Volume
42
Issue
42
Abstract
The Diabetes Stepping up to the Plate program was developed to determine the effectiveness of food portion based diabetes education. One hundred fifty-one individuals enrolled in the diabetes series. Food portion knowledge and skills tests, height, weight, and waist-to-hip ratio (WHR) were measured pre- and post-program. Data was analyzed through paired t-tests and correlations. Evaluation showed a decrease in HbA1C, waist/hip circumference, WHR, and BMI, and an improvement in food portion knowledge and skills. Seventy-five participants completed pre- and post-data collection parameters, although more participants completed all classes in the series. Extension can play a role in successful diabetes education.
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Recommended Citation
Williams, D., LeBlanc, H., & Christensen, N. K. (2004). Diabetes Stepping Up to the Plate: An Education Curriculum Focused on Food Portioning Skills. The Journal of Extension, 42(3), Article 18. https://open.clemson.edu/joe/vol42/iss3/18
