Table 2

Food list from food frequency questionnaire for diabetes: registered consumption frequency of 188 patients with type 2 diabetes and nutrient contribution
Nutrient contribution*
Foods Subjects consuming this food Calories Carbohydrate Protein Lipid Fiber Iron Calcium Potassium
n %
Cereals, tubers, roots and derivatives
  White rice 177 94.1 yes yes yes no yes yes no yes
  French or Vienna bread 142 75.5 yes yes yes yes yes yes yes yes
  Spaghetti pasta 76 40.4 yes yes yes no yes yes no yes
  Wheat cracker 82 43.6 yes yes yes yes yes yes yes yes
  Whole bread 78 41.4 yes yes yes yes yes yes yes yes
  Cassava, boiled 41 21.8 yes yes no no yes no no yes
  Cake 35 18.6 yes yes no yes yes yes no yes
  Maize porridge 23 12.2 yes yes no no yes yes no yes
  Potato, boiled/baked 82 43.6 yes yes no no yes no no yes
  Homemade bread 24 12.7 yes yes no no no yes no no
  White bread 35 18.6 yes yes no no no yes yes no
  Milk cracker 27 14.3 yes yes no yes no yes yes no
Vegetables and legumes
  Carrot 77 40.9 no no no no yes no yes yes
  Cabbage 56 29.7 no no no no yes yes yes yes
  Tomato 134 71.2 no no no no yes no no yes
  Chayote 34 18.0 no no no no yes no no yes
  Lettuce 112 59.5 no no no no no yes yes yes
  Kale 37 19.6 no yes no no no yes yes yes
  Broccoli 22 11.7 no no no no no no no yes
  Pumpkin 17 9.0 no no no no no no no yes
  Beet 20 10.6 no no no no no no no yes
Fruits
  Banana 135 71.8 yes no no no yes yes no yes
  Apple 92 48.9 yes yes no no yes no no yes
  Orange 58 30.8 yes yes no no yes no yes yes
  Tangerine 51 27.1 yes yes no no yes no yes yes
  Papaya 164 87.2 yes yes no no yes no yes yes
  Mango 16 8.5 no no yes no no no no no
  Pear 19 10.1 no no no no yes no no no
Beans
  Beans (all types) 147 78.1 yes yes yes no yes yes yes yes
  Lentil 16 8.5 yes yes no no yes yes no yes
Meat and eggs
  Beef, boiled/baked 122 64.8 yes no yes yes no yes yes yes
  Chicken, boiled/baked 123 65.4 yes no yes yes no yes yes yes
  Ground beef 63 33.5 yes no yes yes no yes yes yes
  Beef steak 64 34.0 yes no yes yes no yes no yes
  Luncheon/bologna 43 22.8 yes no yes yes no yes no yes
  Fish, boiled/baked 21 11.1 yes no yes yes no no no yes
  Pork 28 14.8 yes no yes yes no yes no yes
  Fish, fried 9 4.7 yes no no yes no no no yes
  Chicken, fried 14 7.4 yes no yes no no no no yes
  Frankfurter wiener, hot dog 15 7.9 no no no yes no no no no
  Mortadella 35 18.6 no no no yes no no no no
  Salami 23 12.2 no no no yes no no no no
  Beef, fried 8 4.2 no no no yes no no no no
  Egg, boiled/fried 22 11.7 no no no yes no no no no
  Beef liver 6 3.1 no no no no no yes no no
  Ham 48 25.5 no no no no no no no yes
Milk and dairy products
  Muenster cheese 76 40.4 yes no yes yes no no yes no
  Milk, fluid, 3.25% fat 73 38.8 yes yes yes yes no no yes yes
  Milk, fluid, nonfat 78 41.4 yes yes yes no no no yes yes
  Goat cheese, soft type 32 17.0 no no no yes no no yes no
  Muenster cheese 12 6.3 no no no yes no no yes no
  Milk, fluid, 2% fat 19 10.1 no no no no no no yes yes
  Yogurt, plain 10 5.3 no no no no no no yes no
  Milk type C 10 5.3 no no no no no no yes no
  Yogurt, plan, skim 8 4.2 no no no no no no yes no
  Milk, dry, whole 10 5.3 no no no no no no yes no
  Yogurt, fruit 6 3.1 no no no no no no yes no
  American cheese 11 5.8 no no no no no no yes no
Oils and fats
  Margarine 101 53.7 yes no no yes no no no no
  Goose pate 23 12.3 no no no yes no no no no
  Mayonnaise 19 10.1 no no no yes no no no no
Sugars and sweets
  Flan and/or pudding diet 8 4.2 no no no no no no yes no

*Nutrient contribution defined as contribution of at least 80% of total energy or relevant nutrient intake in the respective food group.

Sarmento et al.

Sarmento et al. BMC Public Health 2013 13:740   doi:10.1186/1471-2458-13-740

Open Data