Glycemic Index Recognition and Practice of Low-Glycemic-Index Diet by Adults with Chronic Diseases in Some Rural Areas.
- Author:
Sae Ron SHIN
1
;
A Lum HAN
Author Information
1. Department of Family Medicine, Hospital of Wonkwang University, Korea. qibosarang@naver.com
- Publication Type:Original Article
- Keywords:
Korean adult;
Low glycemic index;
Diabetes;
Cardiovascular disease
- MeSH:
Adult*;
Blood Glucose;
Cardiovascular Diseases;
Chronic Disease*;
Diet*;
Education;
Glycemic Index*;
Health Promotion;
Humans;
Korea;
Recognition (Psychology);
Surveys and Questionnaires
- From:Journal of Agricultural Medicine & Community Health
2014;39(2):104-115
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
BACKGROUND: The glycemic index (GI) indicates the rise in blood glucose caused by carbohydrate-containing foods. In Korea, there have been few studies on the understanding adults have of GI. Thus, this study investigated differences GI knowledge among the korean adults. METHODS: A questionnaire on the perspective of GI and experience in GI education, participational intent to learn, general knowledge level, and dietary practice was conducted among those living in agricultural areas. Respondents were visitors to the health promotion center of a university hospital. RESULTS: When asked about the GI familiarity, the standard of education, the relationships between diseases and GI, the diabetes group was better able to answer correctly than the other groups. However, the diabetes group showed either no difference or less correct responses for general knowledge of GI. With respect to their usual consideration and low GI dietary practice, the diabetes group provided higher responses than the other groups. On the whole, the diabetes group was better than the other groups for GI relative factor but none of the groups showed high levels for perspective, education, dietary practice of GI. CONCLUSIONS: The groups other than the diabetes group had a low perspective of GI, a lack of correct knowledge of GI, and did not follow a proper diet without considering GI. Even in the diabetes group the perspective, knowledge, and proper dietary practices were not adequate. Accordingly, further education of GI is necessary for diabetic patients, patients with chronic diseases and also people without diseases.
