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 Objectiveso Increase knowledge about healthy foodso Present healthy versions of familiar foodso Demonstrate new cooking techniqueso Provide taste testing of new recipeso Provide basic information regarding diabetes and nutritiono Provide opportunities for sharing and learning from one another and from diabetes health professionals

Required Time and Lengtho 3 classes lasting 2 hours each done 1 week aparto 1 follow-up reunion class done 3-6 months after the last class in the series

Locationo For 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/stovetop An area for cooking demonstrations Area with tables for participants to sit, take notes, and eat Space to project the PowerPoint Presentation

Community Partnerso Registered Dietitians and/or Certified Diabetes Educators from a local hospital, outpatient counseling

center, long-term care facility, WIC clinic, diabetes clinic, etc.o State and local diabetes coalitions o Health and wellness coalitionso Hospitalso Local chefs or catering companieso Pharmacist, doctors, or other health care providers

Costs/Fundingo Participant fees vary by location. The Business Office’s “Program Budget Tool”

(http://osuebusiness.osu.edu/forms.php) can be a helpful tool in determining a fee for your location.o You can reduce program delivery cost by seeking sponsors and partners

Grocery stores may fund the food supplies Chefs, hospitals, or caterers may fund the food supplies Diabetes coalitions may pay partial or full participants fees

Number of Participantso This can vary with a maximum suggested size of 30 participants.

Lesson Componentso Lesson 1: Carbohydrates and Sweeteners Power Point Presentationo Lesson 2: Fats and Sodium Power Point Presentationo Lesson 3: Vitamins, Minerals, and Fiber Power Point Presentationo Collection of recipes for Main Disheso Collection of recipes for Side Disheso Collection of recipes for Dessertso Handoutso Evaluation Formso EEETs

Recipeso Can 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.

o Some Extension Educators provide participants with a packet of all recipes, while others only provide those recipes prepared during the 3-class series.

Handoutso Know Your Numberso Physical Activity Goal Sheeto Plate Method Meal Planning Worksheeto Using Artificial Sweeteners in Cooking

o Sugar Substitute Guideo Fats and Oils Used in Cooking Charto Modifying a Recipe to be Healthier OSU

Extension Fact Sheet

Evaluation Toolso Recruitment, Consent, and Survey Scriptso Pre-program questionnaire/evaluation given at class 1o Post-program questionnaire/evaluation given at class 3o 3-6 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: http://fcs.osu.edu/DWD.