1. Right Bite Diabetes Cooking School Connie Crawley, MS, RD, LD The University of Georgia Cooperative Extension

2. 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

3. Format Implementation manual Marketing tools 7 lessons (3 per session) Power point presentations with scripts Handouts Over 75 recipes Evaluation

4. Availability On-line (password protected) CD for sale for $15

5. Implementation Manual Step-by-step instructions Content of lessons Cost estimates Recipe use Location selection Time line

6. Background Paper Scientific evidence for the nutrition recommendations Based on ADiabA Guidelines

7. Marketing tools Brochure News release Poster Marketing presentation Radio PSA Clip art

8. 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

9. Notebooks Three-ring ideal Holds handouts and recipes added each week

10. 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

11. Recipes – 2-5 demonstrated Beverages Entrees Breads Vegetables Desserts

12. Recipe Format 8x11 Ingredient and equipment needs Nutrient Analysis CaloriesCarbs ProteinSodium FatCholesterol Fiber Talking Points

13. 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

14. 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!

15. Evaluation PreviousCurrent Knowledge Behavior change Retrospective- Prospective

16. 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

17. Revised Evaluation Retrospective- Prospective Evaluation Report planned behaviors after class Report habits before class Separate one for each lesson

18. Example – Measuring portions Before classPlanned after class 20% Never did 40% Once a week 20% Twice a week 20% 3 or more times a week 0% Never 10% Once a week 20% Twice a week 70% Three or more times a week

19. Example – Use DASH Diet Before classPlanned after class 88% Never used 12% Twice a week 11% Never will use 11% Once a week or less 33% Twice a week 45% Use 3 or more times a week

20. 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%)

21. 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%)

22. Other evaluation information Race Age Gender How heard about program What liked and disliked How to improve program

23. To order CD $15 each includes postage Checks only made out to The University of Georgia Cooperative Extension Send to Connie Crawley See brochure