The 37th Annual Meeting of the American Association of Diabetes Educators (AADE) was held earlier this month in San Antonio, Texas. The largest gathering of health professionals devoted to diabetes management and education, this year’s meeting hosted over 4,000 attendees and marked Sweet’N Low’s first trip to the conference as an expo exhibitor. We were thrilled to meet so many devoted men and women who work tirelessly to help inform and guide patients with diabetes toward meaningful lifestyle change.
With incidence of type 2 diabetes rising exponentially, health care costs associated with diabetes management are also increasing dramatically. A new report just released from the Department of Health and Human Service’s Agency for Healthcare Research and Quality notes that $83 billion was spent in 2008 by U.S. hospitals caring for patients with diabetes; nearly 20% of all hospitalizations that year involved a person diagnosed with the illness. Additional noteworthy highlights cited in the report include:
Last month, the Dietary Guidelines Advisory Committee (DGAC) Report, which will be referenced and translated into the 2010 Dietary Guidelines for Americans, was submitted for consideration to the U.S. Departments of Agriculture and Health and Human Services. The Guidelines are expected to be released at the end of the year and will set the foundation for all federal messaging regarding diet, nutrition and achieving a healthy lifestyle. The Committee’s recommendations focus on the “urgent need to address America’s obesity epidemic” as a top priority. Addressing childhood obesity is at the heart of many of the recommendations. Please click here for an electronic copy of the report.
Four core areas of focus are identified as follows:
The 2010 Dietary Guidelines Advisory Committee supports the use of non-caloric sweeteners as a useful tool to help control calories. According to the Report:
If non-caloric sweeteners are substituted for higher-calorie food or beverages, they are associated with weight loss. Observational studies find that individuals who use non-caloric sweeteners are more likely to gain weight or be heavier. This does not support that non-caloric sweeteners cause weight gain only that they are more likely to be used by overweight and obese individuals.
Earlier this year, Cumberland Packing Corp., the makers of Sweet’N Low, tasked creative agency Mother New York with reintroducing the beloved brand to America. The new ad campaign – which centers around a series of posters, artwork, print and videos based on the Sweet’N Low iconic pink hue – will run nationally throughout 2010.
The colorful, hand-drawn images evoke sweet, simple stories and patterns that incorporate the well-known pink package. Tableware, clothing and accessories featuring campaign imagery will be available for purchase online in the coming months, allowing you to share more fully in the rich visual experience of the new campaign.
Recipe Roundup: Sweet, Sweet Summertime
1/2 cup low-fat vanilla yogurt
1/2 cup sliced banana
1/4 cup crushed pineapple packed in unsweetened juice
1/4 cup skim milk
2 packets Sweet'N Low
1/2 teaspoon coconut extract
6 ice cubes
DIRECTIONS: In a blender at medium speed, blend all the ingredients until smooth and frothy. Pour into 2 glasses.
Nutrients per serving (1 cup): 130 calories, 4 g protein, 29 g carbohydrate, 1 g fat, 1 g saturated fat, 1 mg cholesterol, 55 mg sodium.
Diabetic exchanges: 1/2 nonfat milk, 1-1/2 fruit
1 envelope unflavored gelatin
2-1/4 cups water, divided
1/3 cup + 1 tablespoon granulated sugar, divided
1-1/2 teaspoons Sweet'N Low Bulk, divided
2/3 cup freshly squeezed lemon juice
2 large egg whites
2 teaspoons grated lemon peel
DIRECTIONS: In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin. Add 1/3 cup sugar and 1-1/4 teaspoons Sweet'N Low. Cook over low heat, stirring, until gelatin and sugar dissolve completely. Pour into large bowl; add remaining water and lemon juice. Chill until syrupy, about 2-1/2 hours. Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet'N Low until stiff but not dry. Fold into syrup mixture with lemon peel. Pour into aluminum loaf pan or rectangular baking pan. Cover with foil and freeze 2 hours or until frozen 1 inch around edges.
Spoon into large bowl and beat until smooth. Return to aluminum pan, cover and freeze 3 hours. Transfer to bowl and beat again. Return to pan, cover and freeze until firm, several hours or overnight.
To serve, let sorbet stand at room temperature about 15 minutes for easier scooping.
Nutrients per serving (1/2 cup): 36 calories, 1 g protein, 8 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 11 mg sodium.
Diabetic exchanges: 1/2 fruit
Juice of 1 orange
Juice of 1 lemon
¼ cup limejuice
1 bottle (1.5 liters) burgundy or other red wine
½ teaspoon Sweet 'N Low® granulated sugar substitute
3 ½ cups seltzer water
1 orange, chilled and cut into wedges
1 lemon, chilled and sliced
½ cup fresh strawberry slices
DIRECTIONS: In large pitcher or punch bowl, stir together juices, wine, and Sweet 'N Low until Sweet 'N Low dissolves; refrigerate until well chilled. Just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.
Nutrients per serving: Calories 60, Carbohydrate 3 g, Protein 0 g, Fat 0 g, Sodium 15 mg, Cholesterol 0 mg, Alcohol 7g
Diabetic Exchanges: ½ Starch, ½ Fat
© Copyright 2010 Cumberland Packing Corp.