Profile and knowledge of nutritionists regarding functional foods prescription
Abstract
Functional foods intake has been associated with the reduction of risk for chronic diseases and has been frequently included in dietary planning. The aim of this study was to evaluate the knowledge and prescription of functional foods by Brazilian nutritionists. Cross-sectional web-based survey comprised of four sections. First section collected general information, second questioned whether functional foods were prescribed and, if positive continued to following sections to indicate which functional foods and their main reference sources. Median and prevalence was used for the categories. Functional foods citations were reported as the number of times it was mentioned by the professional. Seventy seven nutritionists aged from 20 to 59 years responded. Among participants, 81,8% declared to prescribe functional foods. The majority of "non-prescribers" graduated less than five years ago. Foods mostly cited by the professionals were: oat, flaxseed and chia seeds (both source of soluble fibers), nuts, fish oil/omega-3. Functional foods are usually prescribed by nutritionists, and they demonstrated good knowledge on their indication for specific health conditions.
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