Healthy cooking class helps residents manage Type 2 diabetes through diet, education

Monday, Oct. 10, 2016

Healthy Cooking

Participants in the Healthy Cooking for Diabetes class will learn how to manage Type 2 diabetes through diet and education.

OLATHE — On Nov. 1, Kansas State University Olathe is serving up a cooking class that teaches Greater Kansas City residents living with Type 2 diabetes how to control the disease through healthy, delicious meals.

Healthy Cooking for Diabetes is a 3-hour class that pairs medical science with hands-on learning and cooking. It is taught by experts in nutrition, the culinary arts and education. Instructors will discuss nutrition, diet and how to visualize portion size. A majority of the class is dedicated to reproducing recipes and learning cooking techniques and concepts needed to create healthy food on a daily basis.

"We want to show that preparing tasty, satisfying food that stays within the bounds of a Type 2 diabetic diet is doable for anyone," said Bryan Severns, manager of food programs and services at K-State Olathe.

Severns, a chef who served as an award-winning Chef Instructor for 11 years at the New England Culinary Institute in Montpelier, Vermont, leads the class along with educators from Shawnee Mission Medical Center.

K-State Olathe is providing the class through a collaboration with the University of Kansas Medical Center; Kansas State University's department of food, nutrition, dietetics and health; and area health care professionals. According to the Kansas City, Kansas, Office of the American Diabetes Association, more than 320,000 people in the metro area are affected by diabetes, and it is estimated that one out of every three children born after 2000 in the United States will be directly affected by diabetes.

The Healthy Cooking for Diabetes class costs $75 and is offered in both the morning and evening at K-State Olathe.

The first class will be from 6-9 p.m. Nov. 1. Additional classes are planned for the first Tuesday of every month.

Registration and more information are available at