GÃ©ssica APARECIDA LOPES, Nathalia SERNIZON GUIMARÃ?ES, Vanessa FORTES DA SILVA SANTOS, FlÃ¡via GARCIA CARVALHO, Anelise ANDRADE DE SOUZA, Sidney Augusto VIEIRA-FILHO, Nancy SCARDUA BINDA, Rachel BASQUES CALIGIORNE, SÃ´nia MARIA DE FIGUEIREDO
Introduction: Diabetes mellitus is a metabolic disease of chronic evolution that can result in clinical complications and multidimensional damage to the emotional state and quality of life of patients.
Objective: To compare dietary fiber intake, emotional state, and quality of life of diabetics attending and not attending culinary workshops.
Methods: A descriptive observational study carried out in an outpatient clinic belonging to a public university of the Inconfidentes Region, Minas Gerais, with type 2 diabetes patients of both sexes. The evaluations of fiber intake, emotional state and quality of life were carried out through the application of the 24-hour recall, B-PAID scale and WHOQOLBREF, respectively. Data were analyzed by Stata® software, version 13.0.
Results: In total, 22 type 2 diabetic patients participated in this study allocated in two groups: group 1 (G1) participants of culinary workshops (n=11) and group 2 (G2) nonparticipants in culinary workshops (n=11). The average dietary fiber intake was 24.6g for G1 and 19.7g for G2 (p<0.01). As for the emotional state evaluation score, it was observed that the participants of the culinary workshops obtained 11.7 points and non-participants 30.7 points (p<0.01). Participants in culinary workshops reported “good” quality of life in 81.8% of cases to the detriment of 18.2% of non-participants in culinary workshops (p=0.013).
Conclusion: Diabetics attending the culinary workshops reported higher fiber intake, better emotional state and quality of life of diabetic patients.