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“D2 & Me:” A Diabetes Support and Wellness Group

Lexington Medical Center has begun to host a new diabetes support and wellness group called “D2 & Me” for type 2 diabetes patients and their caregivers. The meetings, which are open to the public, will feature guest speakers, exercises, healthy cooking demonstrations and tastings, recipe exchanges and dinners at local restaurants.
doctor and patient13
Classes take place on the Lexington Medical Center hospital campus, the hospital’s community medical center in Lexington, and off site for special events. Clinicians and experts who have special training in caring for people who have diabetes lead the classes and meetings.

Here is the calendar of meetings for 2014:

Wednesday, September 17 – Meal Planning (includes carb counting)
Laura Stepp, MA, RD/LD, CDE
Lexington Medical Center Lexington
811 West Main Street, Lexington
First floor conference room
5:45 p.m. – 6:45 p.m.
Free and open to public

Wednesday, October 15 – Meal Planning – Part 2
Laura Stepp, MA, RD/LD, CDE
Lexington Medical Center Lexington
811 West Main Street, Lexington
First floor conference room
5:45 p.m. – 6:45 p.m.
Free and open to public

Thursday, November 13 – Holiday Recipe Makeovers
6:30pm – 8:30 pm
Lere Robinson
Columbia’s Cooking
915 Greene Street, Suite 200
Columbia
colacook@mailbox.sc.edu
803-576-5636
$35/class or $25/students/military/senior
Attendees must sign up online or call to register

December 9 & 17 – Diabetic-Friendly Holidays
Laura Stepp, MA, RD/LD, CDE
December 9th class will be in the Lexington Medical Center hospital campus inside Lower Level Classroom 3 from 5:45 – 6:45 p.m.
December 17th class will be at Lexington Medical Center’s community medical center at 811 West Main Street in Lexington inside the first floor conference room from 5:45 – 6:45 p.m.
Free and open to public

diabetes1LMC employee Natalie Copeland started the group in June. It was something she wanted to do after she was diagnosed with type 2 diabetes.

“Diabetes, regardless of type, is a prevalent disease nationwide that affects more than 29 million Americans. I figured there were a lot a people in this area affected by this disease, especially since obesity plays a big part in type 2 diabetes and obesity is a Lexington County community need that wasn’t being addressed,” Copeland said. “I am fortunate that I have been able to control my diabetes with diet and exercise. I want us to be able to control our diabetes so that it doesn’t control us.”

Since June, D2 & Me has provided people with type 2 diabetes a forum to talk about their disease and learn how to care for themselves. For more information on upcoming meetings, visit Facebook.com/D2andMe or www.LexMed.com.

Tailgating in the Southern Heat

While football season may take place in the fall, here in the South, temperatures are still climbing into the 90s. WIS-TV recently interviewed our clinicians about tailgating on a hot day.

In this clip, clinical nutrition manager Donna Quirk talks about keeping food safe in warm temperatures.

In this segment, Dr. Todd Crump talks about how the heat can affect your body during a day in the hot sun that’s often mixed with drinking alcohol.

Reap the Benefits of Family Mealtime

By Jennifer Benedetto MS, RD, LC CNSC
Clinical Dietitian at LMC

Along with the start of the school year, come homework and extra curricular activities. Helping your child with nightly assignments and carting them to their next practice leave little time for actually preparing and eating an evening meal together. But the benefits of family mealtimes are well known.

Family eatingBesides being a great opportunity to provide a healthy, well-balanced meal, family dinners improve adolescent well being by decreasing the incidence of disordered eating. Family meals also decrease the chance that your child will become overweight. Children and adolescents who partake in a family meal have less depressive symptoms, greater academic achievement and more positive family interactions. The most positive benefits are seen when 3 or more meals are eaten together. But with a busy schedule, how is this feasible?

Keep it simple. Family meals need not be complicated. Forgo recipes with long lists of ingredients and stick to basic staples. A favorite in my house is “taco” night using lots of fresh veggies, grilled chicken, black beans and cheese made with 2% milk.
Double up. When preparing meat, rice or pasta, cook double. Grilled chicken breasts can be used for salads, pasta or stir fries, so load up the grill. Browned ground turkey can also go the extra mile in tacos, burritos, or casseroles. Pasta can be served warm with sauce or cold as a pasta salad.
Prep ahead. Use the weekend to wash and prepare vegetables for weekday meals. Seeing the brightly colored vegetables in your refrigerator will encourage you to grab them and go. Serve them raw, stir fried, sautéed or grilled. Your family will love the fresh flavor!
Enlist help. Children that assist with menu planning are more likely to eat what is served. When it comes to meal preparation, have everyone strap on their aprons and pitch in by doing age appropriate activities. Young children can assist with washing vegetables. Elementary age children can set the table or stir sauces or stews.
Shop early in the week and avoid multiple trips. Organize the week’s menu early and make a shopping list. Keep staples like brown rice and whole wheat pasta on hand. Last minute trips to the grocery store are wasteful and time consuming.

With teamwork and advanced planning, your family can soon reap the benefits of shared meals!

    Sources

: thefamilydinnerproject.org; “Do family meals make a difference?” by Eliza Cook and Rachel Dunifon of Cornell University