Nutrition Professionals’ Knowledge, Consumption and Recommendations of Whole Grains

Abstract

Learning Outcome: Describe the relationship between nutrition professionals' knowledge, consumption and recommendations of whole grains. Research outcome:To determine the relationship between nutrition professionals' knowledge, consumption, and recommendations of whole grains. Methods:A cross-sectional study was conducted with nutrition professionals (n¼480).Participants were recruited via email and social media from October 2020-February 2021. The participants completed a validated 21-question survey about whole grain knowledge, consumption, and recommendations. Analysis:The analyses included descriptive statistics and Pearson correlation tests.Results: Survey respondents included 72.5% Registered Dietitians Nutritionists (RD/RDN) and 27.5% RD in training (e.g. dietetic intern, student). Nutrition professionals felt whole grains were important in their own diet (93%) and their patient/clients' diet (75%). A slight majority of nutrition professionals (58%) strongly or somewhat agreed that "personal grain preference influences the grains that you recommend to patients/clients", despite 67% agreeing to the statement, "client income/background influences the types of grains you recommend to patients/clients." Nutrition professionals correctly classified 14.9AE3.2 of the 23 food classification questions and 9.6AE1.8 for the 11 whole grain knowledge statements. Nutrition professionals with direct patient care (n¼373) have personally consumed 15.9AE3.74 different grains and recommended 9AE4.15, the correlation being r¼0.29, indicating a significant positive correlation.