Dietary Knowledge and Eating Habits among Patients with Type 2 Diabetes in Lebanon

Table 4

Multiple linear regression for the factors associated with dietary knowledge index (n = 351).

	Dietary knowledge index
	Unstandardized β^†	Standardized β	Lower 95% CI of β	Upper 95% CI of β	value
Residence
Beirut	Ref	Ref	Ref	Ref	Ref
Outside Beirut	−1.3	−0.1	−2.3	−0.3	0.007
Occupation
Nonworker/housewife	Ref	Ref	Ref	Ref	Ref
Healthcare worker	0.9	0.9	−0.9	2.7	0.328
Non-healthcare worker	0.4	0.0	−0.2	1.1	0.183
Retired	1.3	0.1	0.1	2.6	0.029
BMI
Underweight/normal	Ref	Ref	Ref	Ref	Ref
Overweight	1.1	0.1	0.1	1.8	0.016
Obese	1.6	0.2	0.7	2.4	<0.001
Alcohol consumption
No	Ref	Ref	Ref	Ref	Ref
Yes	0.9	0.1	0.1	1.7	0.020
Presence of other chronic diseases
No	Ref	Ref	Ref	Ref	Ref
Yes	0.1	0.1	0.1	0.1	0.004
HbA1c testing
No	Ref	Ref	Ref	Ref	Ref
Yes	0.8	0.1	0.2	1.4	0.006
Responsible for diabetes care
Physician	Ref	Ref	Ref	Ref	Ref
Patient himself or family/friend	2.3	0.3	1.4	3.3	<0.001

^† β, regression coefficient. value <0.05: there is a linear relationship between independent variable and DK index adjusting for the effects of other variables. The analysis included age, nationality, residence (Beirut/outside Beirut), education level, occupation, family income, BMI, presence of other chronic diseases, alcohol consumption, smoking, duration of diabetes, daily blood glucose monitoring, HbA1c testing, lipid lowering medications use, responsible for diabetes care (patient himself or family member/physician), help in dietary intake, checking nutritional composition of foods, and social media and physician as sources of dietary information.  = 45.6%: 45.6% of the DK index is predicted by independent variables. The bold values in the table indicate p values that are less than 0.05, signifying statistical significance.