DiabetesInspiredCulinaryEducation
The DICE Program is a family-based diabetes and nutrition education cooking program for youth with Type 1 Diabetes. The DICE curriculum was developed by a team of registered dietitians, psychologists, endocrinologist, and researchers with expertise in T1D, pediatrics, nutrition, culinary medicine, and psychosocial wellbeing.
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The program includes 10 in-person interactive, hand-on lessons that are delivered weekly over the dinner hour (6-7:30 PM) at a brand-new teaching kitchen at Case Western Reserve University! Each lesson includes hands-on cooking, connecting with other T1D families, interactive T1D education, family meal planning, and a free group family meal! In addition, DICErs gain access to exclusive educational content, including a recipe library with fun, healthy diabetes-focused recipes to cook at home. The DICE program also includes T1D-focused psychosocial lessons / activities that can help youth and their families not only cope with Type 1 Diabetes, but thrive. Psychosocial topics discussed includes learning about how mood and diabetes impact each other, coping strategies, and diabetes burnout.
Wellness Thru Food & Mood
DICE4Health is a targeted, family- and community-based wellness program that explores improving child and family health through a unique combination of culinary medicine and psychosocial activities and lessons.
Culinary Medicine
Integration of the art of preparing, cooking & presenting food with knowledge of health sciences to achieve enhancements in health outcomes
Family & Community
Dietary habits and psychosocial wellbeing start with the family. By bringing families together and creating a community with other families, we open up conversations for change to improve overall wellbeing.
Psychosocial Wellbeing
By taking a biopsychosocial (biological + psychological + social) approach, we can examine and target mental wellbeing at multiple levels.
Teaching youth to cook will improve their future health. Research shows that better cooking skills by young adulthood predicted better nutrition-related outcomes 10 years later, such as more frequent preparation of meals with vegetables and less frequent fast food consumption.
