Table 3. Carbohydrate-containing food knowledge of GDM and non GDM women in Al-Ain District.
| Characteristic | GDM (n = 94) | Non GDM (n = 89) | |||
| Correct responsen (%) | Mean ± SD | Correct responsen (%) | Mean ± SD | P Value* | |
| Knowledge Score | 8.6±2.2 | 8.1±2.1 | 0.112a | ||
| Knowledge Score** | 8.7±2.1 | 8.1±2.1 | 0.112a | ||
| Low fat milk | 16 (17) | 9 (10.1) | 0.165b | ||
| Honey | 79 (84) | 72 (80.9) | 0.475b | ||
| White bread | 85 (90.4) | 63 (70.8) | 0.001 b | ||
| Pasta | 79 (84) | 73 (82.0) | 0.716b | ||
| Rice | 81 (86.2) | 65 (73.0) | 0.027 b | ||
| Vegetable oils | 54 (42.6) | 44 (49.4) | 0.350b | ||
| Unsweetened fruit juice | 32 (34) | 24 (27) | 0.299b | ||
| Whole wheat bread | 13 (13.8) | 10 (11.2) | 0.579b | ||
| Full fat milk | 78 (83) | 73 (82) | 0.865b | ||
| Fresh fruits | 36 (38.3) | 30 (33.7) | 0.518b | ||
| Leafy Vegetables | 88 (93.6) | 80 (89.9) | 0.358b | ||
| Chicken | 62 (66) | 67 (75.3) | 0.167b | ||
| Meat | 42 (44.7) | 43 (48.3) | 0.622b | ||
| Potato | 80 (85.1) | 66 (74.2) | 0.065b | ||
*
P<0.05 is considered significant.
**
Adjusted for educational level, nationality, age, parity, and number of visits to dietitian.
a
P values calculated by Student t-test.
b
P values calculated by chi-square test.