Utilization of glycemic index values of commonly consumed foods in the provision of nutrition care to patients with diabetes: a case study at Bungoma county referral Hospital

Abstract

The estimated prevalence of diabetes in Kenya is around 2.2%. There is a lack of awareness on diabetes in Kenya, leading to delayed diagnosis and management. This lack of awareness hinders early intervention and control of the disease. The adoption of a more Westernized diet, which is often high in processed foods and low in nutritional value, coupled with a decrease in physical activity, has contributed to the rise in diabetes cases. Access to affordable medications, regular blood glucose testing, and specialized diabetes care can be challenging for many Kenyans. This can lead to inadequate glycemic control and increased risk of complications. Knowledge of the glycemic index is therefore key in managing the conditions; therefore, we explore how well healthcare providers understand and apply GI values of widely consumed foods together with the patients. Data was collected and analyzed using a descriptive cross-sectional study design, involving both care providers and patients. Most care providers had knowledge of GI but only 3/4 reported utilizing its utilization. Patients, therefore, had issues because of ignorance and consumed food with high GI. Healthcare providers should be better equipped and acquainted with the G.I concept to provide the right information to patients and follow up in management.