Nutrition Therapy

Sievenpiper, John L.; Chan, Catherine B.; Dworatzek, Paula D.N.; Freeze, Catherine; Williams, Sandra L.

doi:10.1016/j.jcjd.2017.10.009

Cited by 135 publications

(126 citation statements)

References 220 publications

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“…When used as part of lifestyle intervention in diabetes prevention programs, meal replacements have been shown to promote weight loss and reduction in the incidence of type 2 diabetes in overweight/obese people at increased risk of developing type 2 diabetes [73,74]. There is good evidence that meal replacement as part of a lifestyle intervention is effective in promoting weight loss and improving metabolic outcomes in individuals with type 2 diabetes [75,76] The current diabetes guidelines from the American Diabetes Association [77], the Canadian Diabetes Association [78], and Diabetes UK [79] have recommended the use of meal replacements in the management of individuals with diabetes.…”

Section: Promising Approaches To Help Patients With Gdm Adhere To Diementioning

confidence: 99%

The Role of Dietary Carbohydrates in Gestational Diabetes

et al. 2020

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Gestational diabetes (GDM) is hyperglycemia that is recognized for the first time during pregnancy. GDM is associated with a wide range of short- and long-term adverse health consequences for both mother and offspring. It is a complex disease with a multifactorial etiology, with disturbances in glucose, lipid, inflammation and gut microbiota. Consequently, its management is complex, requiring patients to self-manage their diet, lifestyle and self-care behaviors in combination with use of insulin. In addition to nutritional recommendations for all pregnant women, special attention to dietary carbohydrate (CHO) amount and type on glucose levels is especially important in GDM. Dietary CHO are diverse, ranging from simple sugars to longer-chain oligo- and poly- saccharides which have diverse effects on blood glucose, microbial fermentation and bowel function. Studies have established that dietary CHO amount and type can impact maternal glucose and nutritional recommendations advise women with GDM to limit total intake or choose complex and low glycemic CHO. However, robust maternal and infant benefits are not consistently shown. Novel approaches which help women with GDM adhere to dietary recommendations such as diabetes-specific meal replacements (which provide a defined and complete nutritional composition with slowly-digested CHO) and continuous glucose monitors (which provide unlimited monitoring of maternal glycemic fluctuations) have shown benefits on both maternal and neonatal outcomes. Continued research is needed to understand and develop tools to facilitate patient adherence to treatment goals, individualize interventions and improve outcomes.

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Section: Promising Approaches To Help Patients With Gdm Adhere To Diementioning

confidence: 99%

The Role of Dietary Carbohydrates in Gestational Diabetes

et al. 2020

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“…Secara umum DM diklasifikasikan menjadi DM Tipe 1, DM Tipe 2, DM Gestasional dan DM Tipe Lain (Black & Hawks, 2014). Bila DM tidak terkontrol akan menyebabkan kerusakan pada berbagai organ dan komplikasi antara lain kebutaan, serangan jantung, penyakit stroke, gagal ginjal dan amputasi (Sami, et al, 2017).…”

Section: Pendahuluanunclassified

“…Konsumsi daging merah, permen dan makanan gorengan yang tinggi berkontribusi pada peningkatan risiko resistensi insulin. Penelitian di Jepang mengungkapkan bahwa peningkatan asupan beras putih dikaitkan juga dengan peningkatan risiko DM (Sami, et al, 2017 Instrumen yang digunakan dalam penelitian ini adalah kuesioner tentang perilaku pengelolaan diet pada penderita DM. Instrumen tersebut telah dilakukan uji validitas dan reliabilitas pada 28 responden di Kelurahan Maharani Kecamatan Rumbai Kota Pekanbaru.…”

Section: Pendahuluanunclassified

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Pengaruh Edukasi Pengaturan Diet Terhadap Perilaku Pengelolaan Diet Pada Penderita Diabetes Melitus Di Kelurahan Agrowisata Kecamatan Rumbai Kota Pekanbaru

Arfina¹

2019

ITHJ

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Diabetes mellitus (DM) is a chronic disease that causes hyperglycemia thereby increasing glucose levels in the blood. One component of management and care that is essential for people with DM is the regulation of diets that can be provided through educational programs. Education a role in helping sufferers improve metabolic control and change their eating behavior. This study aims to determine the effect of dietary education on diet management behavior in patients with diabetes mellitus in Agrowisata Rumbai Pekanbaru. This research is a quantitative descriptive study with a quasi experimental design with pre and postest without control. The research sample was DM patients with 28 people with consecutive sampling technique. Data collection was done by DM diet management behavior questionnaire. Data were analyzed using dependent T test statistics. The results showed that there was an influence of dietary education education on diet management behavior of DM sufferers (p = 0,000 <0.05). The results showed that education increased the behavior of respondents in managing the diet from an average of 39.29 to 46.36. The results of this study can be input for health services to be able to maintain and improve education in DM patients. Education can improve the skills of sufferers to manage diabetes more effectively by regulating a healthy diet so that people with diabetes are expected to be able to prevent complications that can arise. Diabetes melitus (DM) merupakan salah satu penyakit kronis yang menyebabkan hiperglikemia sehingga meningkatkan kadar glukosa dalam darah. Salah satu komponen penatalaksanaan dan perawatan yang esensial bagi penderita DM adalah dengan pengaturan diet yang dapat diberikan melalui program edukasi. Edukasi berperan membantu penderita meningkatkan pengendalian metabolisme serta mengubah perilaku makan mereka. Penelitian ini bertujuan mengetahui pengaruh edukasi pengaturan diet terhadap perilaku pengelolaan diet pada penderita diabetes melitus di Kelurahan Agrowisata Kecamatan Rumbai Kota Pekanbaru. Penelitian ini merupakan penelitian deskriptif kuantitatif dengan desain quasi eksperiment pre and post test without control. Sampel penelitian adalah penderita DM berjumlah 28 orang dengan teknik consecutive sampling. Pengumpulan data dilakukan dengan kuesioner perilaku pengelolaan diet DM. Data dianalisis menggunakan statistik uji T dependen. Hasil penelitian menunjukkan ada pengaruh edukasi pengaturan diet terhadap perilaku pengelolaan diet penderita DM (p=0,000 < 0,05). Hasil penelitian menunjukkan bahwa edukasi meningkatkan perilaku responden dalam pengelolaan diet dari rata-rata 39,29 menjadi 46,36. Hasil penelitian ini dapat menjadi masukan bagi pelayanan kesehatan untuk dapat mempertahankan dan meningkatkan edukasi pada pasien DM. Edukasi dapat meningkatkan keterampilan penderita mengelola diabetes secara lebih efektif dengan pengaturan diet sehat sehingga diharapkan penderita DM mampu mencegah komplikasi yang dapat muncul.

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“…Indeed, this food could lead a possible elevation of blood glucose in case of high consumption. This could have a negative impact on the health of diabetics, obese or overweight individuals (Sievenpiper, Chan, Dworatzek, Freeze, & Williams, 2018). The risk of toxicity due to a bad elimination of cyanide in attiéké Garba (Assanvo, 2008) could lead to the appearance of endemic goitre and cretinism (Delange, 1994) or paralysis (Banea, Tylleskar, Tylleskar, Gebre-Medhin, & Rosling, 2000;Banea et al, 2012).…”

Section: Level and Importance Of Attié Ké Consumptionmentioning

confidence: 99%

Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire

Assanvo¹,

Farah²

2019

JFR

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Traditional attiéké and commercial attiéké Garba are fermented cassava semolina, steamed and prized by people living in the big cities of Côte d'Ivoire and elsewhere. Attiéké Garba is a derivative of the traditional attiéké resulting from intended manufacturing defects. A consumption survey was therefore conducted in Abidjan (big city) and two departments, Dabou and Jacqueville, major production areas of attiéké and Garba, to assess the importance and determinants of consumption of 4 types of attiéké (Adjoukrou, Ebrié, Alladjan and Garba), consumer preferences and to identify the descriptors of quality that motivate the consumption of these food products. Surveys showed that 99% of respondents consume regularly 1 to 2 times attiéké (traditional or commercial) per day. The consumption of attiéké is related to the organoleptic properties of the different types of attiéké mainly taste (65%), brightness (35%), absence of fibers (33%), color (22%) and odor (21%). The consumption of attiéké Garba is linked to its character of cheap food. Despite the preference of attiéké Adjoukrou (38%) and Ebrié (29%) for their better quality and popularity, the consumption of Garba (10%) is growing. Income, nationality or ethnicity, sex, socio-professional status and educational level have a major influence on the choice of a type of attiéké. The share of consumption of traditional attiéké and commercial attiéké Garba for middle-income consumers (70,000 CFA F <r≤ 200,000 CFA F) and high income (r> 200,000 CFA F) is respectively 23.44% and 7.33% while it is 21.03% and 41.35% respectively for low-income consumers (r <70 000 CFA F).

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Nutrition Therapy

Cited by 135 publications

References 220 publications

The Role of Dietary Carbohydrates in Gestational Diabetes

The Role of Dietary Carbohydrates in Gestational Diabetes

Pengaruh Edukasi Pengaturan Diet Terhadap Perilaku Pengelolaan Diet Pada Penderita Diabetes Melitus Di Kelurahan Agrowisata Kecamatan Rumbai Kota Pekanbaru

Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire

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