A Regional Diabetes Nutrition Education Program: Its Effect on Knowledge and Eating Behavior

Abstract

The effect of a nutrition education program on knowledge and self-care behavior in a group of individuals with diabetes was evaluated. The nutrition education program was developed using outlines and knowledge tests produced by the University of Michigan Diabetes Research and Training Center. The program, sponsored by the American Diabetes Association, Akron Chapter, was presented free of charge to Northeast Ohio area residents. Forty-four individuals participated in the study. Results indicated a statistically significant (p < 0.01) gain in knowledge but no statistically significant change in eating behavior for the sample. However, post-food records indicated that the mean for the percentage of total kcalories (kcals) from protein and fat (ie, 20% and 28%, respectively) were within the American Diabetes Association's recommendations of no more than 20% of kcals from protein and 30% of kcals from fat. In addition, the percentage of kcals from carbohydrate and the recommended total number of kcals improved toward the recommended levels.

Culinary Nutrition Education Programs in Community-Dwelling Older Adults: A Scoping Review

“…The majority (n=29) of the articles were published between 2011 and 2021 ( 32 , 34 – 36 , 38 , 40 – 46 , 49 – 51 , 53 – 66 ). Study designs were primarily pre-post studies (n=20) ( 33 – 35 , 38 – 40 , 43 , 44 , 47 – 51 , 55 – 57 , 59 , 60 , 65 , 67 ), followed by randomised control trial (n=15) ( 37 , 41 , 42 , 45 , 46 , 52 , 53 , 58 , 61 – 64 , 66 , 68 , 69 ) and quasi-experimental studies (n=4) ( 31 , 32 , 36 , 54 ). Program duration ranged from 2 weeks to 2 years, and the number of classes ranged from 1 to 20 classes (Table 1 ).…”

“…Program duration ranged from 2 weeks to 2 years, and the number of classes ranged from 1 to 20 classes (Table 1 ). A majority of the educators were reported to be a dietitian and/or nutritionist (n=17) ( 31 , 32 , 35 , 42 , 43 , 47 – 51 , 55 , 57 , 61 – 63 , 67, 69), a registered nurse and/or trained educator (n=10) ( 33 , 34 , 37 , 44 , 45 , 52 , 53 , 58 , 60 , 64 ). Thirteen studies did not report the qualifications of the class instructor ( 36 , 38 – 41 , 46 , 54 , 56 , 58 , 59 , 65 , 66 , 68 ).…”

“…Of the 39 studies, 10 studies targeted and included women only ( 33 , 42 , 43 , 46 , 50 , 52 , 53 , 56 , 61 , 68 ) and the remaining 29 included men and women (Table 1 ). Some studies recruited participants from the general public (n=13) ( 35 , 36 , 40 , 51 , 54 – 56 , 59 , 60 , 64 , 65 , 67 , 69 ), while other studies targeted people with a specific health condition as follows; diabetes or pre-diabetes (n=8) ( 31 , 32 , 34 , 38 , 45 , 47 , 61 , 62 ), hypertension/prehypertension (n=2) ( 35 , 58 ), high cardiometabolic risk or undergoing cardiac rehabilitation (n=2) ( 48 , 57 ), obesity (n=2) ( 35 , 53 ), mild cognitive impairment (n=1) ( 66 ), chronic kidney disease (n=1) ( 63 ), and metabolic syndrome (n=1) ( 49 ). Remaining studies targeted breast cancer survivors (n=4) ( 42 , 43 , 50 , 53 ), post-menopausal women (n=1) ( 68 ), low income earners (n=1) ( 41 , 43 ), and specific ethnic groups in the US (n=8) such as Hispanic ( 42 ), Black ( 39 ), Latinas ( 46 ), and African Americans ( 31 , 33 , 37 , 44 , 52 ) (Table 2 ).…”

“…Some programs reported the use of printed materials (n=18) ( 34 , 36 , 37 , 40 – 43 , 51 – 54 , 59 , 60 , 63 , 64 , 66 – 68 ). Only a small number (n=6) used videos in the programs’ activities ( 31 , 34 , 41 , 47 , 55 , 68 ). All programs were delivered face-to-face and only one program used both face-to-face and an online-telehealth approach ( 38 ).…”

“…However, the most common activities were taste testing (n=19) ( 31 – 33 , 36 , 37 , 40 , 41 , 44 , 46 – 48 , 52 – 55 , 59 , 62 , 63 , 69 ), viewing a cooking demonstration (n=13) ( 32 , 39 , 41 , 43 , 46 , 50 – 53 , 57 , 60 , 66 , 67 ), the act of cooking (n= 11) ( 31 , 32 , 35 , 42 , 44 , 45 , 49 , 57 , 64 , 65 , 68 ), and sharing the meal or eating (n=5) ( 36 , 42 , 49 , 64 , 65 ). Few programs reported using videos (n=6) ( 31 , 34 , 41 , 47 , 55 , 68 ) or visual aids like PowerPoint slides or posters (n=7) ( 34 , 46 , 48 , 53 , 59 , 68 ) to deliver information. Only two programs had an online component to provide additional information for participants ( 32 , 35 ).…”