SIGNIFICANCE OF THE STUDY

The researchers aim to further know the health benefits of the black rice (Oryza sativa),
red rice (Oryza punctata) as compared to the most common white rice. The study will be
beneficial in analyzing the effects of the different rice varieties in the blood glucose
levels of persons who have Diabetes Mellitus Type 2.

The findings of this study will redound to the benefit of society considering that health is
essential in life. This would be beneficial to the clients having Type 2 diabetes mellitus.
They will have alternatives on the maintenance of their glucose level which will also help
them to avoid any complications related to diabetes.

This study will benefit the allied health care professionals as they are the primary source
of disseminating health information in preventing further complications of diabetes
mellitus since it is a fast growing lifestyle disease. With the result of this study, they will
help in the development of nursing treatments and prevent the increase of Type 2
Diabetes Mellitus. The researchers will also gain knowledge as it can also be a reference
to the future researchers that would help in the development of knowledge.

BACKGROUND OF THE STUDY

A healthy person is described to have a stable emotional and physical state. To achieve
that healthy state, one must have an effective exercise routine and a proper set of meal. Diet is
considered to be very important in sustaining good health. As what they say What we put in our
mouth is what the body absorbs. Filipinos are known for eating rice as their staple food. They
are accustomed to white rice for their breakfast, lunch and dinner. But according to Harvard
(2016), white rice has a 72 glycemic index which causes blood sugar to increase rapidly. The
glycemic index is a value assigned to foods based on how slowly or how quickly those foods
cause increases in blood glucose levels. On the other hand, another study showed that switching
to whole grain rice will turn the table.

According to Whole-grain council (2016), Whole grains contain all three parts of the
kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without
the bran and germ, about 25% of a grains protein is lost, and are greatly reduced in at least
seventeen key nutrients. Those who process rice add back some vitamins and minerals to enrich
refined grains, so refined products still contribute to valuable nutrients. But whole grains are
healthier, providing more protein, more fiber and many important vitamins and minerals.

Wheareas, whole grains are shown to have high minerals and vitamin content and such
as the Black Rice (Oryza sativa) and the Red Rice (Oryza punctata). According to Axe (2016) the
bran hull of black rice (Oryza sativa), which is the outermost layer of the rice grain, contains one
of the highest levels of the antioxidants anthocyanin found in any known food. Black rice (Oryza
sativa) has a deep black or purple color, which is an indication of its high antioxidant properties,
similarly to how deeply colored antioxidant berries like blueberries, raspberries, and cranberries
appear. Sources show that the anthocyanin content of black rice (Oryza sativa) is higher than any
other grain, including brown rice, red rice (Oryza punctata), red quinoa, or other colored whole
grain varieties.

RESEARCH HYPOTHESIS AND ASSUMPTIONS

The researchers will test the null hypothesis that there are no significant differences in
the status of the subjects grouped into Black Rice (Oryza Sativa), Red Rice (Oryza
punctata), and White Rice during the pre- treatment, treatment, and post treat
treatment phase.

The effects of the rice varieties in patients with Type 2 Diabetes Mellitus will be
measured through the following parameters: fasting blood glucose level(FBS), random
blood glucose level(RBS), body weight, body mass index, waist circumference, and blood
pressure during pre-treatment, treatment, and post treatment phase.

STATEMENT OF THE PROBLEM

This research aims to evaluate the effects of black rice (Oryza sativa), red rice (Oryza punctata)
and white rice in the management of patients with Type 2 Diabetes Mellitus. It is specifically
sought to answer the following questions:

1. What is the status of the subjects when grouped into black rice (Oryza sativa, red rice
(Oryza punctata) and white rice in the pre and post treatment phase according to the
following:

1.1 Random blood glucose level;

1.2 Fasting blood glucose;

1.3 Body mass index (BMI)

1.4 Waist circumference

1.5 Blood pressure

2. What is the weekly status of the subjects during the treatment phase according to above
mentioned parameters when grouped into black rice (Oryza sativa), red rice (Oryza punctata)
and white rice?

3. What is the status of the subjects in the experimental and nonequivalent comparison group
during the post treatment phase?

RESEARCH DESIGN

The nature of the study requires the use of a quasi-experimental design method of
research. Barcelo (2013) mentioned that quasi-experimental research is used to examine the
casual relationships or determine the effort of one variable on another but not using element of
random assign by treatment or comfort. Therefore, the use of this in the research design
involves in implementing a treatment and examining the effects of this treatment using the
selected methods of measurement. The researchers will conduct a quasi-experimental study in
nursing to determine the effects of this treatment on patients with Type 2 Diabetes Mellitus. The
major concern of this study is to determine the effects of black rice (Oryza sativa), red rice (Oryza
punctata) in the dietary management of patients with Type 2 Diabetes Mellitus based on the
following parameters: Random Blood sugar (RBS), Fasting Blood Sugar (FBS), Blood Pressure (BP),
Body Mass Index (BMI) and body weight.

SUBJECT OF THE STUDY

The subjects of the study had the following inclusion criteria: with type 2 diabetes
mellitus, taking maintenance medications for diabetes, middle aged adult. The totals number of
subjects is 45. The researchers will screen all the subjects qualified based on the establish
inclusion criteria. The researchers then will randomly assign the subjects into three (two
experimental and a control group), composed of 15 subjects each group. The first group will
receive black rice (Oryza sativa), where they will be part of first experimental group, the second
group will receive red rice (Oryza punctate) and the third group will be designated as control
group continues to eat white rice as their staple food. The researchers conducted an orientation
to three groups. The two experimental group eats black rice (Oryza sativa) and red rice (Oryza
punctata) as alternative for white rice for ten weeks. Ethical approval will be obtain through the
Institutional Ethical Review Board.

SAMPLING TECHNIQUE

Purposive sampling was the sampling technique used in the study. In this type of sampling
technique, the researcher would select specific participants, elements, events, or incidents to be
included in the study. The researchers may try to include typical or atypical participants or
similar or varied situations. Once selected, subjects will be randomly divided among the two
experimental groups and control group.

INSTRUMENTATION

In this quasi-experimental research, the researches will utilize the following instruments :

Glucometer. The researchers will use Glucosure, the brand of glucose meter. It is a meter only
with use of batteries. To make sure that the Meter is is appropriately functional, they will always
change the batteries every week before monitoring their subjects. It is a medical device used for
determining the approximate concentration of glucose in the blood. A small drop of blood, is
obtained for the subjects by pricking the skin with a lancet, the blood is placed on a disposable
test strip that the meter reads and uses to calculate the blood glucose level. The meter then
displays the level in mg/dl or mmol/l.

Weighing Scale. The purpose of this is to monitor the status of the participant in terms of their
weight in kilogram (kg) or in pounds (lbs). This assessment is done to check the changes in the
subjects if they are gaining or losing the weight. This procedure will be monitored every week.

Tape Measure. This was used to measure the waist circumference (inches) and mid upper arm
Circumference and the MUAC (cm of the subject).

Measuring Devices. Baxtel Stethoscope and Sphygmomanometer will be use as a measuring

device to measure the blood pressure of the subjects.
Black Rice (Oryza Sativa). It is a range of rice types of the species Oryza sativa L., some of which
are glutinous rice. The bran hull (outermost layer) of black rice contains one of the highest levels
of anthocyanin antioxidants found in food.

White rice (Oryza Sativa). It is the name given to milled rice that has had its husk, bran, and
germ removed. This alters the flavour, texture and appearance of the rice and helps prevent
spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a
bright, white, shiny appearance.

Red rice (Oryza Punctata). It is a variety of rice that is colored red by its anthocyanin content. It
is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common
brown. Red rice has a nutty flavor. Compared to polished rice, it has the higher nutritional value
of rices eaten with the germ intact.

Monitoring Sheet. All of the following monitoring data: Glucose monitoring (mg/dl) , body
weight (kg) , Mid-Upper Arm Circumference- MUAC (cm), Waist Circumference (inches), Blood
pressure (mmHg) will be written in a bond paper with columns for proper compilation and to
ensure accurate monitoring for pre and post treatment