1
|
Btaiche IF, Kanbar R, Douaiher RM. Pharmacy students' knowledge, perceptions, and satisfaction in a nutrition course. CURRENTS IN PHARMACY TEACHING & LEARNING 2024; 16:102107. [PMID: 38735777 DOI: 10.1016/j.cptl.2024.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/24/2024] [Accepted: 05/02/2024] [Indexed: 05/14/2024]
Abstract
BACKGROUND AND PURPOSE Little is known about nutrition education in pharmacy programs. This study reports on the outcomes assessment of pharmacy students' knowledge, perceptions, and satisfaction in a clinical nutrition course. EDUCATIONAL ACTIVITY AND SETTING A 2-credit required course in clinical nutrition and diet therapy provides third-year professional pharmacy students with knowledge on various diet and nutrition topics. These relate to nutrition concepts in health and disease, the prevention and treatment of diet- and nutrition-related health conditions, and enteral and parenteral nutrition. FINDINGS Between the academic years 2012 and 2021, 720 students were enrolled in the course. Direct assessment data were collected from 227 students, and indirect assessment data from 173 students. On average, 85.7% of students acquired the necessary knowledge on all 23 course learning objectives. Average course evaluation ratings by students on a 5-point Likert scale (strongly disagree = 1; disagree = 2; somewhat agree = 3; agree = 4; strongly agree = 5) were high (4.43). High ratings were also recorded for students' satisfaction with the course structure (4.46) and teaching effectiveness (4.39). Students appreciated the clear presentation of the course learning objectives, requirements, and teaching effectiveness. They also acknowledged the quality of the learning experience and the course's relevance to pharmacy. DISCUSSION Students highly rated the course in achieving its learning objectives in addition to their satisfaction with its content, structure, delivery, and relevance to pharmacy education and practice. Furthermore, the course content addressed the accreditation requirements for nutrition education and covered the topics listed in the American College of Clinical Pharmacy (ACCP) Pharmacotherapy Didactic Curriculum Toolkits. SUMMARY The clinical nutrition and diet therapy course was well received. Educating pharmacy students on diet and nutrition prepares graduates for expanding their role in these domains in the community, hospital and clinical practice settings.
Collapse
Affiliation(s)
- Imad F Btaiche
- Pharmacy Practice Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Pharmaceutical Sciences Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Natural Sciences Department, School of Arts and Sciences, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon.
| | - Roy Kanbar
- Pharmacy Practice Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Pharmaceutical Sciences Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Natural Sciences Department, School of Arts and Sciences, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon.
| | - Romy Moujaes Douaiher
- Pharmacy Practice Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Pharmaceutical Sciences Department, School of Pharmacy, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon; Natural Sciences Department, School of Arts and Sciences, Lebanese American University, Lebanon, Byblos campus, P.O. Box 36, Lebanon.
| |
Collapse
|
2
|
Zhao HJ, Stennett R, Kirkpatrick SI, de Souza RJ. Postsecondary Students' Knowledge of and Adherence to the 2019 Canada's Food Guide: A Cross-sectional Pilot Survey. CAN J DIET PRACT RES 2023; 84:242-246. [PMID: 37725514 DOI: 10.3148/cjdpr-2023-008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Purpose: We conducted a pilot survey among young adults attending a suburban Canadian university to understand: (1) knowledge of the 2019 Canada's Food Guide (CFG); (2) self-reported food choices and eating habits; (3) perceived influence of the CFG on food choices and eating habits; and (4) suggestions to improve engagement with CFG.Methods: Students were recruited, through posts on social media platforms, to complete an online questionnaire between 7 March and 6 April 2020.Results: One-hundred and twenty-one (70% women) students responded. One-third (33%) of women and 8% of men reported consuming the recommended proportion of vegetables and fruits (i.e., 40%-60% of the plate) at their most recent meal (P = 0.001). Men were more likely to report overconsuming protein foods than women (58% vs 32%, P = 0.005). The perceived influence of the CFG on food choices and eating habits was low, with a mean score 2.2 ± 1.4 out of 7, with 7 indicating "highly influential." Over 92% of participants believed awareness of the CFG could be improved through social media platforms.Conclusions: Although half of the participants correctly answered all 8 questions that assessed knowledge of the CFG, there is an opportunity for dietitians and related health professionals to improve engagement with CFG.
Collapse
Affiliation(s)
- Heather J Zhao
- McMaster University, Bachelor of Health Sciences Program, Faculty of Health Sciences, Hamilton, ON, Canada
- Johns Hopkins School of Public Health, Masters of Epidemiology Program, Baltimore, MD, USA
| | - Rosain Stennett
- McMaster University, Department of Health Research Methods, Evidence, and Impact, Faculty of Health Sciences, Hamilton, ON, Canada
| | - Sharon I Kirkpatrick
- University of Waterloo, School of Public Health Sciences, Faculty of Health, Waterloo, ON, Canada
| | - Russell J de Souza
- McMaster University, Bachelor of Health Sciences Program, Faculty of Health Sciences, Hamilton, ON, Canada
- McMaster University, Department of Health Research Methods, Evidence, and Impact, Faculty of Health Sciences, Hamilton, ON, Canada
- Population Health Research Institute, Hamilton Health Sciences Corporation, Hamilton, ON, Canada
| |
Collapse
|
3
|
Taylor S, Charlebois S, Music J. Affordability of Canada's Food Guide: Current challenges amid COVID-19, War in Ukraine, and other world events. Front Nutr 2023; 10:1085855. [PMID: 37063329 PMCID: PMC10098082 DOI: 10.3389/fnut.2023.1085855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 02/20/2023] [Indexed: 03/31/2023] Open
Abstract
Since the 2019 Canada Food Guide was released, there have been concerns raised over the cost of food, with an emphasis on the affordability of nutritious food. In this study, we evaluate the affordability of the 2019 Canada Food Guide in relation to the previous edition from 2007. As a result of the pandemic and other significant world events, many are feeling financial stress as prices in many areas of life rise, including housing, gas, and food. Our results show that it is more cost-effective, on average, for children and teens to follow the 2019 Canada Food Guide, but more expensive for adults, when compared to the 2007 edition.
Collapse
Affiliation(s)
- Stacey Taylor
- Faculty of Computer Science, Dalhousie University, Halifax, NS, Canada
- *Correspondence: Stacey Taylor
| | | | - Janet Music
- Faculty of Arts and Social Sciences, Dalhousie University, Halifax, NS, Canada
| |
Collapse
|
4
|
Ramuscak AV, Ma DWL, Forbes LE, Duncan AM, Sadowski A, Haines J. Comparing the perceptions and opinions of the 2007 and 2019 Canada's food guides among parents of young children. Front Public Health 2022; 10:944648. [PMID: 36016900 PMCID: PMC9395618 DOI: 10.3389/fpubh.2022.944648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Accepted: 07/19/2022] [Indexed: 01/21/2023] Open
Abstract
Background The Canada's Food Guide (CFG) is recognized as the most prominent authoritative guideline for healthy eating in Canada. In 2019, Health Canada released the latest iteration of the CFG with substantial changes to its messaging and format from the previous 2007 CFG. Objective This study compared the awareness, use, knowledge, and opinions of the 2007 and 2019 CFGs among parents with children aged 18 months to 5 years who are participants in a family-based intervention trial, the Guelph Family Health Study. Methods The sample consisted of 327 parents (59% women) who responded to questions about the 2007 CFG and 177 parents (60% women) who responded to questions about the 2019 CFG. Parents' awareness and knowledge of the 2007 and 2019 CFGs were compared using Pearson's Chi-Square, while parents' opinions of the two CFGs were compared using Wilcoxon Rank-Sum tests. To describe and provide context about how parents used the 2007 and 2019 CFG descriptive analysis was used. To analyze the open-answer comments parents provided for the 2007 and 2019 CFGs thematic coding was used. Results Awareness of the 2007 and 2019 CFGs was high with 94.5 and 90.4% of parents reported having heard about the 2007 and 2019 CFGs, respectively. Knowledge of the plate proportion recommendations in the 2019 CFG was significantly higher than knowledge of the recommended number of servings in the 2007 CFG with 93.4% of parents identifying the Vegetable and Fruit Plate Proportions in the 2019 CFG. Parents identified that the 2019 CFG was a helpful and trustworthy resource, and that it was easier to follow and understand, and more representative of their culture and traditional foods than the 2007 CFG. Conclusion Our results suggest that parents' knowledge of the 2019 CFG recommendations was higher than for the 2007 CFG recommendations. Parents also had more positive opinions about the 2019 CFG as compared to the 2007 CFG. Future research is needed to explore whether these higher levels knowledge of the 2019 CFG recommendation translate to healthier eating patterns among Canadian families.
Collapse
Affiliation(s)
- Alyssa V. Ramuscak
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| | - David W. L. Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Laura E. Forbes
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| | - Alison M. Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Adam Sadowski
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| | - Jess Haines
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| |
Collapse
|
5
|
Leme ACB, Hou S, Fisberg RM, Fisberg M, Haines J. Adherence to Food-Based Dietary Guidelines: A Systemic Review of High-Income and Low- and Middle-Income Countries. Nutrients 2021; 13:nu13031038. [PMID: 33807053 PMCID: PMC8004702 DOI: 10.3390/nu13031038] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/10/2021] [Accepted: 03/16/2021] [Indexed: 02/06/2023] Open
Abstract
Research comparing the adherence to food-based dietary guidelines (FBDGs) across countries with different socio-economic status is lacking, which may be a concern for developing nutrition policies. The aim was to report on the adherence to FBDGs in high-income (HIC) and low-and-middle-income countries (LMIC). A systematic review with searches in six databases was performed up to June 2020. English language articles were included if they investigated a population of healthy children and adults (7–65 years), using an observational or experimental design evaluating adherence to national FBDGs. Findings indicate that almost 40% of populations in both HIC and LMIC do not adhere to their national FBDGs. Fruit and vegetables (FV) were most adhered to and the prevalence of adhering FV guidelines was between 7% to 67.3%. HIC have higher consumption of discretionary foods, while results were mixed for LMIC. Grains and dairy were consumed below recommendations in both HIC and LMIC. Consumption of animal proteins (>30%), particularly red meat, exceeded the recommendations. Individuals from HIC and LMIC may be falling short of at least one dietary recommendation from their country’s guidelines. Future health policies, behavioral-change strategies, and dietary guidelines may consider these results in their development.
Collapse
Affiliation(s)
- Ana Carolina B. Leme
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON N1G 2W1, Canada; (S.H.); (J.H.)
- Center of Excellence in Nutrition and Feeding Difficulties, PENSI Institute, Sabará Children’s Hospital, José Luis Egydio Setúbal Foundation, São Paulo 01228-200, Brazil;
- Correspondence:
| | - Sophia Hou
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON N1G 2W1, Canada; (S.H.); (J.H.)
| | - Regina Mara Fisberg
- Department of Nutrition, School of Public University of São Paulo, São Paulo 01246-904, Brazil;
| | - Mauro Fisberg
- Center of Excellence in Nutrition and Feeding Difficulties, PENSI Institute, Sabará Children’s Hospital, José Luis Egydio Setúbal Foundation, São Paulo 01228-200, Brazil;
| | - Jess Haines
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON N1G 2W1, Canada; (S.H.); (J.H.)
| |
Collapse
|
6
|
Role of Nutrition Education in Pharmacy Curriculum-Students' Perspectives and Attitudes. PHARMACY 2021; 9:pharmacy9010026. [PMID: 33498650 PMCID: PMC7838813 DOI: 10.3390/pharmacy9010026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/19/2021] [Accepted: 01/21/2021] [Indexed: 11/28/2022] Open
Abstract
Many pharmacists report they lack nutritional knowledge and believe the best time to educate pharmacists about nutrition is during pharmacy school. Purpose: This study was conducted to determine if today’s pharmacy students receive education in nutrition and if they realize the importance of a nutrition course. Methods: Ninety-five pharmacy students attending pharmacy school were surveyed in two pharmacy schools in the United States. Results: The survey showed only 13.7% received nutrition education and 82.9% of students believed nutrition education should be incorporated into the pharmacy degree curriculum. When the pharmacy-related experience was taken into account, 73.3% of students believed that a nutrition course should be incorporated into the curriculum. Conclusion: This study suggests that pharmacy students from two major universities in Alabama and Illinois realize the importance of nutrition education and believe a nutrition course should be incorporated into the pharmacy degree curriculum.
Collapse
|
7
|
Iorga M, Manole I, Pop L, Muraru ID, Petrariu FD. Eating Disorders in Relationship with Dietary Habits among Pharmacy Students in Romania. PHARMACY 2018; 6:pharmacy6030097. [PMID: 30200444 PMCID: PMC6164212 DOI: 10.3390/pharmacy6030097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 08/23/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
Changing dietary habits of university students is due to personal, social, educational or religious factors. The relationship between dietary habits and presence of eating disorders among university students is less known in Romania. Material and Methods: Ninety-one pharmacy students (91.21% women) were included in the research. Socio-demographic, anthropometric, medical, and psychological data were collected. Dietary self-declared habits were registered. The analysis of data was done using SPSS, v23. Results: A total of 69.2% of students had normal weight, 64.84% preferred to have lunch, and 23.08% eat during nights. The majority of subjects (95.6%), stated that they eat snacks daily. More than one-third of students keep diets to reduce their weight. Younger students tend to eat more main meals per week, snack more, and eat later after getting up in the morning. Subjects with high body dissatisfaction tended to have fewer main meals (r = −0.265, p = 0.011) and to skip breakfasts (−0.235, p = 0.025) and dinners (r = −0.303, p < 0.001). Pharmacy students that presented higher rate of emotional problems tend to sleep less and skip breakfast. Conclusions: Female pharmacy students had higher mean scores on all subscales than those found among Romanian women. A strong relationship between dietary habits and eating disorders was identified.
Collapse
Affiliation(s)
- Magdalena Iorga
- Department of Behavioral Sciences, Faculty of Medicine, University of Medicine and Pharmacy "Grigore T. Popa" of Iasi, Iasi 700115, Romania.
| | - Isabela Manole
- Faculty of Pharmacy, University of Medicine and Pharmacy "Grigore T. Popa" of Iasi, Iasi 700115, Romania.
| | - Lavinia Pop
- Nutrition and Dietetics, Faculty of Medicine, University of Medicine and Pharmacy "Grigore T. Popa" of Iasi, Iasi 700117, Romania.
| | - Iulia-Diana Muraru
- Department of Behavioral Sciences, Faculty of Medicine, University of Medicine and Pharmacy "Grigore T. Popa" of Iasi, Iasi 700115, Romania.
| | - Florin-Dumitru Petrariu
- Department of Preventive Medicine and Interdisciplinarity, Faculty of Medicine, University of Medicine and Pharmacy "Grigore T. Popa" of Iasi, Iasi 700115, Romania.
| |
Collapse
|
8
|
Slater JJ, Mudryj AN. Are we really "eating well with Canada's food guide"? BMC Public Health 2018; 18:652. [PMID: 29788941 PMCID: PMC5964897 DOI: 10.1186/s12889-018-5540-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 05/03/2018] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND Canada's Food Guide (CFG) has been an important health promotion tool for over seventy years. The most recent version was released in 2007. This study examined Canadians' exposure to, knowledge, and use of CFG. METHODS Data came from the Canadian Community Health Survey's Rapid Response on the Awareness and Usage of Canada's Food Guide, which included 10,098 Canadians ≥12 y in all ten provinces. Questions were asked on familiarity, awareness and usage of CFG and Canada's Food Guide for First Nations, Inuit and Métis, as well as healthy eating principles and behaviours. Descriptive statistics and logistic regression were used to observe counts and differences among key demographic variables. RESULTS More than 80% of Canadians have heard of CFG however significantly more women than men were aware of the Guide. Most knew that 'Vegetables and Fruit' had the most recommended servings and that dark green vegetables should be consumed daily; however fewer than half knew this of orange vegetables. Just under one third had a copy in their homes, and the most common sources for obtaining CFG were child's school and health professional/trainer. Those who consulted CFG recently were more likely to consume the recommended servings of vegetables and fruits, and to state that their eating habits were 'much better' than one year previously. CONCLUSIONS CFG has "brand recognition" among Canadians however there are gaps between awareness and eating behaviours. The new Food Guide could consider additional dissemination tools including social media, videos and workbooks tailored to various age groups, demographic groups and settings.
Collapse
Affiliation(s)
- Joyce J Slater
- Human Nutritional Sciences, University of Manitoba, 409 Human Ecology Building, Winnipeg, MB, R3T 2N2, Canada
| | - Adriana N Mudryj
- Human Nutritional Sciences, University of Manitoba, 409 Human Ecology Building, Winnipeg, MB, R3T 2N2, Canada.
| |
Collapse
|
9
|
Skouroliakou M, Thanopoulos MN, Maravelias G, Papandreou P, Ntountaniotis D, Daskalou E, Karagiozoglou-Lampoudi T. Nutrition-drug interactions: A Web-based approach to pharmaceutical care in Greece. J Am Pharm Assoc (2003) 2014; 54:419-26. [DOI: 10.1331/japha.2014.13194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
10
|
Pearce KL, Cross G. A 4-week nutrition and therapeutics course in an undergraduate pharmacy program. AMERICAN JOURNAL OF PHARMACEUTICAL EDUCATION 2013; 77:154. [PMID: 24052657 PMCID: PMC3776908 DOI: 10.5688/ajpe777154] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2012] [Accepted: 04/12/2013] [Indexed: 05/10/2023]
Abstract
OBJECTIVE To determine the effectiveness of an intensive 4-week nutrition course in increasing the knowledge of undergraduate pharmacy students. DESIGN A Nutrition and Therapeutics elective course was developed that covered the Australian Guide to Healthy Eating, as well as nutrition labeling, food composition, functional foods, diabetes, cardiovascular disease, nutrition and cancer, osteoporosis, nutrient-drug interactions, nutritional supplements, weight management, and infant feeding. The course was taught using lectures, student-focused tutorials featuring evidence-based practice, problem-based learning exercises, case-based scenarios, media examples, video clips from the lay press, and articles from the professional/scientific literature. ASSESSMENT A self-administered, validated questionnaire on dietary recommendations, sources of nutrients, choosing everyday foods, and diet-disease relationship was administered prior to and after completion of the course. Students' scores in all 4 areas improved significantly; however, their knowledge of the national dietary recommendations, sources of nutrients, and everyday foods high in nutrients was below that of members of the community. CONCLUSIONS Nutritional education courses can increase the nutrition knowledge of undergraduate pharmacy students. The need for pharmacists to advise patients regarding nutritional supplements continues to increase the need for incorporating nutrition courses within curriculum.
Collapse
Affiliation(s)
- Karma L Pearce
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, Australia
| | | |
Collapse
|
11
|
|