Looking Forward

Dining with Diabetes will be offered again in the fall of 2023. Please contact Purdue Extension Jefferson County for details.

Thank you to these partners:

Impact

Impact was measured with the National Extension Working Group evaluation for Dining with Diabetes.

A total of 10 individual participants attended at least one session of Dining with Diabetes.

4 participants completed the post-test evaluation. Notable post-test evaluation results can be viewed below:

100% of participants reported eating 2.5+ cups of vegetables at least 4 times in the last 7 days.

100% of respondents indicated that according to the Plate Method, non-starchy vegetables should make up ½ of the plate.

75% of participants reported understanding which products contain high amounts of saturated fat.

Participants provided qualitative comments indicating that they enjoyed "trying new things", “learning be er ways to prepare foods", and that there was "good informa on presented in an interes ng format”.