Assessing Diet Quality of a Type 2 Diabetes Sample Using the Healthy Eating Index 2005

The purpose of this cross-sectional study was to evaluate the diet quality of a sample of individuals with type 2 diabetes, using the Healthy Eating Index 2005, and to determine differences in total and component scores among clinical and demographic characteristics. Participants were recruited from clinics at a large, urban medical center. Each participant (n = 99) completed three to four 24-hour recalls and a demographics questionnaire. Foods were converted to MyPyramid servings to create Healthy Eating Index 2005 scores (mean +/- SD = 56.3 +/- 10.2). The mean Healthy Eating Index 2005 score of the sample was 56.3 (n = 99). Older adults had significantly higher scores than adults 40 to 60 years of age, and individuals classified as food secure had significantly higher scores than those classified as the food insecure. Clinicians should place further emphasis on inclusion of dark green and orange vegetables and legumes, whole grains, and dairy and exclusion of items high in sodium, saturated fat, solid fat, alcohol, and added sugars. Individuals with low food security may require additional education to comply with nutrition guidelines.