在向糖尿病患者提供营养护理时利用常用食物的血糖指数:本戈马县转诊医院的个案研究

Maureen Gacheri Nyongesa, Rabin Denis Barasa, Alex Kiptoo, Darius Riziki Martin
{"title":"在向糖尿病患者提供营养护理时利用常用食物的血糖指数:本戈马县转诊医院的个案研究","authors":"Maureen Gacheri Nyongesa, Rabin Denis Barasa, Alex Kiptoo, Darius Riziki Martin","doi":"10.47787/pasj.v3i02.24","DOIUrl":null,"url":null,"abstract":"The estimated prevalence of diabetes in Kenya is around 2.2%. There is a lack of awareness on diabetes in Kenya, leading to delayed diagnosis and management. This lack of awareness hinders early intervention and control of the disease. The adoption of a more Westernized diet, which is often high in processed foods and low in nutritional value, coupled with a decrease in physical activity, has contributed to the rise in diabetes cases. Access to affordable medications, regular blood glucose testing, and specialized diabetes care can be challenging for many Kenyans. This can lead to inadequate glycemic control and increased risk of complications. Knowledge of the glycemic index is therefore key in managing the conditions; therefore, we explore how well healthcare providers understand and apply GI values of widely consumed foods together with the patients. Data was collected and analyzed using a descriptive cross-sectional study design, involving both care providers and patients. Most care providers had knowledge of GI but only 3/4 reported utilizing its utilization. Patients, therefore, had issues because of ignorance and consumed food with high GI. Healthcare providers should be better equipped and acquainted with the G.I concept to provide the right information to patients and follow up in management.","PeriodicalId":496632,"journal":{"name":"Pan Africa science journal","volume":"27 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Utilization of glycemic index values of commonly consumed foods in the provision of nutrition care to patients with diabetes: a case study at Bungoma county referral Hospital\",\"authors\":\"Maureen Gacheri Nyongesa, Rabin Denis Barasa, Alex Kiptoo, Darius Riziki Martin\",\"doi\":\"10.47787/pasj.v3i02.24\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The estimated prevalence of diabetes in Kenya is around 2.2%. There is a lack of awareness on diabetes in Kenya, leading to delayed diagnosis and management. This lack of awareness hinders early intervention and control of the disease. The adoption of a more Westernized diet, which is often high in processed foods and low in nutritional value, coupled with a decrease in physical activity, has contributed to the rise in diabetes cases. Access to affordable medications, regular blood glucose testing, and specialized diabetes care can be challenging for many Kenyans. This can lead to inadequate glycemic control and increased risk of complications. Knowledge of the glycemic index is therefore key in managing the conditions; therefore, we explore how well healthcare providers understand and apply GI values of widely consumed foods together with the patients. Data was collected and analyzed using a descriptive cross-sectional study design, involving both care providers and patients. Most care providers had knowledge of GI but only 3/4 reported utilizing its utilization. Patients, therefore, had issues because of ignorance and consumed food with high GI. Healthcare providers should be better equipped and acquainted with the G.I concept to provide the right information to patients and follow up in management.\",\"PeriodicalId\":496632,\"journal\":{\"name\":\"Pan Africa science journal\",\"volume\":\"27 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Pan Africa science journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47787/pasj.v3i02.24\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pan Africa science journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47787/pasj.v3i02.24","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

据估计,肯尼亚的糖尿病患病率约为2.2%。肯尼亚缺乏对糖尿病的认识,导致诊断和管理延迟。这种认识的缺乏阻碍了疾病的早期干预和控制。采用更加西化的饮食,通常是高加工食品和低营养价值,再加上体力活动的减少,导致了糖尿病病例的增加。对许多肯尼亚人来说,获得负担得起的药物、定期血糖检测和专门的糖尿病护理可能是一项挑战。这可能导致血糖控制不足和并发症的风险增加。因此,了解血糖指数是控制这些疾病的关键;因此,我们将探讨医疗保健提供者与患者一起了解和应用广泛食用食物的GI值的程度。数据收集和分析采用描述性横断面研究设计,包括护理提供者和患者。大多数护理人员了解GI,但只有3/4的人报告使用GI。因此,患者由于无知而出现问题,并食用了高GI食物。医疗保健提供者应该更好地配备和熟悉gi概念,以便向患者提供正确的信息并跟踪管理。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Utilization of glycemic index values of commonly consumed foods in the provision of nutrition care to patients with diabetes: a case study at Bungoma county referral Hospital
The estimated prevalence of diabetes in Kenya is around 2.2%. There is a lack of awareness on diabetes in Kenya, leading to delayed diagnosis and management. This lack of awareness hinders early intervention and control of the disease. The adoption of a more Westernized diet, which is often high in processed foods and low in nutritional value, coupled with a decrease in physical activity, has contributed to the rise in diabetes cases. Access to affordable medications, regular blood glucose testing, and specialized diabetes care can be challenging for many Kenyans. This can lead to inadequate glycemic control and increased risk of complications. Knowledge of the glycemic index is therefore key in managing the conditions; therefore, we explore how well healthcare providers understand and apply GI values of widely consumed foods together with the patients. Data was collected and analyzed using a descriptive cross-sectional study design, involving both care providers and patients. Most care providers had knowledge of GI but only 3/4 reported utilizing its utilization. Patients, therefore, had issues because of ignorance and consumed food with high GI. Healthcare providers should be better equipped and acquainted with the G.I concept to provide the right information to patients and follow up in management.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信