The American Diabetes Association estimates that at least 1.7 million Hoosiers are living with prediabetes. To help with prevention and awareness, Purdue Extension hosts Dining with Diabetes programs throughout the year. The cooking program offers practical approaches to eating well for those with type 2 diabetes, their caregivers and those looking to make changes in their overall health.
Peggy Fawcett of Clark County shares her recent experience after completing a Dining with Diabetes program in the fall of 2022.
Why did you decide to sign up for Purdue Extension’s Dining with Diabetes?
Diabetes runs in our family. I was looking for awareness. I wanted to make a change in my lifestyle for my future health.
What did you learn?
I learned how to read nutrition labels, became more aware of my salt intake and learned about choosing healthier cooking oils. Overall, I learned how to cook healthier, how to make recipe substitutions and why recommended food servings are important to follow. I’ve enjoyed sharing my knowledge with my family and friends.
How does your life look different after taking the program?
I'm more aware of how to select foods based on the ingredients. I now look for fresh food rather than processed to minimize my sodium intake. I understand the nutritional difference between whole wheat pasta and regular pasta. Another part of the program that stuck with me is the exercise segment. I joined a walking program and have started going back to the gym.
My doctor was pleased by my results after implementing changes learned in the course and my cholesterol numbers improved.
What advice would you give to those considering taking the Dining with Diabetes?
Be open to trying new recipes! Also, connect with other class participants for help to stay motivated.
To find an upcoming program near you, contact your local Purdue Extension Health and Human Sciences educator. For more information about Purdue Extension’s Dining with Diabetes program, visit: https://www.purdue.edu/hhs/extension/programs-food-0/.
Banner photo by Tom Campbell, Purdue Agricultural Communications. In-story photo provided by Peggy Fawcett.
