Articles producció científica> Bioquímica i Biotecnologia

Knowledge, interest, predisposition and evaluation of functional foods in spanish dietitians-nutritionists and experts in human nutrition and dietetics

  • Datos identificativos

    Identificador: imarina:5671647
    Autores:
    Basulto Marset JCasas-Agustench PBabio Sánchez NSalas-Salvadó J
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Basulto Marset J; Casas-Agustench P; Babio Sánchez N; Salas-Salvadó J
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Babio Sánchez, Nancy Elvira / Salas Salvadó, Jorge
    Palabras clave: Survey Knowledge Functional food Dietitians-nutritionists Attittude of health personnel
    Resumen: 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02121611
    Direcció de correo del autor: nancy.babio@urv.cat jordi.salas@urv.cat
    Identificador del autor: 0000-0003-3527-5277 0000-0003-2700-7459
    Fecha de alta del registro: 2023-04-01
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.nutricionhospitalaria.org/articles/H0306/show
    Referencia al articulo segun fuente origial: Nutricion Hospitalaria. 27 (2): 632-644
    Referencia de l'ítem segons les normes 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
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3305/nh.2012.27.2.5556
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2012
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Survey
    Knowledge
    Functional food
    Dietitians-nutritionists
    Attittude of health personnel
    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
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