Food-Safety Knowledge, Attitudes, and Training Experiences of Trainee-Dietitians

Introduction:  Dietitians provide food-related information/dietary interventions to vulnerable patients and are identified as trusted, credible, and preferred sources for food safety (FS) information. Delivery of FS advice by adequately-trained, registered dietitians can inform vulnerable patients of increased foodborne illness (FBI) risks and enable risk-reducing FS practices. However, gaps in practicing registered dietitians FS knowledge have been identified. Trainee-dieticians can gain the appropriate/adequate knowledge and skills that dieticians need to deliver effective FS advice.

Purpose: This study assessed knowledge, attitudes, and training experiences of trainee-dietitians, regarding FBI and risk-reducing FS practices.

Methods: Paper-based questionnaires were completed by trainee-dietitians at Cardiff Met. School of Health Sciences (n=34).

Results:   Trainee-dietitians reported awareness that immunocompromised patients had increased FBI risk and recognised domestic kitchens as likely locations to obtain FBIs. Positive attitudes were expressed toward the importance of FS and providing FS information. Although 74-97% indicated awareness of common foodborne pathogens, awareness of associated foods/practices were lacking. Cumulative FS knowledge scores were variable, ranging from 30-81% (average: 62%). No significant differences existed between gender/age group (p<0.05). All trainee-dietitians completed a one-day FS programme; however, 50% considered the training insufficient to enable them to adequately inform vulnerable patients. Many reportedly lacked confidence, as training was not reinforced in lectures. Positive attitudes were expressed towards the role of dietitians in reducing FBI risk and the desire to learn more. However, increased FS knowledge may not be a sufficient prerequisite to assume adequate ability to disseminate FS advice to vulnerable patients. Furthermore, conditions/treatments may have differing food-related needs that impact upon the need to implement specific FS practices to mitigate FBI risk.

Significance:   Although trainee-dietitians indicated awareness, FS knowledge does not equate to ability to disseminate FS advice. Indeed, many reported insufficient training and lacked confidence to deliver FS advice. Findings identify the need for specifically-targeted training, which will enable trainee-dietitians to gain the information and skills needed to vulnerable patients reduce FBI risks.