Dietitians and naturopaths require evidence‐based nutrition information on organic food

Abstract

AbstractA pilot survey was undertaken to identify dietitians’ and naturopaths’ attitudes to and advice about organic foods, and to ascertain whether nutrition education is required. A questionnaire, which was not validated, was mailed to 240 randomly selected private practice dietitians and naturopaths in Australia. The responses were analysed by chi‐squared and independent two‐samples t‐test. Each group had a response rate of 50%. More dietitians (n = 52) than naturopaths (n = 18) (P < 0.01) indicated a lack of difference in protein (88% vs 30%), fat (83% vs 33% where n = 49 dietitians and 20 naturopaths) and carbohydrate (85% vs 38%, n = 50 dietitians and 23 naturopaths) between organic and conventional foods. Significantly more naturopaths (P < 0.01) than dietitians indicated that organic foods contained more vitamins (85% vs 32%, n = 51 naturopaths and 19 dietitians), minerals (82% vs 25%, n = 49 naturopaths and 15 dietitians) and phytochemicals (72% vs 32%, n = 43 naturopaths and 19 dietitians) compared with conventionally produced foods. The majority of naturopaths indicated that organic foods have a favourable effect on health (97%, n = 58) and differ in taste (82%, n = 49). Dietitians were less certain with n = 21 thinking there is an effect on health and n = 15 indicating that there is a difference in taste (P < 0.01). More naturopaths (77%, n = 46) than dietitians (31%, n = 18) indicated that they have sufficient knowledge of organic food. Naturopaths discuss the topic of organic food with their clients ‘sometimes’ (55%, n = 33) or ‘always’ (32%, n = 19) whereas the majority of dietitians ‘seldom’ (51%, n = 30) or ‘never’ (7%, n = 4) do so. Naturopaths recommend organic foods more often than dietitians (P < 0.001). The survey results suggest that evidence‐based educational programs would be useful for both groups of health professionals.