Awareness and Knowledge of Type2 Diabetes Patients on Dietary Management in Sobi Specialist Hospital, Alagbado, Ilorin, Kwara State

ABSTRACT

This research project was assessing the Awareness and Knowledge of type2 Diabetic patients on Dietary management: A case study of Sobi specialist Hospital. The research’s general objective 

was research design used in this study was descriptive research design. The sample size used in this study was 79  respondents  out of 100 patients attending the study area, derived using Cochrane formula (Singh & Masuku 2014). The was used in selecting sample size.  The instrument used was a questionnaire. The questionnaire

contains 2 sections (i.e. section A, and B) with 15 questions. The data collected were analyzed using SPSS software and Microsoft excel  to arrive at the various tables and charts used  in discussing the findings.

According to  the results which is  based on  awareness, knowledge and practice,  the dietary knowledge of over one-third of the diabetic patients is inadequate and need improvement for example: It is also found that more than half of do not know how much sugar they should consume daily (96%) (Figure 4.18), similarly, in (Figure 4.16) it is displayed that almost all the respondents do not know about their daily carbohydrate requirement in their diet (93.7%)., but in the contrary, there is high awareness among the diabetic patients related to diabetes and diet with

mainly Health workers as their sole source of information for instance;  more than half of the participants (51%) were aware that it important to include fruits and vegetables in diet. There were 35(44.3%) participants who are aware that it essential to choose low fat products. Based on

practice, it was found that 54.5% of the respondents embrace a good habit of maintaining a low fat meal (Table 4.16). 

It was concluded in this study that it will be beneficial if a diabetic clinic and information center for teaching diabetic patients is established. Also nurses, doctors, dietitians, community health

workers and other health team members should join hands to help these diabetic patients live healthy lives by providing them with the right information at every available opportunity. Lack of knowledge destroys people.The study recommends that there is a need to set up a health

education programme  on  diabetes mellitus  which  would also  include a  self-monitoring programme.

TABLE OF CONTENTS

CERTIFICATIONi

DEDICATIONii

ACKNOWLEDGEMENTiii

ABSTRACTiv

TABLE OF CONTENTS v

LIST OF TABLESix

LIST OF FIGURESx

CHAPTER ONE1

INTRODUCTION1

1.1 Background of the Study1

1.2 Statement of the Problem2

1.3 Significance of the Study4

1.4 Objectives of the Study4

1.5 Research Questions4

1.6 Scope of the study 5

1.7 Operational definition of terms/Variables5

CHAPTER TWO6

LITERATURE REVIEW6

2.1 Introduction6

2.2 Empirical Review6

2.3 Awareness and Knowledge about Diabetes8

2.4 Concept of Diabetes10

2.5 Types of Diabetes12

2.5.1 Type 112

2.5.2 Type 213

2.5.3 Gestational diabetes14

2.5.4 Maturity onset diabetes of the young15

2.5.5 Other types15

2.6 Sign and Symptoms17

2.7 Complications17

2.8 Pathophysiology18

2.9 Diagnosis of Diabetes20

2.10 Prevention of Diabetes21

2.11 Management of Diabetes22

2.11.1 Medications22

2.12 Lifestyle25

2.13 Dietary Management of Diabetes25

2.13.1 Reversing type 2 diabetes through diet26

2.13.2 Remission through a low calorie energy deficit diet26

2.13.3 Management or remission through a low carbohydrate diet29

2.13.4 Nutrition transition and population specific factors31

2.13.5 Evidence for current dietary guidelines34

2.13.6 Areas of consensus in guidelines35

2.13.6.1 Weight management35

2.13.6.2 Energy balance35

2.13.6.3 Dietary patterns36

2.13.6.4 Foods to avoid36

2.13.7 Areas of uncertainty in guidelines37

2.13.7.1 Optimal macronutrient composition37

2.13.7.2 Fish38

2.13.7.3 Dairy39

2.13.7.4 Oils39

2.13.8 Difficulties in setting guidelines40

2.14 Theoretical Review40

2.15 Theoretical Framework42

2.16 Application of the Theory to this Study43

2.17 Summary of Review of Related Literature43

CHAPTER THREE46

METHODOLOGY46

3.1 Introduction46

3.2 Research Design46

3.3 Research Setting46

3.4 Target Population47

3.5 Sampling and Sampling Techniques47

3.6 Research Instrument49

3.7 Validity of the Instrument49

3.8 Reliability of the Instrument49

3.9 Inclusion Criteria50

3.10 Exclusion Criteria50

3.11 Procedure for Data collection50

3.12 Data Analysis Procedure50

3.13 Ethical Consideration50

CHAPTER FOUR52

RESULTS AND DISCUSSION52

4.0 Introduction52

4.1 Results52

4.1.1 Section A: Demographic/Social Data54

4.1.1.1 Gender of the respondents54

4.1.1.2 Age Distribution of the Respondents54

4.1.1.3: Marital Status55

4.1.1.4 Educational level of the respondents56

4.1.1.5 Employment status of the respondents57

4.1.2 Section B: Awareness on dietary management57

4.1.2.1 Are you aware that Diet that contains less Carbohydrate and sugar helps to manage diabetes58

4.1.2.2 Are you aware that Vegetable and Fruits can help to manage diabetes60

4.1.2.3 Are you aware that maintaining a diet rich in grains like millet and fiber could help

to manage diabetes?62

4.1.2.4 Are you aware that limiting sugary beverages and eating less red meat and other 

sources of saturated fat can help to manage diabetes64

4.1.2.5 Are you aware of the importance of eating balanced diet every day?66

4.1.3.1 Do you know that diet with unsaturated fat can help to manage diabetes?68

4.1.3.2 Do you know the daily requirement of carbohydrate in your diet 69

4.1.3.3 Do you know the food source of Carbohydrate?70

4.1.3.4 Do you know how much sugar you should consume daily?71

4.1.3.5 Do you know it is essential to choose low fat product?72

4.1.4 Section D: Pattern of diet in diabetes management72

4.1.4.1 Does your daily food contain non-starchy vegetables?73

4.1.4.2 Does your daily food contain starchy vegetables74

4.1.4.3 Do your fruits include Orange, melon, berries, apples, bananas, and grapes?75

4.1.4.4 Does your grains for the day contain whole grains such as wheat, rice, cornmeal, 

barley, bread, pasta and cereal?76

4.1.4.5 Proteins in diet78

4.1.4.6 Low fat/nonfat meal83

CHAPTER FIVE85

DISCUSSION, SUMMARY, CONCLUSION AND RECOMMENDATIONS85

5.1 Introduction85

5.2 Discussion85

5.3 Summary87

5.4 Conclusion89

5.4 Recommendations90

References92

Appendices102