Dietary Modification in an Outpatient With Type 2 Diabetes Mellitus and Hypertension

Dita Noviasari; Annasari Mustafa; Endang  Widajati; Dwi Ayu  Anggraini

doi:10.31290/haj.v3i3.7036

Penulis

Dita Noviasari Dietitian Professional Education Program, Department of Nutrition, Poltekkes Kemenkes Malang, Indonesia
Annasari Mustafa Department of Nutrition, Poltekkes Kemenkes Malang, Indonesia
Endang Widajati Department of Nutrition, Poltekkes Kemenkes Malang, Indonesia
Dwi Ayu Anggraini Department of Nutrition, RSUD Bangil Kabupaten Pasuruan, Indonesia

DOI:

https://doi.org/10.31290/haj.v3i3.7036

Kata Kunci:

Dietary modification; glycemic control; hypertension; nutrition care process; Type 2 diabetes mellitus

Abstrak

Type 2 Diabetes Mellitus (T2DM) accompanied by hypertension is a chronic metabolic disorder requiring individualized nutrition therapy to improve metabolic control and prevent complications. This study aimed to evaluate dietary modification through the Nutrition Care Process in an outpatient with T2DM and hypertension at RSUD Bangil, Pasuruan Regency. A descriptive case study was conducted on a 55-year-old female outpatient diagnosed with T2DM and hypertension. Nutritional care included assessment, diagnosis, intervention, monitoring, and evaluation. The intervention consisted of individualized meal planning, a diabetic diet with sodium and saturated fat restriction, nutrition education, counseling, and modified pumpkin pudding as a healthy snack. Nutritional status, biochemical parameters, dietary intake, knowledge, adherence, and food acceptability were monitored before and after the intervention. Average energy intake reached approximately 100% of estimated requirements. Blood pressure decreased from 138/85 mmHg to 120/79 mmHg. Fasting blood glucose decreased from 172 to 115 mg/dL, while two-hour postprandial blood glucose decreased from 199 to 112 mg/dL. Nutrition knowledge, dietary adherence, and acceptance of the modified diet also improved. Individualized dietary modification combined with continuous nutrition education improved dietary intake, glycemic control, blood pressure, and adherence in this patient.

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