The Healthy Diabetes Plate
An Evidence-Based Practice
Description
In 2003, the University of Idaho (UI) developed a four-lesson nutrition education curriculum, the Healthy Diabetes Plate, for people living with diabetes and their caretakers. The curriculum focused on the type and amount of food that diabetic individuals should consume at each meal.
The UI Extension Service faculty members delivered the curriculum in five rural and three urban counties in Idaho. In order to help the participants visually plan their meals, the lessons took place at individual homes, local supermarkets and restaurants. Pharmacist, podiatrists, and diabetes educators served as guest speakers.
The UI College of Agricultural and Life Sciences funded the development and evaluation of the program.
The UI Extension Service faculty members delivered the curriculum in five rural and three urban counties in Idaho. In order to help the participants visually plan their meals, the lessons took place at individual homes, local supermarkets and restaurants. Pharmacist, podiatrists, and diabetes educators served as guest speakers.
The UI College of Agricultural and Life Sciences funded the development and evaluation of the program.
Goal / Mission
The goal of the Healthy Diabetes Plate was to increase understandability and accessibility of diabetes nutrition education for people living with diabetes.
Impact
The Healthy Diabetes Plate curriculum solves two problems encountered in diabetes education — understandability and accessibility. Participants were able to correctly plan breakfast, lunch, and dinner meals and improved their intake of fruit and vegetables.
Results / Accomplishments
Pre and post curriculum surveys revealed that participants increased their consumption of fruits and vegetables (p<0.05) and that a greater proportion of participants were able to plan their meal correctly. Overall, the curriculum increased understandability and accessibility of diabetes nutrition education.
The Healthy Diabetes Plate program was evaluated using pre- and post-curriculum eating habits surveys and meal-planning activities. Participants (n=117) significantly increased their daily fruit (P = .02) and vegetable consumption (P = .01). They completed meal planning activities in three settings: home, supermarket, and eating out. A high percentage completed the mal planning activities correctly: 86% to 97% of participants in the home setting; 88% to 96% in the supermarket setting; and 90% to 99% in the restaurant and fast-food setting.
The Healthy Diabetes Plate program was evaluated using pre- and post-curriculum eating habits surveys and meal-planning activities. Participants (n=117) significantly increased their daily fruit (P = .02) and vegetable consumption (P = .01). They completed meal planning activities in three settings: home, supermarket, and eating out. A high percentage completed the mal planning activities correctly: 86% to 97% of participants in the home setting; 88% to 96% in the supermarket setting; and 90% to 99% in the restaurant and fast-food setting.
About this Promising Practice
Organization(s)
University of Idaho
Primary Contact
Martha Raidl, PhD, RD
University of Idaho
322 E Front St. Suite 180
Boise, ID 83702
208-364-4056
mraidl@uidaho.edu
http://www.extension.uidaho.edu/diabetesplate
University of Idaho
322 E Front St. Suite 180
Boise, ID 83702
208-364-4056
mraidl@uidaho.edu
http://www.extension.uidaho.edu/diabetesplate
Topics
Health / Diabetes
Health / Physical Activity
Health / Physical Activity
Organization(s)
University of Idaho
Date of publication
Jan 2007
Date of implementation
Jan 2003
Geographic Type
Urban
Location
Idaho
For more details
Target Audience
Adults, Families