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Subject: Food and Nutrition × Author: Dhindsa Sahiba Dhindsa Sahiba Dhindsa, Sahiba × End date: 2009 × Start date: 2000 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of supplementation of stevia leaf powder and nutrition counselling on nutritional status of non insulin dependent diabetics
    (Punjab Agricultural University, Ludhiana, 2007) Dhindsa Sahiba Dhindsa Sahiba Dhindsa, Sahiba; Kochhar, Anita
    Ninety non insulin dependent diabetic subjects, free from serious complications were selected from Punjab Agricultural University (PAU) hospital, Ludhiana and the subjects selected were then divided into three groups viz. Group I, II and III having thirty subjects each. Group I subjects were given only medicine prescribed by the doctor, Group II subjects were given medicine prescribed by the doctor and nutrition counselling and Group III subjects were given medicine prescribed by the doctor, nutrition counselling and stevia leaf powder supplementation for a period of three months. The nutrition education was given for three months after fifteen days interval to group II and III through individual and group contact and the gain in nutrition knowledge was assessed by KAP test after the study. General information, signs and symptoms, food habits, family history of diabetes and dietary pattern of the subjects was recorded. The blood glucose and blood lipid levels were then analyzed. The anthropometric measurements and blood pressure of the subjects was also measured. At the end of the study, significant improvement was seen in the food habits, physical activity and sleep pattern of the subjects. The mean daily intake of GLV’s, other vegetables, fruits increased significantly (P  0.01) in the subjects of group II and III while a non significant increase (P  0.01) was seen in Group I subjects. The mean energy, carbohydrates, proteins and fat intake decreased significantly (P  0.01) in all the three groups. It was seen that there was a significant reduction in FBG by 17.07% and 24.77%, GPP level 32.46% and 33.82% in Group II and III, respectively. Also significant reduction in triglycerides 4.53% and 6.39%, total cholestrol 6.01% and 7.38%, LDL-C 9.66% and 11.62% and VLDL-C 5.08% and 6.38%, whereas there was an increase in HDL-C 5.41% and 8.09% in Group II and III was observed, respectively. There was a significant increase (P  0.01) in KAP scores in Group II and III and a non significant increase (P  0.01) in group I. Hence it can be inferred from the results that supplementation of stevia leaf powder along with nutrition counseling significantly improved the nutritional status of the diabetic patients.