ANZAHPE 2015 Conference Abstract
Introduction/ Background
Nutrition is vital to the maintenance of health and the prevention of disease. Over nutrition (excess energy intake, excess salt, excess saturated fat) is amajor contributor to common chronic diseases particularly cardiovascular disease. As medical practitioners are in a key position to emphasizethe benefits of healthy eating to their patients, it is important that medical students are aware of the dietary recommendations for health, and ideally are following or endeavouring to follow the dietary recommendations for healthas set out in Australian Dietary Guidelines. If medical practitioners follow the dietary guidelines then they are better equipped to assist their patients in developinga healthierdiet.
Purpose/Objectives
The aims of this study were:
1)to assess self-reported nutrition practices and knowledge of dietary recommendations related to cardiovascular disease prevention and treatment in 1st year, post-graduate medical students.
2)toidentify the extent of any difference between students’ nutrition knowledge and behaviour.
Method or Issues for exploration/ideas for discussion
Students in two cohorts (2013 and 2014) each answered 6 multiple choice questions relating to knowledge of dietary recommendations and reported usual intake for fruits, vegetables and salt. The questions were delivered to students in two nutrition and population health lectures using an audience response system that was delivered to each cohort towards the end of their first year.
Results
In the 2013 cohort, approximately 52% of enrolled students attended the 2 lectures (n=83, n=54, respectively) and the response rate ranged from 27% - 62% for each question.In the 2014 cohort, 37% enrolled students attended (n= 51 n =47) with the response rateranging from 60% - 100%. In 2013, 93% and 66% respectively knew the recommended number of serves of fruit and vegetables/day but only 44% and 12% respectively consumed the recommended amounts of fruits and vegetables. In 2014,69% and 61% respectively knew the recommended number of serves of fruit and vegetables/day but only43% and 20% reported consuming the recommended amounts. In 2013, 47% reported not using salt in cooking and 49% did not use salt at the table, compared to 34% not adding salt in cooking and 47% did not add salt at the table.Therefore, although more than half the students knew the recommended daily servings of vegetables,overall less than 2 students in 10 consumed the recommended amounts.
Conclusion
Acknowledging this discrepancy between their own nutrition knowledge and food behaviour could provide relevant learning opportunities for students to develop an appreciation of the challenges of food behaviour change and develop skills in providing effective support to empower patients to make positive lifestyle changes.