Journal of Advances in Food Science & Technology

The study assessed the dietary practices of in-patients with type 2 diabetes at Federal Medical Center, Makurdi, Benue State. It was guided by three specific objectives: to evaluate the dietary practices of in-patients with type 2 diabetes, assess the dietary knowledge and practices of dietitians in managing blood glucose levels, and determine patients’ compliance with dietary recommendations during hospitalisation. A cross-sectional survey design was adopted. The study population comprised of 94 male and female in-patients aged 18-65 years with type 2 diabetes. Data were collected using a structured, validated, closed-ended questionnaire that obtained information on socio-demographic characteristics, dietary habits, adherence to prescribed diets and clinical outcomes, including blood glucose levels. Dietitians were also interviewed to provide professional insight into dietary management, including their knowledge, practices and perceived challenges in ensuring compliance with dietary recommendations. Data were analysed using descriptive statistics, mainly frequencies and percentages. The findings revealed distinct patterns in food group preferences, portion sizes and frequency of consumption. Grains, such as rice and maize, were predominantly consumed daily in moderate servings, with 61.8% of respondents taking two serving scoops, while larger portions, such as 4SS and 5SS, were consumed less frequently; only 9.2% consumed larger portions daily. More than half of the respondents consumed two servings of vegetables daily (52.6%), while 57.9% preferred smaller fruit servings. Protein sources, including fish and poultry, showed varied consumption patterns, with 59.2% consuming one piece daily. Legumes and dairy products were also moderately consumed, with 51.3% taking one cup daily, while 61.8% consumed larger portions of three cups less frequently. Most dietitians reported that dietary changes were very effective in controlling blood glucose levels (65.8%). Carbohydrate intake was perceived as the dietary component with the greatest influence on blood glucose control (52.6%), while balanced macronutrient intake was considered crucial by 68.4% of respondents. Appropriate portion sizes were also rated very effective in reducing carbohydrate overconsumption (55.3%). Although 32.9% adhered daily to dietary recommendations and 36.8% limited high-sugar foods for a full week, overall dietary practices were inadequate due to limited access to healthy food, cultural and socioeconomic barriers, diet-related side effects, food preferences and cravings. The study recommended collaboration with local food suppliers to ensure affordable diabetes-friendly meal options.