The Effects of the Innovation “3-Color Spoon” on Knowledge and Dietary Consumption among Patients with Type 2 Diabetes Mellitus and Poor Glycemic Control

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Pavinee Pangsuk
Aurjit Sookpool
Chonlada Kingmala
Watchareewong Wangmun
Thawatchai Yeunyow


This quasi-experimental research used a one group pretest-posttest design that aimed to compare knowledge and dietary consumption behaviors among patients with type 2 diabetes mellitus and poor glycemic control, before and after utilizing the innovation “3-Color Spoon”. The sample consisted of fourteen participants selected by purposive sampling technique. The research instruments consisted of the innovation “3-Color Spoon”, knowledge test and a dietary consumption behavior questionnaire. Data were collected by interviews using the questionnaire. Data were analyzed by descriptive statistics and paired t-tests. The results revealed that after the program, the mean scores of knowledge and dietary consumption behaviors among patients with type 2 diabetes mellitus and poor glycemic control were higher than those before they received the innovative program. The differences were statistically significant (p<.05). This research recommends that nurses should focus on providing knowledge regarding the diabetic diet as an important factor that leads to constant blood sugar control.


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Pangsuk P, Sookpool A, Kingmala C, Wangmun W, Yeunyow T. The Effects of the Innovation “3-Color Spoon” on Knowledge and Dietary Consumption among Patients with Type 2 Diabetes Mellitus and Poor Glycemic Control. NJPH (วารสาร พ.ส.) [Internet]. 2020Apr.30 [cited 2020Aug.10];30(1):57-8. Available from:


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