FCS Dining with Diabetes April sessions at WCH
- Laurie Sidle, OSU Extension Wayne Co.
- March 22, 2024
- 658
When Marnie Reber learned her blood glucose (sugar) levels were in the diabetic range, she knew it was time to educate herself on how to adjust her diet and make some lifestyle changes.
She enrolled in Dining with Diabetes, an Ohio State University Extension family and consumer sciences program presented in partnership with Wooster Community Hospital.
During the program’s four sessions, she was able to taste test diabetes-friendly recipes and learn healthy cooking techniques, how to count carbohydrates and how to read food labels.
“I thought I was a pretty good label reader,” Reber said, but Dining with Diabetes taught her a deeper understanding of labels including how to calculate net carbs according to her allowance per meal, per day.
After faithfully putting into practice what she gleaned from the program, Reber returned to her doctor and discovered her AIC — a test measuring the average amount of glucose in the blood over three months — had dropped significantly, to the point she did not need medication.
This is the kind of testimony we love to hear in our FCS program, especially as we prepare to offer another Dining with Diabetes program on April 4, 11, 18 and 25 from 5:30-7:30 p.m. in the WCH auditorium. The class will be taught by registered dietitians at the hospital and our FCS staff.
When participants arrive for each of the four classes, we will serve them a meal prepared by hospital chefs using Dining with Diabetes recipes. Our FCS staff will discuss how the food was prepared and provide the recipes so diners may go home and prepare the recipes themselves.
Dietitians will cover the nutritional aspects, starting with carbohydrates, then moving to fats and sodium, and concluding with fiber and vitamins. They also will address the role of exercise in controlling the disease.
The idea is to help participants gain confidence in managing their diabetes.
Based on what Reber learned in the class, she said, “Now I understand how to properly incorporate carbs into my meals and how important they are, even if you are watching your diet. That information was new for me.”
She exercises daily, stays hydrated and keeps track of when she eats throughout the day.
“I keep my materials (from the class) close by for reference,” she said. “I’m very glad I took the class. It was well worth my time.”
Diabetes costs Ohio $12.3 billion annually, according to the American Diabetes Association. About 1 million or 12.3% of the adult population is diagnosed with diabetes. An additional 263,000 Ohioans have diabetes but don’t know it, greatly increasing their health risk.
Serious complications include heart disease, stroke, amputation, end-stage kidney disease, blindness and death.
More than 3 million Ohioans have prediabetes with blood glucose levels that are higher than normal but not yet high enough to be diagnosed as diabetes.
Dining with Diabetes caters specifically to those living with diabetes and their loved ones. It aims to provide excellent recipes alongside insightful sessions that will guide participants to manage their condition through proper nutrition.
The fee for the entire series is $25 per person and an additional $10 if you choose to bring a support person.
To register or for more information, call the WCH Nutrition and Diabetes Services Department at 330-263-8196 or register online at www.woosterhospital.org/dining-with-diabetes. Space is limited.
We hope you can join us to learn more about improved nutrition, better health and a more balanced overall lifestyle.
Laurie Sidle is an Ohio State University Extension family and consumer sciences and 4-H program assistant and may be reached at 330-264-8722 or sidle.31@osu.edu.