Diabetes is a common, serious, and costly disease in West Virginia. In 1999, over 87,000 persons had diagnosed diabetes and experts estimate this number represents only half of those with this devastating disease. Diabetes affects over 25% of West Virginians by the time they reach 65 years of age. This is the bad news.
There is now good news for West Virginians with diabetes. Convincing studies show that complications of diabetes, such as blindness, kidney failure, and amputations can probably be delayed or even prevented by careful control of blood sugar.
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What is Dining with Diabetes?
- A program designed for people with diabetes and their family members.
- A series of three classes that includes learning, demonstrations, and tasting of healthy foods.
- A grant-funded program offered free to people with diabetes in West Virginia
Who can participate?
- People with diabetes and their family members, caregivers, and support persons can enroll in Dining with Diabetes.
- Attendance is limited to 50 persons at each school.
Who are the instructors?
Classes are taught by Extension Educators and diabetes health professionals, such as Registered Dietitians and Certified Diabetes Educators.
How can I enroll?
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There is no charge to enroll, however you must plan to attend all three sessions and a "Class Reunion" when you enroll.
- Dining with Diabetes programs are organized by county Extension Offices. Contact your Extension office to find out when the next Dining with Diabetes class will be offered in your area.
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Following a careful meal plan is the first step in controlling blood sugar. This is also the hardest step in diabetes control. Dining with Diabetes helps by teaching people with diabetes to reduce sugar, salt, and fat in foods without giving up good taste.
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Where are classes held?
Classes are held in locations that are accessible and convenient in each county. Churches, schools, vocational-technical centers, and hospitals have been hosts to Dining with Diabetes.
When are the classes?
Extension Educators try to schedule classes at the best times for people
in their county. Classes are usually held in spring or fall. The day
of
the week and the time of day may vary from county to county. Observers
are always welcome at Dining with Diabetes programs. Please contact
your county Extension
office to inquire about locations, times, and dates.
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Recipe/tips
Pineapple Sorbetto
Makes 6 servings
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You'll need:
- 1 20-oz. can pineapple chunks
- Sugar substitute to replace 1/4 cup sugar
- 1-1/2 tsp. unflavored gelatin
- 1/3 cup reserved pineapple juice
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Take out:
- Can opener
- Sieve or strainer
- Large bowl
- Blender or food processor
- Large spoon for stirring
- Measuring cups and spoons
- Rubber scraper
- Microwave-safe container
- Ice cream or sorbet freezer
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- Open can of pineapple chunks and drain, reserving juice.
- Place drained pineapple chunks in blender or bowl of food processor.
Process until pureed. Scrape into large bowl.
- Measure 1/3 cup of reserved pineapple juice into microwave-safe
container. Add unflavored gelatin and stir to dissolve. Microwave
for 1 minute or more, just until juice mixture is very hot, but
not boiling.
- Pour juice mixture over pureed pineapple and stir to mix well.
Scrape into ice cream or sorbet freezer and freeze using manufacturer's
instructions. Makes about 3 cups.
- If a commercial freezer is not available, pour pineapple mixer
into shallow tray and freeze until firm. Break frozen mixture
into pieces and blend or process until smooth, but not completely
thawed. Scrape into shallow pan and refreeze.
- Repeat process in #5 three times. This incorporates air into
the sorbet, making it easier to serve, easier to eat, and very
appealing in appearance.
Nutrition information:
| Calories: 60 |
Protein: 1 g |
| Carbohydrate: 14 g |
Sodium: 26 mg |
| Fat: 0 g |
Diabetic Exchanges: 1 fruit exchange
or 1 carbo serving |
This recipe was contributed by Sue Riggs, Extension Professor and
Extension Agent, Marshall County, West Virginia.
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