Analysis of the nutritional behavior of patients with type 2 diabetes

Abstract

Introduction. Diabetes is a very serious problem in the guiding world of the world. According to the International Diabetes Federation (IDF), in 2014, the number of sick people amounted to 387 million, while in 2035 it was according to forecasts, it will already be 592 million. Due to the fact that diet is a very important element of therapy, this topic has been addressed.

Aim. The aim of the study was to analyze the nutritional results of type 2 diabetes.

Methodology. Research on a group of 100 patients of the Marianna Rehabilitation Clinic in Majdan. In order to collect the data, a prepared questionnaire was used.

Results. Partial causality of supporting foods with the lowest glycemic index, knowledge of factors influencing it, dietary fiber and the gender of the respondents was observed. There is no move between the use between the consumed carbohydrates and sweetened drinks and women's education. No causality was observed between the consumption of simple carbohydrates and sweetened drinks by the examined men and their BMI. It was not said that the age of the studied shifts to the consumption of olive oil. The gender of the respondents was not conditioned by compliance with the alcohol supply standards. No relationship was noticed between the methods of food preparation and the BMI of the respondents.
Conclusions. The study showed a significant relationship between gender and knowledge of factors affecting the glycemic index – women were more aware (40.8%) than men (17.6%). No significant gender differences were found regarding knowledge of low-GI foods or attention to dietary fiber intake. There was no link between education and the consumption of simple carbohydrates or sugary drinks among women. Although higher-educated women more often consumed sweets less than once a week, the difference was not statistically significant. Among men, no correlation was found between BMI and sugar intake, though those with lower BMI ate sweets more frequently. Age did not affect olive oil consumption, nor were gender differences observed in alcohol intake. Meal preparation preferences (e.g., boiling) were not significantly related to BMI.