1. Dining with Diabetes 2006 National Priester Health Conference April 26, 2006 Louisville, Kentucky

2. West Virginia University Extension Service Guen Brown, Ph.D. Extension Specialist Karen Newton, Diabetes Program Manager Ruchi Bhandari, Program Specialist

3. A Nutrition Program for Persons with Diabetes and their Families

4. Dining with Diabetes Comprehensive Community-based Education Program that : Increases awareness Promotes self-management Increases access to community services Builds community partnerships

5. Program Structure Four sessions held once a week for 2 ½ hours Each session includes: power-point presentation, food demonstration with tasting, exercise, data collection and clinical testing Follow-up class with data collection, clinical testing and relevant health topic held three months after the first class

6. Is there a need for diabetes education?

7. Prevalence Rates in U.S. 20.8% million people 7.0% of the population 14.6 million diagnosed 6.2 million undiagnosed

8. Who has Diabetes? 9.6% of those > 20 years of age 20.9% of those 60 years of age 1.5 million new cases in persons 20 years and older

9. Costs Total Costs (direct and indirect): $132 Billion Direct Medical Costs: $92 Billion Indirect Costs (disability, work loss, premature mortality): $40 Billion

10. Pre and post questionnaires administered at first and last class Clinical results from hemoglobin A1c levels and blood-pressure Data Collection and Analysis

11. Program Participants: Profile 790 participants in 2005 in a total of 32 programs 75% with diabetes Over 75% above 55 years of age Over 16% above 75 years of age Over 45% retired, 29% unemployed or disabled

20. What does it take to do Dining with Diabetes? Partners Space Equipment/Food Funding

21. Local healthcare providers, pharmacies and county health departments Community and senior centers, churches, libraries and schools Local schools, interns, student volunteers Community Partnerships

22. Healthcare Partnerships Serve as class instructors on medical aspects Refer individuals to the program Publicize classes Provide space and supplies Recruit volunteers Provide follow-up diabetes education

23. Ethnic and regional food preferences Settings and ages Exercises Clinical testing Follow-up topics on local issues Regional Considerations

24. Bridging the Gap with Education: Diabetes Symposium and Workshop - 2006 October 18-20, 2006 Embassy Suites Charleston, West Virginia  Nationally recognized speakers  Commercial exhibit expo  Short oral presentations, workshops, poster presentations  Continuing education credit For more information, contact Dr. Guen Brown gfbrown@mail.wvu.edugfbrown@mail.wvu.edu 304-293-2694 Ext. 3424

25. Dining with Diabetes is supported in part by USDA/CSREES Grant/Contract Number: 2005- 45043-03322. Its content is solely the responsibility of the authors and does not necessarily represent the official views of the United States Department of Agriculture.

26. Dining with Diabetes is supported in part by Grant/Cooperative Agreement Number U32/CCU322734 from the Centers for Disease Control and Prevention. Its content is solely the responsibility of the authors and does not necessarily represent the official views of the Centers for Disease Control and Prevention.

27. Thank You!