Facilitators and Barriers to Healthy Diet in Kenyan Adults with T2DM

What is it about?

In a qualitative study conducted in Kenya, 30 adults with type 2 diabetes mellitus (T2DM) were interviewed to explore facilitators and barriers to healthy dietary behavior. Participants demonstrated good knowledge of healthy and unhealthy food choices, with most receiving information from healthcare providers in hospitals. Kitchen gardens, food preparation skills, and eating at home were identified as enablers of healthy dietary habits. Barriers included tastes and preferences, health conditions, and socio-economic factors. Social support and diet self-efficacy were found to be important facilitators, while inaccurate beliefs and information on food and diet were identified as barriers. The study highlights the importance of addressing sociocultural misconceptions and financial limitations through knowledge, skills, and self-efficacy to improve healthy dietary behavior among adults with T2DM in Kenya. [Some of the content on this page has been created by AI]

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Why is it important?

This research is important because it provides valuable insights into the facilitators and barriers to healthy dietary behavior in adults with type 2 diabetes mellitus (T2DM) in Kenya. Understanding these factors can help in designing targeted interventions to improve dietary habits and ultimately manage diabetes more effectively. Improving dietary behavior can lead to better control of diabetes, reduced risk of complications, and improved overall health and quality of life for individuals with T2DM. Key Takeaways: 1. Food literacy, including knowledge, skills, and self-efficacy, plays a crucial role in promoting healthy dietary behavior among adults with T2DM in Kenya. 2. Kitchen gardens can increase access to healthy foods, improve physical activity, and provide a sense of accomplishment. 3. Sociocultural factors, such as gender norms and cultural beliefs, influence food preferences and choices, which can impact dietary behavior. 4. Interventions targeting dietary behavior should focus on addressing knowledge gaps, building skills, and enhancing self-efficacy while considering the complex interplay of sociocultural factors and financial/time limitations.