RELATIONSHIP BETWEEN MEAL PLANNING, PREPARATION TECHNIQUES AND DIETARY INTAKE AMONG DIABETES PATIENTS IN UNIVERISITY OF ILORIN TEACHING HOSPITAL

This study examined the relationship between meal planning, preparation techniques, and dietary intake among diabetes patients at the University of Ilorin Teaching Hospital (UITH). A descriptive cross-sectional design was adopted, and data were collected from 110 systematically selected patients using a validated questionnaire on socio-demographics, dietary patterns, and planning and cooking practices. Descriptive statistics revealed frequent consumption of water, vegetables, fruits, and whole grains, with limited intake of fried foods and sugary snacks. Respondents demonstrated broad awareness and self-reported adherence to recommended meal planning and preparation practices. However, Pearson correlation analysis showed no significant relationships between meal planning (r = 0.094, p = 0.33), preparation techniques (r = 0.085, p = 0.38), or knowledge gaps (r = 0.070, p = 0.47) and dietary intake levels. Findings highlight that while healthy behaviours are widely reported, dietary adherence may be constrained by external factors such as socioeconomic limitations and behavioural barriers. Targeted education and practical support are recommended to improve dietary self-management in diabetes care.