The Diabetes Stepping up to the Plate program was developed to determine the effectiveness of food portion based diabetes education. One hundred fifty-one individuals enrolled in the diabetes series. Food portion knowledge and skills tests, height, weight, and waist-to-hip ratio (WHR) were measured pre- and post-program. Data was analyzed through paired t-tests and correlations. Evaluation showed a decrease in HbA1C, waist/hip circumference, WHR, and BMI, and an improvement in food portion knowledge and skills. Seventy-five participants completed pre- and post-data collection parameters, although more participants completed all classes in the series. Extension can play a role in successful diabetes education.

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