For patients to maintain regular dietary intake, sensory properties of the new diet produced from the different flour blends were also determined by the patients. The flour blends were analyzed for their functional, proximate, anti-nutritional and microbial properties using standard analytical methods for ten weeks. We produced flour from tiger nuts and blended it with yellow cassava flour at different levels of substitution. Persuasive messages were sent to 30 diabetic patients to remind them of the need of taking the new dietary regime regularly.
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This study aims to investigate how to process and persuade the intake of a new dietary. Developing and Persuading Diabetic Mellitus Patients to Adhere to an Improved Dietary Regime. *Corresponding author: Tochukwu Arinze Ikwunne, Department of Mathematics/ComputerScience/Statistics/Informatics, Federal University Ndufu-Alike, Ikwo, Nigeria, Tel: +2348038653851 Email: to cite this article: Tochukwu A I, Chioma L U, Rita O, Samuel O.
Submission: FebruPublished: April 26, 2017 Research Article Developing and Persuading Diabetic Mellitus Patients to Adhere to an Improved Dietary Regime Tochukwu Arinze Ikwunne 1*, Chioma Lilian Ugwu 2, Rita Orji 3 and Samuel Okide 4ġDepartment of Mathematics/Computer Science/Statistics/Informatics, Federal University Ndufu-AHke, NigeriaĢDepartment of Food Science and Technology, University of Nigeria, NigeriaĤDepartment of Computer Science, NnamdiAzikiwe University, Nigeria
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