Conceptual analysis of food literacy in diabetic patients
LI Yanping
LIU Zhao
JIN Yinji
Abstract：Objective:To analyze the definition and connotation of food literacy in diabetic patients and to provide reference for the dietary management of diabetic patients.Methods:Relevant literature from databases such as CNKI,WanFang Database,VIP,CBM,PubMed,Web of Science,KISS,Cochrane Library,and EMbase were systematically retrieved.The Rodgers'evolutionary conceptual analysis method was used for conceptual analysis.Results:A total of 31 papers were included,involving 2 Chinese papers and 28 English papers.The conceptual attributes of food literacy in diabetic patients included three aspects:emotional connection,health belief,and decision-making autonomy.The prerequisites included four aspects:sociodemographic factors,physiological factors,psychological factors,and cultural factors.The consequences included the impacts on patients,families,and the medical and health system.Conclusions:This study clarified the concept of food literacy in diabetic patients,provided direction and reference for the exploration of related research.It is helpful for developing local assessment tools,exploring new models of food literacy intervention,improving the blood sugar level of diabetes patients,and reducing complications.
Keywords：diabetesfood literacyconceptual analysis
Publication Date：2026-04-10
Online Publishing Date：2026-03-31(First online date of this platform, not the publication date of the document)
Pages：6( 1130-1135 )