This Article Full Text (OnlineFirst PDF) All Versions of this Article: 0145721709333267v1 35/3/422    most recent Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Gellar, L. Articles by Nansel, T. R. Search for Related Content PubMed PubMed Citation Articles by Gellar, L. Articles by Nansel, T. R. Pubmed/NCBI databases Medline Plus Health Information Diabetes Type 1 Social Bookmarking                         What's this?

Whole Grain and Legume Acceptability Among Youths With Type 1 Diabetes

¹ University of Massachusetts Medical School
² Eunice Kennedy Shriver National Institute of Child Health and Human Development

^* To whom correspondence should be addressed. E-mail: rovneral{at}mail.nih.gov.

	Abstract

Purpose

This pilot study investigated the acceptability of whole grain and legume foods in youths with type 1 diabetes and determined demographic and behavioral factors associated with their acceptability.

Methods

Youths with type 1 diabetes (7.0 to 16.9 years) were recruited during a diabetes camp and completed self-report measures of food acceptability, eating behaviors, and demographics. An overall acceptability score for whole grains and for legumes was calculated as the sum of foods in each category rated as either "tried and liked" or "not tried and willing to try." Correlations of whole grain and legume acceptability with demographic characteristics were examined.

Results

One hundred twenty-eight youths participated (70% females, mean age 11.6 ± 2.3 years). Whole grain foods with the highest acceptability were corn bread (85% tried/ liked and 11% willing to try) and whole wheat bread (72% tried/liked and 3% willing to try). Total whole grain acceptability was negatively associated with days per week of fast food consumption (r = –0.21; P < .02) and living in an urban environment (r = -0.24; P < .01). Chili with beans (66% tried/liked and 8% willing to try) and baked beans (57% tried/liked and 19% willing to try) were the legume-containing foods with the highest acceptability. There were no significant associations between demographic factors and total legume acceptability.

Conclusions

These findings demonstrate the variability in acceptability among whole grains and legumes in youths with type 1 diabetes and the importance of addressing acceptability when counseling youths or designing nutrition interventions to improve consumption of these foods.

First published on March 16, 2009, doi:10.1177/0145721709333267

The Diabetes Educator 2009;35:422.

A more recent version of this article appeared on May 1, 2009


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?