Diabetes is a disease affecting the levels of blood glucose, or sometimes referred to as blood sugar in the body. Currently in Luzerne County, it is estimated that between 8.5 and 9.5 percent of adults are diagnosed with the disease (2005), almost a startling one out of ten people. In the past, doctors have used various tests for diagnosing the disease of diabetes. There are three different types of blood tests; fasting plasma glucose, oral glucose tolerance and random plasma glucose.

First, the fasting plasma glucose measures blood glucose after a person fasts for at least 8 hours. This test is used to detect both pre-diabetes and diabetes. Second, the oral glucose tolerance measures blood glucose after a person fasts at least 8 hours and 2 hours after the person drinks a glucose-containing beverage. This test can be used to diagnose diabetes and pre-diabetes. Last, the random plasma glucose test, also called casual plasma glucose is given without regard to when the person being tested last ate. This along with an assessment of symptoms is used to diagnose diabetes but not pre-diabetes. All test results indicating that a person has diabetes should be confirmed with a second test on a different day.

These tests are currently used for the diagnosis of diabetes. This might, however change in the near future.

The American Diabetes Association is looking at a new method to diagnose diabetes. An expert panel has identified the test “A1c “as a better way to test because this test shows the average blood glucose control of someone with diabetes over the last three months. Some might say, “You can’t cheat to fool the test!”

Penn State will be offering a five session class “Dining with Diabetes,” this coming January. Registration is limited. The cost of the classes is $35.00 which includes the A1c test in addition to free give away and recipe tasting. Call our office at 825-1701 to register.

Meanwhile, here is a recipe that the whole family can enjoy this Thanksgiving. It is a lighter version of the traditional “green bean casserole”

Onion Topping

2 medium onions, halved, then sliced thinly

� cup flour

2 Tbsp breadcrumbs

1 tsp garlic powder

Toss the onions with flour, breadcrumbs, garlic powder. Spread on a non fat sprayed cookie sheet. Sprinkle with any excess flour mixture that does not initially adhere to the onions’. Bake for 40 minutes or until golden brown, tossing them every 10 minutes.

Casserole

2 lbs frozen green beans

1 Tbsp olive oil

1 medium red pepper chopped

2/3 cup low sodium chicken broth

1 cup reduced fat sour cream

Heat the beans, chopped red pepper and chicken broth on high in the microwave for 6-8 minutes until steaming. Add to non fat sprayed casserole. Top with sour cream and fold in gently. Top with onion topping.

Bake in 350 oven uncovered from 20 -30 minutes or less, depending on how crispy you like your vegetables.

Serving size is � cup. Makes 14 servings. Counts as two vegetables exchanges or 11 grams of carbohydrates.

Adapted from the Diabetes Forecast.

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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