OBJECTIVES: Elderly individuals with diabetes should maintain a normal body mass index (BMI) to help control their blood glucose levels. This study investigated barriers to physical activity (PA), self-efficacy to overcome those barriers, and PA self-efficacy among elderly individuals with diabetes in relation to BMI. METHODS: This cross-sectional study included 56 participants. Data were collected by a questionnaire interview and direct measurements for anthropometric data. PA self-efficacy was measured using 8 questions describing different levels of PA, where participants rated the strength of their belief that they could engage in that activity. Self-efficacy to overcome barriers was measured using 10 questions capturing participants' confidence in their ability to engage in PA despite different possible barriers. Mean scores for these parameters were analyzed using the chi-square test and the independent t-test. RESULTS: In total, 89.3% of participants had a low PA level and 58.9% had more than 3 hours of sedentary activity per day. Furthermore, 55.4% were obese and 14.3% were overweight. The mean scores for PA self-efficacy and self-efficacy to overcome barriers were 59.1±26.4 and 52.5±13.8, respectively. PA level was related to BMI (p<0.001; r=0.116) and sedentary activity (p<0.05; r=0.274). PA self-efficacy and age were not related to BMI. Barriers to PA were associated with PA levels (p<0.05). CONCLUSIONS Physical inactivity was a major problem in elderly individuals with diabetes, and was correlated with higher BMI. Lower levels of PA might be mediated by sedentary activity.

OBJECTIVES: Elderly individuals with diabetes should maintain a normal body mass index (BMI) to help control their blood glucose levels. This study investigated barriers to physical activity (PA), self-efficacy to overcome those barriers, and PA self-efficacy among elderly individuals with diabetes in relation to BMI. METHODS: This cross-sectional study included 56 participants. Data were collected by a questionnaire interview and direct measurements for anthropometric data. PA self-efficacy was measured using 8 questions describing different levels of PA, where participants rated the strength of their belief that they could engage in that activity. Self-efficacy to overcome barriers was measured using 10 questions capturing participants' confidence in their ability to engage in PA despite different possible barriers. Mean scores for these parameters were analyzed using the chi-square test and the independent t-test. RESULTS: In total, 89.3% of participants had a low PA level and 58.9% had more than 3 hours of sedentary activity per day. Furthermore, 55.4% were obese and 14.3% were overweight. The mean scores for PA self-efficacy and self-efficacy to overcome barriers were 59.1±26.4 and 52.5±13.8, respectively. PA level was related to BMI (p<0.001; r=0.116) and sedentary activity (p<0.05; r=0.274). PA self-efficacy and age were not related to BMI. Barriers to PA were associated with PA levels (p<0.05). CONCLUSIONS: Physical inactivity was a major problem in elderly individuals with diabetes, and was correlated with higher BMI. Lower levels of PA might be mediated by sedentary activity.
Aged ; Blood Glucose ; Body Mass Index ; Cross-Sectional Studies ; Humans ; Indonesia ; Motor Activity ; Overweight

Introduction: Mung beans [Vigna radiata (L.) Wilczek] are good sources of protein. Nevertheless, its protein quality is still questionable. This study aimed to determine the effect of different processes prior to boiling, on the in vitro protein and amino acid digestibility of mung beans by using a 6-hour enzymatic digestion. Methods: This study was based on the household method of the processes before boiling including unsoaking, soaking, and dehulling. Products from all treatment methods were analysed for proximate composition (moisture, crude protein, crude fat, ash, and dietary fibre) on a dry basis, naturally occurring anti-nutritional factors, amino acid composition, and digestibility of protein and amino acids. The amino acid composition and amino acid digestibility were used to calculate the dietary protein quality. Results: The treatments prior to the boiling of mung beans such as dehulling, soaking and without soaking, improved protein digestibility significantly by 10.8%, 10.3%, and 12.0%, respectively, when compared with that of raw mung beans (37.9%). Of the different mung bean pre-treatments, soaking seems to have the highest value of average indispensable amino acid (IAA) digestibility (55.4%), in particularly branched-chain amino acids (66.4%). However, there was no difference in the protein quality in terms of digestible indispensable amino acid score (DIAAS) across different treatment groups. Conclusion: The different processes performed on mung bean before boiling had only a slight impact on its amino acid digestibility and they rarely affected DIAAS values.