- Title
- Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross-sectional survey of Australian health and education professionals
- Creator
- Asher, Roberta C.; Bucher, Tamara; Shrewsbury, Vanessa A.; Clarke, Erin D.; Herbert, Jaimee; Roberts, Steven; Meeder, Annette; Collins, Clare E.
- Relation
- Journal of Human Nutrition and Dietetics Vol. 36, Issue 2022, p. 252-265
- Publisher Link
- http://dx.doi.org/10.1111/jhn.13044
- Publisher
- Wiley-Blackwell
- Resource Type
- journal article
- Date
- 2022
- Description
- Background: An Australia wide cross-sectional online survey examined facilitators and barriers of health and education professionals to providing culinary nutrition (CN) and culinary medicine (CM) education and behaviour change support in usual practice, in addition to identifying continuing professional development (CPD) needs in this domain. Methods: Survey items included socio-demographic characteristics, cooking and food skills confidence, nutrition knowledge (PKB-7), fruit and vegetable intake (FAVVA) and CPD needs. Data were summarised descriptively. Results: Of 277 participants, 65% were likely/somewhat likely to participate in CN CPD. Mean (SD) cooking and food skill confidence scores were 73 (17.5) and 107.2 (24), out of 98 and 147, respectively. Mean PKB-7 score was 3.7 (1.4), out of 7. Mean FAVVA score was 98 (29), out of 190. Conclusions: Gaps in knowledge and limited time were the greatest modifiable barriers to providing CM/CN education and behaviour change support in practice. Health and education professionals are interested in CPD conducted by dietitians and culinary professionals to enhance their knowledge of CM/CN and behaviour change support.
- Subject
- continuing professional development; culinary medicine; culinary nutrition; intervention
- Identifier
- http://hdl.handle.net/1959.13/1465833
- Identifier
- uon:47388
- Identifier
- ISSN:0952-3871
- Rights
- © 2022 The Authors. Journal of Human Nutrition and Dietetics published by John Wiley & Sons Ltd on behalf of British Dietetic Association. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
- Language
- eng
- Full Text
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