Abstract:
Type 2 diabetes mellitus is the most common form of diabetes, accounting for 90-95% of diabetic
cases and is a medical condition mainly chracterized by metabolic disorder that might occur due to insulin resistance
or insulin deficiency. Dietary practice among T2DM patients is mostly seen as most important in the management
and prevention of complication resulting from disease.
It is obvious that in countries like Ethiopia where there is no continuous and coordinate patient eduction , there is a
gap between what is needed (dietary modification) and what is carried out (reported practice of diabetic patient ).
Objective:Dietary practice and associated factors among type-2 diabetic patients in public hospitals of Harar town,
Eastern Ethiopia, from August 5 to September 4, 2021.
Methods: Institutional based cross-sectional study design was utilized. All Type 2 diabetic patients who were on
follow-up in the public hospitals of Harar town were the source and study populations. A total of 386 were taken as
the sample for this study.
ix
A simple random sampling method was used to select the sample from a list taken from the hospitals. A pretested
structured questionnaire was used to collect the data from type 2 diabetic patient by interviewing. Statistical package
for social science (SPSS) version 20 was used for data entery and data analysis. All variables with p-value less
than 0.25 with 95% level of confidence during the bi-variable analysis were entered in to multivariable logistic
regression model.
Result:The resulte of the study showed that only (43%), 95%CI(36.6, 49.1) have good dietary practice In the
bivariate analysis, variables that have a p-value≤0.25 were transformed into multivariable logistic
regression.Government employee [AOR=8.16; 95%CI: (1.9, 34.4)], residence being urban [AOR=4.04; 95%CI:(
1.02, 15.9) ], having family/friend support [AOR=9.95; 95%CI:( 2.49, 36.92) ], having no difficult of choosing food
[AOR=7.21; 59%CI:( 1.97, 26.34)] and Accessing fruits and vegetables [AOR=9.91; 95%CI:( 2.17, 15.22)] were
significantly associated with good dietary practices at P<0.05
Conclussion and rcommendation
The majority of the studied patients (57%) were having poor dietary practices. There was a significant relation
between the dietary practice and government employee, residence being urban, having family/friend support,
having no difficult of choosing food, and accessing fruits and vegetables that might positively influence the dietary
practice. Although factors positively affected the dietary practice the proportion was less than 50% so the Hospials
should work on to rise good dietary practices of the clients through nutrition education.
