History of Programs

Year Four focused on bringing new life to the Stanford Chronic Disease Self Management Model, community partnerships and with local businesses to share healthful information with patrons.

Evaluation of Stanford Chronic Disease Self Management Model

Data was collected through phone interviews of participants of former SCDSM workshops. The data was analyzed by Dr. McNeil. SCDSM also had a major positive impact on the confidence of respondents. Their responses indicted that they had confidence that they could live with, through, and beyond the pain and discomfort of their symptoms. Finally, the three overall questions reinforced the perceived value of the SCDSM training. Perhaps the most positive result of the survey was the 94% of the respondents who said they wanted to recommend the Stanford Chronic Disease Self-Management training to anyone who has to cope with a chronic health condition.

Table Tent Cards

Serving Size:
1 fruit serving = ½ cup canned or
1 medium fruit
(about the size of a tennis ball)

1 grain = 1 slice bread, pre-sliced
(about the size of a cassette tape)

1 dairy serving = 8 ounces
(the size of a container of individual yogurt)

1 vegetable serving = 1/2 cup cooked or canned vegetables
(about ½ a baseball)

3 oz = 1 meat, poultry or fish serving
(about the size of a deck of cards)

1 oz = 1 piece of cheese

1cup = is around the size of your fist.
Example:Two servings of pasta or oatmeal
Healthful suggestion: If served with a portion larger than the suggested serving size do not try to overeat, take home half for another meal.