A cooking school program for people with diabetes and their families
Needs Assessment Information
Promotional Materials
Diabetes Publications
Prevention
Control
Children & Teens
Spanish Language Materials
Free publications from the National Diabetes Education Program (http://ndep.nih.gov/diabetes/pubs/catalog.htm)
Free publication from the National Diabetes Information Clearinghouse (http://diabetes.niddk.nih.gov/about/index.htm)
Exhibits
Curriculum
Introduction
Participant cookbook "The Right Bite Cookbook for People with Diabetes" (PB1668) is available from the UT Extension Mailroom
Chapter 1: Organizing a Dining with Diabetes Program
Chapter 2: Program Overview - Sessions and Data Collection
Materials
Complete Recipe Collection
Chapter 7: Three-Month Follow-Up Session
Appendix A & B
Certificate of Completion (pdf) - includes form fields for entering participants name and date of signature
Evaluation Tools for Collecting Data for SUPER
Dining with Diabetes Program Wrap-Up Survey (pdf)
Dining with Diabetes Program Follow-up Survey (interactive pdf)
2008 Indicators for SUPER
Short-Term Indicators
___ of ___ participants can choose foods that do not cause a sharp rise in blood sugar.
___ of ___ participants plan to use the Healthy Plate Method.
___ of ___ participants understand proper cooking techniques for such products as artificial sweeteners, reduced fat replacers, and herbs and spices.
___ of ___ participants plan to regularly check their blood sugar as requested by their doctor.
___ of ___ participants are confident they can better manage their diabetes as a result of participating in this program.
Intermediate Indicators
___ of ___ participants are choosing foods that do not cause sharp a rise in blood sugar six months after completing the program.
___ of ___ participants are getting necessary health screenings such as eye, foot and dental exams six months after completing the program.
___ of ___ participants are preventing or treating other health conditions such as heart and blood vessel problems, kidney disease, nerve damage and foot problems six months after completing the program.
___ of ___ participants are keeping up-to-date with immunizations such as flu and pneumococcal shots six months after completing the program.
___ of ___ participants are regularly checking their blood sugar six months after completing the program.
___ of ___ participants are using the Healthy Plate Method six months after completing the program.
___ of ___ participants have reduced their A1c six months after completing the program.
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