Cooking, Diabetes Self-Management Education, | EurekAlert!

Columbus, Ohio – Researchers Ohio State University Wexner Medical Center and College of Medicine A study partnered with Local Affairs found that a food-provided cooking intervention—along with diabetes self-management education to encourage healthy eating and physical activity—improved A1C hemoglobin levels and diabetes management.

In this randomized, wait-list controlled study, 48 adults with type 1 or type 2 diabetes completed a six-week “Cooking Matters for Diabetes” intervention.

“This study shows that cooking events for diabetes can be an effective way to improve diet-related self-care and health-related quality of life, especially in people living with food insecurity, and should be tested in large randomized controlled trials,” said. Co-author Amaris Williams, a postdoctoral scholar in Ohio State’s Division of Endocrinology, Diabetes and Metabolism.

The results of the study are published Journal of the Academy of Nutrition and Dietetics.

Adapted from Cooking for Diabetics Cooking matters and the American Diabetes Association’s Diabetes Self-Management Education and Support Program in a 6-week intervention with weekly meal provisions. is a program powered by Cooking Matters Share our powerA nonprofit organization working to solve hunger and poverty in the United States and around the world.

local affairs, a Columbus-area nonprofit that works to create healthy communities through food education, outreach, and advocacy, partners in the design and delivery of interventions including food coaches, cooking equipment, food provisioning and local affairs volunteers. Ohio State Wexner Medical Center’s diabetes education team provided community facilities and certified diabetes care and education specialists for the program.

Weekly classes included cooking demonstrations and lessons about diabetes and treatment options; healthy food; physical activity; drug use; monitor and use patient-generated health data; prevention, detection and treatment of acute complications; Healthy coping with psychosocial problems and anxiety and problem solving. Additionally, one class was dedicated to an interactive tour of the grocery store.

The cooking section provided education on food safety, knife techniques, reading nutrition facts and ingredient labels, meal planning, budgeting, and shopping. Each class, except for the grocery store tour, included participants cooking in small groups. All participants then sat together and shared a meal, with the goal of participants building a sense of community.

“Cooking skills are taught to help reduce the burden of food insecurity. But the broader skills needed to put food on the table, such as meal planning, shopping, budgeting, food safety and nutrition, are also important,” said Michelle Moskowitz Brown, Executive Director of Local Affairs.

Participants filled out surveys about their diabetes self-care activities along with medical outcomes health surveys, dietary history and food safety questionnaires. In addition, participants’ A1C was measured at baseline, post intervention and at 3 months follow-up.

A1C is an important predictor of who will have poor long-term outcomes in diabetes, such as heart disease, stroke, kidney disease (nephropathy), eye disease (retinopathy) and nerve disease (neuropathy). For most people with diabetes, keeping A1c below 7% is key to reducing risk, the senior author said. Dr. Joshua J. JosephAn endocrinologist and assistant professor in the Division of Endocrinology, Diabetes and Metabolism at Ohio State.

Diabetes remains one of the most common chronic diseases in the United States, affecting more than 34 million adults. Diabetes self-management education and support is a cornerstone of diabetes care, yet only one in two adults with diabetes achieves healthy hemoglobin A1C goals below 7%.

“We found that study participants ate more vegetables and less carbohydrates. We saw improvements, significant changes in diabetes self-management activities and numerically lower A1C among food-insecure study participants. This is important, because food insecurity and lack of access to nutritious food can lead to diabetes. can make management and A1C control more difficult,” study co-investigator Jennifer C. Shrodes, a registered and licensed dietitian and certified diabetes care and education specialist, said. Ohio State Division of Endocrinology, Diabetes and Metabolism.

In 2018, 11.5% of American households experienced some food insecurity during the year. Several studies have identified a greater prevalence of food insecurity among those with type 2 diabetes than the national average, the researchers noted.

“Many outcomes are much improved compared to people who are not food insecure. But during the post-intervention follow-up period, the food insecure group experienced a major regression, emphasizing the importance of continued follow-up in vulnerable populations related to one or more social determinants of health,” Joseph said.

The research team included members of the Ohio State Department of Medical Dietetics; Center for Biological Statistics; Department of Biomedical Informatics; College of Nursing; School of Health and Rehabilitation Sciences; John Glenn College of Public Affairs and Wake Forest School of Medicine.

This study was funded by a Karen Goldstein Memorial Grant from the Diabetes Dietary Practice Group for Diabetes Medical Nutrition Therapy administered by the Academy of Nutrition and Dietetics Foundation. Joseph’s time was funded by National Institutes of Health K23 DK117041.


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