Development of Healthy Food Group at Kumphawapi Subdistrict, Kumphawapi District, Udon Thani Province


  • Piyanuch Chaiyasan


The Healthy Food Group, Community participation


This study aimed to development of Healthy Food Group for Chronic Kidney Disease prevention in diabetes and hypertensive patients by community participation in Kumphawapi Subdistrict, Kumphawapi district, Udon Thani province through Deming's Model process. The study participants were hypertensive patients, caregivers, village health volunteers, village leader, leaders from organic vegetable’s group and leaders from women’s group. Data were collected by interview, focus group discussion and dietary consumption record. Quantitative data were analyzed using descriptive statistics including percent, frequency and averages and qualitative data were analyzed using content analysis.

The results of study showed that patients with diabetes and hypertension had knowledge related to dietary consumption in moderate level. Most of the patients did not know that controlled dietary consumption could prevent Chronic Kidney Disease and have to limit the types and amount of food consumed in each day. In addition, family involvement in the care of food is minimal in terms of cooking and choosing the appropriate food for the patients. The community had formed Healthy Food Group in Kumphawapi subdistrict. They made a plan for acting which composed of (1) improving knowledge related to chronic kidney disease and dietary habits in patients with diabetic and hypertension and their care givers; (2) improving the capacity of village health volunteers, leaders of organic vegetable’s group and women’s group; (3) learning by sharing about how to grow organic vegetables, and (4) modifying behaviors of food consumption.

The result showed that (1) the patients had gain more knowledge about dietary consumption and had improved their dietary habits. Eighty percent (80.0%) of them were able to control their blood sugar level (70 – 130 mg/dl) and 70.0 % had better estimated glomerular filtration rate (≥ 90 ml./ min/ 1.73 m2) because of theirs family involvement in the care of food in terms of choosing the food ingredients and appropriate kinds of food, and cooking; (2) the village health volunteers, village leader, and the group leaders had more knowledge about chronic kidney disease and then, they were able to provide suggestion about dietary consumption for the patients and the care givers. (3) the members of women’s group conveyed knowledge to the people in the community through cooking healthy food in village traditional merits and cooking healthy food for sell, which of well accepted from patients and people in the village. (4) Organic vegetable’s group had support the patients to grow organic vegetables for consumption at home. As the results, the members grew their own organic vegetables and expand the growing areas. 

The Healthy Food Group, which developed by community participation and using social capital and community potential, is the model that should be used to modify dietary behaviors of patients with diabetes and hypertension. Furthermore, this model will strengthen the community's management to prevent chronic kidney disease sustainably through empowering the community leaders, village health volunteers, caregivers and patients.




How to Cite

Chaiyasan, P. (2024). Development of Healthy Food Group at Kumphawapi Subdistrict, Kumphawapi District, Udon Thani Province. Journal of Health Promotion and Environmental Health Research Health Promotion Centre 8 Udon Thani, 1(03), 81–89. Retrieved from