Type 2 Diabetes Prevention and Management Strategies for Hispanic and Latino Populations

This webinar was presented live on November 2, 2022.

U.S. adults overall have a 40% chance of developing type 2 diabetes, but if you're a Hispanic or Latino adult, your chance is more than 50%, and you're likely to develop it at a younger age. There are more than 30 Hispanic and Latino subgroups living in the U.S., each with their unique heritage. Understanding the culture and cuisine within these communities alongside the role nutrition plays in managing this chronic disease can help pave the way to more impactful nutrition guidance. 

In this webinar you'll hear from Lorena Drago, MS, RDN, CDN, CDCES on how to navigate culturally appropriate recommendations among these subgroups for those living with or at risk for type 2 diabetes. She'll explain the role dietary fats and fiber play in type 2 diabetes management and prevention. In addition, Lorena will provide insight into the top Hispanic and Latino subgroups in the U.S. including their unique differences and key foods, like fresh avocado, that are important within their cultures. Lastly, she'll share actionable tips on how to help incorporate fat and fiber into traditional eating patterns to allow for easy, manageable changes for your clients.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 1.7.1, 6.3.2, 8.1.1, 8.1.5, 9.4.4

Learning Objectives

1. >Describe differences among top Hispanic and Latino subgroups living in the U.S. including identifying key foods important to these populations
2. Explain how unsaturated fat and fiber, found in traditional foods like fresh avocado, can support type 2 diabetes management and risk reduction
3. Identify culturally appropriate dietary recommendations for Hispanic and Latino patients/clients to incorporate unsaturated fat and fiber into their eating patterns

Speaker

Lorena Drago, MS, RDN, CDN, CDCES

Lorena Drago is a registered dietitian, consultant and certified diabetes care and educator specialist.

Lorena specializes in the multicultural aspects of diabetes self-management education and is an expert in developing culturally and ethnically oriented nutrition and diabetes education materials. She founded, Hispanic Foodways which received the New York City Small Business Award in 2006. She developed the Nutriportion^™ Measuring Cups that has the calorie and carbohydrate amounts of common foods embossed on each cup and the Nutriportion^™ Hispanic Food Cards that have pictures and nutrition composition of common Hispanic foods.

Lorena served on the American Association of Diabetes Educators board of directors from 2006-2010, Chair for Latinos and Hispanics in Dietetics and Nutrition. She was Past President of the Metropolitan New York Association of Diabetes Educators in 2004. Lorena won the Diabetic Living People's Choice Award in 2012 and Latinos & Hispanics in Dietetics and Nutrition Trinko Award in 2016. Lorena won the 2022 Diabetes Practice Group of the Academy of Nutrition and Dietetics Diabetes Educator of the Year award.

She is the author of the book Beyond Rice and Beans: The Caribbean Guide to Eating Well with Diabetes published by the American Diabetes Association. She is a contributing author and co-editor of the book Cultural Food Practices published by the Academy of Nutrition and Dietetics and was print communications chair for the Diabetes Care and Education Specialty Practice Group of the Academy of Nutrition and Dietetics from 2012-2015. Lorena's new publication, 15-Minute Consultation: Tips, Tools, and Activities to Make your Nutrition Counseling More Effective was published in 2016 by the Academy of Nutrition and Dietetics. She serves on the editorial board of the Association of Diabetes Care and Education Specialist in Practice and Diabetes Self-Management magazine. She is the food editor for Diabetes Self-Management magazine. Lorena has appeared on several national TV shows speaking about diabetes management.

Lorena graduated cum laude from Hunter College of the City University of New York with a Master of Science degree in Food and Nutrition and received her bachelor's degree from Queens College.