Making Healthy Life Style Choices with the Diabetes Support through Strong and Continuing Collaboration

According to CEDIK, County Health Rankings, 2013, 10.1 % of Campbell County adults have diabetes with N. KY at 10.2% and KY at 11.6%.The percentage of adults in Campbell County who are obese is 28.1%, with N. KY at 31.0% and KY at 32.9%.  The percentage of
Campbell County adults who are physically inactive is 26.6% with N. KY at 28.7 and KY at 31.5%.  Obesity is a risk factor for diabetes as well as other diseases.The Campbell County Cooperative Extension Service has been collaborating for the past seven years. 

 For the past seven years, Ronda Rex has collaborated with the Northern Kentucky Health Department and has been focusing on Making Healthy Life Style Choices through monthly food/nutrition demonstrations and hands-on cooking classes.Topics such as portion control, nutrient dense foods, making better food and drink choices, kitchen/cooking skills, My Plate, cooking for one or two and the low-fat way, soups, salads, main dish meals and freezing basics  were taught to as many as thirty participants.  Making Healthy Life Style Choices, Healthy Choices for Every Body, Mix It Up--1, 2, 3, Make Ahead Meals were U.K. curricula and handouts used in the program.  Plate It Up, Kentucky Proud and Nutrition Education Program recipes were demonstrated and utilized as well.   The Northern Kentucky Healthy Department teaches topics such as foot care, kidney care, stress management, over the counter drug education, how to manage diabetes (A1C), becoming and staying active (physically and mentally), monitoring blood glucose, carbohydrate monitoring, communication with health care professionals and overall diabetes support. 

The Support Group was moved from the Senior Center to the Extension Office in January 2017 in order to make it more convenient for both participants and Ronda to provide hands-on cooking classes with the group.An average of 12 people participated each time learning through demonstrations, tasting and making recipes during the program.   Even though the Support Group is an ongoing group, evaluations were given to participants after 8 months following the move to the Extension Office.   Seventeen participants completed the follow-up evaluation.  

Follow-up evaluations revealed that 41% found that managing their diabetes has saved them money and 82% had a foot exam in the last year and have adopted a meal plan.  Eighty-eight percent of the participants report that they are more active and have either maintained or improved their A1C.  Ninety-four percent feel they better understand carbohydrate monitoring, have better overall health and now have more support with their diabetes as a result of the group.  One hundred percent reported that they now make healthier food choices due to program.