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Correlates, Facilitators and Barriers of Healthy Eating Among Primary Care Patients with Prediabetes in Singapore—A Mixed Methods Approach

1
Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Tahir Foundation Building, 12 Science Drive 2, #10-01, Singapore 117549, Singapore
2
Health Promotion & Preventive Care, National Healthcare Group Polyclinics, 3 Fusionopolis Link, [email protected], South Tower, #05-10, Singapore 138543, Singapore
3
Clinical Services, National University Polyclinics and National University Health System, 1 Jurong East Street 21, Singapore 609606, Singapore
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(5), 1014; https://doi.org/10.3390/nu11051014
Received: 26 March 2019 / Revised: 22 April 2019 / Accepted: 25 April 2019 / Published: 6 May 2019
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Abstract

Healthy diet remains the primary means to prevent chronic diseases among those with prediabetes. We conducted a mixed methods study, consisting of a cross-sectional survey and in-depth interviews to assess factors associated with fulfilling the healthy plate recommendation, and to explore reasons for the behaviour among primary care patients with prediabetes in Singapore. The prevalence of meeting the recommendation was 57.3%. This was positively associated with being married and negatively associated with being Malay, frequency of eating out weekly and frequency of deep-fried food consumption weekly. The recurrent themes for not meeting the recommendation included family influence, perception of healthy food being not tasty, lack of skills to prepare or choose healthy food, difficulty in finding healthier options when eating out, and healthy food being costly. The recurrent themes for meeting the recommendation included family influence, self-discipline, fear of disease complications, education by healthcare professionals, mass media influence and health promotion campaigns. Much more remains to be done to promote healthy eating among these patients. There were different levels of facilitators and barriers to healthy eating. Apart from the individual and interpersonal levels, practitioners and policy makers need to work together to address the organisational, community and policy barriers to healthy eating. View Full-Text
Keywords: nutrition; public health; prediabetes; primary care; diabetes prevention; mixed methods nutrition; public health; prediabetes; primary care; diabetes prevention; mixed methods
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Lim, R.B.T.; Wee, W.K.; For, W.C.; Ananthanarayanan, J.A.; Soh, Y.H.; Goh, L.M.L.; Tham, D.K.T.; Wong, M.L. Correlates, Facilitators and Barriers of Healthy Eating Among Primary Care Patients with Prediabetes in Singapore—A Mixed Methods Approach. Nutrients 2019, 11, 1014.

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