Assessing the Culinary Knowledge and Skills Regarding the Management of Diabetes Mellitus Type 2 Among Adults Attending a Diabetic Clinic at China-Uganda Friendship Hospital, Naguru.

Abstract

Type 2 Diabetes Mellitus (T2DM) presents a growing public health challenge globally, particularly in low- and middle-income countries like Uganda. Effective management of T2DM hinges not only on medical interventions but also on patients' dietary practices and culinary competencies. This study assessed the culinary knowledge, skills, and practices of adults attending a diabetic clinic at the China-Uganda Friendship Hospital in Naguru, with the aim of exploring how these factors influence diabetes management. A cross-sectional descriptive study design was employed, involving 59 adult participants diagnosed with T2DM for at least six months. Data was collected using a pre-tested, semi-structured questionnaire and analyzed using SPSS. Findings revealed that although most participants had a positive attitude toward home meal preparation, significant gaps existed in their practical culinary skills. The majority showed limited confidence in applying healthy cooking techniques such as poaching and broiling, and few regularly engaged in practices like using leftovers or reading food labels. Challenges identified included limited knowledge of diabetic-friendly recipes, cultural dietary norms, lack of skills, and poor access to fresh ingredients. The study established a strong link between culinary knowledge and dietary adherence, emphasizing the need for integrated culinary education in diabetes care. Recommendations include incorporating hands-on culinary training into diabetic management programs, developing culturally appropriate recipes, and leveraging community support to overcome economic and motivational barriers. Strengthening these competencies can significantly enhance self-management and improve health outcomes for individuals living with T2DM.