title: [Evaluating dietary quality of type 2 diabetics in Macao by Healthy Eating Index].
abstract: OBJECTIVE
  To Evaluate dietary quality of type 2 diabetics in Macao with Healthy Eating Index and try to know whether the result from quantitative food frequency survey reflect the result from 24 hour recall dietary survey.
  
  
  METHODS
  We randomly drew samples from file of registered type 2 diabetics on a Health Center of Macao. The diabetics have been investigated with both 24 hour dietary recall and quantitative food frequency dietary survey methods. According to the calculational method of healthy eating index, the result of dietary survey was transferred to Healthy Eating Index and evaluate the diet quality with it.
  
  
  RESULTS
  There was a significant correlation between both results, including Healthy Eating Index, total energy and the percentages of energy from the three major nutrients, were obtained with 24 hour recall and quantitative food frequency. The Healthy Eating Index was 66.0. The minimum score of HEI components was milk. Total Energy of the diabetics was 5407.9 kJ (1287.6 kcal). And the percentages of energy from carbohydrate, total fat and protein were 59.4%, 25.8% and 16.1%, respectively. The intake of dietary fiber and calcium were 9.9 g and 340 mg respectively.
  
  
  CONCLUSIONS
  For this population, the results of both dietary survey methods can reflect each other well. According to the criteria of Healthy Eating Index, diet quality of 80% patients were among "need improvement". The situation of milk consumption was the worst. The consumption of fruits, grains and vegetable were too low and the consumption of sodium was too high. The percentages of energy from the three major nutrients were within the recommended range but the intake of total energy was too low. The intake of thiamin and riboflavin were not enough. Intake of dietary fiber and calcium were severely low.
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Fudan University, Shanghai 200032, China.
authors.forename: Yutao
authors.initials: Y
authors.lastname: Lin
authors.forename: Hongwei
authors.initials: H
authors.lastname: Guo
authors.forename: Zhihao
authors.initials: Z
authors.lastname: Deng
mesh_terms: D000328:Adult; D000368:Aged; D003924:Diabetes Mellitus, Type 2 / Q000453:epidemiology*; D004032:Diet / Q000592:standards*; D004034:Diet Surveys; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D004435:Eating; D002149:Energy Intake; D005260:Female; D006801:Humans; D008256:Macau / Q000453:epidemiology; D008297:Male; D008875:Middle Aged; D015596:Nutrition Assessment
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins