EATING AND LIVING HEALTHY FOR DIABETIC PERSONS

BY

APOLOT MARY GORRET Msc.APPLIED HUMAN

NUTRITION

Introduction • Diabetes is a metabolic chronic disease

• Characterized by high blood glucose levels

• Type II diabetes is the most prevalent type accounting for over 90% of all diagnosed cases of diabetes (Nyanzi et al., 2014)

• Diabetic population increasing from 98,000 in 2000 to 693,000 in 2014

• Need to develop primary prevention strategies aimed at controlling this epidemic

Problem statement• Type II diabetes particularly is on the rise with a

national prevalence of 4.42% (IDF, 2014). • Attributed to dietary transition from traditional

diet to western diet which is characterized with high calorie intake and also globalization (WHO, 2002)• Diet plays an important role in the development

of type II diabetes (Colditz, et al., 1992; Knowler, et al., 2002). • Gap in knowledge of which foods to eat in order to

balance sugar levels

Target audience• People with diabetes.

• Diabetic patients tend to have magnesium inadequacy and

also loose it in urine.

• This deteriorates their health condition and leads to diabetic-

related complications.

• Consumption of whole grains, fruits and vegetables provides

the body with magnesium

• Magnesium is important in regulating their blood glucose

levels and also prevent/reduce incidence of diabetes- related

complications

Target audience needs• Awareness on health benefits of consuming whole grains,

fruits and vegetables

• Improved healthy food choices that help regulate the

blood glucose levels.

• Skills in food selection, budgeting & resource allocation

• Training on backyard gardening to improve access to

fruits and vegetables.

Goal of the intervention

• To improve consumption of locally available whole grains, fruits and vegetables in diabetic patients so as to improve their health and quality of life within 6 months.

Objectives of the intervention

• To equip participants with skills in identification of different types of foods locally available so as to improve healthful food choices among the participants within 2 months

• To equip participants with skills in meal planning, budgeting and resource allocation to ensure continued consumption of whole grains, fruits and vegetables within 2 months

Program description• Intervention aims at increasing consumption of whole

grains, fruits and vegetables among type II diabetic

patients

• Creating awareness of the health benefits of their

consumption through narration, visual aids (real objects-

uncooked food) and discussions

Objectives of the intervention

• To equip participants with food preparation skills that retain the nutrients in vegetables within 2 months

• To equip participants on backyard gardening to increase availability and accessibility of fruits and vegetables especially when they are not being sold in the market within last 2 months

Program description cont…• Activities involved ; meal planning, budgeting,

resource allocation, food identification and cooking

demonstrations

• Visual aid (real objects) will be used to help

participants learn better

• The program will run for six (6) months.

Theory based frame work• From word document

Theory based conceptual frame work.docx

Curriculum outline

1. Introduction ; Whole grains, fruits and

vegetables are good for our health

2. Meal planning

3. Food preparation methods that retain more

nutrients in vegetables

4. Backyard gardening.

Sample lesson Learning segment 1(45 minutes) Topic: Whole grains, fruits and vegetables are good for our health

• Listing of the locally available foods in the area by the

participants,

• Identification and grouping of the local available foods in

groups of 3 (whole grains, fruits and vegetables).

• Discussion on the benefits of the grouped foods to health.

Led by the facilitator

Sample lessonLesson objectives:

1. To assess participants attitude towards consumption of

whole grains, fruits and vegetables

2. To equip participants with skills on identification and

grouping of foods into whole grains, fruits and vegetables

3. To engage participants in discussion on the health benefits

of consuming whole grains, fruits and vegetables.

4. To train participants on basic hygiene practices during

food handling

Sample lesson cont…Learner’s objectives:1. By the end of the session, learners should be able to list

the local available foods including whole grains, fruit and vegetable within their area.

2. By the end of the session, learners should be able to identify and group the available local foods into whole grains, fruits and vegetables

3. By the end of the session, participants should be able to describe the benefits of consuming whole grains, fruits and vegetables to their health.

4. By the end of the session, participants should be able to carry out basic hygiene steps during food handling

Sample lesson cont…Key messagesWhole grains

• Whole grains are cheap and abundant

• Yellow maize is also good for our blood sugar, it lowers it.

• Whole grains give us energy and keep us strong such that we

are able to work

Sample lesson cont…Key Messages Fruits and vegetables• Fruits and vegetables are also one of the healthy and tasty

foods.• Consume more fruits and vegetables to protect your body

from illness.• Eat a diet rich in fruits and vegetables to lower your blood

pressure! (emphasize)

Lesson evaluation plan

• Observations during the group identification

and grouping of local foods into whole grains,

fruits and vegetables

• Allowing participants to ask questions during

session

• Participants will be asked to participate in group

discussions

Monitoring and Evaluation

• Process evaluation, from word document Process evaluation.docx• Final evaluation, from word document final

evaluation.docx

Expected outcomes• Increased consumption of whole grains, fruits and

vegetables ( up to 80%) among the target population

• Participants will be able to differentiate whole grains from

refined foods

• Diabetic patients will be able to make healthful food

choices that help regulate their blood sugar levels.

• Increase in number of diabetic persons who are able to

purchase whole grains, fresh fruits and vegetables.

Expected outcomes• Participants demonstrating preparation methods that

retain nutrients in vegetables such as steaming and stir

frying ( half cooked vegetables)

• Participants making appropriate meal plans and budgets

according to their resources in order to have a varied diet.

• Three quarters(3/4) of participants’ households should

have backyard gardens to enable increased sustainable

availability and access to fruits and vegetables

Thank you for listening