Development of an alternative food menu from vegetables for patients with diabetes mellitus

Abstract

This study aimed 1) to develop an alternative food menu from vegetables for patients with diabetes mellitus (D.M.) and 2) to examine the satisfaction level of alternative food menus from vegetables. The sample group used in the study was a total of 20 stakeholders, consisting of 10 patients with D.M., six family members caring for patients with D.M., three village health volunteers, and one nurse including 30 patients with D.M. Measurements used in the research included: 1) In-depth Interview, 2) discussion questions group for three focus groups, and 3) a patients’ satisfaction questionnaire. Data were analyzed using descriptive statistics and content analysis.

Developing vegetable alternative menus for diabetic patients was conducted with the participation of community stakeholders including situation analysis, problem-solving, planning, Implementation, and evaluation. Results indicated that the sample group lacked knowledge in choosing food to control sugar. They want a menu for diabetic patients that they could make by themselves. The alternative food menus with low calorie and low sugar were made responded to their needs such as the menu made from vegetables with good taste that family members can eat together in daily life. The ingredients used for cooking were generally available, inexpensive, and basically prepared by patients with D.M. or their families. Then, the developed menu that was cooked for the 30 diabetes patients to eat, and their satisfaction was in the high to the highest level.

This research suggests that nurses should recommend and advise patients and family caregivers to prepare alternative food menus from vegetable to control D.M. for patients and their family.