Table 2 Knowledge about nutritional management of diabetes among the study participants (n = 160)

1

Diabetes patients should not exclude any nutrient from their diet.

99 (61.9)

61 (38.1)

2

Diabetic diet is calculated based on Carbohydrates, proteins and fats

86 (54.94)

72 (45.6)

3

Trans-fats increases LDL^* cholesterol levels.

106 (66.3)

54 (33.8)

4

Use total carbohydrates on food labels to determine amount of carbohydrates per serving.

29 (18.6)

127 (81.4)

5

In the following breakfast, which items will raise blood sugar levels?

122 (76.7)

37 (23.3)

6

The total amount of carbohydrates is more important than the type of carbohydrate.

88 (55.0)

72 (45.0)

7

Diabetes is indicated by an FPG^** of 126 mg/dl or higher.

105 (65.6)

55 (34.4)

8

Symptomatic hypoglycemia could be treated using 3–4 cubes of sugar.

125 (78.1)

35 (21.9)

9

Non-fat or low fat milk contains less fat and low calories than whole milk.

63 (39.4)

97 (60.6)

10

50–60% of the daily caloric intake of diabetics should come from carbohydrates.

42 (26.3)

118 (73.8)

11

Diabetes patients should consume fruits.

152 (95.0)

8 (5.0)

12

Only carbohydrates have to be restricted for the diabetic patients.

120 (75.0)

40 (25.0)

13

Animal fat should be restricted for diabetes patients.

52 (32.5

108 (67.95)

14

Exercise plays an important role in the prevention and management of diabetes.

157 (98.1)

3 (1.9)

15

Diabetes is caused by high sugar intake.

87 (54.4)

73 (45.6)

16

Diabetes and obesity are closely related.

153 (95.6)

7 (4.4)

17

Diabetes is related to hypertension.

123 (76.9)

37 (23.1)

18

Diabetes patients should eat balanced diets.

142 (89.3)

17 (10.7)

19

10–15% of the daily caloric intake of diabetics should come from protein.

21 (13.1)

139 (86.9)

20

Cholesterol should be restricted to 300 mg daily for diabetes patients.

69 (43.1)

91 (56.9)