Are exercise professionals fit to provide nutrition advice? An evaluation of general nutrition knowledge. Issue 3 (March 2019)

• Record Type: Journal Article
• Authors: McKean, Mark; Mitchell, Lachlan; O'Connor, Helen; Prvan, Tania; Slater, Gary
• Is Part Of: Journal of science and medicine in sport. Volume 22:Issue 3(2019)
• Page Start: 264
• Page End: 268
• Publication Date: 2019-03
• Subjects: REP registered exercise professionals -- CTM community members -- DN dietitians -- RGNKQ revised general nutrition knowledge questionnaire; Nutrition knowledge -- Exercise professionals -- Diet-disease relationship -- Scope of practice; Sports sciences -- Periodicals; Sports medicine -- Periodicals; Exercise -- Physiological aspects -- Periodicals; Sports -- physiology -- Periodicals; Sports Medicine -- Periodicals; Sportgeneeskunde; 617.102705
• DOI: 10.1016/j.jsams.2018.08.018
• Languages: English
• ISSNs: 1440-2440

Abstract

Abstract: Objectives: Registered exercise professionals (REP) are trained to provide structured exercise recommendations and general nutrition advice to healthy clients. However REP provide specific nutrition advice beyond their scope of practice, including diet-disease advice. The present study aims to investigate the level of general nutrition knowledge of REP, and compare this to a sample of community members (CTM), and university trained dietitians (DN). Design: Age-matched REP, CTM and DN were recruited to complete the previously validated revised-general nutrition knowledge questionnaire. Methods: Total nutrition knowledge score and section scores were compared between REP, CTM and DN. The impact of sex, age, level of education, and years' experience on nutrition knowledge was investigated. Results: A total of 554 participants completed the questionnaire (REP, n = 161; CTM, n = 357; DN, n = 36). The DN group performed significantly better overall (DN, 91.2 ± 4.6; REP, 78.4 ± 9.6; CTM, 75.4 ± 11.3) and for knowledge of dietary guidelines (DN, 82.3 ± 20.7; REP, 80.5 ± 15.5; CTM, 80.0 ± 14.1), nutrient content of foods (DN, 92.6 ± 4.4; REP, 80.9 ± 9.9; CTM, 75.7 ± 12.0), and diet-disease relationships (DN, 91.4 ± 9.7; REP, 65.4 ± 18.0; CTM, 68.6 ± 11.1) compared to the REP and CTM groups (p < 0.001). Sex, education and age were all significant predictors of total nutrition knowledge (p < 0.0005). Conclusions: Total nutrition knowledge and knowledge of diet-disease relationships is limited in REP. Encouraging REP to work collaboratively with a multidisciplinary team, including DN, will assist in providing optimal client care in achieving health and body composition related goals.