Right Bite Diabetes Cooking School

Connie Crawley, MS, RD, LDThe University of Georgia Cooperative Extension

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

Format

Implementation manualMarketing tools

7 lessons (3 per session)◦Power point presentations with scripts◦Handouts

Over 75 recipes

Evaluation

Availability

On-line (password protected)

CD for sale for $15

Implementation Manual

Step-by-step instructions◦Content of lessons◦Cost estimates ◦Recipe use◦Location selection◦Time line

Background Paper

Scientific evidence for the nutrition recommendations

Based on ADiabA Guidelines

Marketing tools

BrochureNews releasePosterMarketing

presentationRadio PSAClip art

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

Notebooks

Three-ring idealHolds handouts and

recipes added each week

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

Recipes – 2-5 demonstrated

Beverages

Entrees

Breads

Vegetables

Desserts

Recipe Format

8x11Ingredient and equipment needsNutrient Analysis

◦Calories Carbs◦Protein Sodium◦Fat Cholesterol◦Fiber

Talking Points

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

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!

Evaluation

Previous Current

Knowledge

Behavior change

Retrospective-Prospective

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

Revised Evaluation

Retrospective-Prospective Evaluation◦Report planned

behaviors after class◦Report habits before

class◦Separate one for each

lesson

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

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

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%)

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%)

Other evaluation information

RaceAgeGender

How heard about programWhat liked and dislikedHow to improve program

To order CD

$15 each includes postage

Checks only made out to The University of Georgia Cooperative Extension

Send to Connie Crawley

See brochure