Food Services Menu Engineering: Preference, Acceptability, and Popularity Index of Local Food Package Menus to Control the Glycemic Responses of T2DM Subjects

(E-pub Ahead of Print)

Author(s): Nurul Hakimah*, Nur Rahman, Sucipto Sucipto, Wignyanto Wignyanto, Aulanni’am Aulanni’am.

Journal Name: Current Nutrition & Food Science

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Abstract:

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 (T2DM).

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 were measured.

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.

Keywords: Food service industry, Glycemic control, Local food, Menu preference, Food acceptance, Popularity index

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401316666191226114724
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