Diabetes-related nutrition knowledge and dietary intake among adults with type 2 diabetes. Issue 3 (14th July 2015)

• Record Type: Journal Article
• Authors: Breen, Cathy; Ryan, Miriam; Gibney, Michael J.; O'Shea, Donal
• Is Part Of: British journal of nutrition. Volume 114:Issue 3(2015)
• Page Start: 439
• Page End: 447
• Publication Date: 2015-07-14
• Subjects: Type 2 diabetes, -- Nutrition knowledge, -- Dietary intake, -- Diabetes education; Nutrition -- Periodicals; 572.4
• DOI: 10.1017/S0007114515002068
• Languages: English
• ISSNs: 0007-1145

Abstract

Abstract : 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/m 2 ), 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.