Offices of nutrition education for diabetics: design and elaboration

• Autor(a) principal: Lima, Mariana Nunes
• Data de Publicação: 2022
• Outros Autores: Pereira, Emanuelle Sampaio, Pereira, Paula Tamara Vieira Teixeira, Santos, Alexsandro Ferreira dos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/2059
• topic: Diabetes Mellitus; Diet; Food, and Nutrition; Nutrition Education; Healthy Lifestyle; Diabetes mellitus; Alimentos; Dieta y nutricion; Educación nutricional; Diabete mellito; Alimenti; Dieta e alimentazione; Educazione alimentare; Diabetes Mellitus; Alimentos; Dieta e Nutrição; Educação Nutricional; Estilo de Vida Saudável; Diabetes mellitus; Alimentos; Dieta e nutrição; Educação nutricional; Estilo de vida saudável

Introduction: Diabetes Mellitus is a public health problem, it is classified into several types, with different characteristics, complications and need for treatment. However, nutritional education aims at educational ways to better control the disease. Objective: To conceive and elaborate nutritional education workshops for diabetic patients. Materials and methods: Qualitative development study, carried out in 2018, in São Luís, Maranhão, Brazil. Workshops were developed with group dynamics, collective work technique, using criteria for making such as: Title, Target audience, Objectives, Expected results, Recommendations to the mediator, How to play, Tools, Estimated time and Number of participants. Results: Five workshops were developed addressing diabetes health concepts in order to guide patients about the disease; seeks to stimulate changes in life habits, due to the complications of the disease; difficulties and potential of health professionals and the discussion of the best forms of guidance for patients with the disease; consumption of restricted and permitted foods for diabetic patients from images drawn by patients, glycemic index of foods according to their classification, high, medium and low glycemic index, referring to the traffic light colors. Conclusion: Aspects were approached from the basic level of knowledge of the disease to more specific concepts about its nutritional treatment. Further studies are needed to validate the workshops created and to prove their effectiveness in the nutritional treatment of diabetic patients.