Table 1:
Ten most common key terms used to explain the impact of the meals on postprandial BG levels; the numbers indicate percent of this particular term to all key terms recorded by this user group for each of the datasets
| Dataset 1 | |||
|---|---|---|---|
| CDEs | % | Participants | % |
| Carbohydrates | 7.3 | Carbohydrates | 7.3 |
| Fat | 4.7 | Protein | 4.1 |
| Protein | 4.4 | Squash bread | 3.4 |
| Fiber | 3.6 | Strawberries | 3.4 |
| Squash bread | 2.5 | Blueberries | 2.9 |
| Vegetables | 2.5 | Yogurt | 2.7 |
| Half and half | 2.2 | Fat | 2.4 |
| Strawberries | 2.2 | Chicken | 2.2 |
| Sugar | 2.2 | Salad | 2.0 |
| Yogurt | 2.2 | Sugar | 2.0 |
| Dataset 2 | |||
|---|---|---|---|
| Carbohydrates | 10.4 | Carbohydrates | 13.0 |
| Fat | 5.5 | Apple | 5.1 |
| Fiber | 4.3 | Pears | 4.3 |
| Apple | 3.7 | Protein | 3.6 |
| Protein | 3.7 | Salsa | 3.6 |
| Vegetables | 4.3 | Medication | 3.2 |
| Cheese | 3.1 | Almond butter | 2.9 |
| Almond butter | 2.5 | Bread | 2.9 |
| Avocado | 2.5 | Ham | 2.9 |
| Bread | 2.5 | Vegetables | 2.5 |
The results are presented separately for the two datasets, and for CDEs and participants with diabetes. The numbers indicate the percent of the given factor to all the factors extracted from the transcripts.