Please use this identifier to cite or link to this item: https://doi.org/10.3390/nu11051014
Title: Correlates, facilitators and barriers of healthy eating among primary care patients with prediabetes in singapore-A mixed methods approach
Authors: Lim, R.B.T. 
Wee, W.K.
For, W.C.
Ananthanarayanan, J.A.
Soh, Y.H.
Goh, L.M.L.
Tham, D.K.T. 
Wong, M.L. 
Keywords: Diabetes prevention
Mixed methods
Nutrition
Prediabetes
Primary care
Public health
Issue Date: 2019
Publisher: MDPI AG
Citation: Lim, R.B.T., Wee, W.K., For, W.C., Ananthanarayanan, J.A., Soh, Y.H., Goh, L.M.L., Tham, D.K.T., Wong, M.L. (2019). Correlates, facilitators and barriers of healthy eating among primary care patients with prediabetes in singapore-A mixed methods approach. Nutrients 11 (5) : 1014. ScholarBank@NUS Repository. https://doi.org/10.3390/nu11051014
Rights: Attribution 4.0 International
Abstract: Healthy diet remains the primary means to prevent chronic diseases among those with prediabetes. We conducted a mixed methods study, consisting of a cross-sectional survey and in-depth interviews to assess factors associated with fulfilling the healthy plate recommendation, and to explore reasons for the behaviour among primary care patients with prediabetes in Singapore. The prevalence of meeting the recommendation was 57.3%. This was positively associated with being married and negatively associated with being Malay, frequency of eating out weekly and frequency of deep-fried food consumption weekly. The recurrent themes for not meeting the recommendation included family influence, perception of healthy food being not tasty, lack of skills to prepare or choose healthy food, difficulty in finding healthier options when eating out, and healthy food being costly. The recurrent themes for meeting the recommendation included family influence, self-discipline, fear of disease complications, education by healthcare professionals, mass media influence and health promotion campaigns. Much more remains to be done to promote healthy eating among these patients. There were different levels of facilitators and barriers to healthy eating. Apart from the individual and interpersonal levels, practitioners and policy makers need to work together to address the organisational, community and policy barriers to healthy eating. © 2019 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Nutrients
URI: https://scholarbank.nus.edu.sg/handle/10635/209978
ISSN: 2072-6643
DOI: 10.3390/nu11051014
Rights: Attribution 4.0 International
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