Search Results (53)

Background/Objectives: The growing integration of Artificial Intelligence (AI) and chatbots in health professional education offers innovative methods to enhance learning and clinical preparedness. This study aimed to evaluate the educational impact and perceptions in university students of Human Nutrition and Dietetics, regarding the utility, usability, and design of the E+DIEting_Lab chatbot platform when implemented in clinical nutrition training. Methods: The platform was piloted from December 2023 to April 2025 involving 475 students from multiple European universities. While all 475 students completed the initial survey, 305 finished the follow-up evaluation, representing a 36% attrition rate. Participants completed surveys before and after interacting with the chatbots, assessing prior experience, knowledge, skills, and attitudes. Data were analyzed using descriptive statistics and independent samples t-tests to compare pre- and post-intervention perceptions. Results: A total of 475 university students completed the initial survey and 305 the final evaluation. Most university students were females (75.4%), with representation from six languages and diverse institutions. Students reported clear perceived learning gains: 79.7% reported updated practical skills in clinical dietetics and communication were improved, 90% felt that new digital tools improved classroom practice, and 73.9% reported enhanced interpersonal skills. Self-rated competence in using chatbots as learning tools increased significantly, with mean knowledge scores rising from 2.32 to 2.66 and skills from 2.39 to 2.79 on a 0–5 Likert scale (p < 0.001 for both). Perceived effectiveness and usefulness of chatbots as self-learning tools remained positive but showed a small decline after use (effectiveness from 3.63 to 3.42; usefulness from 3.63 to 3.45), suggesting that hands-on experience refined, but did not diminish, students’ overall favorable views of the platform. Conclusions: The implementation and pilot evaluation of the E+DIEting_Lab self-learning virtual patient chatbot platform demonstrate that structured digital simulation tools can significantly improve perceived clinical nutrition competences. These findings support chatbot adoption in dietetics curricula and inform future digital education innovations. Full article

Background/Objectives: The university stage is a critical period for consolidating dietary habits that influence future health. University canteens therefore play a key role in providing menus aligned with nutritional recommendations. As menu composition shapes students’ access to healthy food, its evaluation also has equity implications. This study aimed to apply a newly designed questionnaire—the COMUNI questionnaire—intended to provide a rapid, user-friendly, and transferable method for evaluating the dietary quality of lunch menus offered in university canteens. Methods: Two versions of the 13-item COMUNI questionnaire were developed: COMUNI-1 for single-option menus and COMUNI-2 for menus offering multiple first- and second-course choices. The tool evaluates the frequency of key food groups, the availability of water and wholegrain bread, and the variety of foods and culinary techniques. To test the questionnaire, it was applied to 34 menu templates from university residences, colleges, and cafeterias. Results: 85.3% of menus showed deficient dietary quality, and 14.7% were rated as improvable; none achieved an optimal score. Menus managed by catering companies obtained significantly higher scores than those under direct management. Most frequently shortcomings included insufficient offerings of vegetables, legumes, fish, and wholegrain bread, alongside a frequent presence of refined carbohydrate sources and fried or ultra-processed foods. Conclusions: Universities should incorporate adherence to dietary recommendations as a key criterion in food-service procurement. The COMUNI questionnaire provides a simple and operational tool for assessing menu quality, supporting both diagnosis and monitoring of university food-service, once formally validated. Its use may also help identify structural disparities in access to healthy foods across campus settings, supporting more equitable food-service policies. Full article

With the growing use of AI, it is important to know target audiences’ perceptions of its use. A convenience sample of students were invited to take an online survey in which they were randomly assigned to Group 1 (evaluated a student-generated blog; n = 456) or Group 2 (evaluated an AI-generated blog; n = 492). The results of independent t-tests and chi-squared tests indicated no group differences in ratings of ease of recipe preparation, time to prepare the recipe, utilization of common ingredients, and frequency of intended use of the blog. The student-generated blog was rated higher on budget friendliness (p = 0.025). A total of 42% indicated they would be less willing to use a blog if they knew it was AI-generated, while 43% indicated that it would make no difference and 4.4% indicated being more likely to view the AI-generated blog. Two researchers used a thematic analysis approach to evaluate participants’ free responses regarding the likelihood of using a recipe blog that was AI-generated. Participant perceptions of an AI-generated blog ranged from very positive to very negative. Some themes highlighted the potential benefits of AI or a more neutral stance indicating that “a recipe is a recipe”. The majority of themes highlighted the benefits of content that was created, verified, or tested by humans, or espoused a human touch. Students should be trained to cater to consumer preferences, and to add value in a world that includes AI-generated content. Full article

Emotional regulation plays a central role in shaping eating behaviors and body image, though few studies have examined this relationship in students of food sciences. A total of 297 undergraduates from Human Nutrition and Dietetics and Food Science and Technology completed surveys on health, body image, and eating behaviors, along with the Difficulties in Emotion Regulation Scale (DERS). Exploratory factor analysis (EFA) identified four perception dimensions. Pearson correlations and multiple linear regression assessed their relationships with emotional regulation. EFA revealed four factors: (1) health perception, (2) body image and related emotions, (3) weight and diet control, and (4) individual responsibility for diet. No differences emerged by sex or degree. Correlations indicated that three factors were significantly associated with DERS scores, particularly body image and emotions. Multiple regression showed that body image and emotions and weight and diet control significantly predicted emotional regulation, while health perception and individual responsibility were not significant. These findings highlight the role of emotional regulation in shaping perceptions of health and eating, underscoring its relevance in the education of future food professionals. Training food professionals should integrate emotional competencies to support healthier self-perceptions and practices. Full article

Virtual Reality (VR) simulations provide immersive, realistic educational experiences that are increasingly used to enhance teaching and learning in nursing and medicine; however, use in dietetics lags. To fill this gap, four Nutrition Counselor VR simulations were developed collaboratively with the goal of building confidence in dietetic students’ nutrition counseling skills. After formative testing, pilot testing, and refinements, simulations were field tested with 34 dietetic students (91% women; age 25.67 ± 3.79 SD years; 68% White) from four supervised practice programs using a standard protocol administered by trained researchers (N = 5). Students completed a pre-survey, one VR simulation (≥2 times w/varying outcomes), and a post-survey. Online pre- and post-surveys examined changes in nutrition counseling skills, knowledge and self-efficacy, and comfort in using nutrition counseling skills. Paired t-tests revealed significant (p < 0.05) mean differences in nutrition counseling skill self-efficacy (medium effect size, d = 0.46) and comfort in using nutrition counseling skills (large effect size, d = 0.96) between the pre- and post-survey. At post-survey, >75% agreed the simulations helped build their nutrition assessment skills (79%) and counseling skills (88%) and prepared them to work with real patients (97%). Findings suggest the Nutrition Counselor VR simulations provided a realistic and safe learning environment that may be a valuable learning tool for dietetic students. Full article

Generative artificial intelligence (AI) is changing higher education. Understanding students’ perceptions, usage behaviour and ethical concerns is crucial for the responsible and sustainable use of AI in the academic environment. The aim of this study was to explore the perceptions, experiences and challenges of health sciences students in relation to the use of generative AI in their academic learning. A descriptive cross-sectional survey was conducted with 397 students enrolled in four undergraduate health-related degree programmes in Slovenia, including nursing, physiotherapy, dietetics and applied kinesiology. The data was collected using a validated 27-point scale. Students were generally favourable towards AI, especially in terms of its perceived usefulness, integration into their daily study routine and ethical considerations. Regression analyses revealed that frequency of AI use, duration of use, self-reported skill level and confidence in using AI significantly predicted perceived usefulness. Gender differences were found, with male students reporting higher perceived usefulness and fewer concerns. Students recognised the potential of generative AI but emphasised the importance of ethical guidance, digital literacy and equal access. Institutions should prioritise structured training and inclusive strategies to ensure meaningful, sustainable and responsible integration of AI into health education. Full article

Background: Breast cancer is the most common malignant neoplasm among women worldwide, and its early detection is crucial for improving survival rates. The aim of our research was to assess the knowledge of health science students regarding breast cancer, with a particular focus on risk factors and symptoms, and to examine their associations with demographic and lifestyle characteristics. Methods: A cross-sectional online survey was conducted among 251 female health science students at the University of Pécs. For statistical analysis, we used the Chi-square test, the Mann–Whitney U test, the Kruskal–Wallis test, and Spearman correlation. Results: Students were most familiar with the symptoms of breast cancer (59.0%), while knowledge of non-modifiable (44.1%) and lifestyle-related (49.8%) risk factors was found to be lower. Third-year students (H = 15.892; p < 0.001), those with better financial status (H = 11.091; p = 0.011), physically active individuals (U = 6535.0; p = 0.020), and those who regularly performed breast self-examinations (U = 5356.0; p = 0.027) achieved significantly higher scores. Knowledge levels also varied by field of study (H = 18.203; p = 0.033); students in dietetics and paramedicine stood out with higher results. The majority of students (57.8%) had a moderate level of knowledge, while only 21.9% reached a high level. Surprisingly, the frequency of breast self-examination showed a weak but significant negative correlation with overall knowledge (ρ = −0.155; p < 0.05). Conclusions: Students’ knowledge requires improvement, particularly regarding risk factors. Targeted education and encouragement of breast self-examination could enhance students’ preparedness, thereby contributing to more effective prevention and early detection. Full article

Background: Epidemiological evidence suggests a link between the risk of IBD and diet. Macro- and micro- nutrient intake, diet quality and dietary patterns may play a pivotal role in disease pathogenesis. We aimed to study the dietary intake of newly diagnosed IBD patients compared to non-IBD controls. Methods: A cohort of newly diagnosed IBD patients were invited to complete the Scottish Collaborative Group Food Frequency Questionnaire (SCGFFQ) at their first clinic visit. Controls were recruited from non-IBD ambulatory patients, university students, and healthcare workers. The SCGFFQ estimates habitual diet over a 3-month period. Component nutrient data were calculated based on previous validation studies, deriving nutrient data by comparison of the SCGFFQ to actual weighted food records. Data on age, gender, ethnicity, and disease phenotype were collected. The intake of macro- and micro-nutrients was expressed as mean and standard deviation and compared using the Kruskal–Wallis test. Dietary patterns were derived using principal component analysis. Differences in the dietary patterns for age, gender, and ethnicity were analysed by logistic regression analysis. The diet quality was compared to the dietary recommendation values (DRVs) and measured using the diet quality index. Results: We enrolled 160 IBD cases (114 UC and 46 CD) and 126 non-IBD controls, and in the study, with a median age across the groups of 40 years (IQR = 24) for UC, 34 years (IQR = 29) for CD, and 36 years (IQR = 24) for non-IBD controls. The diet quality indexes for both UC and CD were low compared to controls: 59.0% (SD 18.0) for UC, 46.0% (SD 17.7) for CD, and 63.2% (SD 17.1) controls. UC patients had excessive total energy consumption (>2500 kcal/day) compared to the DRVs. UC patients reported higher retinol, vitamin D, riboflavin, niacin, vitamin B6, vitamin B12, and panthanoic acid intake, consistent with a diet rich in animal products and low in fruit/vegetable intake. This is likely driven by higher consumption of dietary patterns 2 (rich in carbohydrates, refined sugar and low fibre) and 5 (refined sugar and saturated fat) in the UC cohort. Dietary pattern 1 (variety of food items and oily fish) was less likely to be consumed by the CD population. CD patients tended to have a lower overall intake of both macro- and micro-nutrients. Conclusions: The dietary patterns identified here are a proof of concept, and the next phase of the study would be to ideally monitor these patterns in a case–control cohort prospectively, and to further understand the mechanisms behind which dietary patterns influence IBD. Patients with newly diagnosed CD have low dietary quality and lower overall intake of macro- and micro-nutrients. This finding supports the role for dietetic attention early in newly diagnosed CD. Full article

Background: The increasing focus on healthy eating and achieving an ideal physique can lead to the development of disordered eating patterns, including orthorexia nervosa. The relationship between body image perception, self-esteem, and the risk of orthorexia nervosa is multifaceted, with negative body image and low self-esteem often acting as contributing factors. This study aimed to assess the risk of orthorexia nervosa and analyze body image perception among women engaged in strength training and dietetics students. Methods: The study was conducted using a Computer-Assisted Web Interview with 190 women aged 18 and older, divided into four groups: dietetics students engaged in strength training, dietetics students not engaged in strength training, non-dietetics women engaged in strength training, and non-dietetics women not engaged in strength training. The study utilized the Düsseldorf Orthorexia Scale to assess the risk of orthorexia nervosa and the Body-Esteem Scale to evaluate body image perception. Results: The highest orthorexia nervosa risk was observed in dietetics students who do not engage in a strength training group (60.9%), followed by dietetics students who engage in a strength training group (37.5%). In contrast, women who are not studying dietetics and do not engage in a strength training group exhibited the lowest orthorexia nervosa risk (13%), emphasizing the protective role of physical activity and reduced focus on nutritional rigidity. Regression analysis revealed that low appearance self-esteem (p = 0.011) and high social attribution (p = 0.043) significantly predicted higher orthorexia nervosa risk. Group affiliation also influenced orthorexia nervosa risk, with dietetics students showing higher Düsseldorf Orthorexia Scale scores. However, weight-related self-esteem (p = 0.082) did not significantly impact orthorexia nervosa scores. Conclusions: Dietetics education and physical activity independently and collectively affect orthorexia nervosa risk. Students in dietetics, particularly those not engaged in strength training, are at a higher risk due to the dual influence of academic pressures and heightened nutritional awareness. The findings underscore the need for interventions targeting body image perception, promoting flexible dietary approaches, and addressing external validation pressures to mitigate orthorexia nervosa risk in high-risk groups. Full article

Background/Objectives: Particularly in racially and ethnically diverse countries, the necessity of providing individualized care to people seeking diet advice is increasingly recognized and embedded in practice guidelines. Some jurisdictions have a history of colonization with subjugation and marginalization of the Indigenous population, which has led to serious health inequities. One overarching strategy to reduce health inequities is to provide education through a decolonizing lens, so that graduate healthcare professionals, such as dietitians, have a better understanding of how to mitigate colonial attitudes, racism, stereotyping and other behaviours, thereby improving health equity. This review aims to summarize and evaluate educational strategies to decolonize dietetics training programs. Methods: A narrative review was conducted. Results: Professional dietetics organizations in Canada, Australia and New Zealand have incorporated Indigenous-specific outcomes into their standards of practice. Six primary research studies were reviewed, two each from Australia, New Zealand and the United States. The strategies developed include reviewing curriculum content, providing experiential learning opportunities and identifying barriers to the participation of Indigenous students in dietetics programs. Lack of engagement of Indigenous persons in curriculum development, planning and evaluation of efforts is a gap that needs to be addressed. Conclusions: Meeting practice standards and closing the health equity gap for Indigenous peoples require additional research and implementation into practice. Full article

Background/Objectives: Nutrition plays a significant role in preventive medicine, as up to 80% of chronic diseases could be avoided by adhering to healthy dietary principles. The aim of our study was to identify dietary habits, awareness, and nutrition knowledge in a random sample of Polish healthcare students and professionals. Methods: Initially, a total screened sample consisted of 1287 respondents, yet the actual response/participation rate was 634/1287. A validated questionnaire for the Polish population, the Dietary Habits and Nutrition Beliefs Questionnaire (KomPAN), was used for the assessment. Results: The majority of respondents were females (84.2% of medical students and 87.2% of healthcare professionals), current non-smokers (79.6% of medical students and 85.2% of healthcare professionals), and had a normal waist circumference (76.3% of medical students and 63.1% of healthcare professionals). Both clinical dieticians and students studying clinical dietetics received significantly different scores of dietary indexes (pro-healthy pHDI-10 and non-healthy nHDI-14) vs. respective groups of respondents. Both healthcare students and professionals who self-reported better nutritional knowledge indeed yielded significantly better results in the dietary indexes as well as nutritional knowledge scores. The nutrition knowledge score was positively correlated with pHDI-10 and negatively correlated with nHDI-14, BMI, age, and waist circumference. Conclusions: Our results illustrate lifestyle trends among Polish healthcare students and professionals, and such results should encourage the development of evidence-based dietary policies targeting healthcare providers. High-quality continuing nutrition education should be obligatorily provided to all healthcare providers to enhance their dietary awareness as well as ensure high quality of care and outcomes achieved by the Polish healthcare system. Full article

Background: Campus food pantries can address food insecurity among college students, but little is known about how to create a model at a Hispanic-Serving Institution (HSI). This study evaluated a food pantry, which was part of a learning community for dietetics and nutrition students at an HSI. Methods: The Bobcat Bounty food pantry was created and evaluated using a mixed-methods approach, including food inventories before and after each pantry, observations of operations (written by volunteers at each pantry, n = 27), new client intake (n = 947) and client satisfaction surveys (n = 267)), and stakeholder interviews (n = 16 after the first year of implementation). Descriptive statistics and t-tests were used for quantitative analyses, and qualitative analyses included interview transcript coding and peer debriefing. Results: Here, 2 faculty members and a team of 19 students/dietetic interns operated the weekly campus food pantry, which served 3567 students and distributed 33,000 pounds of food. Client satisfaction surveys provided evidence for addressing food insecurity for college students. Volunteers and stakeholders generated insights for operational evolution and sustainability of the food pantry. Conclusions: Results highlighted key factors for initial efficacy and strategies for long-term success. Findings may be incorporated by dietetic education and training programs to provide research-focused and culturally relevant experiential learning. Full article

Extensive knowledge on nutrition and dieting has been associated with an increased risk of orthorexia (an obsession with food that one considers healthy) within the research literature. A systematic review was conducted to identify the prevalence of orthorexia in individuals who were employed in, or studying, health careers. The databases Psychinfo and Pubmed were searched to obtain research articles. Studies assessing orthorexia and either students or workers within health-related fields were included. A study merit rating system was utilised to assess the quality of each study included. In total, 26 articles were included in the current review after applying inclusion and exclusion criteria. The prevalence of orthorexia was the greatest in dietetic students. Research findings consistently demonstrated that the prevalence of orthorexia was higher in those working or studying in health fields than the general population. Individuals in their early stages of study or career appear most at risk. Orthorexia prevalence, however, does not appear to differ by sex or BMI. Orthorexia is novel research area. The trends in the current review suggest that individuals in health-related careers appear to be more at risk of orthorexic patterns. More research in this area is needed through the use of scales with greater psychometric properties. Full article

Explorations of the current attitudes and practices of dietitians regarding the gut microbiota in health are scarce. In this online survey, we assessed the attitudes and practices of dietitians across Europe concerning gut microbiome parameters and the manipulation of the gut microbiota. Pre-graduate dietetic students and other professionals were also invited to participate. The potential interest and preferences of the participants for future educational initiatives about the gut microbiota and the educational resources used were further explored. A total of 179 full responses were recorded (dietitians, n = 155), mainly from the southern and western regions. Most of the participants (>90.0%) believed that probiotics and prebiotics have a place in nutritional practice and that fermented foods with live microbial cultures should be a part of food-based dietary guidelines. A strong belief in the beneficial roles of probiotics and prebiotics in some health situations was also reported among the participants. Most of the dietitians recognised the importance of gut microbiota manipulation and advised the use of probiotics and prebiotics in dietary practice, and they felt quite confident applying the relevant information in their daily practice. Nevertheless, misconceptions were identified, and further guideline-oriented education is necessary. The interest in future e-learning initiatives was high among the participants, and the sources of knowledge, educative formats, and potential areas for further educational efforts were indicated. Full article

Background: Food–drug interactions (FDIs) may alter drug pharmacokinetics and pharmacodynamics, modifying the whole therapy’s effectiveness. Some of them cause the attenuation of drug effects, while others inhibit the medicines’ metabolism resulting, in too high concentrations of the medicine in the body. Thus, some healthcare professionals—doctors, pharmacists or dieticians—should be aware of the possibility of food–drug interactions. This study aimed to assess knowledge of food–drug interactions among students of pharmacy, medicine, stomatology, medical analysis and dietetics and students of the college of further medical education for pharmacy technicians. Methods: Students (n = 820) completed a custom-made questionnaire. The relationships between the continuous variables were analysed on the basis of Pearson’s correlation coefficient. To verify the predictors of objective students’ knowledge about food–drug interactions, a multiple linear regression model with analysis of covariance (ANCOVA) was used. The Kruskal–Wallis test was performed to compare the total scores the respondents received for questions assessing their objective knowledge of FDI. Results: Students’ objective knowledge of FDIs correlated positively with their year of study and their self-evaluation of it. It was also significantly influenced by the field and mode of studies and by the fact that the issue had been discussed during the courses. Conclusions: Most students of the medical university had serious deficiencies in their knowledge of food–drug interactions. This is of particular concern for future doctors and dentists. Among the respondents, pharmacy students stood out, as their FDI knowledge was greater. The issue of food–drug interactions should be more widely taught at medical universities, which was emphasised by the respondents themselves. Full article