Table 3.

Distribution of dietary knowledge and eating habit indices of patients with T2D included in the study (n = 351).

Index	Categories	n	%	Mean	SD	Median	Q1	Q3	Min	Max
DK index	<10.5: poor DK	116	33
	10.5–15.75: good DK	184	52.4	12.0	2.9	12	10	14	4	21
	>15.75: adequate DK	51	14.5
EH index	0–38: strong healthy EH	88	25.1
	39–77: less healthy EH	263	74.9	43.8	9.1	44	38	49	18	72
	78–115: unhealthy EH	0	0.0

EH, eating habit; DK, dietary knowledge; SD, standard deviation.