Core and secondary foods as a measure of diet quality in a type 2 diabetes sample

The purpose of this study was to determine the core and secondary foods of a type 2 diabetes sample and the nutrients provided by these foods to assess diet quality. Ninety‐nine participants completed three to four 24‐hour telephonic food recalls. Food item categories were used to determine the core and secondary foods using frequency analysis. Percent of total intake provided by core foods was compared by demographic variables. The core foods consisted of 19 foods, with the top five foods of fruits, vegetables, coffee, diet soda, and table fat. The average consumption for fruits and vegetables were both less than one MyPyramid serving (.73 ± .51 and .52 ± .55, respectively). Fifty percent or greater of total calories came from the core foods. Blacks were found to have a larger percent of total fiber intake from core foods (64%) than all others (58%, p <.05). Compared to national guidelines, excess fat, saturated fat, and cholesterol and inadequate fiber were consumed by this sample. People with type 2 diabetes are consuming a poor quality diet pattern. Targeted interventions should focus on increasing consumption of fruits, vegetables, and whole grains. Grant Funding Source : Illinois AMVETS