Dietary adherence and food acceptability among individuals with type 2 diabetes

• Author / Creator

  Durai Raj, Gayathiri Devi

• This cross-sectional study of 80 type 2 diabetes patients examined adherence to and food acceptability of current Canadian diet recommendations and their association with hemoglobin A1c using uni- and multivariate analysis. Socio-demographic, perceived dietary adherence and food acceptability information was collected using questionnaires and a 3-day food record to measure actual adherence. Average intakes of saturated fat and sodium were above the recommendations. Diet acceptability in terms of choosing to buy and cook, and enjoyment of eating recommended foods was generally good. However after diagnosis of diabetes decreased enjoyment in dining away from home, lower consumption of ethnic foods and changes in frequency of eating certain foods were reported. Dietary adherence and better food acceptability was associated with lower A1c levels. Focusing on reducing sugar, fat and sodium intakes and incorporating culturally appropriate foods would help to improve adherence.

• Subjects / Keywords

  • Dietary Adherence
  • Food Acceptability

• Graduation date

  Spring 2012

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3XD9S

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.