Skip to main content
Article
Development of food groupings to guide dietary advice in people with diabetes
Faculty of Health and Behavioural Sciences - Papers (Archive)
  • L. J. Gillen, University of Wollongong
  • Linda C. Tapsell, University of Wollongong
RIS ID
15017
Publication Date
1-1-2006
Publication Details

This article was originally published as: Gillen, LJ & Tapsell, LC, Development of food groupings to guide dietary advice for people with diabetes, Nutrition & Dietetics, 2006, 63(1) 36-47.

Abstract

Foods commonly consumed by 16 adults with diabetes were grouped according to macrinutrient value and type of fat to form 13 categories of which 10 would form the focus of dietary advice. Dietary modeling demonstrated that the food group pattern provided adequate nutrition and low variation in dietary targets. Idealised proportions of fat types were achieved only when daily servings of foods such as oils, nuts, oily fish and soy were included. The food groupings proved appropriate for dietary advice for diabetes.

Citation Information
L. J. Gillen and Linda C. Tapsell. "Development of food groupings to guide dietary advice in people with diabetes" (2006)
Available at: http://works.bepress.com/l_tapsell/26/