The total number of people with diabetes is projected to rise from 171 million in 2000 to 366 million in 2030. The objective of the study was to identify, to assess the blood sugar among diabetes client before and after administration of curry leaves in experimental; and control group and to see and assess the effect of curry leaves on blood sugar.
Material and Methods: Quasi-experimental non-equivalent control group design was used Sample size was 70.Non-probability purposive sampling technique was used. Diabetic clients in the age group above 40year 3gm of curry leaves powder was administered to the client in experimental group for 30days. The fasting blood glucose level was monitored on 1st, 15th, 30th day.
Result: Majority 16 (45.7%) of the clients were from the age group of 51- 60 years, majority 22 (62.9%) of the diabetic clients were male, majority 18(51.4%) of the clients education were secondary and higher secondary level, majority 27(77.1%) of the diabetic clients were Non Vegetarian, majority 28(80%) of the diabetic clients were from Nuclear family and majority 18(51.4%) of the diabetic clients were having illness for more than 3years. Corresponding p-values were 0.040 and 0.000 at day 15 and day 30 respectively. This indicates that the fasting blood glucose level in experimental group decreased significantly as compared to that in control group. The difference was found statistically significant at <0.05 level, which indicates the effect of curry leaves on blood sugar level.
Conclusion: From the above findings, the researcher concluded that supplementation of curry leaves powder was highly helpful to control fasting blood glucose level within the period of one month without any side effects.