Diabetes Stepping Up to the Plate: An Education Curriculum Focused on Food Portioning Skills

Authors

• D Pauline Williams, Utah state UniversityFollow
• Heidi LeBlanc, Utah State UniversityFollow
• Nedra K. Christensen, Utah State UniversityFollow

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.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

Williams, D., LeBlanc, H., & Christensen, N. K. (2004). Diabetes Stepping Up to the Plate: An Education Curriculum Focused on Food Portioning Skills. Journal of Extension, 42(3), Article 18. https://doi.org/10.66752/1077-5315.4827