Kentucky has one of the highest rates of diabetes in the nation, with 1 in 3 residents living with diabetes or prediabetes. Complicating matters, 1 out of 5 people with diabetes are unaware they have it. While these numbers show how significant of an issue diabetes is, there are ways we can manage blood sugar which will ultimately reduce the risk and prevalence of diabetes. Defining the relationship between food, food resource management, and diabetes is a valuable skill for all Kentuckians, as they or their loved one are most likely impacted by diabetes.

To address this concern and increase knowledge regarding diabetes, the Scott Cooperative Extension Service hosted the Food as Health for Diabetes workshop. The goal of this interactive program was to increase knowledge about the relationship between food and diabetes and to increase self-efficacy in making food choices for diabetes prevention and management.

Program evaluations were collected immediately following the workshop. 100% of participants shared they could explain how food choices affect diabetes. Specifically, 100% of participants reported they could identify foods to choose more often for diabetes management, while 100% of participants shared they could identify foods to choose less often for diabetes management. 75% of participants reported intentions to use the Diabetes Plate Method when making food choices and 100% shared they intended to choose complex carbohydrate food choices when possible.

Participants also indicated that they intend to read food labels more often when shopping for food.