The Diabetes Cultural Food PlateEleanor Marfoglia and Lori VinitskiMerck Health Literacy Leader: Laurie Myers

Educational Intervention

Print Communication

l Clearly stated purpose

l Limited scope of content

l Created with a Dietician/Nutritionist

l Food plates photography printed at actual size

l Translations available for ordering

Digital Communication

l Digital execution in development

Chinese Filipino Greek

Hawaiian Indian Italian Japanese

MexicanAmerican

Spanish Vegan Diet Vietnamese

SouthernAmerican

Photographs: Cultural food on portion plates

Translations Available for food portion plates

Merck CommitmentThe customer solutions team works with customers to help improve patient health outcomes through our expertise and innovative solutions

Provided as an educational resource by Merck

Customer name

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Address second line

Customer phone

Customer Logo

¼

½

¼Nonstarchy vegetables Fill 1/2 of your plate with nonstarchy vegetables, such as tomatoes, green beans, peppers, zucchini, artichoke, and broccoli.

How to divide your plate

The diabetes portion plate

Whole grains and starchy foods Fill 1/4 of your plate with grains and starchy foods, such as whole-grain breads, high-fiber cereal, brown rice, whole-grain pasta, and beans.

Protein Fill 1/4 of your plate with protein, such as skinless chicken, lean cuts of beef or pork, fish, shrimp, eggs, and tofu.

Use a 9-inch plate.

• 1 slice whole-grain bread • 1/2 to 3/4 cup dry unsweetened cereal • 1/2 cup corn or peas• 1/2 corn on cob, large• 1/3 to 1/2 cup cooked pasta or noodles• 1/3 cup brown or white rice• 1/4 bagel (1 ounce) • 2 to 5 low-fat crackers• 1/2 cup mashed potatoes or 1 small baked potato

• 1 ounce fish, skinless chicken, or lean meat • 1/2 cup tofu • 1 egg • 1 tablespoon peanut butter• 1 ounce cheese

• 1 small fresh fruit• 1 cup cubed melon or raspberries• 1 large kiwi

• 1 cup raw or 1/2 cup cooked nonstarchy vegetables

The diabetes portion plate for an American meal English-GX

DIAB-1000438-0000 08/11(order reference#)

Use oils that are low in saturated fat. Good choices are canola, peanut, and olive oil. (1 serving = 1 teaspoon)

• 1 teaspoon vegetable oil, margarine, mayonnaise, or butter

• 1 tablespoon regular salad dressing • 2 tablespoons reduced-fat salad dressing • 3 tablespoons light sour cream • 10 small peanuts• 6 whole almonds or cashews

The diabetes portion plate

Meat and Meat SubstitutesWhole Grains and StarchesNonstarchy Vegetables

FatsFruits

A typical serving is about 0 grams carbohydrates and 45 calories*

A typical serving is about 0 grams carbohydrates and 45–100 calories*

A typical serving is about 15 grams carbohydrates and 80 calories*

A typical serving is about 15 grams carbohydrates and 60 calories*

A typical serving is about 5 grams carbohydrates and 25 calories*

• 8-ounce cup fat-free or low-fat milk or fortified unsweetened plain soy milk

• 2/3 cup plain fat-free or low-fat yogurt• 2/3 cup plain fat-free or low-fat yogurt with

artificial sweetener

A typical serving is about 12 grams carbohydrates and 90-150 calories*

Milk and Dairy

Each item below is one serving

Talk with your health care team about your individualized meal plan.

*Read the food label for exact amount of carbohydrates, protein, fat, and calories.

Copyright © 2011 Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc. All rights reserved. Printed in USA Minimum 10% Recycled Paper

fist = 8 ounces

Use your hand as a guide for measuring food portions

thumb = 1 ounce

handful = 1/2 cup

fingertip = 1 teaspoon

Program Goal

Educate patients with diabetes about how to use the portion plate method.

The portion plate method may help with weight management and glucose control.1

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Criteria to increase chance of successThe program should be appropriate, culturally sensitive and meet the needs of the target audience.2

2. Bernard Healey, Robert S. Zimmerman Jr.The New World of Health Promotion: New Program Development, Implementation and Evaluation.

Customer Ordering

l The print communication was offered in a digital print ordering system

l The ordering system consists of 400 education resources

l The cultural food plate was the most ordered resource for one year

lThe ordering system confirms that this resource is in demand by health educators

1 Year Tracking Results

400

Pri

nt R

esou

rces

FIRST

PLACE

Patient Education Resources offered in Digital Print Ordering systemOne year tracking results

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Program Objective

l Patients will understand how to divide the 9-inch plate1

l Patients will recognize portion sizes

l Non-English – speaking patients will understand the portion plate

l Patients will understand the portion, plate labels: nonstarchy vegetables, protein and starches.

1. American Diabetes Association, Living Healthy with Diabetes

DIAB-1081433-0000 05/13