Predictors of dietary practices and nutritional status among diabetic type II patients in Kiambu County, Kenya

Wahome, Emily M; Makau, Wambui Kogi; Kiboi, Willy

doi:10.18203/2394-6040.ijcmph20182606

Cited by 8 publications

(8 citation statements)

References 20 publications

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“…Patients who had not attended formal education and being at primary education were more likely to have poor dietary practice as compared with college graduates and above, respectively. The finding was consistent with a study conducted in Kenya and Bahir Dar [ 30 , 51 ]. This might be because the patients' educational status had a direct relation with their dietary practice.…”

Section: Discussionsupporting

confidence: 93%

“…It is evident that the dissemination of appropriate information is vital and the first step to make healthy choices. A study performed in Kenya reported that good dietary practice and higher dietary diversity among patients were associated with better nutrition knowledge [ 51 ]. The result of this study implied that diabetic patients' dietary practice was undesirably colossal.…”

Section: Discussionmentioning

confidence: 99%

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Dietary Practice among Type 2 Diabetic Ppatients in Southern Ethiopia

Worsa

Zinab

Teshome

2021

International Journal of Endocrinology

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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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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Dietary Practice among Type 2 Diabetic Ppatients in Southern Ethiopia

Worsa

Zinab

Teshome

2021

International Journal of Endocrinology

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“…Mothers engaged in government work were seven times more likely to practice good dietary practice than house wives (AOR = 7.2, 3.9, 17.09). This finding is supported by a previous study conducted in Kenya [ 15 ] and in Addis Ababa [ 16 ]. The reason might be that those mothers engaged in government work may be more accessible to get more information about the diet during pregnancy and they may adhere to practice more than house wives.…”

Section: Discussionsupporting

confidence: 90%

“…Moreover, in this study, women's dietary knowledge had shown a positive relationship with dietary practice of mothers during pregnancy (AOR = 8.5, 2.19–21.05). This finding is supported by the study conducted in West Gojjam [ 9 ], Kenya [ 15 ], and Addis Ababa [ 16 ]. The reason behind the similarity might be due to the fact that when the women is exposed to dietary information, they may be informed of the consequences of undernutrition on their children, as well as on themselves, and they will more enforced to practice adequate diet.…”

Section: Discussionsupporting

confidence: 72%

Dietary Practice and Associated Factors among Pregnant Women in Misha Woreda, South Ethiopia: A Community-Based Cross-Sectional Study

Abute¹,

Beyamo²,

Erchafo³

et al. 2020

Journal of Nutrition and Metabolism

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Background. Proper food and good nutrition are essential for survival, physical growth, mental development, performance and productivity, and health and well-being. Pregnancy is a critical phase in a woman's life. The aim of this study is to assess the dietary practice and associated factors among pregnant women in Misha woreda, south Ethiopia. Methods. A cross-sectional study was conducted in Misha woreda, South Ethiopia, on pregnant women. Data were collected by using a structured interviewer-administered questionnaire. The data were entered in EpiData V-3.1 and analyzed using SPSS version 21. Binary logistic regression analysis was also employed to examine the association between dependent and independent variables. A P value of <0.05 was considered as the cutoff point to declare statistical significance. Result. Out of 618 pregnant women, almost all of them 618 interviewed with the response rate of 100%. The mean age of pregnant women was 27.31 years (±5.622). From total study participants, 54.1% of the respondents were followers of protestant religion and 80.2% of husband occupation were farmers and 78.7% pregnant women occupation were house wives. From the total participants, 43.6% had illness on the current pregnancy. Almost two third 66.2% of the pregnant women travel ≥ 1 hr to reach HF. Majority of the participants (62%) had moderate knowledge about dietary practice in pregnancy, and 29.5% practiced good dietary practice. Educational status (AOR = 4.07 [2.13, 9.18]), occupation (AOR = 5.32 [1.08, 13.95]), dietary knowledge (AOR = 7.2 [3.9, 17.09]), and food craving (AOR = 2.07 [1.41, 5.5]) were variables having a significant association with dietary practice. Conclusion. The prevalence of good dietary practice among pregnant women in Misha district was low when compared to other studies. According to the study result, educational status, occupation, dietary knowledge, and food craving were factors that affect dietary practice.

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“…It has been argued that nutrition knowledge is a necessary but not a sufficient factor for changes in consumers' food behaviours (10) . However, a recent cross-sectional study in Kenya revealed that dietary knowledge, level of education, occupation and income influence dietary practices in people with T2DM (11) . Besides these population-based findings, international guidelines recommend individualised assessment for adults with diabetes (12)(13)(14) .…”

mentioning

confidence: 98%

Perceived facilitators and barriers to healthy dietary behaviour in adults with type 2 diabetes mellitus in Kenya: a qualitative study

Mokaya

Saruni

Kyallo

et al. 2022

Public Health Nutr.

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Objective: This study aimed to explore the facilitators and barriers to healthy dietary behaviour in adults with type 2 diabetes mellitus (T2DM) in Kenya. Design: A qualitative descriptive design using telephone interviews was applied. An interview guide was developed through a modified theoretical framework. Setting: This study was conducted in selected hospitals in Nakuru County, located in west-central Kenya. Participants: A two-step sampling strategy was used to select hospitals and study participants. Adult participants aged 30 to 85 years old, with T2DM from six hospitals were selected based on their ability to openly elaborate on the theme of dietary behaviour. Results: Thirty respondents were interviewed (mean age 62 years; 43.3% females). The average duration of the interviews was 32:02 minutes (SD 17.07). The highest-ranking internal facilitators of healthy dietary behaviour were knowledge of healthy food choices, gardening, self-efficacy, food preparation skills and eating at home. External facilitators included inaccurate beliefs and information on food and diet, education by healthcare workers, food availability, proximity to food selling points and family support. Internal barriers included tastes and preferences, health conditions barring intake of certain foods, and random eating of unhealthy foods. External barriers included socioeconomic factors, seasonal unavailability of fruits and food safety concerns. Conclusions: Facilitators and barriers to healthy dietary behaviour among Kenyan adults with T2DM are related to food literacy and include selection, preparation and eating. Interventions to enhance healthy dietary behaviour should target context-specific knowledge, skills and self-efficacy.

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Predictors of dietary practices and nutritional status among diabetic type II patients in Kiambu County, Kenya

Cited by 8 publications

References 20 publications

Dietary Practice among Type 2 Diabetic Ppatients in Southern Ethiopia

Dietary Practice among Type 2 Diabetic Ppatients in Southern Ethiopia

Dietary Practice and Associated Factors among Pregnant Women in Misha Woreda, South Ethiopia: A Community-Based Cross-Sectional Study

Perceived facilitators and barriers to healthy dietary behaviour in adults with type 2 diabetes mellitus in Kenya: a qualitative study

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