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Dining with Diabetes2006 National Priester Health Conference
April 26, 2006
Louisville, Kentucky
West Virginia University Extension Service
Guen Brown, Ph.D. Extension SpecialistKaren Newton, Diabetes Program Manager
Ruchi Bhandari, Program Specialist
A Nutrition Program for
Persons with Diabetes and their Families
Dining with DiabetesComprehensive Community-based Education Program that :
• Increases awareness
• Promotes self-management
• Increases access to community services
• Builds community partnerships
Program Structure
• Four sessions held once a week for 2 ½ hours
• Each session includes: power-point presentation, food demonstration with tasting, exercise, data collection and clinical testing
• Follow-up class with data collection, clinical testing and relevant health topic held three months after the first class
Is there a need for diabetes education?
Prevalence Rates in U.S.
20.8% million people
7.0% of the population
14.6 million diagnosed
6.2 million undiagnosed
Who has Diabetes?
9.6% of those > 20 years of age
20.9% of those 60 years of age
1.5 million new cases in persons 20 years and older
Costs
Total Costs (direct and indirect): $132 Billion
Direct Medical Costs: $92 Billion
Indirect Costs (disability, work loss, premature mortality): $40 Billion
• Pre and post questionnaires administered at first and last class
• Clinical results from hemoglobin A1c levels and blood-pressure
Data Collection and Analysis
Program Participants: Profile
• 790 participants in 2005 in a total of 32 programs
• 75% with diabetes
• Over 75% above 55 years of age
• Over 16% above 75 years of age
• Over 45% retired, 29% unemployed or disabled
3.5
3.7
3.2
3.4
3.6
3.8
Mean Values on 5-Point
Scale
Pre Post
Frequency of Controlling Carbohydrates
3.6
3.9
3.4
3.6
3.8
4
Mean Values on 5-Point
Scale
Pre Post
Frequency of Controlling Portion Sizes
3.5
3.8
3.2
3.4
3.6
3.8
Mean Values on 5-Point
Scale
Pre Post
Eating-Behavior Changes
3.0
3.4
2.7
3
3.3
3.6
Mean Number of Days Per
Week
Pre Post
Number of Days in A Week Exercised More Than 20 Minutes
1.9
3.1
1
2
3
4
Mean Values on 5-Point
Scale
Pre Post
Awareness Related to Diabetes Management
2.6
3.7
1
2
3
4
Mean Values on 5-Point
Scale
Pre Post
Self Efficacy Related to Diabetes Management
6.9
6.6
6.3
6.5
6.7
6.9
Pre Post
Changes in A1c Test ResultsADA Goal: < 6
138.4
133.7
128
132
136
140
Pre Post
Changes in Systolic Blood Pressure ADA Goal: < 130
What does it take to doDining with Diabetes?
• Partners
• Space
• Equipment/Food
• Funding
• Local healthcare providers, pharmacies and county health departments
• Community and senior centers, churches, libraries and schools
• Local schools, interns, student volunteers
•
Community Partnerships
Healthcare Partnerships
• Serve as class instructors on medical aspects
• Refer individuals to the program
• Publicize classes
• Provide space and supplies
• Recruit volunteers
• Provide follow-up diabetes education
• Ethnic and regional food preferences
• Settings and ages
• Exercises
• Clinical testing
• Follow-up topics on local issues
Regional Considerations
Bridging the Gap with Education:Diabetes Symposium and Workshop - 2006
October 18-20, 2006Embassy Suites
Charleston, West VirginiaNationally recognized speakers
Commercial exhibit expoShort oral presentations, workshops, poster presentations
Continuing education creditFor more information, contact Dr. Guen Browngfbrown@mail.wvu.edu 304-293-2694 Ext. 3424
Dining with Diabetes is supported in part by
USDA/CSREES Grant/Contract Number: 2005-45043-03322.
Its content is solely the responsibility of the authors and does not necessarily represent the
official views of the United States Department of Agriculture.
Dining with Diabetes is supported in part by Grant/Cooperative Agreement Number U32/CCU322734 from
the Centers for Disease Control and Prevention.
Its content is solely the responsibility of the authors and does not necessarily represent the official views of the Centers for
Disease Control and Prevention.
Thank You!
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