A Recipe for Health
F I G H T I N G D I A B E T E S I N T H E K I T C H E N
By Stacie Jones
Sheila Schaal, left, and Krista Criswell, both registered dietitians and certified diabetes educators, prep for cooking class in their new
kitchen classroom. The class helps people with diabetes learn to prepare healthy meals with common ingredients.
One afternoon
last January, Julie Titus and her sister,
Louise Krause, both of Coeur d’Alene, Idaho, sat at a
kitchen counter observing attentively as their host chef
tossed diced potatoes with a special blend of herbs and
spices. Julie, who has lived with type 1 diabetes for
23 years, and Louise, who has type 2 diabetes, usually
avoided the starchy food because of its potential effect
on blood sugar levels. But the diabetes educator who
was preparing the potatoes assured the sisters and
others gathered in the large demonstration kitchen that
the vegetable could indeed be a healthy part of their
diets.
“A lot of people think diabetics can’t eat potatoes,
but the educator really emphasized the fact that pota-
toes are OK if you fix them in a healthy way and watch
your serving sizes,” Julie said.
The roasted potato dish was one of the recipes Julie
learned to cook that afternoon as a participant in the
new healthy cooking class program offered by Kootenai
Clinic’s Diabetes & Endocrinology Services. The classes
are a hands-on, interactive way to teach patients about
healthy eating.
Registered dietitians and certified diabetes educators
teach the classes. Maria Rodebaugh, M.D., the medi-
cal director for Diabetes & Endocrinology Services and
the only endocrinologist in the area, also takes her turn
as head chef.
“We spend a lot of time talking to patients and
teaching them about the importance of healthy food
and good nutrition, but it is very different when you
can have real food in front of them that they can see
and taste as they learn,” said Dr. Rodebaugh. “The
space was also designed to resemble a regular home
kitchen. We stocked it with items that are commonly
found in people’s homes. We plan to feature dishes
that are affordable for an ordinary family, using ingredi-
ents that are widely available.”
The class is a great resource for people who require
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NUTRITION
