| Abstrak/Abstract |
Background: Adherence to diet is problematic and challenging for patients with diabetes. Previous studies found dietary adherence was low. However, there is limited information about the adherence to specific food groups and the associated factors.
Aim: This study aimed to identify the level of dietary adherence for particular foods and determine which are challenging for patients with diabetes in Indonesia as well as the associated factors.
Methods: This study was conducted in primary healthcare, using a cross-sectional design. Diabetic patients who had received dietary education, agreed to participate, and adult age were invited. All patients with type 1, gestational, and other types of diabetes who did not join regular meetings of Prolanis and were reported moving or dying were excluded. The data collection used demographic and perceived dietary adherence questionnaires. Moreover, the height, weight, and blood glucose level were recorded. Data were analyzed using Pearson, point biserial correlation, and one-way Anova tests.
Results: The respondents were mostly female, married, and non-smoking with mean of age of 60.2 ± 8.48. Mean score for dietary adherence was 29.7 ± 8.85 with scores from the specific food groups between 0.72 ± 1.89 and 4.60 ± 2.30. The lower scores of adherence were identified on low-sugar, high-fiber, fish and foods with high omega-3, and olive/organic oils in cooking. Additionally, people living with diabetes more than 10 years and who have no comorbidity showed higher score of dietary adherence.
Conclusion: There were four groups of foods that had a low score of adherence. Accordingly, health care providers in the primary healthcare should be concerned about those four food groups during diabetes education and counseling. Public health workers should make more efforts to promote consumption of the healthy diet among patients with diabetes, particularly those who have diabetes less than 10 year and other comorbidities. |
