The Effect of Counseling and Training on Low-Sugar Food Processing with Lifestyle Modification Strategies for Diabetes Mellitus Prevention:

Nuril Farid  Abshori; Raihan Radliyatul  Mardliyyah; Rifki Zidan  Nugraha; Muhammad Syahraffi Nur  Dewanto; Larasati Sekar  Kinasih; Iwal Reza  Ahdi

doi:10.29062/engagement.v10i3.2005

Nuril Farid Abshori Faculty of Medicine and Health Sciences, Maulana Malik Ibrahim Islamic State University Malang, Malang Indonesia
Raihan Radliyatul Mardliyyah Faculty of Medicine and Health Sciences, Maulana Malik Ibrahim Islamic State University Malang, Malang Indonesia
Rifki Zidan Nugraha Faculty of Medicine and Health Sciences, Maulana Malik Ibrahim Islamic State University Malang, Malang Indonesia
Muhammad Syahraffi Nur Dewanto Faculty of Medicine and Health Sciences, Maulana Malik Ibrahim Islamic State University Malang, Malang Indonesia
Larasati Sekar Kinasih Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universitas Islam Negeri Maulana Malik Ibrahim, Malang, Indonesia
Iwal Reza Ahdi Department of Internal Medicine, Faculty of Medicine and Health Sciences, Maulana Malik Ibrahim Islamic State University Malang, Indonesia

DOI: https://doi.org/10.29062/engagement.v10i3.2005

Keywords: Counseling, Diabetes Mellitus, Prevention, Low-Sugar Food, Lifestyle Modification, Community Service, Health Education

Abstract

Background: Diabetes mellitus (DM) is a chronic disease with rising global prevalence, including in Indonesia. In Dusun Banjar Tengah, Dau District, Malang, community health challenges include low nutritional knowledge, high consumption of sweet foods and beverages among adolescents and young adults, and increasing cases of overweight individuals, highlighting the need for effective diabetes prevention interventions.

Purpose of the Study: This community service program aims to evaluate the impact of counseling and training on low-sugar food processing with lifestyle modification strategies in preventing diabetes mellitus among the community of Dusun Banjar Tengah.

Methods: The program involved 31 community participants (mostly adolescents aged <20 years) over four months. Activities included initial health assessments, health screenings, blood sugar level evaluations, and structured counseling and training sessions led by clinical nutritionists. Participants engaged in practical demonstrations of preparing sugar-free herbal tea and high-fiber beverages. Effectiveness was measured using pretest and posttest questionnaires analyzed with paired t-test.

Results: The program demonstrated a significant increase in participants' knowledge, with the average pretest score improving from 81.45 to 89.31 on the posttest, with a significance value of 0.016 (p < 0.05). Most participants (77%) had normal blood sugar levels. Participants showed high enthusiasm during practical sessions and expressed intentions to adopt low-sugar dietary practices. The program effectively improved the community's knowledge about diabetes prevention and promoted healthier lifestyle behaviors.

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The Effect of Counseling and Training on Low-Sugar Food Processing with Lifestyle Modification Strategies for Diabetes Mellitus Prevention