Do you have diabetes and want to make the best choices for your health? We can help.
Nutrition and physical activity are keys to managing type 2 diabetes, but where do you start? Designed especially for people with type 2 diabetes, the Dining with Diabetes program will help you learn the skills needed to promote good health.
This program includes:
Planning meals and snacks with delicious and healthy recipes
Cooking demonstrations and meals at eat session
Motivation and support-connect with others who are living with diabetes
Ideas for being more active
Dining with Diabetes consists of four 2 hour long sessions.
Adults with type 2 diabetes and their family members, caregivers, and support persons are invited to participate. Individualized meal plans or guidance will not be provided.
Location: Lincoln United Methodist Church, Lincoln KS
The Post Rock Extension District Dining with Diabetes (DWD) program fee is $25.00. Due to funds provided by the Post Rock Community Foundation and Post Rock Extension District, the DWD program fee has temporarily been reduced to $0.
Follow the suggestions below to Fight BAC!® (foodborne bacteria) and reduce the risk of foodborne illness this summer.
Always wash your hands with warm water and soap for at least 20 seconds before and after handling food. Sing Row, Row, Row Your Boat twice to get a sense of how long you should wash.
Always marinate food in the refrigerator. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Reserve a portion of the unused marinade to use as a sauce.
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
Always use a food thermometer to ensure that food reaches a safe internal temperature.
Hamburgers should be cooked to 160 ºF, while large cuts of beef such as roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium. Poultry must reach a temperature of 165 °F.
When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it has been washed with hot water and soap first. And in hot weather (above 90°F) foods should never sit out for more than one hour before going in the refrigerator.
A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun.
Strawberry beds might be done producing for the summer, but that doesn’t mean we can forget them. An August application of nitrogen on spring-bearing strawberries is important in order to increase the number of strawberries produced next spring. Plenty of daylight and warm temperatures during June, July and August promotes the growth of new runners, or daughter plants. As daylight hours dwindle and temperatures grow cooler in September and October, fruit buds for the next year’s fruit crop develop. To get a good berry crop next spring, it is important for strawberry plants to be vigorous during this period of fruit bud development.
Nitrogen, applied mid-August, will help promote fruit bud development. A general application rate is ½ to 3/4 pound of actual nitrogen per 100 feet of row. The nitrogen may be in the form of a fertilizer mixture such as ammonium phosphate or 12-12-12, or in a fertilizer containing only nitrogen such as urea or ammonium nitrate. Some specific examples would include:
Iron + (11-0-0) at 6 pounds per 100 feet of row.
12-12-12 at 5.5 pounds per 100 feet of row.
Nitrate of Soda (16-0-0) at 4 pounds per 100 feet of row
Ammonium sulfate (21-0-0) at 3 pounds per 100 feet of row
Urea (46-0-0) at 1.5 pounds per 100 feet of row
On sandy soils, the rate may be increased by about a half. After spreading the fertilizer, sprinkle the area applying at least a half-inch of water to move the nitrogen into the strawberry root areas.