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Health-care professionals’ perceived trust in and willingness to recommend functional foods: A qualitative study
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Caring Sciences.
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Caring Sciences.
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Caring Sciences.
2007 (English)In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 48, no 2, 241-247 p.Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to investigate some Swedish dieticians’, registered nurses’ and physicians’ thoughts about functional foods and their willingness to recommend such foods to patients. The health-care professionals were recruited to participate in one group interview with each profession. Participants were recruited through mailed invitations from primary care centers in Uppsala County district. The interviewed physicians and registered nurses, in contrast to the dieticians, expressed more skepticism and distrust about functional foods, their claimed effects on health and the research documenting these effects. The participating dieticians were more willing to recommend the products to patients than were the participating nurses and physicians. Differences in educational and professional background and level of proficiency in nutrition may have affected the disparate beliefs about functional foods among the interviewed groups. Confusion among patients could be a consequence but further research into these disparities is needed.

Place, publisher, year, edition, pages
2007. Vol. 48, no 2, 241-247 p.
Keyword [en]
Functional foods, Perceptions, Health-care professionals, Willingness to recommend, Dieticians, Physicians, Registered nurses, Qualitative study
National Category
Medical and Health Sciences
Identifiers
URN: urn:nbn:se:uu:diva-97714DOI: 10.1016/j.appet.2006.09.008ISI: 000244648500016PubMedID: 17113191OAI: oai:DiVA.org:uu-97714DiVA: diva2:172759
Available from: 2008-11-06 Created: 2008-11-06 Last updated: 2017-12-14Bibliographically approved
In thesis
1. To Choose or not to Choose Functional Foods, that is the Question: Swedish Consumers’ and Health-care Professionals’ Attitudes to and Use of Functional Foods
Open this publication in new window or tab >>To Choose or not to Choose Functional Foods, that is the Question: Swedish Consumers’ and Health-care Professionals’ Attitudes to and Use of Functional Foods
2008 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

The aim of this thesis is to investigate attitudes to functional foods (here defined as foods with health claims) among Swedish consumers and health-care professionals. The aim is also to survey demographics and health interests associated with the consumption of functional foods among Swedish consumers. Finally, the aim is to investigate health-care professionals’ knowledge of and willingness to recommend functional foods to patients.

Examples of functional foods used in the studies are probiotic fruit-drinks, probiotic milk-products, cholesterol-lowering spreads and fibre-rich bread with omega-3 fatty acids. Ten focus groups of consumers and three of health-care professionals were conducted. Two questionnaires were also used, one for consumers aged 17-75 years (n=2000) and one for health-care professionals (dieticians, n=100; registered nurses, n=200; physicians, n=200). Almost half of the consumers (48%) and exactly half (50%) of the health-care professionals responded.

The consumers wondered whether the functional foods were normal foods or medicines. They considered functional foods unnecessary, unless you suffer from incurable diet-related problems. The consumers were worried that the foods could be used as a compensation for an unhealthy lifestyle. While the consumers in the focus groups were mainly sceptical towards functional foods, these foods are being consumed by those who perceive them as necessary, the health-conscious, the well-educated and people who have noticed effect of the foods.

The registered nurses and physicians, in contrast to the dieticians, expressed doubts regarding the claimed effects of the functional foods. The dieticians rated higher knowledge and were more willing to recommend functional foods to patients than were the physicians and, to some extent, the registered nurses. The interviews with the health-care professionals revealed that the dieticians were more positive towards functional foods than the registered nurses and, primarily, the physicians. This was confirmed through the questionnaire. Those, who consumed functional foods, reported high knowledge, and perceived benefits of functional foods, were most likely to recommend these foods to patients.

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2008. 115 p.
Series
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 1652-9030 ; 45
Keyword
functional foods, attitudes, use, knowledge, consumers, health-care professionals
National Category
Nursing
Identifiers
urn:nbn:se:uu:diva-9350 (URN)978-91-554-7326-6 (ISBN)
Public defence
2008-11-28, Auditorium Minus, Gustavianum, Akademigatan 3, Uppsala, 09:00
Opponent
Supervisors
Available from: 2008-11-06 Created: 2008-11-06Bibliographically approved

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