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

Background: The purpose of this study was to analyze the menu engineering data: preferences, acceptances, and popularity indexes 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 anthropometric 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 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.