Take Charge of Your Diabetes Classes will be offered free in Sevier County during September – October. This six week series covers topics relating to self-management tips for diabetes such as foot care, monitoring glucose, exercise, difficult emotions and working with your health care team.
The series will be instructed by educators certified by Stanford University Diabetes Self-Management Program Trainers. Linda Hyder, UT Extension, Kathy Scruggs of the Health Department and Beth LaFontaine of UT Medical Center will be implementing the course. There are two class series from which participants may register. The Sevier County Health Department will host the classes from 5:30 – 7:30, September 4 to October 9. During the day, the Seymour United Methodist Church will host the classes from 10:00 – 12 noon, beginning September 11 – October 18. Participants are encouraged to attend each weekly session.
For registration or questions, please contact Linda Hyder, UT Extension at 453-3695 or [email protected]. Space is limited so registration is requested.
One of the topics discussed during Take Charge of Your Diabetes is enjoying vegetables. A good meal plan involves filling at least half your plat with non-starch vegetables, which are packed with nutrients. The American Diabetes Association at diabetes.org has many helpful tips/recipes for meal planning. Consider a new way to prepare some of the old favorites.
Green Bean “Fries” Recipe
8 ounces fresh green beans, trimmed
1 egg white
Dash hot sauce
1/2 cup cornmeal
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 425 degrees F. In a shallow dish, whisk together the egg, egg white, and hot sauce. In another shallow dish, mix together the remaining ingredients. Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture. Place the green beans on a baking sheet and bake for 25 minutes, until they are lightly golden. Serve with your favorite dipping sauce.
Carbs – 14g. sodium 185 mg. fat 2.0