A recent study published in the Journal of Nutrition Education and Behavior showed that those with Type 2 Diabetes who attended hands-on cooking classes improved the quality of their diets. The study examined 117 people from various ethnic and socioeconomic backgrounds with Type 2 Diabetes who participated in a cooking program.
This program, which was put on by the New Mexico Cooperative Extension and New Mexico Department of Health along with local Certified Diabetes Educators and Registered Dietitians, used elements of social cognitive theory such as self-efficacy, cognitive restructuring, social support and goal setting. The participants learned how to cook, monitor portion sizes, improve the palatability of healthful foods and set personal nutrition goals.
Those with Type 2 Diabetes are encouraged to adopt the nutrition goals of the American Diabetes Association that include limiting intake of total calories, carbohydrate, saturated fat, cholesterol and sodium while increasing intake of vegetables, fruit, whole grains, legumes and fiber. These recommendations are intended to help stabilize blood sugar levels and reduce the risk of heart disease and hypertension.
The researchers for this study had the participants keep a three-day food record before and after the cooking program. They observed statistically significant decreases in calories, total fat, saturated fat, carbohydrates, cholesterol and sodium.
The results of this study bring light to the benefits of cooking meals at home. We don’t necessarily have to attend cooking classes to receive these health benefits. Getting in the habit of planning meals in advance, grocery shopping efficiently and preparing the majority of meals at home can go a long way to preserving our health.
It’s Your Health. It’s Your Life. Make that Change!
~ Angie
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