Author, as appears in the article.: Basulto Marset J; Casas-Agustench P; Babio Sánchez N; Salas-Salvadó J
Department: Bioquímica i Biotecnologia
URV's Author/s: Babio Sánchez, Nancy Elvira / Salas Salvadó, Jorge
Keywords: Survey Knowledge Functional food Dietitians-nutritionists Attittude of health personnel
Abstract: Introduction: Little research has been conducted into the attitudes and knowledge of dietitians-nutritionists (DN) or of experts in human nutrition and dietetics (EHND) regarding functional foods (FFs). Objectives: To evaluate the knowledge of, interest in and predisposition towards FFs in Spanish DN and EHND, and how these professionals rate the potential benefits and risks associated with consuming FFs. Methods: 2100 DN and 122 EHND were asked to participate in a self-administered questionnaire. The results were expressed using percentages and the DN responses were compared with those of the EHND by means of chi-squared test. A significant difference was regarded as having been obtained if P < 0.05. Results: 204 DN and 112 EHND responded. After eliminating 45 surveys due to anomalies, 268 surveys were analyzed (170 from the DN, 8.1% participation; 98 from the EHND, 80.3% participation). No statistically significant differences were observed between the responses of the DN and the EHND except in: 1) the view that it was dangerous to consume certain FFs ≥ 4 times a day; and 2) the knowledge of the population regarding in which situations certain FFs should be consumed. Most of the professionals demonstrated good knowledge of FFs, consumed FFs, showed a positive attitude towards FFs and thought that the information provided to the consumer is insufficient. Discussion and conclusions: FFs are generally accepted by nutritional professionals. However, further study is required into the discrepancies between DN and EHND regarding the view that it is dangerous to consume certain FFs and regarding their evaluation of whether the public know in which situations certain FFs should be consumed.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Historia Geociências Farmacia Engenharias iii Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Administração, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02121611
Author's mail: nancy.babio@urv.cat jordi.salas@urv.cat
Author identifier: 0000-0003-3527-5277 0000-0003-2700-7459
Record's date: 2023-04-01
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.nutricionhospitalaria.org/articles/H0306/show
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Nutricion Hospitalaria. 27 (2): 632-644
APA: Basulto Marset J; Casas-Agustench P; Babio Sánchez N; Salas-Salvadó J (2012). Knowledge, interest, predisposition and evaluation of functional foods in spanish dietitians-nutritionists and experts in human nutrition and dietetics. Nutricion Hospitalaria, 27(2), 632-644. DOI: 10.3305/nh.2012.27.2.5556
Article's DOI: 10.3305/nh.2012.27.2.5556
Entity: Universitat Rovira i Virgili
Journal publication year: 2012
Publication Type: Journal Publications
Repositori URV