Background:
The purpose of this study was to analyze the menu engineering data:
preferences, acceptances, and popularity indexes of local food package menus with low to moderate
glycemic index and how these variables affect the glycemic response of subjects with type 2 diabetes
mellitus (T2DM).
Methods:
This study was a one group pre and post-test experimental study with 21 T2DM
participants. A total of 1,764 menu engineering data were obtained during the two-week study
period. Fifteen food service survey questions were distributed and anthropometric and glycemic
responses were measured.
Results:
The popularity indexes of the main and snack package menus were significantly different
(p=0,000). There was a significant decrease (p<0.05) in Δ RBG levels by 59.6±115.8 mg/ dL
(26.7%) and Δ % albumin glycated by 1.5±1.0 (6.1%) (p = 0.000) on 38% subjects with good
glycemic control who consumed less food outside the study (12.5%). Price, type of food, type of
foodstuff, nutrient content, portion size, food appearance, food texture, GI values, food menu name,
and menu conformity to the environment were important considerations in the menu preference and
popularity.
Conclusion:
This study showed that the local food package menu can control the glycemic response
of T2DM participants while having a high popularity index. This finding provides an opportunity for
the foodservice industry to operate sustainably by considering the factors desired by consumers with
T2DM in controlling their long-term glycemic response.
Glycemic response, satiety, gastric secretions and emptying after bread consumption with water, tea or lemon juice: a randomized crossover intervention using MRI
