JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Dereje, Degu | |
| dc.date.accessioned | 2022-12-20T12:50:15Z | |
| dc.date.available | 2022-12-20T12:50:15Z | |
| dc.date.issued | 2022-10 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/14714 | |
| dc.description.abstract | Background: Prevention and treatment of diseases connected to diet are major global concerns. With an accurate assessment of dietary consumption and eating behavior, it should be possible to prevent and treat many nutrition-related non-communicable diseases (NCDs) and maintain balanced eating patterns. The nutrition care process, which is any activity (KAP) made by a health professional to improve their own food-related behavior and health outcomes, is crucial and involves the involvement of health professionals. Objective: To Evaluate Nutritional Knowledge, Attitude, Practices and Associated factors among health professionals in their dietary consumption in government teaching Hospitals. Methods: An institution-based cross-sectional study was carried out. In total, 238 medical professionals took part. In order to choose the health professionals, skilled data collectors used a straight forward random/lottery sampling technique; those who had approved the consent paper were given semi-structured, self-administered questionnaires. Epi-info was used to enter the collected data and export it to SPSS version 21. The selected model was a good logistic regression model fit, since the Hosmer–Lemeshow goodness-of-fit, the P- value was 0.855, which agreed the goodness of the model. Additionally the Pseudo R-Square, the regression result showed that the square of the correlation between the models predicted values and the actual values the outcome of this correlation was 45.3%, which confirm that the higher the value indicates th e better of the model. Result: Out of a total of 254 people, 238 (or 94%) were included in the analysis. In terms of knowledge and attitude, healthcare personnel scored 157 (65.7%) with good knowledge and 175 (73.2%) with a favorable attitude. However, their good practice was 47.7%. The following factors were significantly linked to nutritional practice: gender, level of education, salary, nutritional training, and social media; [AOR=0.127, 95%CI (0.065, 0.250)], [AOR=7.605, 95%CI (1.52, 8.087)], [AOR=4.57, 95%CI (1.126,18.61)], [AOR=2.789, 95%CI (1.017, 7.69)] and[AOR=3.844, 95%CI (1.13,13.12)] respectively. Conclusion: This result establishes a benchmark for the study participants' understanding of nutrition, which was good and favorable while their practice was poor. The key variables that affected how nutritional advice was given by health professionals were gender; level of education, salary, nutritional training, and social media should give special attention. Further study as qualitative type of observational face to face interview is supposed to be conducted. Key word: Knowledge, Attitude and Practice; Dietary Management of health professionals. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | NUTRITIONAL KNOWLEDGE, ATTITUDE, PRACTICES AND ASSOCIATED FACTORS AMONG HEALTH PROFESSIONALS IN THEIR DIETARY MANAGEMENT. ADDIS ABABA, ETHIOPIA, 2022 | en_US |
| dc.type | Thesis | en_US |
