7th Living Well With Diabetes – A RECAP!

On April 27^th, we hosted our 7^th annual Living Well with Diabetes event! Our speakers this year included Dr. Rochelle Naylor, Registered Dietician and Certified Diabetes Educator Amy Hess Fischl, Chef Jennifer Bucko Lamplough, and award-winning actress Sherri Shepherd.

The Kovler Team, Sherri Shepherd, and Chef Lamplough come together to help raise diabetes awareness at the 7th Annual Living Well With Diabetes Event

While guests were served delicious low-carb muffins and fruit, Dr. Naylor explained that medications and insulin should be viewed as tools to help patients manage their diabetes, not punishments. She also stressed the importance of living a healthy lifestyle, and explained the findings of a study that demonstrated the astonishing effects of weight loss on diabetes risk reduction. This is especially important for patients with pre-diabetes, she stressed, since diabetes can be prevented! This message is relevant to all patients, though. “Complications like limb amputations and strokes do not come from diabetes,” she said, “they come from uncontrolled diabetes.”

Next, Amy Hess-Fischl took the stage to discuss healthy eating habits. “Our taste buds are programmed to like fat and sweets,” she told attendees. However, there are many small steps that can be taken to improve eating habits, such as reading labels, eating a healthy breakfast every day, and cooking meals at home. She explained that Americans consume 50% more calories when eating out, which means that cooking food at home and focusing on increasing the consumption of vegetables instead of carbohydrates can be a major aid to weight loss. Most of all, she told guests that they should focus on remaining positive and taking baby steps towards the achievement of large goals.

Chef Jennifer Lamplough smiles with her award-winning diabetes-friendly cookbook.

The next guess, Chef Jennifer Bucko Lamplough, has authored several cookbooks for The American Diabetes Association. While guests ate a delicious tomato and cucumber salad – one of her recipes – she demonstrated how easy it was to recreate at home. One huge piece of advice that she provided to guests was tat you can chop vegetables a few days in advance and store them in containers for use throughout the week. She also demonstrated how to make a delicious banana split cake from a recipe that she modified to make it healthier. “Two of my biggest secrets are sugar free pudding and fat-free cool whip,” she said. The two ingredients were both used as substitutes for the higher-calorie ingredients traditionally used in the recipe.

Finally, Sherri Shepherd, award-wining actress and co-host of The View, took the stage to share her personal experiences with diabetes. After growing up in a family where diabetes was very common and losing her mother to complications from the disease at a young age, Shepherd learned to channel her emotions into eating. Eventually, she was diagnosed with the disease, and did not take it seriously until she realized that she needed to improve her health to stay around to watch her son grow up. The crowd laughed as she shared anecdotes from her struggle to get healthy. “Sometimes I ask myself,” she said, “do you want that cheesecake, or do you want your foot?”

Special guest speaker, Sherri Shepherd, talks about her experiences with diabetes.

At the end of the event, the speakers returned to the stage for a panel in the style of The View (complete with Kovler Diabetes Center mugs) and answered questions from the audience. On the subject of mid-day snacking, Dr. Naylor revealed that she once purchased a bag of Cheetoes from a vending machine and was so appalled by their caloric content that she photographed the label and stores the image on her phone to remind her to stick to her otherwise healthy diet. Sherri revealed that she keeps healthy snacks in her purse to hold her over until meals.

When asked how patients can motivate their friends and family members to live well and make positive life changes, the speakers were unanimous: you have to make small changes, and set yourself up for success!

Food Myths and Diabetes

As we continue to recognize National Nutrition Month, I wanted to draw some attention to a few of the more common food myths relating to diabetes and a patient’s nutrition requirements or limitations.

MYTH 1: Only focus on the sugar content on the food label
TRUTH: Total carbs are what will break down completely to sugar (and affect BGs). Sugar, as well as all the other items indented below total carbs, are all part of the total carbs.

MYTH 2: Sugar free = Carb free
With a few exceptions (diet drinks, sugar-free gelatin), sugar-free will still have carbs. Be sure to focus on the serving size and total carbs. To make a comparison to see if a sugar-free product is a better option, compare it to the regular version, but make sure you’re looking at serving size, calories, fat and total carbs. If the numbers are similar, the regular version may be the best option.

MYTH 3:  You need to eat differently than everyone else because of diabetes
There is no such thing as a “diabetic diet.” The recommendations are the same as for people who aren’t living with diabetes. However, it’s important for everyone to focus on HOW MUCH they eat, since serving size plays a big factor in the number of calories, fat and carbs we consume.

MYTH 4:  With diabetes, sweets are off limits
Like the rest of the U.S. population, it’s recommended to limit our sweets…but people living with diabetes don’t have to completely eliminate them. It’s important to focus on how much we consume, and know what the serving size is, as well as the total carbs.

MYTH 5:  Since fruit is healthy, you can eat as much as you want
While fruit is healthy, it still contains carbohydrate. If we eat too much, it can cause the BG levels to rise too high. Based on USDA guidelines, we do want to try to include fruit at every meal, but it’s the serving size that’s important. One serving = 17 small grapes, 1 small orange or apple, ½ banana or ¾ cup of blueberries, to name a few.

National Nutrition Month continues throughout the month, so make sure to follow us on Twitter and Facebook, or visit eatright.org for additional tips and resources.

Here’s to healthy eating!

Amy Hess-Fischl
Registered Dietitian, Certified Diabetes Educator, Program Coordinator of InTransit Program
The University of Chicago Kovler Diabetes Center

World Diabetes Day 2012: A Message From Kovler

To our friends-

Dr. Philipson and I just returned from a press conference to celebrate Illinois’ Diabetes Awareness Day (& World Diabetes Day) at the Thompson Center with Governor Quinn.  Distinguished guest speakers included our own Lou Philipson, alongside the new IL Dept of Public Health Commissioner, IL House Leader Tom Cross, and young diabetes advocate and ADA camper Katie Ervin.  Tune in to your news this evening to see if we get picked up!

The room was full of energy and our speakers created a much needed sense of urgency around diabetes in IL.  Thanks to our partners with the IL Diabetes Policy Coalition, the ADA, JDRF and NKFI, we have developed a tradition of partnership in Chicago and IL that will carry on in the years to come.

In addition, I want to thank all of you for your tremendous work to support Kovler and the entire diabetes community. We will connect soon re: our year-end annual report, and we are brimming with great ideas and great connections for 2013 and look forward to sharing those with you.

Thank you again,

Peggy

Peggy Hasenauer, MS, RN

Executive Director

University of Chicago

Kovler Diabetes Center

Kovler & Centered Chef: InTransit Teen Cooking Class

The Kovler InTransit Teen Advisory Board held their fall meeting at Centered Chef, a Chicago based cooking school that shares our concern for healthy eating and our passion for educating the community. Today, we are excited to share a guest blog post from the team at Centered Chef about their experience partnering with Kovler.

In a society where there are over 20 million people living with diabetes, it is imperative that we begin to learn what foods can help prevent diabetes and manage overall wellness. At Centered Chef, we have innovative cooking classes and workshops that educate, entertain and a  healthy lifestyle, by blending culinary arts with nutrition.

Instead of looking at nutrition like a restriction, we focus on the opportunity of eating more healthfully.  In letting go of the foods you can’t have as a philosophy, we focus on the foods you can have and why!

So, when it comes to maintaining healthy blood sugar levels, it is important that you eat balanced amounts of fruits, vegetables and whole grains, along with clean proteins. Since understanding how to eat healthfully can be overwhelming, Centered Chef excels in creating experiences around eating optimally.

“As part of our educational outreach, we were proud to partner with the University of Chicago’s Kovler Diabetes Center, Teens In Transit Advisory Board,” said Centered Chef’s founder and CEO, chef Ryan Hutmacher. “During an incredibly impactful and educational day at Centered Chef, teens as well as, their parents explored the challenges and opportunities that are encountered when living with Type 1 Diabetes.”

In Centered Chef’s innovative culinary studio, chef Melissa Schwenk and adjunct dietitian, Lyndsay Riffe (RD/LDN, CDE), who’s also a Type 1 diabetic, worked with the teens to prepare several diabetic friendly recipes.  In this hands-on cooking class, the teens prepared chicken rosamarino skewers, whole grain quinoa griddle-cakes, grilled green beans and a spinach salad.  As part of the final experience, the teens showcased their meal to both parents and Kovler Diabetes Center staff, proving that healthy food can be simple and delicious!

Family members of the InTransit teens taste the final products!

“It was an amazing to see the teens in action, and in the end, the buffet they created looked amazing!” explained chef Melissa.  “As we look to empower people to make healthy decisions around food, there’s no doubt these teens learned some amazing tools around eating clean.  I look forward to working with the Kovler Diabetes Center in the future, and continuing to support their Teens In Transit Advisory Board!”

Special thanks to Ryan, Melissa, and the entire Centered Chef team! 

Making Healthy Choices at the Taste of Chicago

This was my second year on the Humana Healthier Choices panel for the Taste of Chicago and it is always a thrill to take part–I have grown up attending the Taste and it is an honor to help in any small way.

The panel of four healthcare professionals were asked to review a list of foods submitted by various Taste of Chicago vendors to be included as a “Healthier Choice.”

In order to obtain the Humana Healthier Choice logo for the Taste, the items must to meet the following requirements:

Meals/Entrees
:

Less than 500 calories (25% Daily Value)
Less than 4 grams saturated fat (20% DV)
Less than 480 mg sodium (20% DV)

Appetizers/Snacks/Dessert:

Less than 250 calories
Less than 2 grams saturated fat
Less than 240 mg of sodium

Here is a complete list of the foods we selected: Healthier Choices Guide

The most important thing for Taste of Chicago attendees to remember is that the foods that are chosen certainly are healthier choices, but it is the cumulative amount consumed throughout their day at the that contributes to overall health.

Some tips for making healthy choices at the Taste of Chicago:

• Stick to 500-600 calories per meal
• Limit the caloric beverages
• Stick to Taste portions (and possibly share that with family and friends) to get the most bang for your calorie intake
• Take advantage of the surrounding area during the Taste–walk along the lakefront or through Millennium Park and Lurie Gardens to get more physical activity to burn some of the calories consumed at the Taste
• Eat smaller meals surrounding your visit to the Taste to reduce your overall calories for the day
• Enjoy more of the fresh fruits and vegetables when you arrive to fill up on lower calorie foods
• Be sure to visit the non-food vendors at the Taste — there is always something interesting showcasing Chicago

Have a fun (and healthy) weekend at the Taste of Chicago!

Amy Hess-Fischl
Registered Dietitian and Certified Diabetes Educator
The University of Chicago Kovler Diabetes Center

Kovler and the Food Allergy Initiative

Last month Laurie Jaffe and I attended the first inaugural luncheon for the Food Allergy Initiative in Chicago, held at the Four Seasons. As mothers of children with food allergies, Laurie and I felt strongly that we wanted to support this organization, meet some of its members, and better understand the needs of children with food allergies. Some children and adults with diabetes have Celiac – an allergy to wheat and gluten- in fact, the prevalence of celiac disease in people with Type 1 diabetes is about 6% worldwide.

Mark Bittman, New York Times food writer, columnist, and author

Sally Kovler, our Board chairperson, also wanted us to meet a few dear friends of hers who chaired the luncheon and have been instrumental in raising awareness and funds to support food allergy research in Chicago and New York.  It was a content-rich event with speaker Mark Bittman, New York Times food critic and best selling author, who gave an outstanding, humorous, somewhat alarming presentation regarding the way food is prepared and processed in the U.S., the rise in use of preservatives and mechanical processing, and the rise in obesity rates along with the rise in food allergies.

I was proud and honored to attend, and learned from this amazing group how to help my child.  Additionally, I learned—as an attendee at the event, not as a host or speaker—how important a concise message and educational content can be to a parent of a child with chronic conditions, especially diabetes.

Peggy Hasenauer, MS, RN
Executive Director
The University of Chicago Kovler Diabetes Center

Illinois Diabetes Policy Coalition – Lobby Day

On Tuesday, May 8^th, the Illinois Diabetes Policy Coalition (IDPC) hosted the fifth annual Lobby Day in Springfield. Advocates loaded a bus and made the trip down to Springfield to meet with legislators about the importance of sustaining financial support for Medicaid specifically for those living with diabetes. Once in Springfield, the group attended a luncheon with Leader Tom Cross and Rep. Michael Tryon, co-founders of the Diabetes Caucus, a group of lawmakers specifically committed to developing legislation that helps to improve care and treatment for diabetic patients and increase prevention and awareness of the disease. The advocates also had the opportunity to speak with Lt. Gov. Sheila Simon about their personal connections to diabetes, who hosted the luncheon in her office!

Later in the day, advocates spread out across the Capitol and pulled individual senators and representatives off the floor to speak to them about the importance of diabetes awareness and requesting support to sustain Medicaid funding for those living with diabetes. Adequate care is critical to the health and well being of those living with and at-risk for diabetes and its complications.  It is imperative that Medicaid funding for these services be continued.

While working hard to meet with legislators and educate them, some did find some time for fun and an opportunity to listen in on the House Chamber while is Session!

Nicole Sisen

Rockit Burger Bar Hosted Kentucky Derby Celebration to Benefit Kovler

On Saturday, May 5^th men and women donned in suits and hats gathered at Rockit Burger Bar to celebrate the 138^th Kentucky Derby.  The private reception took place from 3pm-6pm and included derby-themed bites, raffles and plenty of mint juleps.  Attendees also had the chance to compete for prizes by choosing the winning horse.  100% of ticket sales and raffle benefitted The University of Chicago Kovler Diabetes Center.

Type 1 
Diabetes Lounge Sponsored by Kovler

On April 28, more than 65 guests and 10 vendors attended the Type 1 
Diabetes Lounge educational luncheon on “Type 1 Diabetes: Innovation in Care and Research” at the Glenview Golf Club. This event is a first of its kind in the North Shore of Chicago targeting adults living with Type 1 diabetes and providing critical education and support on managing diabetes throughout the lifespan.

This event was very well received by the vendors and attendees alike.  Many commented how there is not education like this in the North Shore that specifically targets Type 1 diabetes. Additionally, the intimate setting to hear Amy and Lou speak was a main draw. Kovler Diabetes Center sponsored the event, which included a vendor showcase and presentations by Kovler team members, Lou Philipson, MD, PhD, and Amy
 Hess-Fischl, MS, RD, LDN, BC-ADM, CDE.  Dr. Philipson presented the “Frontiers in Diabetes Research”, and Amy spoke to attendees on diabetes management as well as providing the seminar “Beyond Carb Counting: Advanced Tips & Tools.”

"Spring Flours" & Kovler's Interest in Celiac Disease

Kovler Team Members-
Julia Socke & Katrina Sondermann

Last Friday the University of Chicago Celiac Disease Center’s held their annual Spring Flours benefit to raise money for celiac disease research. While celiac disease affects at least 3 millions people (and many more that are undiagnosed), Kovler has a particular interest in this cause as approximately 6% of those with Type 1 diabetes also have celiac disease.

As a diabetes educator, I work with patients that have both diseases, and I also have a sister with celiac disease; I have seen firsthand the impact the disease has on everyday life, and the challenges that come with eating gluten free.  Given both my work and personal connection to celiac disease, I was honored to represent Kovler at this fantastic and important event.

With tasting stations set up around the room, local Chicago-land restaurants had the opportunity to showcase their gluten free (and delicious!) cuisine and desserts.  Restaurants included Mastro’s Steakhouse, Roy’s Hawaiian Fusion Cuisine, Maya Del Sol, and Swirlz Cupcakes.  Executive Director of the Celiac Disease Center, Carol McCarthy Shilson, honored all of the restaurants and chefs for their dedication toward providing gluten free menus.

For many of us, going out to eat is an enjoyable experience and a chance to relax; the most difficult decision may be narrowing down from the many delicious menu choices.  But for people living with celiac disease, eating away from home can be challenging, and requires research and planning.  Their goal is simple: cross your fingers to find at least something that is gluten free and try not to get sick.   A person with celiac disease must constantly compromise what they want to eat in order to manage their disease.

Delicious gluten free cupcakes from Swirlz Cupcakes

Many restaurants do not understand the true definition of gluten free and the extensive measures that need to be taken to eliminate all contamination in the kitchen.  However, the restaurants honored at this event understand the complexities of executing gluten free cuisine, as well as how important it is to the overall dining experience.  These wonderful chefs have changed the lives of so many people who can now enjoy eating out in a way that many people often take for granted.

I was thrilled to be a part of such an amazing event.  The committee that organized Spring Flours did a phenomenal job, 12-year-old keynote speaker Luke gave a touching presentation, and overall, I am proud that the Celiac Disease Center is part of our hospital.  On behalf of my sister, and my patients, I want to sincerely thank them for the work they are doing to find a cure.

Julia Socke, RD, LDN, CDE
Registered Dietitian, Certified Diabetes Educator and Outreach Coordinator

For more information on Type 1 diabetes and celiac disease, please visit our website.