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Dining with Diabetes classes gear up for spring cooking PDF Print E-mail
Written by Sentinel-Tribune Staff   
Tuesday, 27 March 2012 09:36
Ohio State University Extension is teaming up with Meijer and Bowling Green State University's dietetics program to offer a "Dining with Diabetes" series this spring.
"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," notes Susan Zies, Wood County OSU Extension educator.
Dining with Diabetes is designed for people with diabetes and their caretakers.  
The series of three classes examines the needs and barriers faced by the diabetic population and those who want to learn to eat healthier. The class also explores selection and preparation of foods that are low in sugar, fat and sodium.
The spring series for Dining with Diabetes will be held at the County Extension Office on Wednesdays, April 18, April 25 and May 2, from 10:30 a.m. to 12:30 p.m.
A past participant commented, "There's no one to tell the newly diagnosed (or long-term) diabetics what they need to know. Dining with Diabetes is definitely needed; the doctors can't do it all - and this class fills that void."
Now, people with diabetes can learn how to prepare good-tasting and healthy foods at the class, and learn techniques that will help manage their diabetes.
Participants will receive recipe booklets, information on cooking with low/no sugar, diabetic food preparations, lecture from a registered dietitian, and cooking demonstrations at each session.
In addition, Zies, Bowling Green State University dietetic interns, and a registered dietitian will demonstrate diabetic recipes - including taste testing, lecture on carbohydrates, fats and vitamins, share the clinical side of diabetes, and answer questions related to diabetes as it relates to food and nutrition.
Participants must attend all three sessions.
For more information or to register, call the Extension office at (419) 354-9050. Seating is limited; registration will be on a first-come basis.
Since diabetes touches many individuals and families each year, here is a recipe from the Dining with Diabetes class that everyone in the community may enjoy.
"I encourage you to try making this at home," Zies added. "It's a favorite from past participants."

Oven-fried parmesan chicken

1 (6-8 ounce) boneless skinless chicken breast, cut into stripes
¼ cup nonfat plain yogurt
¼ cup bread crumbs
1 Tbls. grated parmesan cheese
½ Tbls. flour
¼ Tsp. paprika
Cayenne pepper, pinch or omit
Cooking spray
Preheat oven to 450 degrees. Spray cooking sheet.
Place chicken strips in yogurt, then refrigerate while preparing other ingredients.
In small bowl, mix remaining ingredients.
Coat each piece of chicken, and roll in crumb mixture, pressing down on both sides to get even coating of crumbs.
Place coated chicken strips on cookie sheet, then spraying lightly with cooking spray.
Bake 15-20 minutes or until chicken is tender and juice runs clear.

Nutrient analysis:  Calories: 220, carbohydrate: 12 grams, fat: 4.5 grams, sodium: 200 mg, protein: 30 grams

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