KNOWLEDGE, ATTITUDES, AND BEHAVIORS OF DIETITIANS AND NURSES REGARDING MEAT

Dietitians and nurses frequently respond to client questions regarding nutrition; however, only limited research data are available on the information they provide to consumers about the controversial issue of meat in the diet. This study was designed to determine the level of knowledge of dietitians and nurses regarding meat, and to compare the attitudes and meat consumption patterns of the two groups. Mailed surveys were returned by 457 Missouri dietitians and 581 nurses. Dietitians were more knowledgeable about meat than nurses; only 80% of the nurses identified beef as an important source of iron, compared with 98% of the dietitians. More dietitians than nurses correctly estimated the calorie content of 3 oz of beef, although the majority of both dietitians and nurses overestimated the calories in meats. Both nurses and dietitians reported decreasing their own consumption of pork, eggs, beef, and cheese over the past three to five years and increasing their consumption of chicken and fish; however, nurses reported greater dietary changes. In contrast to nurses, dietitians believed that information from meat industry groups was useful. Almost all dietitians agreed with the statement that beef could be part of a healthful diet. Overall, dietitians appeared to view the concept of meat as a part of a healthful diet more favorably than did nurses.