A True Experimental Study to Assess the Effectiveness of ‘Finger Millet Flour in Diet’ for Reducing Blood Glucose Level Among Type-II Diabetes Mellitus Clients in Selected Hospital, Bhilai, Chhattisgarh

Abstract

Introduction: Diabetes, also known as diabetes mellitus, is a group of common endocrine diseases characterized by sustained high blood sugar levels. Diabetes is due to either the pancreas not producing enough insulin, or the cells of the body not responding properly to the insulin produced. Dietary interventions are an easy and cost-effective way to provide health benefit’s to people at risk and those who have been diagnosed with type-2 diabetes, in addition to improving their quality of life Current guidelines for those with type-2 diabetes are to follow a healthy, balanced diet-notably including starchy carbohydrates with a low GI (Glycaemic index) and higher dietary fiber, both of which can help regulate post-prandial hyperglycemia and reduce body weight has been shown that a low glycaemic carbohydrate/high-fiber diet safely reduces plasma cholesterol levels and improves blood glucose control in people with type-2 diabetes . AIM: The aim of the study was to assess the effectiveness of ‘Finger millet flour in diet’ for reducing blood glucose level among type-II Diabetes Mellitus Clients in selected hospital, Bhilai, (C.G.) Material and Method: A true experimental research design was adopted to conduct study. target population was Type-II diabetes mellitus clients at Bhilai. A simple random sampling (probability) technique was utilized for select in a sample of 40 who having Type-II diabetes mellitus. Accessible population was clients with Type-II diabetes mellitus at hospital Bhilai. Expert opinion and content validity of the tools established by five experts (medical surgical nursing) and one statistician . Reliability of glucometer assessment of blood glucose level regarding Type –II diabetes mellitus and its prevention among Type –II diabetes mellitus was established by using Karl Pearson formula and ‘r’ was found to be 0.99. The tool was found valid and reliable. Data collection was done from 5 January to 4 February,2023 for main study. Formal written Permission was taken from the Nursing Director, shri Shankaracharya institute of medical Science hospital Junwani Bhilai (C.G.). Results: Overall analysis of the study shows that the in Pre-test random blood glucose level in experimental group was 4773, total mean 238.6 respectively. The standard deviation of pre-test random blood glucose level was 13.0 and post-test random blood glucose level was 4131, total mean 206.5 respectively. The standard deviation of post-test random blood glucose level was 12.0. Pre-test random blood glucose level in control group was 4621, total mean 231 respectively. The standard deviation of pre-test random blood glucose level was 3.32 and post-test random blood glucose level was 4292, total mean 214 respectively. The standard deviation of post-test random blood glucose level was 2.45. Conclusion: The study conducted that the ‘Finger millet flour in diet’ was effective to for reducing blood glucose level among type-II Diabetes Mellitus Clients.