SPOTLIGHT ON AADE's DPP Team:
One of the first challenges faced by all organizations administering the National DPP is how to gain participants interest in the program. Holland Hospital's two lead Lifestyle Coaches, Julie Husmann, MSM, RD, CDE, and Michelle McArthur, RN, took this on full force. Both have an extensive background in diabetes education and management, which made it second nature to hold a pre-diabetes tutorial for the community. They asked all those in attendance to indicate their interest in the program by signing up for more information. Following this meeting, they sent an invite/recruitment letter to all those who had expressed interest. Husmann noted:
"Fifty-five percent of those in attendance were interested, and of those, 50 percent enrolled and qualified!"
Husmann also did direct clinician outreach, doing a presentation about the DPP to two physicians. Both were quick to express an interest in referring a number of their patients. Physicians referrals received the same invite letter as interested community members and in addition, a follow- up phone call. Husmann suggests that the follow up phone call "proved to be the key to pulling in more participants."
Now after only six weeks into this year-long program, the community members and employees of Holland Hospital that are enrolled in the National DPP are seeing the significance of the program and how it is life-changing.
Many participants have already noticed successes and are realizing that they can make modifications and lifestyle changes with the support of others.
One participant shared, "Despite a long history with Weight Watchers, using fat gram counting has been extremely enlightening!"
It is exciting to note that all participants had experienced weight loss within the first four weeks. They commented that avoiding the "treats" commonly available in the workplace can be quite challenging, but were happy with many of the reduced fat/calorie versions of some of their favorite food and drinks they have found.
The struggles reported by participants at Holland include counting fat grams to track food intake while away from home. However, these obstacles to wellness are tackled as a group, and resolved with the suggestions of other participants facing similar challenges. "This group cohesion is what makes this program unlike any other prevention program out there!"
Thanks to Julie and Michelle for their ongoing efforts in AADE's DPP at Holland Hospital!
Not all exercise needs to be high- impact. Try supplementing your normal activities with practicing the art of yoga. While the practice of yoga can range from the very active to restorative, they generally combine physical posture, breathing exercises, meditation, and relaxation.
Outcome from research done under the auspices of the National Center of Complementary and Alternatively Medicine (NCCAM) at NIH suggests that a regular yoga practice can reduce stress, lower heart rate and blood pressure, improve symptoms of depression, as well as improve overall physical fitness, strength, and flexibility. These are many of the same factors which individuals with prediabetes are looking to change in hopes of achieving a better quality of life. Beyond diabetes related outcomes, other clinical research studies funded by NCCAM have demonstrated that a prescribed series of yoga poses can reduce lower -back pain and improve physical function.
Are you eating enough whole grains? One average, Americans only eat one serving per day when the Dietary Guidelines recommends three or more one-ounce servings per day.
The United States Department of Agriculture (USDA) Food Guide Pyramid defines a one-ounce serving of grain as:
- 1 slice of whole-grain bread
- ½ cup cooked brown or wild rice
- ½ cup cooked whole-grain pasta
- ¾ - 1 cup ready -to-eat cereal made from whole-grain ingredients
- ½ 100% whole-wheat hamburger bun or English Muffin
Whole grains are less processed carbohydrates than refined grain products, which means that their essential nutrients (vitamins, minerals, and fiber) content is higher than more processed versions. A grain has an outer layer of bran, a carbohydrate-rich layer of endosperm, and an inner germ layer. Some benefits of grains are they include vitamins, minerals, and phytochemicals (e.g., lignans, phytosterols, and fiber).
Studies have shown that higher dietary intake of higher whole-grain is association with reduced risk of developing type 2 diabetes.
When reading product labels with the aim of increasing whole grain consumption, watch for ingredients such as quinoa, oats, 100% whole wheat, brown or wild rice, whole-grain corn and hulled barley.
Quinoa is a wonderfully versatile whole grain that is quick to prepare and enriched with flavor! This grain originates from the Andes Mountains of South America and contains on average 16.2% protein. It is gluten free and high in fiber and vitamins. It has a low glycemic index, which may help maintain stable blood sugar levels and control extreme hunger and cravings.
This unique grain can be incorporated into your daily meal plan and prepared in multiple ways. Have it for breakfast or dinner; eat it hot, cold, plain or sweetened!
View basic nutritional values behind quinoa by the National Nutrition Database for Standard Reference provided by U.S. Department of Agriculture (USDA). Click Here
Try out this quinoa dish by "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.org.
Quinoa and browned onion salad with apples:
2 cups water
½ cup dried quinoa
¼ cup (1 ounce) pecan pieces
1 tablespoon plus 1 teaspoon canola oil, divided
1 cup finely chopped red onions
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
2 tablespoons balsamic vinegar
1 tablespoon pourable sugar substitute
½ teaspoon orange zest
¼ teaspoon salt
1/8 teaspoon dried red pepper flakes
1) Bring water to boil in a medium saucepan over high heat. Add quinoa and return to a boil. Reduce heat and simmer, covered tightly, 10 minutes or until liquid is absorbed. Drain in a fine-mesh sieve and run under cold water to cool quickly, shaking off excess liquid.
2) Meanwhile, heat a medium nonstick skillet over medium-high heat. Add nuts and cook 2-3 minutes or until lightly browned, stirring frequently. Remove from skillet and set aside.
3) Heat 1-teaspoon canola oil in the skillet, tilting to coat bottom lightly. Add onions and cook 8 minutes or until richly browned, stirring frequently. Remove from heat and set aside on a dinner plate in a thin layer to cool quickly, about 4 minutes
4) Combine remaining ingredients in a medium bowl. Add quinoa, onions, and nuts, tossing gently, yet thoroughly, until well blended.
Calories 240 Cholesterol 0 mg
Calories from fat 100 Sodium 150 mg
Total fat 11.0 g Total carbohydrate 33 g
Saturated fat 1.0 g Dietary Fiber 4 g
Trans fat 0.0 g Sugars 13 g
Protein 4 g
Exchanges per serving