Dietary Practice among Type 2 Diabetic Ppatients in Southern Ethiopia

BACKGROUND: Diabetic patients' dietary practice is critical to improve glycemic, lipid, and blood pressure control. However, a significant number of patients had poor dietary practice. In Ethiopia, more than half of diabetic patients were not practicing a healthy dietary approach. Therefore, th...

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Detalles Bibliográficos
Autores principales: Worsa, Kidus Temesgen, Zinab, Beakal, Teshome, Melese Sinaga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8723874/
https://www.ncbi.nlm.nih.gov/pubmed/34987574
http://dx.doi.org/10.1155/2021/1359792
Descripción
Sumario:BACKGROUND: Diabetic patients' dietary practice is critical to improve glycemic, lipid, and blood pressure control. However, a significant number of patients had poor dietary practice. In Ethiopia, more than half of diabetic patients were not practicing a healthy dietary approach. Therefore, this study assessed variables that were hardly addressed in previous studies. The aim of this study was to assess dietary practice and associated factors among patients with type 2 diabetes. METHODS: A facility-based cross-sectional study was performed among patients with type 2 diabetes in Arba Minch General Hospital from April 21 to May 20, 2020. A systematic sampling technique was used to select 352 patients. The data were entered into EpiData version 3.1 and exported to SPSS version 21 for cleaning and analysis. Descriptive statistics were performed. All variables in bivariate analysis with p-value <0.25 were entered into a multivariable logistic regression model, and statistical significance was declared at a p-value of less than 0.05. RESULTS: The prevalence of poor dietary practice was found to be 40.6% (95%CI (35.7–46.0)). After adjusting for other variables in multivariable analysis, not attending formal education (AOR = 3.0; 95%CI (1.6–5.5)), being at primary education level (AOR = 2.2; 95%CI (1.1–4.4)), being moderately food insecure (AOR = 5.3; 95%CI (2.8–9.9)), having depression (AOR = 5.9; 95%CI (3.0–11.4)), and not having nutrition education (AOR = 2.2; 95% (1.1–4.6)) were factors associated with poor dietary practice. CONCLUSIONS: A significant proportion of patients had poor dietary practice. The poor dietary practice was significantly higher among those with no formal education, at the primary education level, from the moderately food-insecure household, having depression, and not having nutrition education. The results imply the need for strengthening health information dissemination concerning healthy dietary practice in the form of a package.

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