• Corbin, Marilyn Ann (PI)

Project: Research project

Project Details


An estimated 54 million U.S. adults aged 20 or older have pre-diabetes. Many people who have Type diabetes 2 do not know they have the disease until they experience complications. According to the Bureaua of Health Statistics in Pennsylvania, diabetes was the sixth leading cause of death in the state of Pennsylvania in 2005. It is estimated 1,120,345 Pennsylvanians have been told by a doctor they have diabetes and an additional 25% (almost 281,000) have diabetes but have not been diagnosed. In addition, The Burden of Diabetes in Pennsylvania report noted that diabetes accounted for $673,000,000 in hospital care costs for the year 2004. Although there has been a decrease in the incidence of Type I diabetes in Pennsylvania, Type 2 diabetes incidence is on the increase. Approximately 90% of people with diabetes have Type 2. According to data from the CDC, only 50 to 55 % of adults with diabetes in Pennsylvania have attended a diabetes self-management class. Dining with Diabetes is a program offered for adults with type 2 diabetes and their families by Penn State Cooperative Extension, in partnership with registered dietitians or certified diabetes educators. The program addresses the following objectives: 1. Increase knowledge of healthy food choices for people with diabetes. 2. Present healthy versions of familiar foods. 3. Demonstrate cooking techniques that use more healthful ingredients. 4.Promote behavior changes by offering demonstrations and tasting of healthy foods. 5.Increase knowledge of essential medical tests associated with diabetes management. 6.Promote physical activity as a component of diabetes control. 7. Encourage self-management and self-efficacy skills. 8.Provide opportunities for participants to share and learn from one another. Classes are offered weekly for four consecutive weeks, with a three-month follow-up class. Participants have the opportunity to have their A1C, lipids, blood pressure and waist circumference measured. Measurements are taken at the first and follow-up classes. Evaluation also includes a pre and post survey to measure knowledge, awareness, attitude and behavior. In addition to class handouts and test results, participants also receive the following resources: Exercise DVD, pedometer, resistance band for exercising,Joslin Diabetes Center educational materials, complete collection of Dining with Diabetes recipes, and Plate Method placemat. Expected impacts of the program are: enhancing knowledge to empower individuals to self-manage diabetes, improving behavior changes in food intake and physical activity to improve control of daily blood glucose, hemoglobin A1C (HgA1C), waist circumference, and lipoprotein profile (high density lipoprotein, low density lipoprotein, triglyceride, cholesterol), improving self-efficacy in diabetes self-management as a result of knowledge gained, reducing long-term complications of diabetes and enhancing quality of life by limiting diabetes complications.

Effective start/end date9/1/108/31/13


  • National Institute of Food and Agriculture: $71,808.00


Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.