Dining with Diabetes is celebration of wellness
WURTLAND – The fancy decorations, candlelight and musical entertainment were appropriate for a pre-Valentine’s Day dinner. But the ambiance at the Greenup County Extension office on Thursday, Feb. 12, was a different sort of special dinner.
The event was Dining with Diabetes, an evening aimed at those 65 and older with the disease, sponsored by the Greenup County Health Department. Those attending were served a diabetes-friendly meal prepared on site and given important advice as well.
Among the speakers was Nikki Christian, M.D., who sees patients at the office in Greenup. She talked about need to take personal responsibility in managing diabetes which is particularly important as people age. Christian spoke about the effects of diabetes on the body, including damage to the eyes, kidneys and heart.
Between speakers, Anne Stephens sang, accompanied by her husband Tom.
The star of the evening, though, was the meal. While the diners learned from experts, the team in the kitchen kept an eye on the food, then plated and served it. The meal began with a salad, moved to an entrée of baked chicken with carrots and green beans and finished with dessert.
This is the first of several planned events by the health department in cooperation with other organizations serving the public, such as the extension service.
The event was Dining with Diabetes, an evening aimed at those 65 and older with the disease, sponsored by the Greenup County Health Department. Those attending were served a diabetes-friendly meal prepared on site and given important advice as well.
Among the speakers was Nikki Christian, M.D., who sees patients at the office in Greenup. She talked about need to take personal responsibility in managing diabetes which is particularly important as people age. Christian spoke about the effects of diabetes on the body, including damage to the eyes, kidneys and heart.
Between speakers, Anne Stephens sang, accompanied by her husband Tom.
The star of the evening, though, was the meal. While the diners learned from experts, the team in the kitchen kept an eye on the food, then plated and served it. The meal began with a salad, moved to an entrée of baked chicken with carrots and green beans and finished with dessert.
This is the first of several planned events by the health department in cooperation with other organizations serving the public, such as the extension service.