Self reported effectiveness of an online meal planning service for type 2 diabetes self-management
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Transcript of Self reported effectiveness of an online meal planning service for type 2 diabetes self-management
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Self-reported effectiveness of an
online meal planning service forType 2 Diabetes self-managementP B Lamontagne*, MSc, Sukha Technologies Inc, Montreal, QC
R Gougeon, PhD, Crabtree Nutrition Laboratories, Faculty of Medicine, McGill University, Montreal, QCD Lamontagne, RD, Sukha Technologies Inc, Montreal, QC
CFDR Oral Research Presentation – Friday, June 14 @ 3:18 pmVictoria Conference Centre - Session 2, Oak Bay, Ground Level
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Disclosure The data for this study were collected by
the owners of the SOSCuisine.com service, through questionnaires sent to subscribers to diabetes meal plans offered through said service
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Background1. Type 2 diabetes confers a two to fourfold
increase in vascular disease risk, Colbourn HM et al. The Lancet:685-96, 2004 that can be reduced with improved glycemic and weight control through intensive lifestyle intervention (ILI) Look-AHEAD Trial, Arch. Intern Med:1566-75, 2010
2. Provision of affordable menu plans, grocery lists, and time-saving preparation instructions are part of ILI but are difficult to provide in a dietitian’s clinical practice because of time constraints and client volume, Wing RR Int J Obesity, 1996
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Background3. Menu-planning websites are available but
evidence of their effectiveness in type 2 diabetes is lacking, Gold BC et al Obesity:155-64, 2007
4. Delivery of diabetes self-care education through electronic media was shown to be successful in Canada, Pacaud D et al Can J Diabetes:257-62, 2012
5. SOScuisine is a commercially available web-based menu planning service, adapted for Caucasians with type 2 diabetes and evaluated by a team of dietitians, researchers and physicians, Bader A et al ADA Conference, 2011 4
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Background
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Hypotheses Online weekly meal plans that:
meet the Canadian Diabetes Association’s clinical practice guidelines for nutrition therapy
and include easy-to-prepare recipes and a matching grocery list
facilitate diabetes self-management
The effectiveness of the service is positively associated with frequency of use
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Objective Contribute to the body of evidence about
the effectiveness of online meal planning in type 2 diabetes
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Method Online questionnaire
http://fluidsurveys.com/s/diabetes-meal-plans/ Perceived importance of 9 goals
Glycemic control, Lose weight, Lower BP, Lower cholesterol, Simplify meal planning, Cook healthier, Cook tastier, Save time, and Save money
Perceived effectiveness of the meal planning service to achieve each goal
Degree of adherence to meal plans a.k.a. Frequency of use (# meals
prepared/week) Overall degree of satisfaction 8
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Method The gamma statistic (Goodman and
Kruskal) was used: to analyse the ordinal level data that were
ranked in 5 response categories for computing the level of association
between questions Data are presented as median values
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Results Questionnaire completed by n=232
respondents 172 women, 60 men; aged 57±11 (SD) 80% reported preparing half or more of the
suggested meals 20% all, 35% most, 25% half, 17% few, 3% none
79% reported being either very satisfied or satisfied with the service
Frequency of use was positively associated with perceived effectiveness of program for all goals
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Results Perceived
importance of goals
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Perceived effectivenessof service
Results
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# of
resp
onde
nts
gamma = 0.680p < 0.001
Effectiveness for Glycemic Control
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gamma = 0.816p < 0.001
# of
resp
onde
nts
Effectiveness - Simplify Meal Planning
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# of
resp
onde
nts
gamma = 0.692p < 0.001
Effectiveness for Saving Time
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# of
Res
pond
ents
Overall satisfaction3-66-99-12>12<1# of Months subscribed
1-3
Gamma = 0.194P = 0.018
# of
Res
pond
ents
Frequency of Use Overall satisfaction
Gamma = 0.774P < 0.001
Association between Satisfaction andFreq of Use / Duration of subscription
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Summary Online meal planning is an effective adjunct to
existing resources available to help people with T2D in adopting healthier eating habits
Frequency of use was positively associated with perceived effectiveness of program for all goals
Adherence was high with 80% of users reporting preparing half or more of the suggested meals
Overall satisfaction was high with 79% of users reporting being satisfied or very satisfied
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