Development of a quantitative food frequency questionnaire for Brazilian patients with type 2 diabetes

Sarmento, Roberta Aguiar; Riboldi, Bárbara Pelicioli; da Costa Rodrigues, Ticiana; de Azevedo, Mirela Jobim; de Almeida, Jussara Carnevale

doi:10.1186/1471-2458-13-740

BMC Public Health

Table 2 Food list from food frequency questionnaire for diabetes: registered consumption frequency of 188 patients with type 2 diabetes and nutrient contribution

From: Development of a quantitative food frequency questionnaire for Brazilian patients with type 2 diabetes

			Nutrient contribution*
Foods	Subjects consuming this food		Calories	Carbohydrate	Protein	Lipid	Fiber	Iron	Calcium	Potassium
Foods	n	%	Calories	Carbohydrate	Protein	Lipid	Fiber	Iron	Calcium	Potassium
Cereals, tubers, roots and derivatives
White rice	177	94.1	yes	yes	yes	no	yes	yes	no	yes
French or Vienna bread	142	75.5	yes	yes	yes	yes	yes	yes	yes	yes
Spaghetti pasta	76	40.4	yes	yes	yes	no	yes	yes	no	yes
Wheat cracker	82	43.6	yes	yes	yes	yes	yes	yes	yes	yes
Whole bread	78	41.4	yes	yes	yes	yes	yes	yes	yes	yes
Cassava, boiled	41	21.8	yes	yes	no	no	yes	no	no	yes
Cake	35	18.6	yes	yes	no	yes	yes	yes	no	yes
Maize porridge	23	12.2	yes	yes	no	no	yes	yes	no	yes
Potato, boiled/baked	82	43.6	yes	yes	no	no	yes	no	no	yes
Homemade bread	24	12.7	yes	yes	no	no	no	yes	no	no
White bread	35	18.6	yes	yes	no	no	no	yes	yes	no
Milk cracker	27	14.3	yes	yes	no	yes	no	yes	yes	no
Vegetables and legumes
Carrot	77	40.9	no	no	no	no	yes	no	yes	yes
Cabbage	56	29.7	no	no	no	no	yes	yes	yes	yes
Tomato	134	71.2	no	no	no	no	yes	no	no	yes
Chayote	34	18.0	no	no	no	no	yes	no	no	yes
Lettuce	112	59.5	no	no	no	no	no	yes	yes	yes
Kale	37	19.6	no	yes	no	no	no	yes	yes	yes
Broccoli	22	11.7	no	no	no	no	no	no	no	yes
Pumpkin	17	9.0	no	no	no	no	no	no	no	yes
Beet	20	10.6	no	no	no	no	no	no	no	yes
Fruits
Banana	135	71.8	yes	no	no	no	yes	yes	no	yes
Apple	92	48.9	yes	yes	no	no	yes	no	no	yes
Orange	58	30.8	yes	yes	no	no	yes	no	yes	yes
Tangerine	51	27.1	yes	yes	no	no	yes	no	yes	yes
Papaya	164	87.2	yes	yes	no	no	yes	no	yes	yes
Mango	16	8.5	no	no	yes	no	no	no	no	no
Pear	19	10.1	no	no	no	no	yes	no	no	no
Beans
Beans (all types)	147	78.1	yes	yes	yes	no	yes	yes	yes	yes
Lentil	16	8.5	yes	yes	no	no	yes	yes	no	yes
Meat and eggs
Beef, boiled/baked	122	64.8	yes	no	yes	yes	no	yes	yes	yes
Chicken, boiled/baked	123	65.4	yes	no	yes	yes	no	yes	yes	yes
Ground beef	63	33.5	yes	no	yes	yes	no	yes	yes	yes
Beef steak	64	34.0	yes	no	yes	yes	no	yes	no	yes
Luncheon/bologna	43	22.8	yes	no	yes	yes	no	yes	no	yes
Fish, boiled/baked	21	11.1	yes	no	yes	yes	no	no	no	yes
Pork	28	14.8	yes	no	yes	yes	no	yes	no	yes
Fish, fried	9	4.7	yes	no	no	yes	no	no	no	yes
Chicken, fried	14	7.4	yes	no	yes	no	no	no	no	yes
Frankfurter wiener, hot dog	15	7.9	no	no	no	yes	no	no	no	no
Mortadella	35	18.6	no	no	no	yes	no	no	no	no
Salami	23	12.2	no	no	no	yes	no	no	no	no
Beef, fried	8	4.2	no	no	no	yes	no	no	no	no
Egg, boiled/fried	22	11.7	no	no	no	yes	no	no	no	no
Beef liver	6	3.1	no	no	no	no	no	yes	no	no
Ham	48	25.5	no	no	no	no	no	no	no	yes
Milk and dairy products
Muenster cheese	76	40.4	yes	no	yes	yes	no	no	yes	no
Milk, fluid, 3.25% fat	73	38.8	yes	yes	yes	yes	no	no	yes	yes
Milk, fluid, nonfat	78	41.4	yes	yes	yes	no	no	no	yes	yes
Goat cheese, soft type	32	17.0	no	no	no	yes	no	no	yes	no
Muenster cheese	12	6.3	no	no	no	yes	no	no	yes	no
Milk, fluid, 2% fat	19	10.1	no	no	no	no	no	no	yes	yes
Yogurt, plain	10	5.3	no	no	no	no	no	no	yes	no
Milk type C	10	5.3	no	no	no	no	no	no	yes	no
Yogurt, plan, skim	8	4.2	no	no	no	no	no	no	yes	no
Milk, dry, whole	10	5.3	no	no	no	no	no	no	yes	no
Yogurt, fruit	6	3.1	no	no	no	no	no	no	yes	no
American cheese	11	5.8	no	no	no	no	no	no	yes	no
Oils and fats
Margarine	101	53.7	yes	no	no	yes	no	no	no	no
Goose pate	23	12.3	no	no	no	yes	no	no	no	no
Mayonnaise	19	10.1	no	no	no	yes	no	no	no	no
Sugars and sweets
Flan and/or pudding diet	8	4.2	no	no	no	no	no	no	yes	no

*Nutrient contribution defined as contribution of at least 80% of total energy or relevant nutrient intake in the respective food group.

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