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Cooking Schools Improve Nutrient Intake Patterns of People with Type 2 Diabetes
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Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Jackson, K'Dawn; Bock, Margaret Ann; Eastman, Wanda; Powell, Jennifer; Titone, Michelle; Marr, Carol; Wells, Linda – Journal of Nutrition Education and Behavior, 2012
Objective: To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes. Design: Quasi-experimental using pretest, posttest comparisons. Setting: Community locations including schools, churches, and senior centers. Participants: One hundred seventeen people with…
Descriptors: Extension Education, Nutrition, Diabetes, Epistemology
Diabetes Cooking Schools Improve Knowledge and Skills in Making Healthful Food Choices
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Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Wells, Linda; Bock, Margaret Ann – Journal of Extension, 2012
Rates of type 2 diabetes are increasing nationally and in New Mexico, particularly in ethnic minorities. A key self-care area with challenging barriers is healthy eating. The New Mexico Cooperative Extension Service conducts diabetes cooking schools statewide together with community health providers. The study reported here determined if this…
Descriptors: Diabetes, Cooking Instruction, Nutrition Instruction, Extension Education