Correlates, Facilitators and Barriers of Healthy Eating Among Primary Care Patients with Prediabetes in Singapore-A Mixed Methods Approach
| Autor: | Lynette Mei Lim Goh, Dede Kam Tyng Tham, Raymond Boon Tar Lim, Ying Hua Soh, Mee Lian Wong, Jayalakshmy Aarthi Ananthanarayanan, Wei Keong Wee, Wei Chek For |
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| Rok vydání: | 2019 |
| Předmět: |
Gerontology
Male medicine.medical_specialty mixed methods diabetes prevention lcsh:TX341-641 030209 endocrinology & metabolism Interpersonal communication Disease Primary care prediabetes Diet Surveys Article Prediabetic State 03 medical and health sciences primary care 0302 clinical medicine Risk Factors Surveys and Questionnaires medicine Humans 030212 general & internal medicine Prediabetes Mass media Malay Aged Singapore Nutrition and Dietetics business.industry Public health public health Middle Aged medicine.disease language.human_language Health promotion Cross-Sectional Studies nutrition language Female Diet Healthy business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Nutrients Volume 11 Issue 5 Nutrients, Vol 11, Iss 5, p 1014 (2019) |
| ISSN: | 2072-6643 |
| Popis: | Healthy diet remains the primary means to prevent chronic diseases among those with prediabetes. We conducted a mixed methods study, consisting of a cross-sectional survey and in-depth interviews to assess factors associated with fulfilling the healthy plate recommendation, and to explore reasons for the behaviour among primary care patients with prediabetes in Singapore. The prevalence of meeting the recommendation was 57.3%. This was positively associated with being married and negatively associated with being Malay, frequency of eating out weekly and frequency of deep-fried food consumption weekly. The recurrent themes for not meeting the recommendation included family influence, perception of healthy food being not tasty, lack of skills to prepare or choose healthy food, difficulty in finding healthier options when eating out, and healthy food being costly. The recurrent themes for meeting the recommendation included family influence, self-discipline, fear of disease complications, education by healthcare professionals, mass media influence and health promotion campaigns. Much more remains to be done to promote healthy eating among these patients. There were different levels of facilitators and barriers to healthy eating. Apart from the individual and interpersonal levels, practitioners and policy makers need to work together to address the organisational, community and policy barriers to healthy eating. |
| Databáze: | OpenAIRE |
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