Background: The purpose of this study was to analyze the menu engineering data: preference,
acceptance, and popularity index 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
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 anthropometrics and glycemic responses
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% of the 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 are important considerations in the preferences and popularity
of the menu.
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.