TABLE 1.

Demographic characteristics and bean consumption practices of dietitians by T2DM^† counseling status (mean ± SD, or percentage) (n = 302)

Characteristics	Total	Do not counsel 23% (70)	Dietitians who counsel
			Not T2DM† 11% (33)	T2DM nonclinical 26% (78)	T2DM clinical 40% (121)
	Mean ± standard deviation
Age in years ***	43.8 ± 12.6	47.0 ± 11.5	37.2 ± 11.4	45.0 ± 12.8	43.0 ± 12.8
Years counseling experience***	11.0 ± 10.4	4.4 ± 7.0	9.5 ± 8.6	14.1 ± 10.1	13.3 ± 11.1
Percent time counseling past 2 years***	41 ± 35	0	44 ± 31	48 ± 34	59 ± 28
	%
Education**
Bachelors	43.5	36.8a	50.0a,b	31.2a	53.8b
Masters	49.7	51.5a	46.9a	57.1a	44.4a
Doctorate	6.8	11.8a	3.1a,b	11.7a	1.7b
Practice area***
Clinical	44.6	10.8a	25.0a	0b	100c
Community	24.0	27.7b	46.9a,b	46.8b	0c
Food service management	12.2	33.8b	6.3b	14.3b	0c
Education and research	12.2	24.6a	12.5a	19.5a	0b
Consultation or private practice	7.0	3.1a,b	9.4b,c	19.5c	0a
Bean consumption frequency
Once a month or less	6.9	6.0	6.3	9.2	6.1
2–3 times per month	22.1	29.9	15.6	15.8	23.7
1–2 times per week	48.1	50.7	46.9	46.1	48.2
3–4 times per week	17.6	9.0	31.3	19.7	17.5
5+ times per week	5.2	4.5	0	9.2	4.4
Dry bean cooking knowledge
Knows how to cook beans	87.9	88.1	84.4	92.1	86.0
Bean cooking frequency
Never	29.5	26.9	40.6	23.7	31.9
Once a month or less	44.1	44.8	37.5	48.7	42.5
2–3 times per month	19.1	20.9	18.8	17.1	19.5
1+ times per week	7.3	7.5	3.1	10.5	6.2

Same subscript letters indicate column proportions that are not significantly different.

^†T2DM—type 2 diabetes mellitus.

^** p < .01;

^*** p < .001.