Evaluating dietary quality of type 2 diabetics in Macao by Healthy Eating Index
Lin, Y.; Guo, H.; Deng, Z.
Wei Sheng Yan Jiu 33(6): 737-740
2004
ISSN/ISBN: 1000-8020 PMID: 15727192 Document Number: 570544
To Evaluate dietary quality of type 2 diabetics in Macao with Healthy Eating Index and try to know whether the result from quantitative food frequency survey reflect the result from 24 hour recall dietary survey. We randomly drew samples from file of registered type 2 diabetics on a Health Center of Macao. The diabetics have been investigated with both 24 hour dietary recall and quantitative food frequency dietary survey methods. According to the calculational method of healthy eating index, the result of dietary survey was transferred to Healthy Eating Index and evaluate the diet quality with it. There was a significant correlation between both results, including Healthy Eating Index, total energy and the percentages of energy from the three major nutrients, were obtained with 24 hour recall and quantitative food frequency. The Healthy Eating Index was 66.0. The minimum score of HEI components was milk. Total Energy of the diabetics was 5407.9 kJ (1287.6 kcal). And the percentages of energy from carbohydrate, total fat and protein were 59.4%, 25.8% and 16.1%, respectively. The intake of dietary fiber and calcium were 9.9 g and 340 mg respectively. For this population, the results of both dietary survey methods can reflect each other well. According to the criteria of Healthy Eating Index, diet quality of 80% patients were among "need improvement". The situation of milk consumption was the worst. The consumption of fruits, grains and vegetable were too low and the consumption of sodium was too high. The percentages of energy from the three major nutrients were within the recommended range but the intake of total energy was too low. The intake of thiamin and riboflavin were not enough. Intake of dietary fiber and calcium were severely low.