Hannah Lawrence1, Andrew Nathan Reynolds1, Bernard Joseph Venn2. 1. Department of Human Nutrition, University of Otago, Dunedin, New Zealand. 2. Department of Human Nutrition, University of Otago, Dunedin, New Zealand. Electronic address: bernard.venn@otago.ac.nz.
Abstract
OBJECTIVE: To investigate dietary perceptions of adults with prediabetes and type 2 diabetes. METHODS: Three discussion groups (n = 12) were conducted to investigate how participants source dietary information and evaluate the healthfulness of foods. Participants were men and women with prediabetes or type 2 diabetes. White board notes were photographed and audio recordings transcribed. Codes were applied and themes generated using an inductive approach. RESULTS: Four themes emerged: (1) perception of food components, (2) factors perceived to influence the healthfulness of foods, (3) perceptions of dietary information, and (4) challenges to forming accurate perceptions. Participants perceived the healthfulness of food to be influenced largely by carbohydrates, fat, and sugar. CONCLUSIONS AND IMPLICATIONS: Perception of the healthfulness of food varied among participants and at times was contrary to dietary guidelines. Participants were wary of dietary advice and sought consistent, reliable, and up-to-date sources of information to guide food choices.
OBJECTIVE: To investigate dietary perceptions of adults with prediabetes and type 2 diabetes. METHODS: Three discussion groups (n = 12) were conducted to investigate how participants source dietary information and evaluate the healthfulness of foods. Participants were men and women with prediabetes or type 2 diabetes. White board notes were photographed and audio recordings transcribed. Codes were applied and themes generated using an inductive approach. RESULTS: Four themes emerged: (1) perception of food components, (2) factors perceived to influence the healthfulness of foods, (3) perceptions of dietary information, and (4) challenges to forming accurate perceptions. Participants perceived the healthfulness of food to be influenced largely by carbohydrates, fat, and sugar. CONCLUSIONS AND IMPLICATIONS: Perception of the healthfulness of food varied among participants and at times was contrary to dietary guidelines. Participants were wary of dietary advice and sought consistent, reliable, and up-to-date sources of information to guide food choices.
Authors: Lucy Stuthridge; Donnell Alexander; Maria Stubbe; Paul Eme; Claire Smith Journal: Int J Environ Res Public Health Date: 2022-03-16 Impact factor: 3.390