The Development of Buddhist Northeastern Food Recipe to Reduce the Risk among Diabetes Risk Group

Abstract

Purpose: To develop the Buddhist Northeastern food recipe development to reduce the risks in diabetes risk group that is suitable for the area of Nong Hin Subdistrict, Mueang Suang district, Roi Et.

Design: Action research.

Materials and Methods: There were 4 steps: 1) understand the problem by studying the diabetes situation and eating behavior .2) determine the solution, draft the pattern and recipe use discuss the model. 3) solve the problem by implementing the plan with the group of diabetes risk with consistent plan improvement for the easy recipe. 4) evaluation the amount of food recipe, eating behavior, diabetes risk conditions.

Main findings: There were 7 types and 16 the suitable food recipe for Nong Hin Sub-district, the suitable eating behavior increase as 4 Por. The group of rice, protein, fat was more suitable 65.71% , 85.7% and 82.85% respectively, consume vegetable 400 g/day, rice not more than 2 parts/meal was more suitable 51.42 and 71.14%. Seasoning of sweetness, fat, saltiness and spiciness was more suitable 74.28%, 65.71% 71.14% and 82.85%. Change to local vegetable with cooling action, eating food from balancing recipe 80% the body balance was more suitable 94.28%, body balance was at 22.85%. For diabetes risk condition found that BMI, weight, sugar and blood pressure, waist was down 74.28%, 88.57%, 88.57%, 100% and 87.50%. The housing expenses were down 2,000-8,000 THB per month.

Conclusion and recommendations: The risk group accepted the Buddhist Northeastern food recipe because it was easy to make and help reduce expenses which was suitable for the current way of life of the community, good for health as it can rebalance and reduce risk of diabetes. Therefore, the primary service units with similar contexts should provide care service for the risks and diabetes groups. focusing on rebalancing for the good body foundation by adjusting some of the activities to fit with the area.