Initial investigation of dietitian perception of plant‐based protein quality

Abstract

Interest in plant-based diets is increasing, evidenced by scientific and regulatory recommendations, including Dietary Guidelines for Americans. Dietitians provide guidance in dietary protein selection but little is known about how familiar dietitians are with the quality of plant versus animal proteins or methods for measuring protein quality. Likewise, there is a need to explore their beliefs related to dietary recommendations. The aim of this study was to assess dietitians' perceptions of plant-based protein quality and to determine if these are affected by demographic factors such as age and dietary practice group (DPG) membership. This was a cross-sectional design using an online survey. The survey was sent to all members of the Missouri Dietetic Association. All completed surveys (136) were analyzed. The main outcome measures were responses to belief and knowledge questions about the protein quality of plant-based diets, along with demographic information including age and DPG membership. Descriptive statistics and frequencies were determined, and chi-square analysis was used to determine the associations between belief and knowledge responses and demographic characteristics. Responses to belief statements suggested a high level of support for plant-based diets. No associations were found between any of the belief questions and demographic factors. A majority of respondents were not familiar with protein quality determination methods that are currently recognized by global regulatory and advisory agencies. Potential barriers identified in shifting to a more plant-based diet were lack of interest and perceived difficulty. Knowledge among dietitians of plant-based protein quality in general, and methods of protein quality measurement more specifically, needs to be addressed to enhance their knowledge base for making dietary protein recommendations. Two potential avenues for training are university curricula and continuing education opportunities provided to practitioners who provide dietary advice.

Effects of consuming a high‐protein diet with or without soy protein during weight loss and maintenance: a non‐inferiority, randomized clinical efficacy trial

“…Interest in plant‐based diets has increased with the latest dietary recommendations to consume more vegetables and plant‐based foods high in protein such as soy . The protein digestibility‐corrected amino acid scores (the most widely recognized and approved method for evaluating protein quality) for soy protein are comparable with milk, meat and eggs making it the highest quality of all the plant proteins .…”

Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methods

“…Peanut protein contains twenty amino acids and is a good source of arginine (USDA ). It is widely accepted that peanut protein, as a plant‐based food, is high in nutritional value and equivalent to meat and eggs for human growth and health (Hughes et al ., ). Since it was reported that peanut protein has good functional properties such as emulsifying capability, emulsion stability, foaming capacity (FC), excellent water retention and high solubility (Zhao et al ., ,b).…”

Knowledge of Vegetarian and Nonvegetarian Peruvian Dietitians about Vegetarianism at Different Stages of Life

“…In topic 2, 3 questions (3)(4)(5) were considered that assess knowledge about the risks and benefits associated with vegetarian diets. Topic 3 grouped 8 questions (17)(18)(19)(20)(21)(22)(23)(24) on the knowledge of the critical and specific nutrients of the said diets. Finally, topic 4 considered aspects such as the adoption of vegetarian diets in different stages of life, and these aspects were considered in 11 questions (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16).…”