妊娠合并糖尿病的营养教育干预评估

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2021-04-01 DOI:10.1097/TIN.0000000000000245

D. Whitcombe, Denise Ragland, C. Gauss, A. Tappe, Nafisa K. Dajani

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引用次数: 0

摘要

糖尿病是妊娠期最常见的代谢功能障碍。本研究的目的是使用各种教育干预措施评估糖尿病知识的有效性，包括基于网络的传统面授课程，以及基于网络和面授教育的结合。采用准实验性非等效对照组测试前/后设计来评估糖尿病和营养相关知识。在3种干预措施中，前测和后测得分的平均差异没有统计学差异（P>0.05）。然而，每个干预组的前测和前测得分都有统计学显著的平均变化（P<0.05），这表明每个干预组在营养知识方面都有所提高。

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An Assessment of Nutrition Education Interventions in Pregnancy Complicated by Diabetes

Diabetes is the most common metabolic dysfunction in pregnancy. The objective of this study was to assess the effectiveness of diabetes knowledge using various educational interventions, including Web-based, traditional in-person class, and a combination of Web-based and in-person education. A quasi-experimental nonequivalent control group pre/posttest design was utilized to assess diabetes and nutrition-related knowledge. There was no statistical difference found among the 3 interventions regarding the mean difference in pretest and posttest scores (P > .05). However, there was a statistically significant mean change in pretest and posttest scores for each intervention group (P < .05), indicating an improvement in nutrition knowledge in each group.

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.