2型糖尿病患者营养干预联合家庭主要成员烹饪实践教育

目的 探讨基于食物交换份法的营养干预联合对家庭主要成员进行烹饪实践教育在2型糖尿病患者管理中的应用效果。方法 将67例2型糖尿病患者随机分为观察组33例和对照组34例,对照组采用食物交换份法的营养干预及运动指导,观察组在对照组的基础上联合对家庭主要成员进行烹饪实践教育,随访6个月。分别在研究开始前、随访6个月时比较2组空腹血糖、餐后2 h血糖、糖化血红蛋白、总胆固醇、甘油三酯、低密度脂蛋白、高密度脂蛋白的变化情况,比较2组患者饮食治疗依从性及满意度评分差异。结果 干预6个月后,除高密度脂蛋白外,2组血糖及血脂均有改善（P<0.05）。观察组血糖及血脂下降明显;除对照组规范烹饪外,其他饮食治疗依从性评分均有提高（P<0.01）,观察组提高更明显（P<0.01）;2组患者干预后满意度评分均明显提高（P<0.01）,观察组提高更明显（P<0.01）。结论 基于食物交换份法的营养干预联合对家庭主要成员进行烹饪实践教育,有助于患者血糖控制,降低血脂,提高患者饮食治疗依从性,增加患者对医护满意度,可在糖尿病患者家庭教育中广泛推广。

Effect of Nutritional Intervention and Cooking Practice Education for Main Family Members on Management of Patients with Type 2 Diabetes Mellitus

Objective To explore the effect of nutritional intervention based on food exchange portion method combined with cooking practice education for main family members in the management of patients with type 2 diabetes mellitus (T2DM). Methods Sixty-seven T2DM patients were randomly divided into observation group (n=33) and control group (n=34). Patients in the control group received nutritional intervention based on food exchange portion method and exercise guidance and additional cooking practice education was performed for main family members of patients in the observation group. The changes of fasting plasma glucose (FPG), 2h plasma glucose (2 h PG), glycosylated hemoglobin (HbA1c), total cholesterol (TC), triglyceride (TG), low density lipoprotein (LDL-C) and high density lipoprotein (HDL-C) were compared between the two groups before the start of the trial and at the end of 6-month follow-up. Results After 6 months of intervention, blood glucose and blood lipid were improved in both groups, especially in the observation group, except HDL-C (P<0.05). Except for the score of standardized cooking in the control group, the compliance scores of other dietary treatments were increased (P<0.01), especially in the observation group (P<0.01).The satisfaction score in the two groups was significantly increased after the intervention(P<0.01), particularly in the observation group (P<0.01). Conclusion Nutritional intervention based on food exchange portion method combined with cooking practice education for main family members is helpful for blood glucose control, lowering blood lipid and improving dietary treatment compliance and patients' satisfaction with medical care, which can be widely popularized in family education for diabetic patients.