NUTRITIONAL LITERACY: A MIXED METHOD APPROACH TO ASSESS NUTRITIONAL LITERACY AND ITS CORRELATES IN A SAMPLE OF PATIENTS WITH TYPE 2 DIABETES MELLITUS

Abstract

Introduction: Diabetes Mellitus (DM) is a growing public health issue with high prevalence worldwide, diagnosed mainly by insulin resistance and inadequate insulin secretion in the body. The type of diet for people with diabetes is shaping their glycemic control and overall health. Introducing the knowledge of dietary skills like portion size and reading food labels are concluded within the field of "Nutritional Literacy". For people with diabetes, nutritional literacy plays a significant role in regulating blood sugar levels. Aim: This study aims to assess the nutritional literacy of people with Type 2 diabetes who visit family medicine clinics in health centers under the umbrella of Primary Health Care Corporation (PHCC) in Qatar. Method: During the period between 13 March 2025 and 23 April 2025, data were collected using online questionnaire (n=225) and semi-structural interview (n=14). Results: Survey results shows that high nutritional literacy were statistically significant with better HbA1c, frequent visit to diabetes clinic, non-smokers, and frequent exercise days per week. Thematic analyses yielded 5 main themes and 17 subthemes focusing on gaps and strengths of the participant's NL. Gaps were prominent more than strength which highlight the need to address these gaps during diabetes education at health care facilities aiming to improve their NL level. Conclusion: Our study assessing NL among people with Type 2 diabetes sheds light on important gaps in the literacy levels of these patients. Overall, the findings of this study suggest that nutrition education programs with higher emphasis on NL for people with prediabetes, newly diagnosed patients and those with high HBA1C% are needed. Further, training for health care provides, food label interventions and mandatory specialist referrals may ameliorate current shortcomings in NL policy and practice.