Development of Local Food Recipes with Participation for Diabetic and Hypertensive Patients Sikhio district, Nakhon Ratchasima province

Abstract

Saved food emsemption in needed for in patients admitted at any hospitals. This aimed at studying The development of suitable local meal recopies as well as ready made health food for Diabetic and Hypertensive Patients. And study the effects of local food recipes for diabetic and hypertensive patients. The Purposive sampling was used for this study 2 groups, Qualitative research a sample group used to develop local recipes suitable for Diabetic and Hypertensive Patients 25 people. Quantitative research The sample group used for evaluating food recipes developed by using for experimenting, cooking and eating were 50 people. The specific sampling in the project. The research instruments and data collection consisted questionnaire, in-depth interview Structural interview workshop and Small group conversation. Data were Collected between June and December 2019. Summarizing content and descriptive statistics were used for data Analysis.

The results, using local new materials appropriate to for Diabetic and Hypertensive Patients Quantities and nutritional values classified by 4 food menus which are consisted Steam fish with tomato & hot pepper paste (Planil Neng Jaew Makcates) Food energy per person 278 kilocalories; Sour mixed vegetable soup (Kaeng Sorn Pakruam) energy, food per person 150 kilocalories; prickled eggplant (yam Makua Yao) energy, food per person 76 kilocalories; Fried noodle (Kua Wun sen) energy, food per person 373 kcal. Daily dietary recommendations for Diabetic and Hypertensive Patients (Ages from 30 years -70 years and older) should receive 2,000 kilocalories of energy per day. Fifty patients who practiced cooking and taking the food was (92.0%), Had a decrease in blood sugar levels was (84.0%), Blood pressure levels decreased was ( 58.0%). Therefore, in order to obtain result in increasing awareness, accessibility, understanding, and correct implementation, Awareness and practicing cooking local food recipes should be continuously developed for the patients, their relatives or cooks.