How Does the Food Safety Knowledge of Student Dietitians Compare at a University in Wales, Lebanon and Ohio?

Abstract

In Europe and the U.S, consumers see healthcare professionals such as Doctors and Dietitians as the most trusted sources of food safety information.¹ Dietitians are perceived to be key, trusted spokespersons who deliver food-related dietary advice to the general public which includes individuals who are immune-compromised. 2 Individuals who have a compromised immune system have an increased risk of foodborne infection.3 Dietitians have access to groups and individuals who are at risk of foodborne illness due to immunosuppression or medical treatments², and are therefore well placed to deliver food-safety information to reduce the risk of foodborne illness in vulnerable patients. Provision of food safety information by registered dietitians can inform susceptible patient groups of risk-reducing food safety behaviours resulting in reduced risk of foodborne illness.4 Dietitians require appropriate information and training to allow them to deliver effective food safety advice to susceptible patients.