Functional foods: Perceptions, attitudes, and practices of registered dietitians Article

Berhaupt-Glickstein, A, Enrione, EB. (2011). Functional foods: Perceptions, attitudes, and practices of registered dietitians . Topics in Clinical Nutrition, 26(4), 312-323. 10.1097/TIN.0b013e318237aa07

cited authors

  • Berhaupt-Glickstein, A; Enrione, EB

abstract

  • Registered dietitians' (RDs) understanding and use of functional foods (FF) are unclear. This study of a national random sample (n = 1800) investigated RDs' perceptions, attitudes, and practices concerning FF with a mailed 26-question survey. McNemar tests compared responses at P < .05. Twenty-two percent (n = 385) responded. Given 5 FF definitions, the majority of RDs did not agree on a definition. Significantly (P < .001) more RDs chose fortified foods over the non-fortified counterpart. Unprocessed foods were selected significantly (P < .001) more than processed. Registered dietitians agreed FF could improve health (69.1%, n = 266), prevent disease (73.2%, n = 282), and treat clientele (63.9%, n = 246); however, they were neutral/disagreed that FF included herbs (79.3%), or were equivalent to medicine (89.1%). The majority (75.9%, n = 290) ate FF; fewer (61.4%, n = 231) recommended them. This sample of RDs revealed inconsistencies with their FF perceptions, attitudes, and practices. Professional education is needed to resolve discrepancies. Copyright © 2011 Wolters Kluwer Health | Lippincott Williams & Wilkins.

authors

publication date

  • October 1, 2011

published in

Digital Object Identifier (DOI)

start page

  • 312

end page

  • 323

volume

  • 26

issue

  • 4