If you have diabetes, making healthy meals can be a real challenge. Kitchen Creations can help!
About Kitchen Creations
What is Kitchen Creations? A series of four classes on nutrition and cooking for adults with diabetes.
What would I learn? How to plan and prepare meals that manage carbs and promote heart health. Details on each session are listed further down the page under "Curriculum."
What would I need to bring? Yourself! We provide a workbook, diabetes cookbooks, and other resources to help you succeed in the classes and at home.
How much does it cost? It is free to participants through funding from the New Mexico Department of Health, Public Health Division, Diabetes Prevention and Control Program and the New Mexico State University Cooperative Extension Service. Many organizations throughout New Mexico also sponsor Kitchen Creations cooking schools in their communities.
Is it offered in English only? Kitchen Creations is offered in English and Spanish. We can also offer the program featuring Soul Food upon request.
How do I sign up? Please call the DOH referral system at (505) 850-0176, (575) 703-2343, or toll free at (888) 900-2629.
In addition to signing up for Kitchen Creations, they can help you register for these other programs offered free of charge through funding from the Department of Health:
National Diabetes Prevention Program (NDPP): 16 weekly classes, followed by monthly meetings for the rest of the year. For adults with prediabetes.
Chronic Disease Self-Management Program (MyCD / CDSMP): 6 weekly classes. For adults with a chronic disease.
Diabetes Self-Management Program (MyCD / DSMP): 6 weekly classes. For adults with type 2 diabetes.
Cancer: Thriving and Surviving Program (MyCD / CTS): 6 weekly classes. For adults with cancer.
Hear from some of our participants
Schedule of Classes
The Kitchen Creations curriculum was written to respond to the needs of people with diabetes in New Mexico. Kitchen Creations consists of 4 classes which last about 3 hours each. A Certified Diabetes Educator, Registered Dietitian, or other healthcare professional with expertise in diabetes teaches the nutrition education portion of each class. An Extension FCS Agent typically prepares and leads participants in the cooking portion of each class. Participants prepare and sample recipes at sessions 2, 3, and 4 so they can practice making balanced meals that help manage blood sugars.
Session 1 - Meal Planning
Participants learn to plan healthy meals and snacks. Instructors help them understand food groups, serving sizes, the 50 / 50 and Diabetes Plate methods, and they practice reading Nutrition Facts labels.
Session 2 - Balancing Carbohydrates
Participants learn to identify carbohydrate sources and make appropriate choices to reduce simple sugars, hidden sugars, and empty calories. They are taught about food safety and prepare recipes in class that model the 50 / 50 and Diabetes Plate methods. For example, the class may prepare a meat, fish, or poultry recipe, a grain or starchy vegetable recipe, a vegetable, a salad, and a dessert using fruit or a sugar substitute.
Session 3 - Vegetables, Beans, and Grains
Participants are encouraged to eat more foods in the vegetable group. Foods from the vegetable group contain only small amounts of carbohydrate and can be eaten liberally at meals and snacks. Foods from the grains / beans / starchy vegetable group contain a significant amount of carbohydrate. It is important to balance choices from this group with other lower carbohydrate foods. Foods from these two food groups provide vitamins, minerals, and fiber. They also contain phytochemicals that have been linked by research to preventing chronic diseases such as cancer, heart disease, and eye disease. Participants are encouraged to prepare recipes using ingredients they may not have used before or cooking methods they may not have tried.
Session 4 - Heart Healthy Cooking
Heart healthy refers to choosing foods that are low in fat and sodium and high in fiber. People with diabetes are much more likely to suffer from heart disease than people without diabetes. Eating a diet high in saturated fat and having elevated blood glucose and high blood pressure can contribute to heart disease and other vascular problems. This session focuses on improving the flavor of food while decreasing saturated fats and sodium. Participants are introduced to herbs and spices, healthier cooking oils, and flavorful cheeses to liven up recipes. Participants prepare meat, poultry, and fish recipes using low-fat preparation methods and herbs and spices for seasoning, rather than salt.
Three Kitchen Creations Faculty Newsletters are developed each year for diabetes management professionals who are teaching this important program to people with diabetes and their families. To access the most recent newsletter, please click on the link below. If you are interested in seeing previous newsletters, please contact Cassandra using the contact information below.
Kitchen Creations Faculty Newsletter #48
This issue features:
• November is American Diabetes Month
• Free diabetes resources
• 7 Myths about Celebrating the Holidays with Diabetes
• Fat’s Role in Type 2 Diabetes
If you have questions about a Kitchen Creations cooking school in your area, please contact your local County Extension Office. For other questions, please contact:
Cassandra Vanderpool, MS, RDN, LD
Extension Diabetes Coordinator