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1.2 JUSTIFICATION
Diet therapy has the double advantage of ameliorating DM while preventing hyper cholesterolaemia. There is a need to reduce complications that result from poor control of DMusing dietary management. Locally produced foods can be used in the management DM. Ideally, the initial management of NIDDM should be based on dietary therapy combined with increased physical activity. (Diabetes Prevention and Control 2012).
1.3 AIM
The aim of this research is to assess the use of composite bread as part of dietary management of type 2 diabetes mellitus patients.
1.4 SPECIFIC OBJECTIVES
The specific objectives are to;
i. Determine demographic and socio-economic status of type 2 diabetic patients.
ii. Document the knowledge attitude and practice of diabetic patients regarding dietary management.
iii. Determine physcochemical properties and sensory evaluation of formulated composite bread.
Determine the glyceamic index of the formulated composite bread inType
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