Needs for Development of IT-based Nutritional Management Program for Women with Gestational Diabetes Mellitus.
10.5720/kjcn.2017.22.3.207
- Author:
Chan Jung HAN
1
;
Sun Young LIM
;
Eunsuk OH
;
Yoon Hee CHOI
;
Kun Ho YOON
;
Jin Hee LEE
Author Information
1. The Catholic Institute of Ubiquitous Health Care, The Catholic University of Korea, Seoul, Korea. jheelee@catholic.ac.kr
- Publication Type:Original Article
- Keywords:
gestational diabetes mellitus (GDM);
needs assessment;
IT-based nutritional management program
- MeSH:
Blood Glucose;
Diabetes, Gestational*;
Eating;
Education;
Exercise Therapy;
Female;
Food Habits;
Humans;
Needs Assessment;
Nutritional Status;
Pregnancy;
Self Care;
Seoul;
Tertiary Care Centers;
Weight Gain
- From:Korean Journal of Community Nutrition
2017;22(3):207-217
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: The aim of this study was to examine self-management status, nutritional knowledge, barrier factors in dietary management and needs of nutritional management program for women with Gestational Diabetes Mellitus (GDM). METHODS: A total of 100 women with GDM were recruited from secondary and tertiary hospitals in Seoul. The questionnaire composed of general characteristics, status of self-management, dietary habits, nutrition knowledge, barrier factors in dietary management, needs for nutrition information contents and nutritional management programs. Data were collected by a self-administered questionnaire. All data were statistically analyzed using student's t-test and chi-square test using SAS 9.3. RESULTS: About 35% of the subjects reported that they practiced medical nutrition and exercise therapy for GDM control. The main sources of nutrition information were ‘internet (50.0%)’ and ‘expert advice (45.0%)’. More than 70% of the subjects experienced nutrition education. The mean score of nutrition knowledge was 7.5 point out of 10, and only about half of the subjects were reported to be correctly aware of some questions such as ‘the cause of ketosis’, ‘the goal of nutrition management for GDM’, ‘the importance of sugar restriction on breakfast’. The major obstructive factors in dietary management were ‘eating more than planned when dining out’, ‘finding the appropriate menu when dining out’. The preferred nutrition information contents in developing management program were ‘nutritional information of food’, ‘recommended food by major nutrients’, ‘the relationship between blood glucose and food’, ‘tips on menu selection at eating out’. The subjects reported that they need management program such as ‘example of menu by calorie prescription’, ‘recommended weight gain guide’, ‘meal recording and dietary assessment’, ‘expert recommendation’, ‘sharing know-how’. CONCLUSIONS: Based on the results of this study, it is necessary to develop a program that provide personalized information by identifying the individual characteristics of the subjects and expert feedback function through various information and nutrition information contents that can be used in real life.
