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

CERTIFICATION i

DEDICATION ii

ACKNOWLEDGEMENT iii

ABSTRACT iv

TABLE OF CONTENTS v

LIST OF TABLES ix

LIST OF FIGURES x

CHAPTER ONE 1

INTRODUCTION 1

1.1 Background of the Study 1

1.2 Statement of the Problem 2

1.3 Significance of the Study 4

1.4 Objectives of the Study 4

1.5 Research Questions 4

1.6 Scope of the study 5

1.7 Operational definition of terms/Variables 5

CHAPTER TWO 6

LITERATURE REVIEW 6

2.1 Introduction 6

2.2 Empirical Review 6

2.3 Awareness and Knowledge about Diabetes 8

2.4 Concept of Diabetes 10

2.5 Types of Diabetes 12

2.5.1 Type 1 12

2.5.2 Type 2 13

2.5.3 Gestational diabetes 14

2.5.4 Maturity onset diabetes of the young 15

2.5.5 Other types 15

2.6 Sign and Symptoms 17

2.7 Complications 17

2.8 Pathophysiology 18

2.9 Diagnosis of Diabetes 20

2.10 Prevention of Diabetes 21

2.11 Management of Diabetes 22

2.11.1 Medications 22

2.12 Lifestyle 25

2.13 Dietary Management of Diabetes 25

2.13.1 Reversing type 2 diabetes through diet 26

2.13.2 Remission through a low calorie energy deficit diet 26

2.13.3 Management or remission through a low carbohydrate diet 29

2.13.4 Nutrition transition and population specific factors 31

2.13.5 Evidence for current dietary guidelines 34

2.13.6 Areas of consensus in guidelines 35

2.13.6.1 Weight management 35

2.13.6.2 Energy balance 35

2.13.6.3 Dietary patterns 36

2.13.6.4 Foods to avoid 36

2.13.7 Areas of uncertainty in guidelines 37

2.13.7.1 Optimal macronutrient composition 37

2.13.7.2 Fish 38

2.13.7.3 Dairy 39

2.13.7.4 Oils 39

2.13.8 Difficulties in setting guidelines 40

2.14 Theoretical Review 40

2.15 Theoretical Framework 42

2.16 Application of the Theory to this Study 43

2.17 Summary of Review of Related Literature 43

CHAPTER THREE 46

METHODOLOGY 46

3.1 Introduction 46

3.2 Research Design 46

3.3 Research Setting 46

3.4 Target Population 47

3.5 Sampling and Sampling Techniques 47

3.6 Research Instrument 49

3.7 Validity of the Instrument 49

3.8 Reliability of the Instrument 49

3.9 Inclusion Criteria 50

3.10 Exclusion Criteria 50

3.11 Procedure for Data collection 50

3.12 Data Analysis Procedure 50

3.13 Ethical Consideration 50

CHAPTER FOUR 52

RESULTS AND DISCUSSION 52

4.0 Introduction 52

4.1 Results 52

4.1.1 Section A: Demographic/Social Data 54

4.1.1.1 Gender of the respondents 54

4.1.1.2 Age Distribution of the Respondents 54

4.1.1.3: Marital Status 55

4.1.1.4 Educational level of the respondents 56

4.1.1.5 Employment status of the respondents 57

4.1.2 Section B: Awareness on dietary management 57

4.1.2.1 Are you aware that Diet that contains less Carbohydrate and sugar helps to manage diabetes 58

4.1.2.2 Are you aware that Vegetable and Fruits can help to manage diabetes 60

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 diabetes 64

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 management 72

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

4.1.4.2 Does your daily food contain starchy vegetables 74

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 diet 78

4.1.4.6 Low fat/nonfat meal 83

CHAPTER FIVE 85

DISCUSSION, SUMMARY, CONCLUSION AND RECOMMENDATIONS 85