Diabetes and obesity rates have begun to soar in recent years in Kentucky, with public health professionals estimating one in seven adults in the state suffer from Type II diabetes. Currently, this sets Kentucky 3.2% above the national average at 13.7% and 10.5% respectively, while an additional 1.1 million Kentuckians have undiagnosed or diagnosed prediabetes, putting them at greater risk for developing Type II diabetes. The UK Family Consumer Sciences Cooperative Extension has partnered with the UK Healthcare Barnstable Brown Diabetes Center to deliver the CDC Diabetes Prevention Program (DPP) in three counties in response to combating this growing issue in our state and utilizes the existing community and educational infrastructure of county extension offices and agents to provide this year-long lifestyle change program for participants. 

Scott County specifically exhibits a 36% obesity rate, placing these residents at a greater risk of developing diabetes. The DPP curriculum is a research-based change program focusing on healthy eating and physical activity through simple and sustainable practices and modifications to each participant’s life to elicit lasting change to prevent or delay the onset of Type II diabetes.  The first 6 months of this program includes weekly meetings with the goal of losing 5-7% body weight for participants. The second half of the year provides fewer meetings which focus on establishing sustainability in behavior change for the participants. 

At this time, Scott County Extension with a total of ten individuals (70% female; median age 68.1) have participated in three sessions and are still in the first phase of the program. These participants have either been diagnosed or positively screened for prediabetes. Participants have expressed enthusiasm and curiosity in how to incorporate these lifestyle changes, and preliminary data suggests a consistent weight loss trend as each individual works to achieve their weight loss goal established at the first session. As a result of this program, participants are exercising more and reporting greater time spent being physically active; report higher energy levels; and choosing healthier options when eating at restaurants.