Title : Physical activity combined with cooking demonstrations and nutritional education in adults at risk of type 2 diabetes
Abstract:
Introduction: Type 2 diabetes mellitus (T2D) results from genetic and environmental factors. While genetics have some influence on the onset of diabetes, it is mainly environmental factors, particularly lifestyle habits, that will determine its early onset. Indeed, lifestyle habits characterized by an unbalanced diet (too rich in fat, sugar, and salt, and poor in micronutrients) coupled with low levels of physical activity are responsible for excess weight and obesity, which in turn will promote the onset of the disease. The present study aimed to evaluate the practice of physical activity combined with cooking demonstrations and nutritional education sessions among adults at risk of type 2 diabetes in the community.
Setting and methods: The study took place in the municipality of Tchaourou located in the north-east of Benin. The study participants were residents of the municipality of Tchaourou, aged 15 to 60 years, of both sexes and at risk of T2D. This was a quasi-experimental before-after study with a control and a treatment group. A baseline survey was conducted before the intervention to collect socio- demographic data; anthropometric measurements; eating habits; lifestyle habits; knowledge, attitudes and practices regarding diabetes; fasting blood glucose and lipid concentrations. The same data were collected one year later after the nutrition education, cooking demonstrations and physical activity sessions. These data were collected in both the treatment and the control group. After the implementation of the activities, we determined the effect of the intervention using the paired samples t-test. The data were analyzed using the software IBM SPSS Statistics 20. Résulltats 91% of the beneficiaries used the new culinary practices learned during the cooking demonstration sessions; there was an 88% reduction in high-calorie meals in favor of vegetables; 81% of the beneficiaries practiced at least 150 minutes of physical activity per week; 80% of the beneficiaries participated in all the planned activities; 65% reduced their alcohol consumption; there was no significant change in the proportion of participants who used tobacco (62%). The program beneficiaries’ level of knowledge of diabetes (symptoms, complications and prevention) was assessed through a questionnaire. It increased from 32% at the start to 92%. The means of body mass index, waist circumference, fat percentage, systolic and diastolic blood pressure, blood sugar and triglycerides were significantly elevated after 12 months of theoretical health promotion intervention in people at risk of Type 2 diabetes in the control group.
Setting and methods: The study took place in the municipality of Tchaourou located in the north-east of Benin. The study participants were residents of the municipality of Tchaourou, aged 15 to 60 years, of both sexes and at risk of T2D. This was a quasi-experimental before-after study with a control and a treatment group. A baseline survey was conducted before the intervention to collect socio- demographic data; anthropometric measurements; eating habits; lifestyle habits; knowledge, attitudes and practices regarding diabetes; fasting blood glucose and lipid concentrations. The same data were collected one year later after the nutrition education, cooking demonstrations and physical activity sessions. These data were collected in both the treatment and the control group. After the implementation of the activities, we determined the effect of the intervention using the paired samples t-test. The data were analyzed using the software IBM SPSS Statistics 20. Résulltats 91% of the beneficiaries used the new culinary practices learned during the cooking demonstration sessions; there was an 88% reduction in high-calorie meals in favor of vegetables; 81% of the beneficiaries practiced at least 150 minutes of physical activity per week; 80% of the beneficiaries participated in all the planned activities; 65% reduced their alcohol consumption; there was no significant change in the proportion of participants who used tobacco (62%). The program beneficiaries’ level of knowledge of diabetes (symptoms, complications and prevention) was assessed through a questionnaire. It increased from 32% at the start to 92%. The means of body mass index, waist circumference, fat percentage, systolic and diastolic blood pressure, blood sugar and triglycerides were significantly elevated after 12 months of theoretical health promotion intervention in people at risk of Type 2 diabetes in the control group.
Conclusion: This study is one of the first in Africa to combine nutrition education sessions and physical activity with sustained support of beneficiaries at risk of T2D. We suggest larger studies to better assess the effect of interventions on the lifestyle of people at risk of T2D in Africa.
Key words: Physical activity, cooking demonstrations, nutritional education adult at Risk of Type
2 Diabetes, Benin
2 Diabetes, Benin
