title: Acceptability of lower glycemic index foods in the diabetes camp setting.
abstract: OBJECTIVE
  To determine the acceptability of lower glycemic index (GI) foods served at diabetes camp.
  
  
  METHODS
  Crossover design of standard and lower GI menus.
  
  
  METHODS
  Three consecutive 5-day diabetes camp sessions.
  
  
  METHODS
  140 youth, age 7-16, with type 1 or 2 diabetes.
  
  
  METHODS
  A standard camp cycle menu was reformulated to include 2 1/2 days of standard foods and 2 1/2 days of lower GI foods.
  
  
  METHODS
  Youth provided satisfaction ratings after meals and snacks using measures designed for this study. Observations of food consumption were conducted on a random sample of youth for each meal.
  
  
  METHODS
  Descriptive analyses and t-tests were conducted to assess differences in satisfaction with and consumption of standard and lower GI foods.
  
  
  RESULTS
  Lower GI foods served at dinner and for snacks received satisfaction ratings equal to standard foods (dinner: 3.68 lower GI versus 3.79 standard, P = .30; snacks: 3.74 lower GI versus 3.79 standard, P = .60). Lower GI foods served at breakfast and lunch received lower, though very acceptable, ratings (breakfast: 3.76 lower GI versus 4.04 standard, P < .01; lunch: 3.64 lower GI versus 3.88 standard, P = .01). Consumption of all meals was acceptable. No differences occurred in the frequency of high or low blood sugars between standard and lower GI days.
  
  
  CONCLUSIONS
  Higher quality carbohydrates may be provided to youth in institutional settings while maintaining sufficient levels of acceptability; specific findings are instructive for designing efforts to increase their consumption.
authors.affiliation: Division of Epidemiology, Statistics and Prevention Research, National Institute of Child Health and Human Development, National Institutes of Health, Department of Health and Human Services, Bethesda, MD 20892-7510, USA. nanselt@mail.nih.gov
authors.forename: Tonja R
authors.initials: TR
authors.lastname: Nansel
authors.forename: Lauren
authors.initials: L
authors.lastname: Gellar
authors.forename: Linda
authors.initials: L
authors.lastname: Zeitzoff
mesh_terms: D000293:Adolescent; D000294:Adolescent Behavior; D017195:Adolescent Nutritional Physiological Phenomena; D002648:Child; D003922:Diabetes Mellitus, Type 1 / Q000178:diet therapy* / Q000378:metabolism; D003924:Diabetes Mellitus, Type 2 / Q000178:diet therapy* / Q000378:metabolism; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000145:classification*; D005260:Female; D005502:Food / Q000145:classification*; D005518:Food Preferences; D005522:Food Services; D038321:Glycemic Index; D006801:Humans; D008297:Male; D008612:Menu Planning
chemical_list: D004040:Dietary Carbohydrates