Discussion
This current study aimed to assess the effects of a nutritional promotion intervention program on adherence to recommended diets and glycemic control. In this study, the nutritional intervention program significantly increased the overall mean number of days adhering to a healthy diet. After the educational intervention, the mean days of adherence to a healthy diet increased in the intervention group compared to the control group, with a significant difference (In this study, the mean of following a healthy diet plan in the intervention group increased after the educational intervention from 2.02 ± 0.66 to 4.23 ± 1.93. There was a statistically significant (In this current study, mean fruit and vegetable intake was higher in the intervention than in the control group, with statistical significance (In this current study, mean day scores on low glycemic index foods was increased in the intervention group compared to the control group, showing a statistically significant difference (In this study, the average number of days consuming healthy oil and fish was increased in the intervention group compared to the control group. It was less than the recommended intake of fish per serving. Based on national and international guidelines, three to four servings of fish per week are recommended as part of a healthy, balanced diet [This study demonstrates the effect of a nutrition promotion program on glycemic control. As this recent study shows, nutrition education has shown significant improvements in glycemic control. Based on the results, mean fasting blood glucose levels were significantly decreased after the educational intervention (This study has the following limitations: Findings were based on patient responses to assessments of dietary changes that contribute to information bias. A social desirability bias may have influenced the results. Moreover, having multiple education methods means that you can't know which method made a difference in the study group. Additionally, we do not use propensity scores to control and minimize selection bias and confounders because different covariates were observed between groups. A propensity score method is recommended to minimize selection bias for estimating the impact of interventions on dietary changes. Propensity scores are used to balance program and comparison groups based on a set of baseline characteristics.