Evaluation of Glycemic Index Education in People Living with Type 2 Diabetes: Participant Satisfaction, Knowledge Uptake, and Application

Nutrients

Shannan M. Grant¹  Thomas M. S. Wolever²  Maxine Seider²  Deborah L. O’Connor²  Rebecca D. Noseworthy²  Robert G. Josse²  Andrea J. Glenn²  Pauline B. Darling²  Alexandra Thompson²  Emily Jones³  Melissa Sobie³  Julianne Cavanagh³  Gurita Bhatti³ 

[1] Department of Applied Human Nutrition, Mount Saint Vincent University, 166 Bedford Highway, Halifax, NS B3M 2J6, Canada;Department of Nutritional Sciences, University of Toronto, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada;Nutrition Department, St Michael’s Hospital, 61 queen St. E, Toronto, ON M5B 1W8, Canada;

关键词: glycemic index OR glycaemic index;    diabetes;    education evaluation;    Kirkpatrick Model;    nutrition education;    integrative knowledge translation strategy;   

DOI  :  10.3390/nu12082416

来源: DOAJ

【 摘 要 】

The glycemic index (GI) has been included in the Canadian clinical practice guidelines for type 2 diabetes (T2D) management since 2003, and even longer in other parts of the world (e.g., Australia). Despite this, dietitians have reported that GI is “too difficult for patients to understand and apply.” They have called for diverse GI-utility data and evidence-informed education materials. To address these concerns, we developed and evaluated a GI education workshop and supporting materials, using the Kirkpatrick Model, for a T2D population. Participants (n = 29) with T2D attended a dietitian-facilitated workshop and received education materials. A mixed-form questionnaire (GIQ) and 3-day-diet-record were used to capture patient demographics, satisfaction, knowledge, and application, prior to and immediately after the workshop, 1-week, and 4-weeks post-education. Dietary GI was significantly lower at 1 and 4 weeks post-education (mean ± SEM; both 54 ± 1), compared to pre-education (58 ± 1; p ≤ 0.001). Participants (28/29) were satisfied with the intervention. The GI knowledge score was significantly higher post-education at baseline (83.5 ± 3.4%; p ≤ 0.001), week one (87.5 ± 2.6%; p = 0.035), and week four (87.6 ± 3.8%; p = 0.011) when compared to pre-education (53.6 ± 5.1%). A significant reduction in dietary GI was achieved by participants living with T2D, after completing the workshop, and they were able to acquire and apply GI knowledge in a relatively short period.

【 授权许可】

Unknown