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Updated: Jul 24, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
[Dietary knowledge: a comparative study between health professionals and the general population]
M E Alkiza Eizagirre1, S Romea Lecumberri, J M Ramón Torrell
1Servicio de Medicina Preventiva, Hospital de Bellvitge, Barcelona.
Background:
The aim of the study was to assess physicians knowledge about salt and cholesterol content of selected foods, compared with general population knowledge.
Methods:
A cross-sectional study made in Ciudad Sanitaria y Universitaria de Bellvitge (Barcelona). 106 physicians (66% of total) and 71 students were surveyed voluntarily. The general population sample was chosen from Hospital outpatients by systematic random sampling method.
Results:
A self-administered questionnaire about salt and cholesterol high or low content of some foods demonstrated statistically significant differences (p < 0.001) when the average score was compared between health care professionals and the general population group, but in many cases right answer percentage did not arise 60 percent.
Conclusions:
Although health care professionals knowledge about salt and cholesterol content of diet is higher than among general population, they need a better and continuous formation in this issue.
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