Bertrand Chaffee Hospital Hosts Two-Day Diabetes Bootcamp in March

Bertrand Chaffee Hospital will host a Diabetes Bootcamp March 12, 8am until 2pm (lunch provided), and March 13, 8am until 12pm. Participants will learn everything they need to know about diabetes in one weekend. This two-day accredited diabetes education program will cover topics such as: Healthy Coping, Being Active, Medications, Monitoring, Reducing Risk Factors, and Healthy Eating.

Measures to ensure the safety of our patients and instructors will be taken, including: Temperature and symptom check upon entry to hospital, maximum number of 8 in the class, 6 feet between each participant, mask requirement for each participant and instructor, lunch area provided to facilitate social distancing while eating, and classroom disinfected after each class. Those interested must preregister for this program by Tuesday, March 8; no walk-ins will be accepted. An in-person or phone interview is required before attending the program. For more information or to register, please call (716) 592-9643. 

Bertrand Chaffee Hospital’s ongoing community and patient education services include prediabetes and diabetes courses and support groups and smoking cessation programs

Monthly Diabetic Support Group at BCH in 2019

Bertrand Chaffee Hospital will coordinate monthly diabetes support group meetings for Type I and Type II diabetics and their loved ones in 2019.

Interested individuals are invited to participate in this group to share recipes, coupons and information about topics related to diabetes and health in a supportive and welcoming environment. The group will meet at Bertrand Chaffee Hospital on the first Monday of each month from 6-7 p.m. A Certified Diabetes Educator will facilitate the group, and meetings are free of charge. This group is part of the BCH diabetic education program, which is accredited by the American Association of Diabetes Educators.

Topics include: January, Diabetes Bingo; February, Gut Flora; March, Paleo Diet; April, Yoga; May, Asthma/COPD; June, Diabetes Jeopardy; July, Label Reading; August, Ketogenic Diet; September (closed for holiday); October, Paleo Diet; November, Laboratory Targets; December, Fasting.

For more information, call (716) 592-9643. Meetings will be canceled when Springville-Griffith Institute schools are closed for a snow day.

BCH to Host “Prevent Type 2 Diabetes Lifestyle Change” Program in 2019

Bertrand Chaffee Hospital is hosting a “Prevent Type 2 Diabetes Lifestyle Change” Program in 2019. These free weekly meetings will take place on Tuesdays at 6 p.m. and begin on January 15.

Decrease your chances  of getting type 2 diabetes by participating in this program. If you have had a fasting blood glucose reading of 100-125 mg/dl or an A1C of 5.7-6.4 in the last year, you should consider this program. Other qualifying factors include a BMI of 24kg/m, a history of gestational diabetes, or scoring above a 9 on the prediabetes risk test. For more information about this FREE program, call (716) 592-9643.


Prediabetes Program at BCH

Diabetes is the fifth leading cause of death & disability in the United States. Type 2 diabetes is an avoidable condition.

Bertrand Chaffee Hospital is coordinating a Prevent Type 2 Diabetes (PT2) program, facilitated by a certified diabetes educator and a registered nurse, both whom are certified prediabetes lifestyle coaches.

Studies indicate that graduates who successfully complete the one-year education and support program can prevent or delay the risk for developing type 2 diabetes by up to 58%.

Who should consider this program? The CDC estimates that over 33% of adults have prediabetes. Persons with a diagnosis of prediabetes, impaired fasting blood glucose, have a history of gestational diabetes, have are overweight (have a BMI greater than 24) are at risk for type 2 diabetes, or score of 9 or more on the prediabetes screening test [].
How can I register? Call (716) 592-9643. We are currently taking registration for a Thursday class to start July 5th at 1 p.m. The first six months, participants meet weekly and after that, monthly meetings will help keep you on track. Additional classes will be scheduled to meet patient demand. If you cannot attend on Thursday afternoon, call and we will inquire of the best day and time for future classes.

Details and Cost: The PT2 program is covered by many insurances without a co-pay and always by Medicare. When calling to register, additional information on insurance coverage will be available. Classes will be offered on different days and times when at least five persons are able to start a new class. Peer-support is an important part of the success of this program, so patients are unable to jump into classes that already exist.

Hebdon Named “Rising Star” at AADE

Kathleen Hebdon Rising Star AADESpringville resident Kathleen Hebdon, RN received one of two “Rising Star” Awards from the American Association of Diabetes Educators (AADE) at its August meeting. She was recognized as a diabetes educator who has demonstrated leadership and commitment in her practice.

Hebdon leads the diabetes education efforts at Bertrand Chaffee Hospital, which has a program that is accredited by the AADE. She became a certified diabetes educator, and established an AADE chapter in Buffalo, the fourth chapter in New York State and the only one west of Albany. Hebdon was also named a president-elect of the New York State AADE board of directors. Her four-year term will begin in 2018.

There are more than 800 diabetes educators in the NYS AADE organization. The mission of AADE is to empower diabetes educators to expand the horizons of innovative education, management and support to provide optimal health and quality of life for persons with, affected by or at risk for diabetes and chronic conditions.

Kathleen Hebdon, RN and Nancy D’Hondt, RPh, President of the American Association of Diabetes Educators.

Gourmet Dining on a 400-calorie Budget: Recipes

Pork Tenderloin with Apple Stuffing and Raspberry Glaze

6 Servings—2 oz. Pork w/ 4 oz. apple stuffing & Raspberry Sauce

Roast 2 hrs. 15 min @ 325˚F


  • 1 Stalk Celery
  • 2 Tbsp. chopped onion
  • 1 ½ Tbsp. butter or margarine
  • ½ cup tart red apples
  • 1/8 tsp allspice
  • ¼  tsp ground cardamom
  • 4/5 cup dried bread cubes
  • 14 oz. boneless double pork loin roast (tied)
  • Dash salt
  • Dash garlic powder


  • Cook celery and onion in a large skillet w/margarine until tender, but not brown. Stir in chopped apple, allspice and cardamom. Cook uncovered for 10 minutes or until apple is tender, stirring occasionally. Transfer mixture to a large bowl.
  • Add bread cubes to mix. Toss gently to coat bread, but don’t overmix. Set aside.
  • Preheat oven to 325˚F.
  • Untie Roast and separate in halves. Trim excess fat. Spoon about ½ apple stuffing mix over half the meat.
  • Re-assemble roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Sprinkle roast with salt, pepper and garlic powder.
  • Roast stuffed meat uncovered in the preheated oven for 2 ¼ to 2 ¾ hours or until meat thermometer registers 160-170˚F.
  • Let stand 10 minutes before slicing.
  • 6 Servings- 1 Tbsp.

Raspberry Glaze


  • 1/2 cups undrained frozen raspberries, thawed
  • 1 Tbsp. red currant jelly
  • 2 Tbsp. apricot juice
  • 1 Tbsp. Sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water


  • Combine raspberries, currant jelly, apricot nectar and sugar in a medium sauce pan.
  • Cook and stir over medium heat until mixture just comes to a boil.
  • Strain through a sieve. In the same sauce pan combine cornstarch and water. Stir in raspberry mixture.
  • Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  • Nutrition facts per serving: 165 calories, 6 gm fat, 91 mg sodium, 12 gram Carbohydrate, 14 gram Protein.
  • (1 Carb, 2 Meat)

Brown and Wild Rice Mix

6 Servings – 1/3 cup—45 minutes on stove top


  • 1 tsp. Canola Oil
  • 1 Shallots finely chopped
  • 1 Garlic Clove, minced
  • 1/3 cup Brown Rice
  • 1/3 cup Wild Rice, rinsed
  • 2 cups Vegetable Stock
  • Dash Salt
  • 1/8 tsp Crushed Red Pepper
  • ½  cup Parsley chopped
  • 1 tsp. Orange Zest


  • In a large sauce pan over medium heat, heat the oil.
  • Add shallots and garlic and cook, stirring until softened, about 3 minutes.
  • Add the stock, salt and red pepper; bring to a boil.
  • Reduce the heat and simmer, covered until the rice mixture is almost tender, about 30-40 minutes, but still chewy.
  • Add orange zest and parsley; toss lightly.

Nutrition facts per 1/3 cup serving: 88 calories, 1 gm fat, 158 mg Sodium, 16 gram Carbohydrate, and 1 gram Protein.  (1 Carb)

Roasted Seasonal Vegetables

6 Servings- ½ cup
Roast 30 minutes in 450˚F oven


  • 1/2 lb. Red Skin Potatoes, sliced
  • 1 cup Butternut Squash Cubes
  • 1 Large Carrot, peeled and cut into ½” thick slices
  • 1 Parsnip, peeled and cut into ½ “thick slices
  • 2/3 cup Kale, rinsed and chopped
  • 1 ½ Tsp. olive oil
  • 1/2 tsp dried rosemary
  • 1/2 clove garlic minced
  • Salt (sparingly) and Pepper to taste


  • Pre-heat oven to 450˚F.
  • Lightly oil baking sheets.
  • Combine the vegetables, olive oil, rosemary, garlic, salt/pepper to taste in a large bowl.
  • Toss by hand to coat vegetables.
  • Spread the mixture evenly onto baking sheets.
  • In 450˚F oven, bake vegetables for 15 minutes.
  • After 15 minutes, stir vegetables and return to oven.
  • Bake an additional 15 minutes or until vegetables are tender and brown.

Nutrition Facts per ½ cup:  83 calories, 0.4 gm Fat, 42 mg Na, 15 gm Carbohydrate, 2 gm Protein.

(1 Carb -Starchy Vegetable)

Pumpkin Cheesecake Bites

6 servings – 2 cheesecake bites per serving


  • 6 Gingersnap cookies (2”diameter)
  • 3 oz. fat-free cream cheese, softened
  • 1 cup Skim milk
  • 1/2 package cheesecake flavored fat-free instant pudding mix (sugar free if available)
  • 1/2 package pumpkin flavored fat-free instant pudding mix (sugar free if available)


  • Line mini-muffin cups with paper liners. Break gingersnaps into pieces; process in food processor to make about ½ cup fine crumbs.
  • Place 1 tsp crumbs in each paper liner.
  • Beat cream cheese in medium bowl with electric mixer at low speed until smooth.
  • Add pudding mixes and milk. Beat at high speed 2 minutes or until smooth and creamy. Spoon 1 ½ Tbsp. cream cheese mixture into each paper liner. Place bites in refrigerator to chill until served.

Nutrition Facts per 2 bites: 85 calories, 1 gram fat, 305 mg Sodium, 18 gram Carbohydrate,  4 gram Protein. (1 Carb)





Diabetes Events in November

Diabetes Events in November

Gourmet Dining on a 400-calorie Budget

A FREE Healthy Eating and Cooking Demonstration to kick off November, which is Diabetes Awareness Month.

Wednesday, November 1
10:30 a.m.-12:30 p.m.
Concord Senior Center on Commerce Drive

This free event is open to all, but registration is required as seating is limited. (We also need to know how much food to make!). Call (716) 592-2871 ext. 1485 or email

Diabetes: Talk to an Expert

Thursday, November 16, 7-8:30 p.m.
Concord Senior Center
Free with preregistration to (716) 592-9643.
A panel of diabetes experts will be available to answeer your questions. Join us for an evening of education, diabetes products, snacks and door prizes.
Coordinated by the Buffalo American Association of Diabetes Educators Networking Group.

BCH Nurses Certified as Diabetes Lifestyle Coaches

Kathleen Hebdon, RN and Sheri Plummer, RN of the Bertrand Chaffee Hospital Diabetes Education team have completed the Diabetes Prevention Program (DPP) Lifestyle Coach certification. This complements the Diabetes Self-Management accreditation that the hospital has achieved, and will result in additional services that can be offered to patients and covered by most insurance plans.

Studies have shown that patients who attend weekly sessions in diabetes programs for an extended period of time have been rates of prevention because of the healthy lifestyle habits they develop. After an initial 16 weeks, patients are encouraged to attend a monthly support group. Those who commit to attendance up to a full year have the lowest rates of converting to a diabetes diagnosis.

As instructors, Hebdon and Plummer hear myths and misinformation about diabetes reflected back to them from patients. “Some people think that they just have ‘a little diabetes,” said Hebdon. “But the prevalent thought now is that once someone is diagnosed with pre-diabetes, about 50 percent of their pancreatic function is lost, and by the time they are diabetic, that ratio is 80 percent.”

Diabetes causes more deaths in the United States than breast cancer, and type 2 diabetes is very much a lifestyle disease. “People are resistant to starting diabetes treatment,” said Sheri Plummer, RN. “And they give excuses like ‘I’m too old’ or ‘I’m too out-of-shape’ – but they would not hesitate to start a cancer treatment!” She explained, “Pancreatic changes are permanent and progress with age, and we want our patients to start treatment and lifestyle changes immediately to preserve pancreatic function and delay or prevent having to take insulin.”

Diabetes can be treated by three modalities: medication, diet and activity. “Without exercise and activity, you are missing out on a third of the possible treatment regimen,” said Hebdon. “Our programs can help patients overcome barriers with alternative exercises for all conditions, like arthritis, back pain and immobility, and ways to work those into everyday life.”

For information about upcoming Diabetes Education programs, call (716) 592-9643.