Dining With Diabetes gears up for fall cooking PDF Print E-mail
Written by Sentinel-Tribune Staff   
Tuesday, 24 September 2013 11:18
Ohio State University Extension Wood County is teaming up with Meijer stores to offer a series of Dining with Diabetes classes this October.  
“Never before have we had such a demand for these classes across the state, as Ohio and our country face many challenges with the growing diabetic epidemic,” said Susan Zies, extension educator for Family and Consumer Sciences.
Dining with Diabetes is a program for people with diabetes and/or their caretakers, or for those who want to learn to eat healthier. The free Dining with Diabetes class is a series of three sessions. Participants will receive recipe booklets, information on cooking with low/no sugar, diabetic food preparations, lecture from a registered dietician, and cooking demonstrations at each session.  
Classes will be held Oct. 9, 16 and 23 from 6 to 8 p.m. Participants must attend all three classes.
This is what two previous participants had to say:
• “I have enjoyed the class very much. Learned a lot. It was really nice to be able to taste the food. Also enjoyed the interaction with class members.”
• “I loved the class — so glad I came. The food has been great.”
People with diabetes, as well as their family members or caretakers, are encouraged to attend.  For more information or to learn how to register, call the Ohio State University Extension Office at 419-354-9050.  
Seating is limited, registrations will be on a first come basis.
On this page is a recipe from the Dining with Diabetes class. It’s a favorite from past participants.


Apple Salad
1 Tbsp. reduced-fat mayonnaise or salad dressing
1 Tbsp. lemon juice
2 packets artificial sweetener
1 large apple, cored and diced
½ cup diced celery
½ cup seedless raisins
¼ cup chopped nuts, optional

Medium bowl
Cutting board and sharp knife
Mixing spoon
Measuring cups and spoons
1.  Combine mayonnaise, lemon juice and artificial sweetener to make dressing.
2.  Mix diced apple, celery, raisins and nuts with dressing mixture in a mixing bowl.
3.  Serve immediately.
Makes approximately six servings.

Front Page Stories

Perrysburg approves levy proposal
07/21/2014 | Alex Aspacher

PERRYSBURG — The decision whether to build a new school will rest with voters in November, with th [ ... ]

Council approves gun ordinance language
07/21/2014 | PETER KUEBECK Sentinel City Editor

City council voted unanimously Monday on new guns in parks language that they hope will be a silver  [ ... ]

Other Front Page Articles
Sentinel-Tribune Copyright 2010