Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 372144
Title The opinion of Dutch dietitians about functional foods
Author(s) Jong, N.; Hoendervangers, C.T.; Bleeker, J.K.; Ocke, M.C.
Source Journal of Human Nutrition and Dietetics 17 (2004)1. - ISSN 0952-3871 - p. 55 - 62.
DOI https://doi.org/10.1046/j.1365-277X.2003.00498.x
Department(s) Chair Nutrition and Disease
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) american-dietetic-association - health - position
Abstract Objective To obtain information about Dutch dietitian's attitudes, perceived knowledge, training preferences, counselling procedures, opinions about post-launch monitoring, and personal consumption of functional foods. Design A self-administered, 62-item, postal survey in 2002. Subjects Five hundred randomly selected registered dietitians. The response rate was 49% (n = 238). Results The responders (mean age ± SD: 40 ± 9 years) had regular contact with clients (90%), and many (71% of 90%) advised about functional food use. Sixty-nine per cent hardly consumed any functional food themselves. Eighty-seven per cent of the responders would greatly appreciate courses given by scientists. Confusion existed about usage practices, target groups, safety, efficacy, and claims: between 42 and 89% agreed with the statements about uncertainties. Nonetheless, 69% felt that functional foods could theoretically contribute to good bodily functioning. Ninety per cent thought post-launch monitoring (PLM) important, but ideas about a common dietetic contribution to PLM did not emerge. Conclusions Although functional foods potentially contribute to a healthful diet, there is still confusion among dietitians about claims, safety, efficacy and product-handling aspects. It is time to meet dietitians' repeated requests to provide education by noncommercial experts. In the meantime, dietitians themselves should have more say in the PLM debate because they should and could play an important role.
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