Abstract
BACKGROUND AND AIM: Diabetes mellitus (DM) presents significant health risks due to elevated blood sugar levels, necessitating adherence to dietary recommendations for effective management. However, diabetic patients often encounter barriers hindering their adherence to dietary guidelines. This study sought to investigate the determinants of good nutritional diet knowledge and adherence to dietary recommendations beyond the barriers faced by diabetic patients in Ghana. METHODS: This was a cross-sectional prospective study that collected data using a tested and structured questionnaire from 100 diabetic patients from January 2024 to June 2024. Data was entered and analyzed using Microsoft Excel 2019 and SPSS (version 26). Bivariate and multivariable logistic regression was used to identify associations between dependent and independent variables. Statistical significance was set at a p-value ≤ 0.05. RESULTS: The mean age of the participants was 56.97 ± 11.98 years. Overall, about 74.44% had good nutritional diet knowledge. Being female (adjusted odds ratio [AOR] = 0.65, 95% confidence interval [CI] = [0.41-0.83]), and having complete tertiary education (AOR = 2.05, 95% CI = 0.96-3.82) were the factors associated with good nutritional diet knowledge. About 39% stopped their dietary plan without informing their doctor, and 60% stopped when they felt their condition was under control. The overall adherence to dietary recommendations was poor as only 48% adhered to the recommendations. Being female (AOR = 0.83, 95% CI = [0.49-2.11]), being 75 years or older (AOR = 2.74, 95% CI = 0.99-4.14), and having good nutritional knowledge (AOR = 2.80, 95% CI = 1.61-4.16) were the factors associated with good adherence to dietary recommendation. CONCLUSION: The participants had good nutritional diet knowledge but poor adherence to dietary recommendations. Being female and having completed tertiary education were the determinants of good nutritional diet knowledge while being female, being 75 years or older, and having good nutritional knowledge were the factors associated with good adherence. The leading adherence barriers were the discomforts associated with cooking meals that meet their dietary requirements, dietary restrictions, and financial difficulties.