Aim: To assess the awareness of dietary constituents, perception of diet in those with diabetes. Methods: A cross-sectional, objective, qualitative questionnaire-based assessment was performed among outpatient diabetes patients who visited tertiary diabetes care centers in Metropolitan cities of India. The questionnaire was answered by diabetes patients in a simple ’Yes’ or ’No’ format about awareness of various foods. The questions were about diet, quantity that could be consumed, and myths about various food products consumed routinely. Patients’ perception of diet was categorized into ’correct’ and ’incorrect’ depending on their response to each question in a 10-point questionnaire. A score of ’1’ was given for each ’correct’ answer and ’0’ for an ’incorrect’ answer. Maximum score one can get is 10/10 and a minimum of 0/10. Results: Total 2295 patients with diabetes were assessed. Patients included were in age range 9 to 90 years with median age of 55 years. Males, females were 62% and 38% respectively. A mean score of 3.8 and median score of 4 was achieved. 2.2% patients achieved maximum correct answer score of 9/10 and 5.9% patients had minimum score 0/10. 44.8% patients scored <4, 45.3% scored 4-6 and 9.9% scored >6. Socioeconomic status, education, HbA1c levels, occupation, Insulin use, duration of diabetes were the factors that contributed to better level of awareness about diet (p <0.001). Age <40 years, male gender, type 1 diabetes, previous diet counseling, exercise patterns, family history of diabetes, unmarried, weight <40kgs, history of no alcohol usage and being non-smoker, were associated with better scores, although not statistically significant. Conclusion: This study gives valuable insights into the lack of awareness about daily food products and the factors associated with the diet perceptions in diabetic patients. This facilitates health care providers to work on areas that could facilitate improving awareness about dietary practices in those with diabetes. Disclosure R.S. Erukulapati: None. M. Rm: None. K. Dash: None. S. Das: None. H. Reddy: None. V. S: None. A. Punjani: None. S. Yalamanchili: None. S. Tippisetty: None. V.K. Kolukula: None. S.G. Krishna: None.

Aim: Diet and knowledge of it plays a crucial role in the management of diabetes. The purpose of the study was to survey diabetes patients’ awareness of the basic ingredients of diet and their insights into the facts and fads of their daily dietary constituents. Methods: An objective qualitative questionnaire-based assessment was performed among outpatient diabetes patients who visited Apollo Sugar diabetes care center in a metropolitan city, India. The questionnaire was answered by patients in a simple ’Yes’ or ’No’ format relevant to their awareness of various foods. The questions were about the protein, carbohydrate, fat constitution, quantity that could be consumed, and myths surrounding various food products they come across in their daily routine. Patients’ perception of diet was categorized into ’correct’ and ’incorrect’ depending on their response to each question mentioned in a 10-point questionnaire. A score of ’1’ was given for each ’correct’ answer and ’0’ for an ’incorrect’ answer. Total maximum score each diabetic patient can score is 10/10 and a minimum of 0/10. Appropriate statistics were applied to test the results at significance p ≤0.05. Results: Total 581 patients with diabetes were assessed in this study. Patients included were in age range 16 to 85 years with median age of 56 years. Males and females were 60% and 40%, respectively. Among these patients a mean score of 4.5 and median score of 4 was achieved in the questionnaire. 35 (6%) patients achieved the maximum score of 10/10 and 74 (12.7%) patients had a minimum score of 0/10. There was no significant difference in the mean score achieved between males (4.1) and females (3.9). Though it was not statistically significant there was a negative correlation between age and the score (-0.06; p = 0.2). Conclusion: The survey gave us useful insights into the lack of awareness about daily food products in diabetic patients. Majority of them didn’t have adequate knowledge, which recommends for a thorough diet counseling to improve their dietary patterns for better clinical outcomes. Disclosure R.S. Erukulapati: None. S. Yalamanchili: None. S. Rani: None.