What is culinary medicine and why it is increasingly relevant to the care of people with diabetes?

What is a “teaching kitchen”? Where have these been built and tested?

How has culinary medicine, and teaching kitchens, been studied with regard to adults with type 2 diabetes?

What new therapies are being studied for care of diabetic foot ulcers?

Is progress being made in reducing the prevalence of diabetic foot ulcers?

What are some of the unmet needs with regards to diabetic foot ulcers?

"Tedious, Tiresome and Dull: An Unrecognized Problem That We Can Solve". What is this problem?

Why, in the real world, do some doctors think it’s not worth involving patients in DSMES programs?

There is much evidence that highlights poor DSMES attendance. How should educators overcome this issue?

What is the first step to a better strategy to improve engagement in DSMES programs?

How solid is the evidence that weight loss can lead to diabetes remission?

What strategies are currently used for weight loss leading to diabetes remission?

Is obesity treatment effective for all patients or only for those at earlier stages of diabetes?

How attractive, and how realistic, is the option for once weekly insulin dosing?

What are the potential benefits and pitfalls of once weekly dosing?

Would once weekly insulin dosing be an option for all patients on insulin therapy?