Right Bite Diabetes
Cooking School
Connie Crawley, MS, RD, LD
The University of Georgia Cooperative Extension
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First developed 1995
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1997 Creative Nutrition Education Award from
Diabetes Care and Education Practice Group
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2001 2nd Place Southern Region Education
Curriculum Package Award from NEAFCS
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Inspired Dining with Diabetes
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Revised 4 times – latest revision 2010
History
Implementation manual
 Marketing tools
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7 lessons (3 per session)
◦ Power point presentations with scripts
◦ Handouts
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Over 75 recipes
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Evaluation
Format
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On-line (password
protected)
CD for sale for $15
Availability
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Step-by-step
instructions
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Content of lessons
Cost estimates
Recipe use
Location selection
Time line
Implementation Manual
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Scientific evidence
for the nutrition
recommendations
Based on ADiabA
Guidelines
Background Paper
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Marketing tools
Brochure
News release
Poster
Marketing
presentation
Radio PSA
Clip art
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Carbohydrates:
Friend or Foe?
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Sweeteners: Desserts
for Special Occasions
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Choosing the Right
Fat: Controlling
Cardiovascular
Disease
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Seven Ways to
Control Blood
Pressure
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Fiber For Good Health
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Portion Control: The
Key to Diabetes
Control
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Reading the Nutrition
Label: An Essential
Tool for Diabetes
Control
Lessons
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Three-ring ideal
Holds handouts and
recipes added each
week
Notebooks
Activities to Support
Lessons
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Worksheet: What
Would You Substitute
for These Higher Fat
Foods?
Nutrition Labels to
Select Cracker with
Lowest Saturated and
Trans Fats
Content Summaries of
Lessons
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Consuming the Right
Fats, But Not Too
Much
All in PDF Format
Handouts –examples from fat
lesson
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Beverages
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Entrees
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Breads
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Vegetables
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Desserts
Recipes – 2-5 demonstrated
8x11
 Ingredient and equipment needs
 Nutrient Analysis
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Calories
Protein
Fat
Fiber
Carbs
Sodium
Cholesterol
Talking Points
Recipe Format
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Give out recipes
only for that session
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Demonstrate 2-5
per session
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Do some ahead and
taste only
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Portion ahead to
control amounts
Recipe prep
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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
Implementation
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Cost: Free - $25
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Class time:
◦ Day – mainly older
people
◦ Night – more
younger people
◦ Evening – right after
work
◦ Must pre-register!
Previous
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Knowledge
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Behavior change
Evaluation
Current
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RetrospectiveProspective
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Most participants
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Knowledge test
◦ middle age or elderly female
◦ Best -
 Portion control: aver. 86%
 Sweeteners: aver. 85%
◦ Most Difficult –
 Carbs and fiber– aver. 76%
 Now separate lessons
Past Evaluation Results
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RetrospectiveProspective
Evaluation
◦ Report planned
behaviors after class
◦ Report habits before
class
◦ Separate one for
each lesson
Revised Evaluation
Before class
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20% Never did
40% Once a week
20% Twice a week
20% 3 or more times
a week
Planned after class
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0% Never
10% Once a week
20% Twice a week
70% Three or more
times a week
Example – Measuring portions
Before class
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88% Never used
12% Twice a week
Planned after class
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11% Never will use
11% Once a week or
less
33% Twice a week
45% Use 3 or more
times a week
Example – Use DASH Diet
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Use carb counting (30%
78%)
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Share meals (11%
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Measure portions (20%
70%)
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Use smaller plate (30%
70%)
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Eat cup of non-starchy vegetables
(30%
70%)
70%)
Major Planned Changes
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Read labels for sodium (56%
80%)
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Be active for 30 minutes (34%
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Eat more slowly (35%
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Use Plate Method (18%
88%)
59%)
Major Planned Changes
80%)
Race
 Age
 Gender
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How heard about program
 What liked and disliked
 How to improve program
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Other evaluation information
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$15 each includes
postage

Checks only made
out to The University
of Georgia
Cooperative
Extension

Send to Connie
Crawley

See brochure
To order CD