烹饪实践课对60岁以上糖尿病患者营养摄入及血糖的影响  

Effects of cooking practice education for diabetics aged over 60 on their nutrient intake and blood glucose control

作　　者：陈超刚[1] 廖裕洲[1] 戚以勤[1] 严励[1] 黄德芳[1] 黎锋[1] 程桦[1] 

机构地区：[1]中山大学附属第二医院临床营养中心,广州510120

出　　处：《中华全科医师杂志》2007年第11期658-660,共3页Chinese Journal of General Practitioners

基　　金：广东省卫生厅科研基金(B2006036)

摘　　要：目的探讨烹饪实践课营养教育模式对60岁以上的2型糖尿病(T2DM)患者营养摄入和血糖的影响。方法采取烹饪实践课营养教育(课时4 h)模式,分批对57例60岁以上 T2DM 患者(观察组)进行平衡膳食和食物交换份法的讲解,其特点包括:要求患者与家属共同参与,演示生鲜食物和熟食材料;患者根据食谱选择食物并进餐。选取在营养门诊参加营养教育(课时35 min)的60例 T2DM 患者为对照组。比较营养教育12个月后两组患者食物交换份知识、营养摄入状况和血糖控制的效果。结果营养教育12个月后,观察组患者的食物交换得分显著高于对照组;能量[(6304±826)kJ]和脂肪[(46±6)g]摄入量显著低于对照组[(6921±860)kJ 与(63±9)g];空腹血糖[(7.1±0.8)mmol/L]、餐后2 h 血糖[(11.2±1.1)mmol/L]和糖化血红蛋白[(6.2±0.5)%]水平均显著低于对照组[(7.8±0.9)mmol/L、(12.4±1.2)mmol/L和(6.5±0.7)%]。结论烹饪实践课可有效地帮助60岁以上 T2DM 患者正确地运用食谱、改善营养摄入和控制血糖水平。Objective To study the effects of cooking practice education on their status of nutrient intake and blood glucose control in patients with type 2 diabetes mellitus （T2DM） over 60 years old. Methods Four-hour cooking practice education lecture was offered per month for 57 patients with T2DM over 60-year old based on balance diet and food exchange list, with features including requiring patients joining the lecture with their family members together, demonstration of raw and fresh dietary materials and cooked food, choice of food to eat by the patients themselves according to their own dietary regimen. Sixty patients with T2DM who were only educated by outpatient department of nutrition for 35 minutes were selected as control. After twelve months of education, indices such as scores of awareness of knowledge of food exchange list, status of nutrient intake and blood glucose control, and so on, were compared between the two groups to evaluate the effects of cooking practice education. Results After 12- month education, score of knowledge of food exchange list in the experiment group increased significantly, as compared to that in the control group. Intake of energy [ （6304 ± 826） kJ ] and fat [ （46 ± 6） g] decreased significantly in the experimental group [ （6921 ±860） kJ and （63±9） g, respectively] , and fasting blood glucose [ （7.1 ±0. 8） mmol/L], postprandial blood glucose [ （ 11.2 ± 1.1 ） mmoL/L] and glycosylated hemoglobin Alc [ （6. 2± 0. 5 ）% ] were decreased significantly, as compared to those in the control group [（7.8±0.9） mmoL/L, （12.4± 1.2） mmoL/L, and （6.5±0.7）%）],respectively. Condusions Cooking practice education is effective to correctly use diet regimen and improve status of nutrient intake and control of blood glucoses for over-60-year patients with T2DM.

关 键 词：病人教育 糖尿病 2型 糖尿病膳食 

分 类 号：R587.1[医药卫生—内分泌]