Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Robert G. Brannan

Division of Food and Nutrition Sciences, Ohio University, Athens, OH, USA

  • Research Article   
    Assessing US Registered Dietitians Knowledge and Perceptions of a Gluten-Free Diet: A Mixed Methods Approach
    Author(s): Robert G. Brannan*, Hannah Helton, Elizabeth A. Beverly and Melissa Russell

    Background: The practice of gluten-free diets is on the rise, evidenced by the increase in gluten-free sales from $2.8 billion in 2015 to a projected $7.6 billion in 2020. People with celiac disease and non-celiac gluten sensitivity are required to avoid gluten containing products. It is important that registered dietitians are knowledgeable about this topic due to the prevalence and popularity of the gluten-free diet by those with or without celiac disease or non-celiac gluten sensitivity. Method: A mixed methods approach using qualitative (focus group) was used to generate topics for a quantitative (survey) that assessed knowledge and perceptions of a gluten-free diet from a representative sample of 508 registered dietitians. Results: Over 18% of respondents incorrectly identified gluten as a carbohydrate. Additionally, less than 80.. Read More»
    DOI: 10.35248/2155-9600.21.s6.1000818

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