CAJ | 학술논문

目的：探讨膳食宣教对糖尿病患者营养素摄入的影响。方法：将糖尿病患者随机分为对照组和观察组，对照组给予传统的糖尿病营养宣教，观察组在此基础上给予膳食实物宣教，比较两组患者在宣教前后的营养素摄入情况。结果：对照组干预后的热量和碳水化合物摄入量明显低于干预前，膳食纤维、钙、维生素B2和维生素C 的摄入量明显高于干预前（ P ＜0．05）；观察组干预后的热量、碳水化合物、脂肪、胆固醇、盐摄入量均明显低于干预前，膳食纤维、钙、铁、锌、维生素 B1、维生素 B2、维生素 C 的摄入量明显高于干预前（ P ＜0．05）；干预后的观察组在热量、脂肪、胆固醇、盐的摄入量方面明显低于对照组，而膳食纤维、钙、铁、锌、维生素B1、维生素 C的摄入量则明显高于对照组（ P ＜0．05）。结论：在传统糖尿病营养宣教基础上实施膳食实物宣教可明显改善糖尿病患者的营养素摄入情况。
목적：탐토선식선교대당뇨병환자영양소섭입적영향。방법：장당뇨병환자수궤분위대조조화관찰조，대조조급여전통적당뇨병영양선교，관찰조재차기출상급여선식실물선교，비교량조환자재선교전후적영양소섭입정황。결과：대조조간예후적열량화탄수화합물섭입량명현저우간예전，선식섬유、개、유생소B2화유생소C 적섭입량명현고우간예전（ P ＜0．05）；관찰조간예후적열량、탄수화합물、지방、담고순、염섭입량균명현저우간예전，선식섬유、개、철、자、유생소 B1、유생소 B2、유생소 C 적섭입량명현고우간예전（ P ＜0．05）；간예후적관찰조재열량、지방、담고순、염적섭입량방면명현저우대조조，이선식섬유、개、철、자、유생소B1、유생소 C적섭입량칙명현고우대조조（ P ＜0．05）。결론：재전통당뇨병영양선교기출상실시선식실물선교가명현개선당뇨병환자적영양소섭입정황。
Objective:To explore the effect of dietary education program on the nutrient intake in diabetic patients .Methods:Patients with di-abetes were randomly divided into the control group and the observation group, the former provided traditional nutrition education for diabetes and the latter traditional nutrition education with real -food based dietary education for this disease.The nutrient intake before and after education was compared in the two groups.Results:In the control group, both energy and carbohydrate intake was significantly lower and the intake of dietary fi-ber, calcium, vitamin B2 and vitamin C was significantly higher after intervention than that before intervention ( P <0.05).In the observation group, the intake of energy, carbohydrate, fat, cholesterol and salt after intervention was significantly lower, while the intake of dietary fiber, cal-cium, Fe, Zinc, vitamin B1, vitamin B2 and vitamin C was significantly higher than that before intervention ( P <0.05).After intervention, the intake of energy, fat, cholesterol and salt was significantly lower and the intake of dietary fiber, calcium, Fe, Zinc, vitamin B1 and vitamin C was significantly higher in the observation group than that in the control group ( P <0 .05 ) .Conclusion:There is a great effect of traditional nutrition education with real-food based dietary education on the improvement of the nutrient intake for diabetic patients .