Functional food knowledge and use in individuals with type 2 diabetes and the relevant factors
Keywords:
diabetes mellitus, functional food, type 2 diabetesAbstract
This study aimed to determine the knowledge and use of functional foods in individuals with type 2 diabetes who came to Dokuz Eylul University Hospital’s Endocrinology Polyclinic, were aged 18 years or older, and diagnosed with type 2 diabetes no earlier than six months from before the study began. The study also focused on the associated factors. This is a cross-sectional study. In an infinite population, the smallest sample size to be achieved was 196 with 50% frequency and 7% error margin.
Downloads
Published
Issue
Section
License
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
