Yun Ahn; Jeahurn Bae; Jung Eun Youn; Hee-Seon Kim

doi:10.5720/kjcn.2011.16.1.155

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Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients: Yun Ahn, Jeahurn Bae, Jung Eun Youn, Hee-Seon Kim; Korean Journal of Community Nutrition 2011;16(1):155-168.
DOI: https://doi.org/10.5720/kjcn.2011.16.1.155
Published online: February 28, 2011

¹Department of Food and Nutrition, Seoul Women's University, Seoul, Korea.

²Nutrition Team, Soonchunhyang University Hospital, Bucheon, Korea.

³Department of Food Science and Nutrition, Soonchunhyang University, Asan, Korea.

Corresponding author: Hee-Seon Kim, Department of Food Science and Nutrition, Soonchunhyang University, 646 Eupnae-ri, Shinchang-myun, Asan-si, Choongnam 336-745, Republic of Korea. Tel: (041) 530-1263, Fax: (041) 530-1264, hskim1@sch.ac.kr

• Received: December 26, 2010 • Revised: February 15, 2011 • Accepted: February 19, 2011

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Abstract
NOTES
REFERENCES

Abstract

This study was conducted to assess needs of self-management nutrition program for diabetic patients. The survey was conducted among 100 diabetic patients, and the mean age of the subjects was 54.2 years old. Thirty three percent of the subjects were diagnosed diabetes less than 2 years ago. The average nutrition knowledge score about diabetes was 10.2 point, and percentages of correct answers were very high in 'foods rich in fiber' (97.0%), 'relevance of exercise and insulin' (97.0%), 'quantity of insulin injection' (91.0%), and 'diabetes menu' (91.0%). The sources of nutrition information were hospitals/healthcare centers (56.1%), TV/radio (19.2%), and internet (13.1%). Sixty nine percent of the subjects have experienced nutrition education on subjects as 'menu planning skills' (22.4%), 'selecting foods' (22.4%), 'relevance of blood glucose and eating foods' (21.5%) by personal counseling (54.4%). The total score of eating behavior was higher after diagnosed diabetes (35.3) than before (30.0) (p < 0.001). The preferred topics in developing diabetes nutrition information websites were 'diabetes mellitus', 'relevance of blood glucose and foods', and 'selecting foods for diabetes'. The subjects wanted the websites developed by 'using mainly illustrations, pictures, tables' (22.8%) and 'using simple design' (19.6%). The preferred contents in developing diabetes self-management nutrition program were 'dietary life diagnosis', 'chronic disease risk diagnosis', 'calorie control by selecting foods and cooking skills', and 'dietary assessment'. In designing the program, the subjects' most wanted designs were 'be handy and simple in using' (29.3%), 'using simple design' (17.9%), and 'using mainly illustrations, pictures, tables' (15.7%).
Keywords: diabetes; needs assesment; nutrition program; self-management

NOTES

This work was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education, Science and Technology (MEST) (2010-0017210).

REFERENCES

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Table 1

General characteristics of the subjects

1) FBG: fasting blood glucose, n = 70, 2) n = 89

3) Mean ± SD, 4) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test or χ²-test

Table 2

Comparison of nutrition knowledge about diabetes mellitus

1) %, Percentages of correct answers

2) Mean ± SD, Correct answer was given 1 point. The possible total score: 0 - 15

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

Table 3

Status of self-management and nutrition education of the subjects

1) Subjects were asked to choose multiple responses

2) Asked only to those who were experienced nutrition education

3) Number of data

4) N (%)

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 4

Attitudes about diabetes mellitus of the subjects

1) Mean ± SD, Subjects were asked to respond in 5-point scales ranging from 1 (very disagree) - 5 (very agree)

^*: p < 0.05, ^***: p < 0.001 by t-test

Table 5

Comparison of eating behaviors before and after diagnosed diabetes (%)

^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

1) Missing number: 2

2) Mean ± SD, The sum of eating behavior scores. To calculate the total score, each item was measured from 1 (0 - 2 days/week) to 3 (6 - 7 days/week) and the items of 2, 10 - 14 were scored reversely. The higher score means the better eating behaviors. The possible total score: 15 - 45

3) ^†††: p < 0.001 by paired t-test (before and after diagnosis)

Table 6

Preferred topics and needs for design in nutrition information contents (websites)

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)

2) Number of data. Subjects were asked to choose three responses, 3) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test

Table 7

Preferred substances and needs for design in nutrition management program

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)

2) number of data. Subjects were asked to choose three responses, 3) N (%)

^**: p < 0.01, ^***: p < 0.001 by t-test

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

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Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients

Korean J Community Nutr. 2011;16(1):155-168. Published online February 28, 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.1.155

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Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients

Table 1

General characteristics of the subjects

1) FBG: fasting blood glucose, n = 70, 2) n = 89

3) Mean ± SD, 4) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test or χ²-test

Table 2

Comparison of nutrition knowledge about diabetes mellitus

1) %, Percentages of correct answers

2) Mean ± SD, Correct answer was given 1 point. The possible total score: 0 - 15

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

Table 3

Status of self-management and nutrition education of the subjects

1) Subjects were asked to choose multiple responses

2) Asked only to those who were experienced nutrition education

3) Number of data

4) N (%)

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 4

Attitudes about diabetes mellitus of the subjects

1) Mean ± SD, Subjects were asked to respond in 5-point scales ranging from 1 (very disagree) - 5 (very agree)

^*: p < 0.05, ^***: p < 0.001 by t-test

Table 5

Comparison of eating behaviors before and after diagnosed diabetes (%)

^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

1) Missing number: 2

3) ^†††: p < 0.001 by paired t-test (before and after diagnosis)

Table 6

Preferred topics and needs for design in nutrition information contents (websites)

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)

2) Number of data. Subjects were asked to choose three responses, 3) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test

Table 7

Preferred substances and needs for design in nutrition management program

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)

2) number of data. Subjects were asked to choose three responses, 3) N (%)

^**: p < 0.01, ^***: p < 0.001 by t-test

Table 1 General characteristics of the subjects

1) FBG: fasting blood glucose, n = 70, 2) n = 89

3) Mean ± SD, 4) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test or χ²-test

Table 2 Comparison of nutrition knowledge about diabetes mellitus

1) %, Percentages of correct answers

2) Mean ± SD, Correct answer was given 1 point. The possible total score: 0 - 15

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

Table 3 Status of self-management and nutrition education of the subjects

1) Subjects were asked to choose multiple responses

2) Asked only to those who were experienced nutrition education

3) Number of data

4) N (%)

^*: p < 0.05, ^**: p < 0.01 by χ²-test

Table 4 Attitudes about diabetes mellitus of the subjects

1) Mean ± SD, Subjects were asked to respond in 5-point scales ranging from 1 (very disagree) - 5 (very agree)

^*: p < 0.05, ^***: p < 0.001 by t-test

Table 5 Comparison of eating behaviors before and after diagnosed diabetes (%)

^**: p < 0.01, ^***: p < 0.001 by χ²-test or t-test

1) Missing number: 2

3) ^†††: p < 0.001 by paired t-test (before and after diagnosis)

Table 6 Preferred topics and needs for design in nutrition information contents (websites)

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)

2) Number of data. Subjects were asked to choose three responses, 3) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by t-test

Table 7 Preferred substances and needs for design in nutrition management program

1) Mean ± SD, Subjects were asked to respond in 3-point scales ranging from 1 (not interested) - 3 (interested)