Programs that use the Idaho Plate Method

Wyoming Menu Project Wyoming Menu Project has:
Wyoming Menu Project has:
1) Healthy Food Cookbook (approx 650+ recipes) 2) Healthy Foods Cookbook Very Low Sodium (approx 630 recipes) plus 300 Plates/Menus with Nutritional analysis. Menus are set for 50 servings, great for Senior Nutrition Programs and other sites that need a Nutritional analysis. For more information contact
www.youngatheartseniorcenter.com

“Dining With Diabetes”: A 4-part program for people with diabetes and their families.
It uses the Idaho Plate Method and outlines classes with lectures and food preparation. FREE Download on the WEB ~ 125 pgs

Karen Newton, RD – Gwen Brown PHD
WVU Extension Service
PO Box 6031
Morgantown, WV 26506-6031
(304) 293-2694
www.wvu.edu/~exten/infores/pubs/nut_hlth.htm

“Healthy Eating with Diabetes Recipes”
Highlights healthy recipes and how they can be used with the Idaho Plate Method. $8.50 plus $4.00 shipping and handling.

Shelly Johnson, M.S., FCS Extension Educator
District 1 ENP Administrator
University of Idaho Extension, Harbor Center
1000 West Hubbard Street, Suite 140
Coeur d'Alene, Idaho 83814-2276
(208) 446-1680
Email: Shelly Johnson sjohnson@uidaho.edu

REFERENCES : for more information about the Idaho Plate Method

Rizor H., Smith M., Thomas K., Harker J., Rich M., “Have you tried The Idaho Plate Method?” American Dietetic Association. Diabetes Care and Education Practice Group. DCE Newsflash. 1996; 17:18-20.

Rizor H., Smith M., Thomas K., Harker J., Rich M., “Practical Nutrition: The Idaho Plate Method,” Practical Diabetology. 1998; 17:42-45.

Rizor H.M., Richards S., “All our patients need to know about intensified diabetes management they learned in fourth grade,” The Diabetes Educator. 2000; 26 (3):392-404.

Camelon K.M., Hadell K., Jamsen P.T., Ketonen K.J., Kohtamaki H.M., Makimatilla S., Tormala M.L., Valve R.H.. “The Plate Model: a visual method of teaching meal planning. DAIS Project Group,” Diabetes Atherosclerosis Intervention Study. Journal of the American Dietetic Association. 1998; 98(10):1155-8.