Changes in core foods of individuals with type 2 diabetes because of a nutrition education intervention

Abstract

The purpose of this study was to determine core food changes of African Americans with type 2 diabetes before and after a 6‐month nutrition education intervention using two different methods. Changes in core foods were assessed in a 6‐month randomized controlled trial, pre‐ and post‐intervention. Food intake was collected using the Block food frequency questionnaire (FFQ) (both groups) and food logs (intervention group). Core foods were foods consumed at a high frequency using both methods. Thirty in the control group and 29 in the intervention group provided complete data. Mean age was 54 years, mean A1C was 7.6% and BMI was 35.5 for all subjects. Control group core food changes included broccoli, green beans/peas, other fresh fruit, cooked spinach became core foods, and cheese was no longer a core food, using the FFQ method. Changes in core foods of the intervention group included tomatoes, nuts, yogurt and tuna became a core food and salty snacks were no longer a core food, using the FFQ method. Nuts and seeds, sugar‐free beverages, peanut butter, high‐fat bread and rice became a core food using the food logs method. Changes in core foods happened without an intervention. Core food changes will differ by method used and may not be appropriate to assess change because of a nutrition education intervention.