000126979 001__ 126979
000126979 005__ 20241125101146.0
000126979 0247_ $$2doi$$a10.3389/fnut.2023.1182226
000126979 0248_ $$2sideral$$a134417
000126979 037__ $$aART-2023-134417
000126979 041__ $$aeng
000126979 100__ $$aFresán, Ujué
000126979 245__ $$aKnowledge, attitude, and patient advice on sustainable diets among Spanish health professionals
000126979 260__ $$c2023
000126979 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126979 5203_ $$aCurrent dietary patterns, especially in high-income countries, are unsustainable. Health professionals, due to their credibility and close contact with the general population, could serve as agents of change for the adoption of sustainable diets. The objective of this study was to assess the knowledge and attitude regarding sustainable diets among the health professionals in Spain. A 24-item online questionnaire was designed for this purpose, and sent to health professionals (i.e., dietitians-nutritionists, nurses, physicians, and pharmacists). From September 2021 to May 2022, 2,545 health professionals answered the survey completely. One-fifth of them had never heard the term “sustainable diet”, and most of them recognized having limited knowledge about it. They considered promoting sustainable diets when making dietary recommendations important, and pointed out that they would like to be trained on the topic. Indeed, they reported that all health professionals, independent of their career background, should be educated on sustainable diets. Efforts should be stressed on implementing training courses, at university level but also as continuous post-graduate training, providing health professionals in Spain the necessary knowledge to promote the adoption of sustainable diets among the population.
000126979 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/CEX2018-000806-S
000126979 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126979 590__ $$a4.0$$b2023
000126979 592__ $$a0.828$$b2023
000126979 591__ $$aNUTRITION & DIETETICS$$b31 / 114 = 0.272$$c2023$$dQ2$$eT1
000126979 593__ $$aFood Science$$c2023$$dQ1
000126979 593__ $$aNutrition and Dietetics$$c2023$$dQ2
000126979 593__ $$aEndocrinology, Diabetes and Metabolism$$c2023$$dQ2
000126979 594__ $$a5.2$$b2023
000126979 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126979 700__ $$aVidal-Carou, M. Carmen
000126979 700__ $$aRamos-Truchero, Guadalupe
000126979 700__ $$aPipaon, Miguel Sáenz de
000126979 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, Luis A.$$uUniversidad de Zaragoza
000126979 700__ $$aSalas-Salvadó, Jordi
000126979 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000126979 773__ $$g10 (2023), [11 pp.]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X
000126979 8564_ $$s1006307$$uhttps://zaguan.unizar.es/record/126979/files/texto_completo.pdf$$yVersión publicada
000126979 8564_ $$s2248500$$uhttps://zaguan.unizar.es/record/126979/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126979 909CO $$ooai:zaguan.unizar.es:126979$$particulos$$pdriver
000126979 951__ $$a2024-11-22-12:04:42
000126979 980__ $$aARTICLE