Nutrition Knowledge: Comparative Study Between Health Care Professionals and General Population

Abstract

Background: The aim of the study was to assess physicians knowledge about salt and cholesterol content of selected foods. compared with general population knowledge. Methods: A cross-sectional study made in Ciudad Sanitaria y Universitaria de Bellvitge (Barcelona). 106 physicians (66% of total) and 71 students were surveyed voluntarily. The general population sample was chosen from Hospital outpatients by systematic random sampling method. Results: A self-administered questionnaire about salt and cholesterol high or low content of some foods demostred statistically significant differences (pCouclusions: Although health care professionals knowledge about salt and cholesterol content of diet is higher than among general population, they need a better and continuous formation in this issue.