- Title
- Celiac disease knowledge and practice of dietitians in rural New South Wales, Australia
- Creator
- Goodyer, Leah; Brown, Leanne J.; Crowley, Elesa
- Relation
- Food and Nutrition Sciences Vol. 7, Issue 10, no. 70180, p. 874-883
- Publisher Link
- http://dx.doi.org/10.4236/fns.2016.710087
- Publisher
- Scientific Research Publishing
- Resource Type
- journal article
- Date
- 2016
- Description
- This study aimed to evaluate dietetic practices for patients with celiac disease and knowledge of celiac disease amongst rural dietitians. This study comprised of two parts: 1) a retrospective file audit of patients with celiac disease attending a rural dietetic outpatient clinic in NSW, Australia from 2007 to 2014 and 2) a cross-sectional survey of 25 dietitians within a rural Local Health District in NSW. Celiac disease related knowledge and diet therapy practices were assessed. Data were reported using descriptive statistics. The patient file audit (n = 17) indicated that the majority of patients (59%) had no follow-up with a dietitian. Education topics provided by dietitians included gluten-free food options (53%) and label reading (41%). Dietitians (n = 18, 72% response rate) achieved a mean score of 73% (range 48% - 90%) for celiac disease related food knowledge and 69% (range 50% - 90%) for screening and diagnosis knowledge. Perceived barriers for compliance with a gluten-free diet included limited access to dietitians, as well as limited availability and cost of gluten-free products. Current practices of rural-based dietitians in NSW are variable for patients with celiac disease, suggesting that evidence-based guidelines and continuing education are needed for rural-based dietitians in the specialized area of celiac disease
- Subject
- celiac dsease; dietitians; diet therapy; evaluation; rural health
- Identifier
- http://hdl.handle.net/1959.13/1345093
- Identifier
- uon:29562
- Identifier
- ISSN:2157-944X
- Rights
- Copyright © 2016 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/
- Language
- eng
- Full Text
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