From Pyramids to Plates to Patterns: Perspectives on Meal Planning

Maryniuk, Melinda D.

doi:10.2337/ds16-0080

Cited by 14 publications

(7 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The univariate correlation between glycemic control and frequency of consumption of a food group/item showed that participants consuming meals in the recommended MyPlate model could have lower Hb A1c ( β =−0.73, 95% CI −1.22, −0.25; P <0.01), which is in agreement with dietary guidelines 21. Our study has shown a positive association between consumption of fruits once a day ( β =−0.64, 95% CI −1.26, −0.04; P =0.04) and glycemic control; this correlation was quantified in the regression model.…”

Section: Discussionsupporting

confidence: 75%

<p>Impact of food pattern on glycemic control among type 2 diabetic patients: a cross-sectional study in the United Arab Emirates</p>

Sadiya¹,

Mnla²

2019

DMSO

View full text Add to dashboard Cite

Background Optimum nutrition has an integral role in glycemic control of diabetic patients. In this study, we intend to explore the frequency of food group/item consumption and its association with the risk of poor glycemic control (Hb A1c >7%) among type 2 diabetes (T2D) patients in the United Arab Emirates (UAE), since there are no data available in this region. Methods In this retrospective cross-sectional study, data on frequency of food group/item consumption of 843 T2D patients aged ≥18 years were collected from records documented by dietitians in a tertiary care center in the UAE. Results The trends of food consumption demonstrate that one-third of the participants consumed all five major food groups, and 10% adhered to the recommended “MyPlate” meal pattern with the optimum mix of food groups. Univariate analysis indicated that participants who adhered to the MyPlate meal pattern presented lower Hb A1c ( β =−0.78, 95% CI −1.22, −0.25; P <0.01). Daily intake of fresh fruit was shown to be protective ( β =−0.64, 95% CI −1.26, −0.04; P =0.04) while fruit juice intake >1 time/day increased the risk of poor glycemic control ( β =1.53, 95% CI 0.72, 2.35; P <0.001). Multiple logistic regression models (area under the receiver operating characteristics curve =0.67) showed consumption of fizzy drinks and fast food ≥1 time/week increased the odds of poor glycemic control by 2.05 (95% CI 1.16, 3.68; P =0.01) and 1.83 (95% CI 1.02, 3.3 P =0.04), respectively, while fresh fruit consumption indicated a clinically relevant protective effect (OR=0.65, 95% CI 0.23, 1.79; P =0.4). Conclusion Consuming food such as fizzy drinks and fast food ≥1 time/week could possibly serve as an independent predictor for poor glycemic control, while fresh fruit could have a protective effect on glycemic control among T2D patients. Clinical Trial Registry: ClinicalTrials.gov Identifier: NCT03388229

show abstract

Section: Discussionsupporting

confidence: 75%

<p>Impact of food pattern on glycemic control among type 2 diabetic patients: a cross-sectional study in the United Arab Emirates</p>

Sadiya¹,

Mnla²

2019

DMSO

View full text Add to dashboard Cite

show abstract

“…The variable assessed was whether participants reported meeting My Healthy Plate (version of MyPlate in Singapore) recommendation. According to the 2015–2020 Dietary Guidelines for Americans, MyPlate recommendation consists of 5 food groups [7]. Half of the plate should consist of fruits (whole fruit such as apple, orange and banana) and vegetables (e.g., dark green vegetables such as spinach, broccoli, red or orange vegetables such as tomatoes and carrots, beans and peas), a quarter of the plate should consist of proteins (e.g., seafood, lean meat, poultry and eggs), another quarter grains (preferably whole grains such as wholemeal bread and brown rice) and a smaller circle representing dairy, such as a glass of milk or a yogurt cup [8].…”

Section: Methodsmentioning

confidence: 99%

“…Among individuals aged 50 to 65 years old, those who eat a healthy diet consisting of whole grains have about a 30% lower risk of developing diabetes compared with those who do not [6]. The 2015–2020 Dietary Guidelines for Americans emphasise the importance of creating a healthy eating pattern to maintain health and reduce the risk of disease such as diabetes, of which MyPlate has been recommended as a simple meal planning tool [7,8]. More details on MyPlate are given in the Section 2.5.…”

Section: Introductionmentioning

confidence: 99%

Correlates, Facilitators and Barriers of Healthy Eating Among Primary Care Patients with Prediabetes in Singapore—A Mixed Methods Approach

Lim

Wee²,

For³

et al. 2019

Nutrients

View full text Add to dashboard Cite

Healthy diet remains the primary means to prevent chronic diseases among those with prediabetes. We conducted a mixed methods study, consisting of a cross-sectional survey and in-depth interviews to assess factors associated with fulfilling the healthy plate recommendation, and to explore reasons for the behaviour among primary care patients with prediabetes in Singapore. The prevalence of meeting the recommendation was 57.3%. This was positively associated with being married and negatively associated with being Malay, frequency of eating out weekly and frequency of deep-fried food consumption weekly. The recurrent themes for not meeting the recommendation included family influence, perception of healthy food being not tasty, lack of skills to prepare or choose healthy food, difficulty in finding healthier options when eating out, and healthy food being costly. The recurrent themes for meeting the recommendation included family influence, self-discipline, fear of disease complications, education by healthcare professionals, mass media influence and health promotion campaigns. Much more remains to be done to promote healthy eating among these patients. There were different levels of facilitators and barriers to healthy eating. Apart from the individual and interpersonal levels, practitioners and policy makers need to work together to address the organisational, community and policy barriers to healthy eating.

show abstract

“…In the current study, portion control using the healthy eating plate was widely used. The plate model is a type of eating pattern that has been found to be an effective and useful method of controlling carbohydrate intake in diabetics (Maryniuk 2017 ). It is a simplified way of teaching patients without using lists of foods and confusing calculations, but it still takes healthy eating into consideration (Maryniuk 2017 ; Maryniuk et al 2019 :481).…”

Section: Discussionmentioning

confidence: 99%

“…The plate model is a type of eating pattern that has been found to be an effective and useful method of controlling carbohydrate intake in diabetics (Maryniuk 2017 ). It is a simplified way of teaching patients without using lists of foods and confusing calculations, but it still takes healthy eating into consideration (Maryniuk 2017 ; Maryniuk et al 2019 :481). If individuals require guidelines that are more specific, then issuing individual guidelines per meal could be implemented (Maryniuk et al 2019 :481).…”

Section: Discussionmentioning

confidence: 99%

Dietary management practices for type 1 diabetes mellitus by dietitians in KwaZulu-Natal

Dimitriades

Pillay

2021

Health SA Gesondheid

View full text Add to dashboard Cite

Background: In South Africa, 5% – 15% of diabetics have type 1 diabetes mellitus (T1DM). Dietitians are an important part of the diabetes management team; however, there is a lack of published data on the dietary management practices for T1DM by dietitians.Aim: The aim of this study was to determine the dietary management practices for T1DM by dietitians in KwaZulu-Natal (KZN).Setting: This study was conducted in KZN.Methods: A cross-sectional, descriptive study was conducted using a self-administered electronic questionnaire.Results: Of the 69 dietitians who participated, 58% (n = 40) used the American Diabetes Association (ADA) guidelines to manage T1DM; just under 35% (n = 24) spent over an hour with new cases; and 87% (n = 60) used face-to-face consultations for follow-up. Dietitians used the glycaemic index, portion control using the healthy eating plate, carbohydrate counting using nutritional labels and household measures and carbohydrate awareness to manage T1DM (p 0.05). Dietitians also used the healthy eating plate (71%; n = 49) (p 0.05) and household measures (73.9%; n = 51) (p 0.05) to manage T1DM. Time constraints, the literacy level of the patient, available resources and language barriers all played a role in determining the dietary management practices used (p 0.05).Conclusion: Most dietitians in KZN used the ADA dietary guidelines to manage T1DM, which highlights the need for South African dietary guidelines for the management of T1DM. Dietitians used a variety of different dietary methods to manage T1DM in practice. This suggests that dietitians are flexible in how they manage T1DM with no one particular method being used. A variety of factors also influenced which dietary management practices were chosen.

show abstract

From Pyramids to Plates to Patterns: Perspectives on Meal Planning

Cited by 14 publications

References 10 publications

<p>Impact of food pattern on glycemic control among type 2 diabetic patients: a cross-sectional study in the United Arab Emirates</p>

<p>Impact of food pattern on glycemic control among type 2 diabetic patients: a cross-sectional study in the United Arab Emirates</p>

Correlates, Facilitators and Barriers of Healthy Eating Among Primary Care Patients with Prediabetes in Singapore—A Mixed Methods Approach

Dietary management practices for type 1 diabetes mellitus by dietitians in KwaZulu-Natal

Contact Info

Product

Resources

About