Acceptability of lower glycemic index foods in the diabetes camp setting

UMMS Affiliation

Graduate School of Biomedical Sciences, Clinical and Population Health Research Program



Document Type


Medical Subject Headings

Adolescent; Adolescent Behavior; Adolescent Nutritional Physiological Phenomena; Child; Diabetes Mellitus, Type 1; Diabetes Mellitus, Type 2; Dietary Carbohydrates; Female; Food; Food Preferences; Food Services; *Glycemic Index; Humans; Male; Menu Planning


OBJECTIVE: To determine the acceptability of lower glycemic index (GI) foods served at diabetes camp.

DESIGN: Crossover design of standard and lower GI menus.

SETTING: Three consecutive 5-day diabetes camp sessions.

PARTICIPANTS: 140 youth, age 7-16, with type 1 or 2 diabetes.

INTERVENTION: 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.

MAIN OUTCOME MEASURES: 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.

ANALYSIS: 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 AND IMPLICATIONS: 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.

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Citation: J Nutr Educ Behav. 2006 May-Jun;38(3):143-50. Link to article on publisher's site

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