Robert Mutagwanya 1* , Christine Magala Nyago 1 , Fredrick Nelson Nakwagala 2
1 School of Food Technology, Nutrition and Bio-engineering, Makerere University, 2 Endocrine
unit of Mulago hospital, College of Health Sciences, Makerere University, Uganda
*Email Address of Correspondence: [email protected]
ABSTRACT
Background: Consumption of a varied diet reduces the risk of developing a deficiency or excess of any one nutrient. One of the three cornerstones of diabetes management is diet and therefore, dietary diversity is key among diabetes patients. Objective: The objective of this study was to establish the impact of nutrition education on dietary diversity scores (DDS) among type 2 diabetes patients. Methods: Kant et al., method was used for scoring dietary diversity. Data were analyzed using the statistical package for social sciences (SPSS version 21). A pair sample t-test was used to compare total DDS after and before nutrition education. P < 0.05 was considered statistically significant. Subjects: One hundred type 2 diabetic patients were randomly selected and divided into two groups of intervention and control (50 patients in each group) to participate in the study. Data were collected using a pre-tested questionnaire before and after intervention every after one month for a period of four months of intervention. Results: The average age of patients participated in the study was 48 (40–51) years. Most of the patients were females (65.39%), compared to males (34.01%). At the end of the study period of four months, DDS in the control group decreased from 40.08% to 38.49% (P =0.064) while in the intervention group, DDS increased from 35.30 % to 54.20% (P < 0.001). Conclusion: Dietary diversity increased after nutrition education among type 2 diabetes patients.
Keywords: Dietary Assessment, Dietary Diversity Score, Nutrition Education, Type 2 Diabetes
Citation: Robert Mutagwanya, Christine Magala Nyago, Fredrick Nelson Nakwagala. Effect of
Diabetes Nutrition Education on Dietary Diversity Score of Type 2 Diabetic Patients. Canadian
Journal of Clinical Nutrition. 2023; 11 (1): 28-40.
DOI: https://dx.doi.org/10.14206/canad.j.clin.nutr.2023.01.03
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