The Development of Reduced Sugar, Fat and Sodium Food Recipe for Diabetic and Hypertensive Patients, Fort Prachaksinlapakom Hospital, Udonthani Province

Abstract

This mixed-methodology research studied the situation of hospital food services for diabetic and hypertensive patients, developed food recipes which had sugar, fat and sodium reduction, analyzed the nutritional content in the food recipes and determined which recipes the patients had satisfaction. The participants included 15 nutritionists and 48 patients (24 Diabetes and 24 Hypertension patients) who had admitted to Fort Prachaksinlapakom hospital during September 2021 and April 2022. Data was collected through face to face interviews, the workshop, and group discussions. Descriptive statistic, paired-T test and content analysis were utilized in this study.

The results found that the food service cooking methods had many different and inconstancy techniques, low variety of food items, not tasty and unappetizing food, patients had less satisfaction in their meal. A list of favorite dishes had identified that included Tom Yum Pla (hot and spicy fish soup), three flavored deep fried fish, steamed egg, Pad Thai (Thai style fried noodle) and sago taro in coconut milk. From this list, 3set menus had developed from 41 dishes. Nutritional analysis of the recipes      revealed significant decrease of carbohydrate, fat and sodium (p<0.05) and patients taste toward the recipes was high satisfaction (x̄=2.65, S.D.=0.01)

Conclusion: More set menus in cooking book should be performed and enhanced cooking skills to chefs or food providers for patient benefit.