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  • http://hdl.handle.net/10402/era.25370
  • Dietary adherence and food acceptability among individuals with type 2 diabetes
  • Durai Raj, Gayathiri Devi
  • English
  • Dietary Adherence
    Food Acceptability
  • Jan 31, 2012 2:51 PM
  • Thesis
  • English
  • Adobe PDF
  • 2151188 bytes
  • 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.
  • Master's
  • Master of Science
  • Department of Agricultural, Food, and Nutritional Science
  • Nutrition and Metabolism
  • Spring 2012
  • Cathy Chan (Department of Agricultural, Food, and Nutritional Sciences)
    Rhonda Bell (Department of Agricultural, Food, and Nutritional sciences)
  • Sven Anders (Department of Resource Economics and Environmental Sociology)