糖尿病衛教餐廳營養衛教與病人營養知識改善成效專案報告

Improvement of Nutrition Through the Delivery of a Nutritional Education Program Implemented in a Hospital Diabetic-Education Restaurant

李純瑜(Chun-Yu Lee) ； 陳梅恩(Mei-En Chen) ； 吳采錦(Tsai-Jin Wu) ； 蘇怡如(Yi-Ru Su) ； 林秀珠(Hsiu-Chu Lin) ； 陳綺雯(Chi-Wen Chen)

《臺灣膳食營養學雜誌》 9卷1期 (2017/06) Pp. 61-71

https://doi.org/10.6709/TJD.201706_9(1).0006

摘要

糖尿病病人經由飲食、運動及藥物來控制血糖，本專案藉由建立糖尿病餐廳服務模式，在健康導向的用餐環境中，由營養師一對一個別化飲食指導，以實體食物教導病人食物分類及分量之概念，並以營養知識問卷評估其營養相關技能及知識改善成效。專案執行日期從2013年1月至2015年2月，結果顯示經由營養師個別化衛教六大類食物分類、含醣食物與食物分量概念後，問卷前測平均答對率為36.2%，後測知識答對率明顯提升至91.6%（p ＜ 0.05）。經由營養師個別化教導健康飲食概念後其營養知識改善，對於少油、少鹽、少糖及高纖維等健康飲食知識，衛教前平均總分為7.15 ± 1.99分，衛教後分數提升至9.74 ± 0.76分（p＜ 0.05），前後測驗分數提升26%。病人於接受營養師衛教服務後，對於營養認知提升的感受與服務滿意度皆大於九成以上。本專案結果可作為未來醫院提升病人供膳照護服務品質的參考與指標，以及作為推廣減重或其他慢性疾病分量衛教介入模式之參考。

關鍵字

糖尿病 ； 營養衛教 ； 營養知識

並列摘要

Management of blood glucose can be achieved by regular exercise, a healthy diet and proper medication. This project examined the impact of implementing a nutrition education program in a hospital diabetic-education restaurant. This education program was implemented and carried out from January 2013 to February 2015. Type 2 diabetic patients admitted to the ward belonging to the Department of Endocrinology and Metabolism at Kaohsiung Medical University Chung-Ho Memorial Hospital were routinely invited to this restaurant to receive their therapeutic meals prescribed/ordered by medical doctors. Those who came to this restaurant at least twice were included in this evaluation. A fixed dietician taught each patient how to classify food groups, determine serving size by weighing, avoid foods high in sugar, fat and salt, and choose foods high in fiber. Learning rate was answering 4 true/false or 14 multiple choice questions. Overall satisfaction regarding the meal service and consultation received was assessed using a 5-point scale ranging from ＂strongly satisfied＂ to ＂strongly dissatisfied＂ and with ＂neither satisfied nor dissatisfied＂ in the middle. Around 36 percent (36.2%) of the patients gave generally right answers before receiving consultation. After at least two consultations, that percentage went up to 91.6% (p ＜ 0.05). The food choice score, which was 7.15 ± 1.99 points before the delivery of this education by a dietician, rose to 9.74 ± 0.76 points (p ＜ 0.05) after receiving education on making healthy food choices. Overall, 90% of patients answered and rated their satisfaction with the program as ＂strongly unsatisfied＂. This program can be used as a model for delivering nutrition education to hospitalized patients with common chronic diseases to improve their knowledge nutrition.

並列關鍵字

diabetes ； nutrition education ； nutrition knowledge