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Questionnaire help

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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Laraib112011

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Hello everyone, I am a final year student at the University of Huddersfield studying Interior Design. I am creating a project focused on diabetics which will expand into my final project on doing a diabetic friendly dessert bar. I would really appreciate it if you all could answer a few questions for my research to gather a few insights for my project, I will attach a link with a short questionnaire for you to kindly fill out. This will help me a lot to learn a bit more about diabetics. Thank you.

Here is the link to the questionnaire.
Thank you to those who chose to participate.

Laraib Maryem


Thank you everyone for participating in my questionnaire and taking their time to answer them. I hope to use your responses to further my research and help me in my design.
Thank you all again.
I have closed the questionnaire.
 
Last edited:
Laraib112011 said:
Hello everyone, I am a final year student at the University of Huddersfield studying Interior Design. I am creating a project focused on diabetics which will expand into my final project on doing a diabetic friendly dessert bar. I would really appreciate it if you all could answer a few questions for my research to gather a few insights for my project, I will attach a link with a short questionnaire for you to kindly fill out. This will help me a lot to learn a bit more about diabetics. Thank you.

Here is the link to the questionnaire.
Thank you to those who chose to participate.

Laraib Maryem

https://forms.office.com/Pages/Resp...AANu9jdNURUowSElaOTE3N01TQ1ZMRTMwWVJNWkozRS4u
Click to expand...

This has been approved! Please help if you can.
 
Done
 
I can't answer any of the questions - they are about things I do not do, and many are not well phrased enough for me to understand exactly what is being asked. Not that it is relevant - I would not eat a bar for dessert.
 
Looking at the first couple of questions, I think @Drummer and I have totally misunderstood! I also thought you meant a bar that you eat eg like a high ptotein bar - not somewhere you go to to presumably drink and eat desserts only. Living out in the sticks and being ancient, I have never even heard of a dessert bar in that sense!
 
Done
 
Done.
I too had not heard of a dessert bar also being a country bumpkin but found the questionnaire easy to complete.
I liked the fact that it allowed full and open answers rather than multi choice which can be restrictive and often a case of picking the best of a bad bunch or answers.
 
I have completed the questionnaire and welcomed the opportunity.
The reason for this was that the survey was written by someone with "traditional" view of a diabetic diet - no/less sugar.
I felt it gave me the chance to correct this perception by explaining that all carbs are to be watched but, if your diabetes is treated with insulin, you have the choice to eat sugary desserts like people without diabetes.
 
helli said:
I have completed the questionnaire and welcomed the opportunity.
The reason for this was that the survey was written by someone with "traditional" view of a diabetic diet - no/less sugar.
I felt it gave me the chance to correct this perception by explaining that all carbs are to be watched but, if your diabetes is treated with insulin, you have the choice to eat sugary desserts like people without diabetes.
Click to expand...
Me too! (OK I’m not the diabetic but I’ve had to help my daughter long enough so I answered on her behalf)
 
Done. It had never occurred to me that a dessert bar could be diabetic-friendly!
 
helli said:
I have completed the questionnaire and welcomed the opportunity.
The reason for this was that the survey was written by someone with "traditional" view of a diabetic diet - no/less sugar.
I felt it gave me the chance to correct this perception by explaining that all carbs are to be watched but, if your diabetes is treated with insulin, you have the choice to eat sugary desserts like people without diabetes.
Click to expand...
Ditto.
Think of ice cream parlours at the seaside. We have a great one down in the town, right in the seafront ,
For me It was a refreshing change to write my answers rather than tick ,yes no or 1 to 10, which made it harder to answer some questions accurately with no chance to explain .

I too took the opportunity to explain about diabetes , also that we can have the occasional treat.
 
Done
 
Done!

Since visiting a vegan café in Rome back in January I was introduced to raw cakes. I've since made a couple and think they're a fantastic - and generally healthier alternative to traditional baking as they contain mainly fruits and nuts and no refined sugars at all. Equally I've made myself some raw energy bars!

I'm very much an advocate for raw "baking". Just because I no longer eat sugary cakes and treats, doesn't mean I have to miss out on the sweet stuff entirely 🙂
 
@CivicFreak
Have you tested the impact of your "raw baking" on your BG levels. Sugar from fruit is still carbohydrate, same as sugar from cane or beet. Too much fruit can cause us diabetics as much of a problem as too many cakes or sweets or bread.

The glucose from dried unsweetened fruit like prunes, apricots and figs starts inflating my BG levels within 15 mins of eating them, much the same as jelly babies, which I use to treat hypos. Personally I would rather eat dried fruit because it brings other nutrients and fibre with it but my diabetic team worry that dried fruit will not act quickly enough. I use a piece of dried fruit to bring my levels up a bit if I am getting into the low 4s. One prune or a dried apricot works the same as 1 jelly baby for me.

Of course we are all individuals and your body may process fruit more slowly but don't assume because fruit is "healthy" that it won't impact your BG levels. Testing is always advised.
 
rebrascora said:
@CivicFreak
Have you tested the impact of your "raw baking" on your BG levels. Sugar from fruit is still carbohydrate, same as sugar from cane or beet. Too much fruit can cause us diabetics as much of a problem as too many cakes or sweets or bread.

The glucose from dried unsweetened fruit like prunes, apricots and figs starts inflating my BG levels within 15 mins of eating them, much the same as jelly babies, which I use to treat hypos. Personally I would rather eat dried fruit because it brings other nutrients and fibre with it but my diabetic team worry that dried fruit will not act quickly enough. I use a piece of dried fruit to bring my levels up a bit if I am getting into the low 4s. One prune or a dried apricot works the same as 1 jelly baby for me.

Of course we are all individuals and your body may process fruit more slowly but don't assume because fruit is "healthy" that it won't impact your BG levels. Testing is always advised.
Click to expand...
You're quite right that fruit is high in sugars, as is dried fruit. However in my experience I have found that my body deals with fruit sugars better than with other carbohydrates. I tend to have a fresh smoothie most mornings (with added spinach or kale) for breakfast and find that this doesn't impact my BG levels much at all, same goes for the raw cakes - in small amounts, I'm not talking about devouring the entire thing in one go 🙂

Of course this isn't the same for everyone and definitely in cases where you're maybe trying something new, testing is always advisable to see what your body is able to cope with.
 
helli said:
I have completed the questionnaire and welcomed the opportunity.
The reason for this was that the survey was written by someone with "traditional" view of a diabetic diet - no/less sugar.
I felt it gave me the chance to correct this perception by explaining that all carbs are to be watched but, if your diabetes is treated with insulin, you have the choice to eat sugary desserts like people without diabetes.
Click to expand...
Thank you for completing and giving me more information for my project
 
Laraib112011 said:
Hello everyone, I am a final year student at the University of Huddersfield studying Interior Design. I am creating a project focused on diabetics which will expand into my final project on doing a diabetic friendly dessert bar. I would really appreciate it if you all could answer a few questions for my research to gather a few insights for my project, I will attach a link with a short questionnaire for you to kindly fill out. This will help me a lot to learn a bit more about diabetics. Thank you.

Here is the link to the questionnaire.
Thank you to those who chose to participate.

Laraib Maryem

https://forms.office.com/Pages/Resp...AANu9jdNURUowSElaOTE3N01TQ1ZMRTMwWVJNWkozRS4u
Click to expand...
Thank you everyone for participating in my questionnaire and taking their time to answer them. I hope to use your responses to further my research and help me in my design.
Thank you all again.
I have closed the questionnaire.
 
A dessert bar is a shop selling desserts?
Duh.
Well - I would not be much use answering questions about that either.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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