Table 3.
Estimated nutrient and food group intakes, adjusted for age and occupation, across groups of diabetes nutrition therapy among individuals with Type 1 diabetes in China
| Ever met with a dietician |
Individual or group education in preceding 12 months that covered nutrition |
|||||
|---|---|---|---|---|---|---|
| Yes n = 52 Mean (SE) |
No n =48 Mean (SE) |
P * | Yes n = 18 Mean (SE) |
No n = 82 Mean (SE) |
P * | |
| Nutrients | ||||||
| Fat, % kcal | 36.2 (1.2) | 35.6 (1.2) | 0.72 | 37.6 (1.9) | 35.5 (0.9) | 0.33 |
| Carbohydrate, % kcal | 46.6 (1.2) | 47.5 (1.2) | 0.64 | 45.3 (2.0) | 47.5 (0.9) | 0.34 |
| Protein, % kcal | 16.8 (0.4) | 15.8 (0.4) | 0.13 | 16.4 (0.7) | 16.3 (0.3) | 0.83 |
| Fibre, g/1000 kcal | 7.6 (0.4) | 7.4 (0.4) | 0.72 | 7.6 (0.6) | 7.5 (0.3) | 0.82 |
| Iron, mg/1000 kcal | 11.9 (0.4) | 10.5 (0.4) | 0.007 | 12.0 (0.6) | 11.0 (0.3) | 0.12 |
| Food groups, g/1000 kcal | ||||||
| Rice | 81 (7.9) | 78 (7.5) | 0.81 | 77 (13) | 80 (5.8) | 0.86 |
| Wheat | 111 (11) | 103 (10) | 0.62 | 107 (17) | 107 (8) | 0.99 |
| Beans | 44 (6.5) | 46 (6.3) | 0.85 | 48 (10) | 45 (4.8) | 0.79 |
| Vegetables | 274 (21) | 241 (20) | 0.26 | 329 (32) | 241 (15) | 0.02 |
| Fruit | 42 (8.8) | 55 (8.4) | 0.32 | 48 (14) | 49 (6.5) | 0.96 |
| Red meat | 47 (4.9) | 41 (4.7) | 0.38 | 54 (7.8) | 42 (3.6) | 0.15 |
| Eggs | 37 (3.1) | 27 (2.9) | 0.03 | 34 (5.0) | 31 (2.3) | 0.51 |
| Dairy | 145 (14) | 130 (13) | 0.45 | 146 (22) | 136 (10) | 0.66 |
| Carbohydrate counting |
Eating plan |
|||||||
|---|---|---|---|---|---|---|---|---|
| Taught and sometimes use n = 12 Mean (SE) |
Taught but never use n = 52 Mean (SE) |
Never taught n = 36 Mean (SE) |
P * | Given and sometimes use n = 32 Mean (SE) |
Given but never use n = 40 Mean (SE) |
Never given n = 28 |
P * | |
| Nutrients | ||||||||
| Fat, % kcal | 37.0 (2.4) | 36.8 (1.1) | 34.2 (1.3) | 0.31 | 37.0 (1.4) | 33.0 (1.3) | 38.8 (1.5) | 0.01 |
| Carbohydrate, % kcal | 45.8 (2.5) | 46.8 (1.2) | 48.0 (1.4) | 0.68 | 46.0 (1.4) | 49.6 (1.3) | 44.6 (1.5) | 0.05 |
| Protein, % kcal | 15.9 (0.9) | 16.2 (0.4) | 16.5 (0.5) | 0.77 | 16.3 (0.5) | 16.2 (0.5) | 16.4 (0.6) | 0.99 |
| Fibre, g/1000 kcal | 7.0 (0.7) | 7.7 (0.4) | 7.4 (0.4) | 0.67 | 7.4 (0.4) | 7.4 (0.4) | 7.7 (0.5) | 0.85 |
| Iron, mg/1000 kcal | 11.0 (0.8) | 10.9 (0.4) | 11.6 (0.4) | 0.51 | 10.7 (0.5) | 11.7 (0.4) | 11.0 (0.5) | 0.28 |
| Food groups, g/1000 kcal | ||||||||
| Rice | 81 (15) | 71 (7.2) | 90 (8.7) | 0.24 | 67 (9.2) | 94 (8.4) | 72 (9.9) | 0.10 |
| Wheat | 97 (21) | 106 (9.8) | 110 (12) | 0.85 | 98 (13) | 116 (11) | 103 (13) | 0.56 |
| Beans | 57 (13) | 38 (6.0) | 51 (7.2) | 0.27 | 43 (7.8) | 46 (7.2) | 48 (8.4) | 0.89 |
| Vegetables | 275 (41) | 258 (19) | 249 (23) | 0.85 | 229 (25) | 268 (23) | 272 (27) | 0.40 |
| Fruit | 46 (18) | 48 (8.2) | 51 (9.9) | 0.95 | 64 (10) | 46 (9.5) | 36 (11) | 0.17 |
| Red meat | 31 (9.7) | 46 (4.6) | 45 (5.4) | 0.36 | 48 (5.8) | 38 (5.3) | 49 (6.3) | 0.35 |
| Eggs | 45 (6.1) | 28 (2.8) | 31 (3.4) | 0.05 | 30 (3.8) | 33 (3.4) | 31 (4.0) | 0.85 |
| Dairy | 163 (27) | 131 (13) | 139 (15) | 0.56 | 148 (16) | 142 (15) | 119 (17) | 0.44 |
Mean (SE) values are adjusted for age and occupational status.
*
Pr > F from ANCOVA, adjusted for age and occupational status.