Dining With Diabetes Program Empowers Community With Tools for Healthier Living
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Kim Terrell, Family and Consumer Sciences (FCS) Agent and Registered Dietitian, recently hosted the Dining with Diabetes program, part of the National Extension Working Group initiative. The four-week course was held on Wednesdays from 11:00 a.m. to 1:00 p.m., offering participants valuable education and practical skills for managing diabetes through diet and lifestyle.
The program aimed to increase knowledge about healthy foods, introduce new cooking techniques, offer recipe tastings, and provide foundational information about diabetes and nutrition. Participants also had the opportunity to learn from each other and a qualified diabetes health professional in a supportive group setting.
Key topics covered included:
- The American Diabetes Association Standards of Care
- Basic carbohydrate counting and food label reading for meal planning
- The role of physical activity and stress management in diabetes care
Participant feedback was overwhelmingly positive. One attendee remarked, “Great refresher. Kim was an excellent resource for nutrition and management of diabetes. I learned a lot. Low cost. Keep offering the class!” Another added, “Would do it again anytime. I’ve been a diabetic for 11 years. Kim has helped to answer my questions. I learned so much about foods and how to prepare them at home. I appreciate Kim so much and the knowledge she has and is willing to share it.”
A follow-up session will be held in August, offering participants a chance to reconnect, share progress, and continue learning.
- 10 oz Mason Jar
Ingredients
- 1/4 cup fresh lemon juice
- 1 small garlic clove, grated
- 1 tsp Dijon Mustard
- 1/4 tsp Sea Salt, more to taste
- Freshly ground black pepper
- 1/2 tsp honey, or maple syrup, optional
- 1/4 to 1/3 cup Extra Virgin Olive Oil
- 1/2 tsp fresh or dried thyme, optional
Instructions
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper and honey (if using).
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Notes
Makes 1/2 cup.