Self-perceived food literacy is positively associated with diet quality among Dutch individuals with type 2 diabetes

Résumé fourni par la source

Objective: This cross-sectional study was conducted to investigate associations between food literacy and diet quality among individuals with type 2 diabetes. Method: ) completed questionnaires. Self-perceived food literacy (SPFL) was assessed using the 29-item SPFL-scale (score 1-5, higher scores indicating higher food literacy). Diet quality was assessed with a brief frequency questionnaire (FFQ; score 0-160, higher scores indicating higher diet quality). Associations between food literacy and diet quality were evaluated with linear models. Results: Mean diet quality score was 107 ± 16 and mean food literacy score was 3.7 ± 0.4. Linear regression showed that 1-point higher food literacy scores were associated with 14-point higher diet quality scores (β adjusted 14.0; 95 % CI: 8.4 to 19.6). Individuals with above-median food literacy scores had diet quality scores that were 12.5 points higher (95 % CI: 7.7 to 17.3) than individuals with below-median scores. Food preparation skills, healthy budgeting, social and conscious eating, resilience and resistance, and healthy snack styles, were associated with better diet quality. Conclusion: Associations between several food literacy domains and diet quality in people with type 2 diabetes indicate the importance of promoting food literacy in this group.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.