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I suggest that you talk to your professor about your study design.

Your questions would be appropriate for a market study of product preferences among persons with diabetes, which is an entirely different matter than an investigation of "use of artificial sweeteners in no added sugar/diabetic sweet products."

Such a study would be of the products, not the consumers, and could be conducted by examining product labels. In the course of the study you'd have to define what is meant by an "artificial sweetener" or "no added sugar". For example, corn syrup is not a naturally occurring sweetener. It's manufactured from corn starch. So is it an artificial sweetener, or not? Also, some foods, like strawberry preserves, as defined by the FDA contain sugar as a basic ingredient. Is this "added sugar?"

You could simplify this somewhat by replacing "artificial sweetener" with non-nutritive sweetener".

Good luck with your studies.
 
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