Abstract
Purpose. The aims of this study were to assess where medical students obtain their nutrition information and their self-perceived level of competency in providing basic nutrition education to patients. Methods. A survey was distributed to all first through fourth year medical students at Case Western Reserve University (n=657). For statistical analysis, data was expressed as percentages of total responses and binomial regression was used to answer the study hypotheses. Results. The survey response rate was 47%. Forty-two percent of respondents selected a majority of professional nutrition resources (n=132) as their most commonly used nutrition resources, 38% selected a majority of consumer resources (n=119), and 20% selected “I do not use nutrition resources” (n=61). The most popular nutrition resource selected was consumer websites. Seventy percent of respondents reported feeling competent in their ability to provide basic nutrition education to patients (n=219). Conclusion. Medical students seem to feel competent in their ability to give basic nutrition education to patients, but they may be obtaining nutrition information from unreliable consumer-based resources. To help increase the provision of sound nutritional guidance, medical students should be taught to use reliable nutrition resources, as well as the value of referring patients to registered dietitians.
Highlights
Nutrition-related chronic diseases are growing in prevalence in the USA; 35.9% of adults are obese, 8.1% have diagnosed diabetes, and 24% of deaths are caused by heart disease [1]
The objectives of this study were to assess where Case Western Reserve University (CWRU) medical students get their nutrition information and their perceived competency in providing basic nutrition education to patients according to the 2010 Dietary Guidelines for Americans (DGAs)
The survey was distributed to all current first, second, third, and fourth-year medical students in the University Track Medical Degree Program at CWRU (n = 657)
Summary
Nutrition-related chronic diseases are growing in prevalence in the USA; 35.9% of adults are obese, 8.1% have diagnosed diabetes, and 24% of deaths are caused by heart disease [1]. Physicians are often the first line of defense against chronic disease, as they are the first to communicate with patients about disease risk factors and prevention. The American Academy of Family Physicians established nutrition competencies that medical residents should have at the end of training. One is to “be able to counsel patients regarding nutritional recommendations in a culturallysensitive manner” [2]. Healthy People 2020 includes an objective to increase the number of patients receiving nutritional counseling and education from physicians [3]. In 2007, 12.2% of patients received nutritional counseling during physician visits. By 2020, the goal is that this percentage will increase to 15.2% [3]
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