The Knowledge, Attitudes, and Practices of Dietitians Licensed in Oregon Regarding Functional Foods, Nutrient Supplements, and Herbs as Complementary Medicine

Lee, Yi-Kyoung; Georgiou, Constance; Raab, Carolyn A.

doi:10.1016/s0002-8223(00)00169-3

Cited by 42 publications

(56 citation statements)

References 27 publications

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“…More informative is needed for a better understanding of w-3 reached foods. Likewise, Lee et al (2000) specified the need of dietitian training on the use of functional foods.…”

Section: W-3 Reached Food Consumptionmentioning

confidence: 99%

“…Dietitian's knowledge and perceptions regarding vegetarian diets (Duncan and Bergman, 1999); meat (Holdt et al, 1993); dietary supplements (Cashman et. al., 2003;Hetherwick et al, 2006;Lederman et al, 2009), w-3 fatty acids (Spellman et al, 2008), functional foods (Lee et al, 2000;Marset et al, 2012;Monahan-Couch and Harris 2008); whole grain foods (Chase et al, 2003), olestra (Krisa-Kurey and Levine, 1999), genetically engineered and irradiated foods (Wie et al, 1998) have been studied.…”

Section: Introductionmentioning

confidence: 99%

“…This survey was carried out to determine the knowledge level of dietitians regarding seafood consumption and common processing/preservation technologies, and to compare with the other respondents, educated in other sciences (nondietitians=ND). Regarding the importance of dietitian education (Box et al, 2001;Cashman et al, 2003;Hetherwick et al, 2006;Lee et al, 2000), results of this survey may provide to create better tools of communication, and can be used for the dietitian education programs. Our findings may also help the industry and academia to develop better messages on seafood consumption and common processing/preservation technologies; therefore achieving a better informed consumer may be possible.…”

Section: Introductionmentioning

confidence: 99%

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Untitled

Mol¹,

Erdogan²,

Alakavuk³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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This survey was carried out to measure the knowledge and attitudes of dietitians regarding seafood consumption and common processing/preservation technologies. It was also aimed to compare knowledge of dietitians with the other respondents, educated in other sciences. Eighty-five of the respondents were educated in nutrition science (dietitian) and 221 in other sciences (non-dietitian=ND). Opinions of the respondents were generally dependent of being a dietitian (p<0.05). Dietitians were generally against or not recommending the consumption of mussels, lakerda, salted and smoked seafood, while non-dietitians more prone to their consumption. On the other hand, dietitians had a more positive approach to the consumption of canned and frozen seafood, fish oil, surimi, sous-vide and MAP-packed seafood, spirulina, and aquaculture fish than the NDs. It was seen that, most of the processed seafoods are not known by the substantial part of the respondents. Receiving high percentages of the answer "I don't know what it is" from the dietitians was remarkable, and indicated their ignorance.As a result, the need of dietitian education on seafood products and common processing/preservation technologies was determined. Since dietitians guide consumer preferences, their education may help to achieve a better guided consumer and to improve market recognition of seafood.Keywords: Anket, gıda tüketim sıklığı; balık tüketimi, diyet. Diyetisyenlerin Su Ürünlerinin Tüketimi ve İşleme/Muhafaza Yöntemleri Konusundaki Yaklaşımları ve Bilgi Düzeyleri ÖzetBu anket çalışması diyetisyenlerin su ürünleri tüketimi ve yaygın kullanılan işleme /muhafaza teknolojileri hakkındaki bilgi ve yaklaşımlarını değerlendirmek üzere yapılmıştır. Diyetisyenlerin bilgi düzeyinin başka bilim dallarında eğitilmiş kişilerle karşılaştırılması da amaçlanmıştır. Ankete katılanların 85'i beslenme alanında (diyetisyen); 221'i ise diğer alanlarda eğitilmiş (diyetisyen olmayan=ND) kişilerdir. Anket katılımcılarının fikirleri genellikle diyetisyen olmalarına bağlı bulunmuştur (P<0.05). Diyetisyenler genellikle midye, lakerda, tuzlanmış ve dumanlanmış su ürünlerinin tüketilmesine karşıyken, diyetisyen olmayanlar bunların tüketilmesi konusunda daha açık görüşlüdür. Diğer yandan, diyetisyenler konserve ve donmuş su ürünleri, balık yağı, surimi, sous-vide ve MAP paketlenmiş su ürünleri, spirulina ve çiftlik balığı tüketimine ND'lerden daha olumlu yaklaşmışlardır. İşlenmiş su ürünlerinin çoğunun anket katılımcılarının önemli bir kısmı tarafından bilinmediği görülmüştür. Diyetisyenlerden büyük oranda "Bunun ne olduğunu bilmiyorum" cevabının alınması dikkat çekici olup, onların bu konudaki bilgi yetersizliğini göstermektedir.Sonuç olarak, diyetisyenlerin su ürünleri ve yaygın olarak kullanılan işleme/muhafaza teknolojileri konusunda eğitilmelerinin gerekliliği tespit edilmiştir. Diyetisyenler tüketici tercihlerini yönlendirdiklerinden, onların eğitilmesi tüketicinin daha iyi yönlendirilmesi ve su ürünleri pazarında farkındalığın artırılması açısından yararlı...

show abstract

“…More informative is needed for a better understanding of w-3 reached foods. Likewise, Lee et al (2000) specified the need of dietitian training on the use of functional foods.…”

Section: W-3 Reached Food Consumptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Untitled

Mol¹,

Erdogan²,

Alakavuk³

et al. 2015

Turk. J. Fish. Aquat. Sci.

View full text Add to dashboard Cite

show abstract

“…Other comparable studies achieved 48% (n=238), 57% (n=57), 63% (n=151), and 86% (n=162) response rates (16,17,19,20). A few possibilities might have altered the number of responses.…”

Section: Limitationsmentioning

confidence: 87%

“…Other research has shown dietitians agree with similar attitudinal statements (16,17). The ADA describes RDs as "the professionals who are trained to help people achieve health by 'eating right'" (38).…”

Section: Attitudesmentioning

confidence: 94%