Canadian dietitians' attitudes toward functional foods and nutraceuticals.
OBJECTIVE
A telephone survey was conducted to determine dietitians' views on nutraceuticals and functional foods.


METHODS
Using systematic sampling with a random start, 238 names were drawn from the Dietitians of Canada membership. A survey instrument containing mostly open-ended questions and two pages of definitions was pretested and revised. Accurate description was used to analyze and summarize the data with a minimum of interpretation.


RESULTS
Of 180 dietitians contacted, 151 (84%) completed interviews. The majority (n=91, 60%) of respondents thought health claims should be permitted on foods, but only with adequate scientific support for claims and government regulation. Participants overwhelmingly (n=122, 81%) felt that dietitians were the most appropriate professionals to recommend functional foods, but held mixed views of the appropriateness of having dietitians recommend nutraceuticals. However, according to a rating scale of 0 to 10, respondents across all areas of practice believed that it is extremely important for dietitians to become knowledgeable about nutraceuticals (mean +/- standard deviation [SD] = 9.0 +/- 1.2) and functional foods (mean +/- SD = 9.5 +/- 0.9).


CONCLUSIONS
Dietitians recommended strict legislation and close monitoring by government; unbiased scientific studies with consensus that the findings support health claims; partnerships with other health professionals, especially pharmacists; and opportunities to gain further knowledge.
Sheeshka
Judy
J
Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario.
Lacroix
Bonnie J
BJ
D001294:Attitude to Health; D002170:Canada; D003625:Data Collection; D019587:Dietary Supplements / Q000592:standards; D004046:Dietetics / Q000379:methods* / Q000592:standards; D019317:Evidence-Based Medicine; D005515:Food Labeling; D058870:Food, Organic / Q000592:standards; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007881:Legislation, Food; D009747:Nutritional Physiological Phenomena; D052756:Nutritional Sciences / Q000193:education*; D012449:Safety; D011795:Surveys and Questionnaires