Do Nutrition Students' and Professionals' Whole-Grain Knowledge, Perceptions, and Experiences Differ?

Abstract

The purpose of this study was to investigate nutrition students' and professionals' knowledge, perceptions, and experiences with whole grains and the differences between the levels of nutrition experts. Participants completed an 18-question online survey from December 2020 to February 2021. Convenience, snowballing, and purposive recruitment strategies were used. Data were analyzed using descriptive statistics, regression, and correlation analysis. Participants (n = 472) included 2 groups: registered dietitians/registered dietitian nutritionists (n = 348) and dietetic intern and nutrition students (NUTRs) (n = 124). Both registered dietitian nutritionists and NUTRs were able to correctly identify whole-grain foods and had had high whole-grain knowledge. Registered dietitian nutritionists had a significantly positive relationship between categorizing whole grains and whole-grain health impacts, which was not seen for NUTRs. Registered dietitian nutritionists personally consumed an average of 13 different grains, whereas NUTRs consumed 11 grains (P < .001). More than 60% of all participants reported never consumed 7 unique grains (triticale, KAMUT, teff, spelt, sorghum, amaranth, and millet). Nutrition students and professionals are knowledgeable on whole-grain choices and their benefits yet are less experienced in their consumption of those grains. In order to inform and promote to the public whole-grain foods, nutrition students and professionals need to continue to boost their familiarity with diverse whole grains.