Effectivness of Curry Leaves Powder on Blood Sugar Level among Diabetic Patients Jadhav Kunal V1,*, Dhudum Basavant2 1Final Year M. Sc Nursing Student, Bharati Vidyapeeth (Deemed To Be) University College of Nursing, Sangli 2Assistant Professor, Bharati Vidyapeeth (Deemed To Be) University College of Nursing, Sangli *Corresponding Author: Kunal V Jadhav, Final Year M. Sc Nursing Student, Bharati Vidyapeeth (Deemed to Be) University, College of Nursing, Sangli-416414, Email: kunaljadhav2023@gmail.com
Online published on 19 August, 2019. Abstract “A study to assess the effect of curry leaves powder on blood sugar level among diabetic patients in selected areas of Sangli Miraj Kupwad Corporation.” The Objectives of the Study To assess the fasting blood sugar level and post prandial blood sugar level before administration of curry leaves powder among diabetic patients To assess the fasting blood sugar level and post prandial blood sugar level after administration of curry leaves powder among diabetic patients.
Material and Method An experimental Research Design was adopted for this study. The study was conducted in selected areas of Sangli Miraj kupwad Corporation. Windenbach's prescriptive theory is used in this study. Sample size was 60 where, 30 samples were included in control group and 30 samples were included in experimental group. Samples were selected using non probability convenient sampling technique.12 gm of Curry leaves powder was administered to the client per day for 20 days. The data collection was done using Glucometer which was noted down in blood level accessing chart. The data was analyzed using descriptive and inferential statistics Result with Conclusion In this study 56.67% of clients were between 51 and above age group in experimental group. There were equal no of male and female client in both the group. Experimental and control group revealed that average fasting blood sugar level was 157. 47 with SD 9.54 and in control group were 151.37 with SD 9.10. By using paired T test comparison of average fasting blood sugar and postprandial blood sugar level of first day and 20th day was done. The calculated P value was 0.00 which stated that there was significant difference in average fasting blood sugar level and postprandial blood sugar level at 5% level of significance. As there was no significant difference in fasting blood sugar level of control group due to extraneous variables there is a significant reduction in blood sugar level in experimental group compared to control group. The P value is > 0.05 which indicate that there was significant difference after the administration of curry leaves powder among diabetic patient hence curry leaves powder is helpful for reducing blood sugar level among diabetic patients. Top Keywords Curry leave, diabetes, insulin, blood sugar, blood vessels. Top |