@article{ijcn2024812,
author={{Jean-Brice, Gbakayoro and Herbert, Y¨¦pi¨¦ Audrey and Claver, Vani¨¦ St¨¦phane and D¨¦borah, Essoh Essi Grace and Kouakou, Brou},
title={Characteristics of the Food Served to Type 2 Diabetic Patients Hospitalized At Angr¨¦ Chu (Abidjan, C?te D¡¯Ivoire)},
journal={International Journal of Clinical Nutrition},
volume={8},
number={1},
pages={9--15},
year={2024},
url={https://pubs.sciepub.com/ijcn/8/1/2},
issn={2376-1393},
abstract={Just like outpatients undergoing treatment, hospitalized patients must have a good diet for better management of diabetic disease. The general objective of this work was to characterize the diet served to diabetic patients hospitalized at the Angr¨¦ University Hospital. To do this, the profile of the patients and the different meals served to them were analyzed. The interactions between some patient characteristics and the evolution of blood sugar levels the next day were then studied. The results showed that 94.60% of the patients were over 40 years old and the majority of patients were admitted to the Angr¨¦ University Hospital. Following hypoglycemia (24.32%) or hyperglycemia (45.95%). A number of patients had known diabetes for more than 2 years (67.54%) and mainly presented cardiac complications. The foods served by the University Hospital to patients were varied, diversified and mainly consisted of liquid or semi-liquid foods for breakfast, typical Ivorian dishes for lunch and vegetables or legumes for dinner. On average, 50 to 200 g, 150 to 250 g and 200 to 250 g of meals were served for breakfast, lunch and dinner, respectively, to each patient. The duration of discovery of diabetes and the occurrence of complications in patients were the main factors influencing the evolution of patients' blood sugar levels the next day. For a better balance of their blood sugar levels, patients must have greater compliance with the recommendations, the older the diabetes, in order to avoid the occurrence of complications.},
doi={10.12691/ijcn-8-1-2}
publisher={Science and Education Publishing}
}