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[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.

Revista Espanola De Salud Publica
|September 1, 1995
PubMed
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Physicians demonstrate higher knowledge of dietary salt and cholesterol compared to the general population. However, both groups require further education on food content, highlighting a need for continuous health professional training.

Area of Science:

  • Nutritional Science
  • Public Health
  • Medical Education

Background:

  • Assessing health professionals' and the general population's understanding of dietary salt and cholesterol content in foods.
  • Identifying knowledge gaps in nutritional content awareness.

Purpose of the Study:

  • To compare the knowledge of physicians versus the general population regarding the salt and cholesterol levels in specific foods.
  • To evaluate the effectiveness of current nutritional education for healthcare professionals.

Main Methods:

  • A cross-sectional survey conducted in Barcelona involving 106 physicians and 71 students.
  • A general population sample recruited from hospital outpatients using systematic random sampling.
  • Utilized a self-administered questionnaire to assess perceptions of high/low salt and cholesterol in selected foods.

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Main Results:

  • Statistically significant differences (p < 0.001) were observed in the average scores between healthcare professionals and the general population.
  • Despite higher scores among professionals, the percentage of correct answers for many food items did not exceed 60%.
  • Indicates a prevalent knowledge deficit concerning specific food compositions across both groups.

Conclusions:

  • Healthcare professionals possess superior knowledge of dietary salt and cholesterol compared to the general public.
  • There is a clear need for enhanced and ongoing education for healthcare professionals on diet and nutrition.
  • Continuous professional development is crucial to improve nutritional knowledge and patient counseling.