Trainee dietitians’ knowledge, attitudes and training experiences regarding the provision of food safety information for people living with HIV in Lebanon: A pilot study.

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dc.contributor.authorEvans, Ellen W
dc.contributor.authorGould, Victoria J
dc.contributor.authorRedmond, Elizabeth C
dc.contributor.authorAlwan, Nisreen
dc.contributor.authorHjeij, Laura
dc.date.accessioned2022-04-21T07:34:32Z
dc.date.accessioned2023-08-19T08:55:54Z
dc.date.available2022-04-21T07:34:32Z
dc.date.available2023-08-19T08:55:54Z
dc.date.issued2020-01
dc.description.abstractPeople living with HIV have an increased risk of developing foodborne illnesses due to compromised immunity1 , therefore domestic food safety practices are required to reduce the risk of foodborne illness. To enable this, patients need to be informed and enabled through provision of food safety information2en_US
dc.identifier.citationEvans, E. W., Gould, V. J., Redmond, E. C., Alwan, N., & Hjeij, L. Trainee dietitians’ knowledge, attitudes and training experiences regarding the provision of food safety information for people living with HIV in Lebanon: A pilot study.en_US
dc.identifier.urihttps://edms.wexl.in/handle/1/3306
dc.language.isoenen_US
dc.subjectImmune systemen_US
dc.subjectHIVen_US
dc.subjectFoodborne illnessesen_US
dc.subjectDietitiansen_US
dc.titleTrainee dietitians’ knowledge, attitudes and training experiences regarding the provision of food safety information for people living with HIV in Lebanon: A pilot study.en_US
dc.title.alternativeJournal Articleen_US
dc.typeArticleen_US

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