Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats

Abstract

Objective: The purpose of the study was to assess the knowledge, attitudes, and behavior regarding dietary fats among mothers in Romania. Material and methods: A sample of 305 mothers from Romania were included in a cross-sectional observational study. The online questionnaire addressed their knowledge, attitudes, and practices regarding the dietary fats used in their children's diet. The frequencies and proportions of the collected variables were calculated based on respondents' answers. Results: While almost all the respondents (94.8%) believed that mothers are supposed to know the difference between saturated and unsaturated fats, only less than half of them (39.7%) stated that they know the difference. As far as the types of margarine, although more than half of the respondents (64.7%) believed that mothers should be able to discriminate between the hydrogenated and interesterified margarine, only 11.5% claimed that they are able to discern between them. The actual ability to identify foods rich in saturated fats varied in a great degree from item to item. More common dietary fats such as sunflower oil, corn oil, and lard, were more frequently identified than less common dietary fats such as coconut oil and palm oil. Only 16.4% of the mothers were able to correctly differentiate hydrogenated from interesterified margarine. The most frequently used spreadable fat used in the children's diet was butter and the most frequently used cooking fats were sunflower oil, olive oil, and butter. Conclusion: The results of this study might be informative in the development of maternal nutrition education programs.

The effect of a nutrition education intervention on knowledge, attitude, and intake of foods high in fats in women

“…[ 18 ] Literature showed that knowledge of consumers regarding fatty acids and high-fat diet was not acceptable. [ 20 21 ] For example, Valentin et al . reported that 39.7% of mothers know about the difference between saturated and unsaturated fats and only 16.4% of them were able to correctly differentiate hydrogenated from interesterified margarine.…”

“…They concluded that the actual ability of mothers to identify foods by their fat content was low and developing maternal nutrition education programs in this field was necessary. [ 20 ] Eckel et al . showed that Americans’ knowledge, especially regarding food sources of SFAs and TFAs was relatively low.…”