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| Effect evaluation of “healthy eating plate” based dietary management for diabetic inpatients |
| YU Zhiying*, GAN Lüying, XU Ni, WANG Dinger, WANG Huifen, LI Peng, FANG Yuewei
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| *Physical Examination Center, Daishan First People's Hospital, Daishan, Zhejiang 316200, China |
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Abstract Objective To evaluate the effect of "healthy eating plate" based dietary management on diabetic inpatients. Methods The patients with type 2 diabetes mellitus (T2DM) admitted to Daishan First People's Hospital from November 2019 to November 2020 were selected and randomly divided into two groups. The intervention group was given "healthy eating plate" based dietary management, while the control group was given routine dietary management. Demographic data and physical examination results were collected. Fasting blood glucose (FPG), glycosylated hemoglobin (HbA1c), triglyceride (TG) and total cholesterol (TC) were detected at admission, discharge and 3 months after discharge, and compared between the two groups by covariance and generalized estimating equation. Results There were 52 patients aged (55.83±9.67) years in the intervention group, with 29 (55.77%) males and 23 (44.23%) females. There were 53 patients aged (57.54±11.09) years in the control group, with 32 (60.38%) males and 21 (39.62%) females. There were no significant differences in FPG, HbA1c, TG and TC levels between two groups at discharge (P>0.05). The level of HbA1c in the intervention group was significantly lower than that in the control group at 3 months after discharge (P<0.05); there were no significant differences in FPG, TG and TC levels (P>0.05). Conclusion The "healthy eating plate" based dietary management can better control the blood glucose of diabetic patients, and can help maintain the dietary treatment. It is worthy of promotion in diabetic patients.
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Received: 09 June 2021
Revised: 13 September 2021
Published: 05 November 2021
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