Beslenme ve Diyetetik Öğrencileri, Diyetisyenler ve Sağlık Profesyonellerinin Sürdürülebilir Beslenme Hakkındaki Görüşleri

Öz

Amaç: Bu çalışmada, beslenme ve diyetetik alanında eğitim gören bireylerin, diyetisyenlerin ve sağlık profesyonellerinin sürdürülebilir beslenmeye ilişkin görüşleri değerlendirilmiştir. Materyal ve Metot: Tarama modelinde tasarlanan bu çalışma, Beslenme ve Diyetetik öğrencileri, diyetisyenler ve sağlık profesyonelleri olmak üzere 456 kişi üzerinde yürütülmüştür. Bireylerin sosyodemografik özellikleri, sürdürülebilir beslenme konusundaki bilgi ve yaklaşımları sorgulanmıştır. Bulgular: Katılımcıların %34.4'ü beslenme ve diyetetik öğrencisi, %13.1'i diyetisyen ve %52.5'i sağlık profesyoneliydi. Daha önce sürdürülebilir beslenme konusunda eğitim almış olan katılımcıların yüzdesi diyetisyenler, lisans öğrencileri ve sağlık çalışanları için sırasıyla %36.7, %26.1 ve %2.5'tir (p<0.05). Sürdürülebilir beslenme konusundaki bilgi düzeyleri değerlendirildiğinde, diyetisyenlerin %13.3'ü ve lisans öğrencilerinin %3.8'i mükemmel düzeyde bilgi sahibi olduğunu beyan ederken, sağlık profesyonellerinden hiç kimse mükemmel düzeyde bilgi sahibi olduğunu beyan etmemiştir (<0.05). Beslenme ve Diyetetik eğitimi alan bireylerin sürdürülebilir beslenme, çevre ve çevre sorunları, çeşitli gıdaların temini ve tüketimi, gıda alışverişi yaparken satın alınan ürünlerle ilgili doğru bilgilendirme konularında bilgi ve yaklaşımları sağlık çalışanlarına göre daha yüksek bulunmuştur (p<0.05). Sonuç: Bu çalışma, Beslenme ve Diyetetik eğitimi görenlerin sürdürülebilir beslenme konusunda sağlık profesyonellerine göre daha bilgili olduğunu, ancak bu bilgilerin yeterli seviyelerde olmadığı görülmektedir. Sürdürülebilir beslenme eğitiminin yaygınlaştırılmasının gerekliliği giderek daha fazla anlaşılmaktadır.

Anahtar Kelimeler

• beslenme ve diyetetik öğrencileri
• diyetisyen
• sağlık profesyoneli
• sürdürülebilir beslenme

Views on Sustainable Nutrition Among Nutrition and Dietetics Students, Dietitians, and Healthcare Professionals

Öz

Objective: In this study, the views of individuals, dietitians and health professionals who are educated in the field of nutrition and dietetics on sustainable nutrition were evaluated. Material and Method: This study, which was designed in the survey model, was conducted on 456 individuals, including Nutrition and Dietetics students, dietitians and health professionals. Sociodemographic characteristics, knowledge and attitudes towards sustainable nutrition were questioned. Results: 34.4% of the participants were nutrition and dietetics students, 13.1% were dietitians and 52.5% were health professionals. The percentage of participants who had previously received education on sustainable nutrition was 36.7%, 26.1% and 2.5% for dietitians, undergraduate students and health professionals, respectively (p<0.05). When the level of knowledge about sustainable nutrition was evaluated, 13.3% of dietitians and 3.8% of undergraduate students declared that they had excellent knowledge, while no health professionals declared that they had excellent knowledge (<0.05). The knowledge and approaches of nutrition and dietetics educated individuals about sustainable nutrition, environment and environmental problems, supply and consumption of various foods, and correct information about the products purchased while shopping for food were found to be higher than health professionals (p<0.05). Conclusion: This study shows that students in Nutrition and Dietetics are more knowledgeable about sustainable nutrition compared to healthcare professionals; however, their knowledge is not at sufficient levels. The necessity of expanding education on sustainable nutrition is becoming increasingly apparent.

Anahtar Kelimeler

• dietitian
• health professional
• nutrition and dietetics students
• sustainable nutrition

Kaynakça

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