DIETARY PRACTICE AND ASSOCIATED FACTORS AMONGADULTOF TYPE 2 DIABETICPATIENTS IN PUBLIC HOSPITALS OF HARAR CITY, EASTERN ETHOPIA

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.