Objective To explore the impact of real food - based dietary education program on the dietary behaviors a-mong diabetic inpatients in Zhengzhou. Methods A total of 256 inpatients with type 2 diabetes mellitus ( T2DM ) were randomly divided into intervention group and control group. . The conventional nutritional education together with real food - based dietary education was provided in the intervention group while only conventional nutritional education was provided in the control group. The dietary intakes and nutrient intakes before and after education were observed and compared in these two groups. Results In the control group, both energy and carbohydrate intakes were significantly reduced after education ( J = 9. 31, 6. 72, P < 0.05);, the dietary fibre, calcium, and vitamin C intakes significantly increased ( t = 12. 37, 7.37, 4.98, P < 0. 05 ); eggs, vegetables and poultry intakes were appropriate; beans, dairy, fish and shrimp intakes were lower than recommendation, while the grain, cattle meat and fat intakes were obvious higher than suggested intake. In the intervention group, the intakes of energy, carbohydrate, protein, fat, cholesterol and salt significantly decreased after intervention ( t = 19. 53 , 23.95, 12.30, 20.48, 37.55, 52.49, P <0. 01 ); dietary fiber, calcium and iron intakes were significantly increased ( t =21. 536, 17.733, 22.398, P <0. 01). After intervention, the intakes of energy, protein, fat, dietary fibre, calcium, iron, vitamin B2, vitamin C, cholesterol, and salt between the two groups showed significant differences ( t = 25. 31, 8. 97, 11. 37, 7. 71, 26. 61, 4.38, 3.69, 38.62, 29.74, 39.41, P <0.05). Grains, vegetables, eggs, poultry, beans, dairy, and fat intakes were suitable. Fish and shrimp intakes were lower while the cattle meat intake was higher than recommendation. Conclusion Based on the traditional nutritional education, the real food - based dietary education program can improve the dietary behaviors in T2DM inpatients.%目的 探讨膳食实物宣教对住院糖尿病患者饮食行为的影响.方法 选取符合标准的2型糖尿病住院患者256例,随机分为对照组和试验组,对照组采用传统糖尿病营养宣教,试验组在传统宣教的基础上结合膳食实物宣教法,观察并分析两组在宣教前后的膳食摄入和营养素摄入情况.结果 对照组干预后热量、碳水化合物摄入量较干预前降低(t值分别为9.31,6.72,P＜0.05);膳食纤维、钙、维生素C摄入量明显升高(t值分别为12.37,7.37,4.98,P＜0.05);蛋类、蔬菜、禽肉类摄入量适宜,豆类、乳类、鱼虾类的摄入量低于建议摄入量,谷类、畜肉类、油脂类的摄入量明显高于建议摄入量;试验组干预后热量、碳水化合物、蛋白质、脂肪、胆固醇、食盐的摄入量均有明显下降(t值分别为19.53,23.95,12.30,20.48,37.55,52.49,P＜0.01);维生素C、维生素B1、维生素B2、膳食纤维、钙、铁的摄入量有显著升高(t值分别为31.432,3.087,2.732,21.536,17.733,22.398,P＜0.05);干预后试验组与对照组热量、蛋白质、脂肪、膳食纤维、钙、铁、维生素B2、维生素C、胆固醇、食盐摄入量比较,差异均有统计学意义(t值分别为25.31,8.97,11.37,7.71,26.61,4.38,3.69,38.62,29.74,39.41,P＜0.05).试验组谷类、蔬菜、蛋类、禽肉类、豆类、乳类、油脂类的摄入量适宜,鱼虾类的摄入量低于建议摄入量,畜肉类较建议摄入量高.结论 在传统宣教方法 基础上结合膳食实物宣教,可明显改善2型糖尿病住院患者的饮食行为.
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