การพัฒนาตำรับอาหารท้องถิ่นและการทดสอบการยอมรับทางประสาทสัมผัสในกลุ่มผู้สูงอายุที่เป็นโรคเบาหวาน อำเภอชานุมาน จังหวัดอำนาจเจริญ

Nittaya Boonthow; Suchanya Sapphayawanitchakul; Thanasub Pannark; Natchaya Matlueang; Nathakamon Padawech; Prasert Prasomruk

Authors

Nittaya Boonthow Chanuman Hospital
Suchanya Sapphayawanitchakul Public Health Program, Mahidol University Amnatcharoen Campus
Thanasub Pannark Public Health Program, Mahidol University Amnatcharoen Campus
Natchaya Matlueang Public Health Program, Mahidol University Amnatcharoen Campus
Nathakamon Padawech Public Health Program, Mahidol University Amnatcharoen Campus
Prasert Prasomruk Public Health Program, Mahidol University Amnatcharoen Campus

Keywords:

Older Adults, Type 2 Diabetes, Local Culinary Recipes, Sensory Acceptance, Research and Development (R&D)

Abstract

This research and development study was aimed to develop healthy local food recipes and evaluate their sensory acceptance, satisfaction, and ease of use among older adults with type 2 diabetes in Chanuman District, Amnat Charoen Province. The research was conducted in four phases: 1) situational analysis of dietary context and recipe selection, 2) development of standardized recipes and nutritional analysis using Thai Nutri Survey (TNS) software, 3) sensory acceptance testing and evaluation, and 4) final refinement and production of dissemination media. The research instruments were validated by three experts, resulting in an Index of Item-Objective Congruence (IOC) of 0.98. The sample included 10 recipe developers and 54 older adults with diabetes. Data were analyzed using the frequency, percentage and descriptive statistics. The results revealed that the four developed recipes—Tom Som Pla Nin (Nile Tilapia in Sour Soup), Larb Pla Nin (Spicy Minced Nile Tilapia Salad), Jaew Pla Ra (Fermented Fish Dipping Sauce), and Pandan-Mulberry Leaf Juice—Achieved substantial sodium reductions of 70%, 50%, and 76%, respectively. Additionally, the recipes incorporated increased dietary fiber and utilized local herbs with hypoglycemic properties to support blood glucose management. Sensory acceptance, satisfaction, and ease of use for all four menus were rated at a “High” level. These findings suggest that the developed recipes provide a culturally appropriate nutritional strategy that effectively supports diabetes management and enhances the quality of life for the elderly persons.

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