Diabetes Day in Parry Sound was November 14, as proclaimed by Parry Sound Town Council. The day corresponded with World Diabetes Day and the birthday of Sir Frederick Banting, who along with doctors Charles Best, John MacLeod and James Bertram Collip co-discovered insulin. World Diabetes Day 2011 marks a milestone as the 90th anniversary of the discovery of insulin in Canada.
Diabetes Day 2011 was 90th anniversary of insulin discovery.
West Parry Sound Health Centre staff member Peter Lowery was among the many visitors who stopped by the Diabetes education booth November 14. He is shown being tested by Diabetes Educator Amanda Mathieu, R.N.
Charlene Peck photo
Today, a number of different factors are impacting the prevalence and incidence of diabetes in Canada, including an aging population.
The prevalence of diabetes begins to increase steadily after the age of about 40 and Canadian Diabetes Association guidelines recommend screening every one to three years starting at age 40.
As part of Diabetes Day in Parry Sound, a promotion and awareness display was set up at the West Parry Sound Health Centre by Registered Nurse Amanda Mathieu and Registered Dietitian/Co-ordinator Heather Fisher from the Diabetes Education Centre of Parry Sound and Area.
“We had a good number of inquiries and quite a few people were screened,” says Fisher, who describes the day as a success.
As well, a number of people learned more about the Diabetes Education Centre of Parry Sound and Area, located on May Street in town, where self-referrals can be made as well as referrals from health care providers.
Among the helpful information for managing diabetes available at the local booth, Fisher had some recipes from the EatRight Ontario Dietitians of Canada site.
This Sweet Chili Tofu Stir-Fry recipe is one she often recommends to those trying to manage diabetes, because it introduces people to cooking with tofu.
“People are always looking for ideas,” she explains.
Sweet Chili Tofu Stir-Fry
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes: Four servings
Vegetable cooking spray
Firm tofu, cut into thin strips 175 ml. (5 oz.)
Sliced Spanish onion 175 ml (3/4 cup)
Broccoli florets 250 ml (1 cup)
Baby carrots, cut into bite-size pc. 250 ml. (1 cup)
Sugar snap peas, trimmed 175 ml. (3/4 cup)
Julienned red bell pepper 125 ml. (1/2 cup)
Vegetable broth or water 125 ml. (1/2 cup)
Sweet chili sauce 50 ml. (1/4 cup)
Grated orange zest 5 ml. (1 tsp.)
Chopped fresh cilantro (optional) 5 ml. (1 tsp.)
1. Heat a wok or large skillet over medium-high heat. Spray with vegetable cooking spray. Brown tofu on both sides, then removed from pan and set aside.
2. Add onion to wok and sauté for one minute. Add broccoli, carrots, peas and red pepper; stir-fry until tender-crisp, about five minutes. Return tofu to work and stir in broth, chili sauce and orange zest. Heat until bubbling.
3. Transfer stir-fry to serving platter and sprinkle with cilantro, if using.
Source: Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc., 2007.
Nutritional information (one serving): Protein: 6 grams, Fat: 2.6 grams, Carbohydrates: 17.1 grams, Calories: 115, Sodium: 265 mg.