Awareness, knowledge and practice on food guide pyramid and plate method among dietetics and nutrition students

Rosli, Nur Suhadah (2015) Awareness, knowledge and practice on food guide pyramid and plate method among dietetics and nutrition students. [Project Paper] (Submitted)

Text lp FPSK3 2015 11.pdf Download (26MB)

Abstract

Project Paper (B.Sc (Nutrition and Community Health)) - Universiti Putra Malaysia, 2015. Food Guide Pyramid and plate method are both meal planning approaches than can be used by nutrition educators (dietitians and nutritionists). The competencies and practices of these tools among nutrition and dietetics students however still unknown. Awareness, knowledge and practice on these two meals planning among dietetics and nutrition students are poorly studied. The objective of this study was to determine the awareness, knowledge and practice on food guide pyramid and plate method among dietetics and nutrition students. A total of 158 dietetics and nutrition students aged 21-26 years, from 6 public universities (UPM, UIA, UKM, USM, UNISZA and UiTM Puncak Alam) were recruited. A self-administered questionnaire was used 10 obtain socio-demographic background data, awareness, knowledge and practice on food guide pyramid and plate method. The results showed that more than three-quarters of the respondents were aware on food guide pyramid while more than 60% of them were unaware on plate method. Majority(4 5%) of them had good knowledge on food guide pyramid as compared to knowledge on plate method. Furthermore, about 60% of the respondents able to illustrate correctly food groups on food guide pyramid, while more than 85% of the respondents failed to illustrate the actual proposed meal guide using plate method. Nevertheless, more than 70% of the respondents practice plate method in meal planning although they did not know much about actual proposed meal guide using plate method. There were significant correlations between practice and confidence in using both meal planning tools. As the respondents practice more on meal planning tools, they had more confidence to apply these tools either in nutrition counseling or personalized practice. There was significant correlation between knowledge and confidence in using food guide pyramid and plate method. In conclusion, academic curriculum should be reviewed to emphasize on plate method besides food guide pyramid. to allow the production of competence nutritionists and dietitians for the sake of patients, community and nation.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Nabilah Rozali
Date Deposited:	22 Nov 2022 00:55
Last Modified:	22 Nov 2022 00:55
URI:	http://psaspb.upm.edu.my/id/eprint/152

Actions (login required)

View Item