Feasibility testing of a designed food portion control tool among diabetic patients at the University of Ibadan health service clinic

Abstract

Introduction: Diabetes, a chronic disease with global prevalence, poses significant health risks. Effective glycaemic control is crucial for preventing complications and managing diabetes with culturally appropriate dietary education, thus making this study highly relevant. Objectives: To conduct feasibility testing of a designed food portion control tool among diabetic patients at the University of Ibadan Health Service (Jaja Clinic), Ibadan. Feasibility was assessed in terms of the intervention's reach, acceptability, and practicability. Methods: A mixed study design was used, involving key informant interviews (KII) with nine healthcare personnel involved in diabetic management and a cross-sectional survey with purposive samples of 41 consenting diabetic patients presenting for routine care at the Jaja Clinic. Patients were exposed to one-on-one dietary education sessions using the food portion control tool in the form of a video recording and a take home handbill of the key intervention messages with re-enforcement SMS delivered weekly for two months. Feasibility reach was determined by adherence to the intervention messages within a month of the exposure. Acceptability was assessed using a Likert scale questionnaire and generated acceptability score; perceived practicability was evaluated using KII. Results: Majority had type 2 DM (97.6%) for > 5 years (70.7%). A total of 32 patients were compliant (26 fully compliant, 6 partially compliant) and 9 defaulters. The intervention reach (78%) was high. Mean acceptability © score (4.4/5) showed patients rated the food portion control tool as acceptable. The KII suggested that the intervention was practicable. The facilitators of implementation were awareness creation and education with continuous reinforcement of Intervention Messages. The predominant barrier was the lack of finance to procure enough green leafy vegetables/fruits and large portions of staple carbohydrate consumption. Conclusions: implementation of the food portion control tool was feasible in a real-life clinic setting, emphasising the need for an rct for further testing.