Effect of nutritional intervention on dietary habits & glycemic control in diabetic patients

Nutritional intervention for diabetic patients changes patient's diet habit and thereby, positively affects blood lipid profile and glycemic control. In this study, the changes in blood lipid profile and glucose level were analyzed according to changes in dietary habit with nutritional intervention. Also the factors affecting the HbAlc level were evaluated in order to determine effective methods of educating diabetic patients. Eighty-two patients with Type Ⅱdiabetes mellitus who underwent nutritional intervention due to their physician's at A General Hospital in Kyunggi Province from October to December 2005 were evaluated. The patients were divided into two groups based on the intensity of nutritional intervention; the patients in Group 1 underwent one session of nutritional intervention whereas the patients in Group 2, two sessions. The data were analyzed using SPSS PC 13.0 in which t-test, x test and multiple regression analysis were performed. The following results were obtained from the two groups by comparing changes in dietary habit, blood lipid profile and glucose level before and six months after months after the intervention session(s). 1. There were no significant differences in the overall demographic characteristics including gender (x=0.03, p=0.87), average age (t=0.47, p=0.64), height (t=-0.15, p=0.13) and weight (t=-1.11, p=0.27) between the two groups showed no significant differences in drinking and exercise habits, diet, and nutrient intake the intervention session(s). 2. The three factors related with dietary including taking regular meals, balanced diet, and diets preventing lifestyle disease were all significantly improved in Group 2 compared with Group 1. Although there was no significant difference in the frequency of drinking per week between the two groups, the frequency of exercise was significantly different between the two groups with the patients in Group 2 exercising more frequency each week ((x=6.14, p=0.047). 3. After the nutritional intervention session(s), the fasting blood sugar level was 140±20.1mg/dl and 123.5±15.8mg/dl and HbA1c was 6.8±1.0(%) and 6.0±0.6(%) in Group 1 and 2, respectively, showing significantly lower levels in Group 2 compared with Group 1 (t=3.86, p=0.00, t=3.96, p=0.00). The total cholesterol level according to lipid showed lower level in Group 2 in which it was 178.3±31.0mg/dl in Group 1 and 150.0±41.0mg/dl in Group 2 4. The results of multiple regression analysis showed that the HbA1c level was reduced significantly as the blood glucose level was lower before intervention and in Group 2 compared with Group 1. The results of this study indicated that significant reductions in blood glucose and lipid levels in Group 2 patients were probably due to the fact that dietary changes occurred more positively in these patients who underwent the more intensive intervention program compared with those in Group 1. Thus, for effective management of diabetes, there is a need for a nutritional intervention program that is reinforcement based, systematic and repeating.

Author dc:creator

• 이, 혜경

Contributors dc:contributor

• 이, 순영
• 보건대학원
• 200427318

• nutritional intervention
• glycemic control
• dietary habits
• 당뇨환자
• 식습관

Language dc:language

ko

Identifier

http://dcoll.ajou.ac.kr:9080/dcollection/jsp/common/DcLoOrgPer.jsp?sItemId=000000002168
000000002168

OAI identifier oai:identifier

oai:repository.ajou.ac.kr:201003/1015