Date of Graduation
School of Medicine
Dining with Diabetes, a diabetes cooking school program offered through West Virginia University Extension Service, targets dietary self-management and is guided by Social Cognitive Theory. This study compared two convenience samples of persons with diabetes. One group attended the program, (experimental, n = 34) the other, (comparison, n = 13) did not. The groups were evaluated at baseline and three-month post-test regarding knowledge about dietary management of diabetes, skill and self-efficacy in preparing simple recipes. Four participants in the experimental group (11.4%) and one person from the comparison group (7.7%) had increases in all three areas. The study also assessed Stage of Change regarding specific dietary behavior changes. Of those who had increases in knowledge, skill and self-efficacy, three in the experimental group and one in the comparison group had forward stage movement. Significant increases were seen in program participants regarding knowledge about artificial sweeteners and olive or canola usage.
Rye, Sheila, "Increasing self-efficacy with diabetes cooking schools" (2000). Graduate Theses, Dissertations, and Problem Reports. 1244.