Analysis of key based on first dietary guidance records for patients with type 2 diabetes

Abstract

This study aimed to clarify the key dietary habits and food/dish intake problems (assessments), and improvement strategies (plans), based on first dietary guidance records. The method examined the frequency of the assessments and plans, extracted from the first dietary guidance record. We also compared the frequency of key dietary problems, on those patients who achieved HbA1c＜7.0% one year later (n=84), and those who did not (n=21). The results showed that the assessments referring to the tendency for overdrinking alcohol and soft drinks were high, and that the plans related to the tendency for decreasing alcohol intake and staple food measurement, were also high. Interestingly, we found that patients with HbA1c levels above 7.0% often ate out (p=0.041). In this study, we clarified the key dietary problems of the assessment and plan that we grasped in the first dietary guidance.