Abstract
This study aimed to evaluate dietetic practices for patients with celiac disease and knowledge of celiac disease amongst rural dietitians. This study comprised of two parts: 1) a retrospective file audit of patients with celiac disease attending a rural dietetic outpatient clinic in NSW, Australia from 2007 to 2014 and 2) a cross-sectional survey of 25 dietitians within a rural Local Health District in NSW. Celiac disease related knowledge and diet therapy practices were assessed. Data were reported using descriptive statistics. The patient file audit (n = 17) indicated that the majority of patients (59%) had no follow-up with a dietitian. Education topics provided by dietitians included gluten-free food options (53%) and label reading (41%). Dietitians (n = 18, 72% response rate) achieved a mean score of 73% (range 48% - 90%) for celiac disease related food knowledge and 69% (range 50% - 90%) for screening and diagnosis knowledge. Perceived barriers for compliance with a gluten-free diet included limited access to dietitians, as well as limited availability and cost of gluten-free products. Current practices of rural-based dietitians in NSW are variable for patients with celiac disease, suggesting that evidence-based guidelines and continuing education are needed for rural-based dietitians in the specialized area of celiac disease.
Highlights
Celiac disease is a genetically linked, systemic immune disease that requires lifelong adherence to a gluten-freeHow to cite this paper: Goodyer, L., Brown, L.J. and Crowley, E. (2016) Celiac Disease Knowledge and Practice of Dietitians in Rural New South Wales, Australia
Patient files with a celiac disease diagnosis were accessed for the time period 2007 to 2014
(c)Results reported for n = 12 survey respondents for this particular question, (d)Specialist areas include renal and diabetes. (e)Results do not tally to 100% as respondents could choose multiple responses to the survey question, CD = Celiac disease. This is the first known study to evaluate dietitian practices and knowledge in relation to celiac disease management in Australia. It provides a detailed description of the current provision of dietetic services in a rural-based setting and an assessment of celiac disease associated knowledge amongst rural-based dietitians
Summary
Celiac disease is a genetically linked, systemic immune disease that requires lifelong adherence to a gluten-freeHow to cite this paper: Goodyer, L., Brown, L.J. and Crowley, E. (2016) Celiac Disease Knowledge and Practice of Dietitians in Rural New South Wales, Australia. Celiac disease is a genetically linked, systemic immune disease that requires lifelong adherence to a gluten-free. (2016) Celiac Disease Knowledge and Practice of Dietitians in Rural New South Wales, Australia. For those with celiac disease, the dietary consumption of gluten, a protein found in wheat, rye, barley and triticale, results in chronic inflammation of the intestinal mucosa [1]. The prevalence of celiac disease has been reported to be one in 266 [3]. In Australia, the prevalence of celiac disease is increasing and is estimated to affect approximately one in 70 people, or 1.4% of the population [4]
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