Conocimientos, actitudes y prácticas de profesionales de la nutrición y dietética sobre el papel del yogur en la alimentación saludable y sostenible: un estudio transversal
Exploration of the role of yogurt in healthy and sustainable eating patterns
DOI:
https://doi.org/10.14306/renhyd.29.1.2332Palabras clave:
Yogur, Productos lácteos fermentados, Dietistas, Nutricionistas, Conocimientos, Actitudes, Prácticas, Dieta saludableResumen
Introduction: Perceptions and practices of healthcare professionals regarding the nutritional and dietary value of yogurt can play a crucial role in developing effective strategies to promote healthier and more sustainable dietary patterns. The aim of this study was to investigate the perceptions, attitudes, and practices of nutrition professionals regarding yogurt and its role in a healthy diet.
Methods: A descriptive cross-sectional study involving 355 nutrition professionals in Spain was conducted. The survey was administered online and explored professionals' knowledge, attitudes, and practices regarding yogurt. Statistical analysis included descriptive and correlational techniques, with a significance level set at p < 0,05 to validate observations.
Results: The study revealed that 62,8% of participants recognized yogurt as a key food in a healthy diet, while 31,8% adopted a neutral position. In addition to its nutritional contribution, over 80% associated yogurt consumption with the prevention or treatment of some health outcomes. The most important factors for recommending yogurt consumption were its nutritional value and demonstrated health benefits (96,1% and 70,1%, respectively). Knowledge about yogurt was significantly associated (p < 0,05) with a greater willingness to include it in the diet, and a positive attitude correlated with more intensive recommendation practices.
Conclusions: The study unveils a predominantly positive attitude towards yogurt among nutrition professionals, supported by knowledge of its nutritional value and health benefits. The need for specific national guidelines and greater ongoing education to guide professionals and the population towards healthier and more sustainable practices was highlighted. Additionally, there is a future interest in considering the environmental sustainability of yogurt as an important factor for decision-making.
Funding: This research has been funded by DANONE.
PROTOCOL REGISTRATION: The research protocol was registered on the platform Open Science Framework (OSF): https://osf.io/ef97b
Biografía del autor/a
Eduard Baladia, Área de Gestión del Conocimiento, Academia Española de Nutrición y Dietética, Pamplona, España
Nombre: Eduard Baladia
Afiliación: Centro de Análisis de la Evidencia Científica, Academia Española de Nutrición y Dietética, Pamplona, España.
Correo electrónico: e.baladia@academianutricion.org
Líneas o intereses de investigación: revisiones sistemáticas, revisiones sistemáticas vivas, metaanálisis, revisiones críticas, sumarios de evidencia, guías basadas en la evidencia, investigación basada en la evidencia, mapas de evidencia, metodología de investigación, nutrición, dietética
Enlace a perfil de Twitter: @EBaladia
ORCID: 0000-0002-8123-8736
Research ID: J-9965-2019
Enlace a pubmed: https://pubmed.ncbi.nlm.nih.gov/?term=Baladia+E%5BAuthor%5D
Enlace al cuadro de conflictos de interés: http://www.renhyd.org/index.php/renhyd/pages/view/editorCOIs#ebaladia
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Derechos de autor 2020 Eduard Baladia, Manuel Moñino, Martina Miserachs , Giuseppe Russolillo
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