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RESEARCH PRODUCT
Diabetes-related nutrition knowledge and dietary intake among adults with type 2 diabetes.
Michael J. GibneyCathy BreenMiriam F. RyanDonal O'sheasubject
Blood GlucoseMaleHealth Knowledge Attitudes PracticeSettore MED/09 - Medicina InternaMEDLINEMedicine (miscellaneous)Health knowledgeType 2 diabetesBody Mass IndexNutrition knowledgeNutrientQuality of lifePatient Education as TopicFood LabelingSurveys and QuestionnairesDiabetes mellitusEnvironmental healthWeight managementFood choiceVegetablesNutrition and DieteticmedicineHumansNutritional Physiological PhenomenaGlycated HemoglobinNutrition and Dieteticsbusiness.industryMedicine (all)Dietary intakeBody WeightMiddle Agedmedicine.diseaseLipidsDiet RecordsDietDiabetes Mellitus Type 2Glycemic IndexQuality of LifeNutritional Physiological PhenomenaFemaleWaist CircumferencebusinessDiabetes Mellitus Type 2; Female; Humans; Male; Diet; Health Knowledge Attitudes Practice; Nutritional Physiological Phenomena; Medicine (miscellaneous); Nutrition and Dietetics; Medicine (all)Humandescription
Nutrition knowledge and skills enable individuals with type 2 diabetes (T2DM) to make food choices that optimise metabolic self-management and quality of life. The present study examined the relationship between nutrition knowledge and skills, and nutrient intake in T2DM. A cross-sectional analysis of diabetes-related nutrition knowledge and nutrient intake was conducted in 124 T2DM individuals managed in usual care (64 % male, age 57·4 (sd 5·6) years, BMI 32·5 (sd 5·8) kg/m2), using the Audit of Diabetes Knowledge (ADKnowl) questionnaire and a 4 d food diary. Data on sociodemographic characteristics, food label use and weight management were also collected. The average ADKnowl dietary subscale score was 59·2 (sd 16·4) %. Knowledge deficits relating to the impact of macronutrients/foods on blood glucose and lipids were identified. Lower diabetes-related nutrition knowledge was associated with lower intakes of sugar (10·8 (sd 4·7) v. 13·7 (sd 4·6) % for lower dietary knowledge score v. higher dietary knowledge score, P< 0·001), non-milk sugar (9·1 (sd 4·8) v. 12·1 (sd 4·7) % for lower dietary knowledge score v. higher dietary knowledge score, P< 0·001) and fruit/vegetables (230·8 (sd 175·1) v. 322·8 (sd 179·7) g for lower dietary knowledge score v. higher dietary knowledge score, P< 0·001), and higher dietary glycaemic index (GI) (61·4 (sd 4·5) v. 58·4 (sd 4·6) for lower dietary knowledge score v. higher dietary knowledge score, P< 0·002). The majority of the participants were dissatisfied with their weight. Sugar was the most frequently checked nutrient on food labels (59 %), with only 12·1 % checking foods for their energy content. Significant knowledge and skill deficits, associated with the impact of macronutrients/foods on metabolic parameters and food label use, were found. Lower diabetes-related nutrition knowledge was associated with lower sugar and fruit/vegetable intake and higher dietary GI. Dietary education, integrated throughout the lifespan of T2DM, may improve nutrition knowledge and skills and promote more balanced approaches to dietary self-management of T2DM.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-07-30 | The British journal of nutrition |