KNOWLEDGE AND PERCEIVED SELF-EFFICACY AND COLLECTIVE EFFICACY OF HEALTH PROFESSIONALS TO IMPLEMENT THE BRAZILIAN DIETARY GUIDELINES IN PRIMARY HEALTH CARE

Authors

  • Lígia Cardoso dos Reis Programa de Pós-graduação em Nutrição em Saúde Pública, Faculdade de Saúde Pública da Universidade de São Paulo
  • Patricia Constante Jaime Núcleo de Pesquisas Epidemiológicas em Nutrição e Saúde (NUPENS), Faculdade de Saúde Pública da Universidade de São Paulo.

DOI:

https://doi.org/10.12957/demetra.2019.39140

Keywords:

Food Guide. Primary Healthcare. Health Personnel. Self-Efficacy. Continuing Education.

Abstract

Objective: This study compared the knowledge and perceived self-efficacy and collective efficacy to apply the Brazilian Dietary Guidelines (Dietary Guidelines) among nutritionists and other health professionals working in primary health care. Methods: The performance of 209 participants in a construct validation study of two scales was analyzed: GAB1 (knowledge) and GAB2 (self-efficacy and collective efficacy). Groups percentile (<75 and > 75) were generated and the differences between quantitative/qualitative variables and being a nutritionist were tested. Bivariate and multiple logistic regression models were used to investigate the explanatory variables of each construct. Results: Nutritionists had mean knowledge and perceived self-efficacy statistically higher than other professions. We observed association between being a nutritionist and high knowledge and perceived self-efficacy to apply the Dietary Guidelines. Being a nutritionist and having high perceived self-efficacy proved to be determinants of high knowledge about the Dietary Guidelines. Being a nutritionist and having high knowledge about the Dietary Guidelines showed to be determinants of high perceived self-efficacy. Nutritionists’ mean collective efficacy was not statistically different than other professions. No variable was found to be predictive of high collective efficacy. Discussion: To our knowledge, this is the first study to evaluate the readiness of health professionals to implement the Dietary Guidelines in Primary Healthcare, showing the urgent need of effective professional training to consolidate the nutritionist as technical reference for other professionals. Conclusions: Being a nutritionist was associated with higher knowledge and perceived self-efficacy to apply the Dietary Guidelines, but collective efficacy was not associated with the profession.

DOI: 10.12957/demetra.2019.39140

Author Biographies

Lígia Cardoso dos Reis, Programa de Pós-graduação em Nutrição em Saúde Pública, Faculdade de Saúde Pública da Universidade de São Paulo

Nutricionista (FSP/USP) especialista em Nutrição em Saúde Pública (Unifesp), mestre em Saúde Pública (FSP/USP) e doutoranda do Programa de Pós-graduação em Nutrição em Saúde Pública da FSP/USP. Nutricionista da Coordenadoria de Alimentação Escolar (CODAE/PMSP).

Patricia Constante Jaime, Núcleo de Pesquisas Epidemiológicas em Nutrição e Saúde (NUPENS), Faculdade de Saúde Pública da Universidade de São Paulo.

Nutricionista. Professora associada do Departamento de Nutrição da Faculdade de Saúde Pública (FSP) da Universidade de São Paulo (USP). Mestre e Doutora em Saúde Pública pela FSP/USP. Pós-Doutora em Epidemiologia Nutricional pelo Núcleo de Pesquisas Epidemiológicas em Nutrição e Saúde - NUPENS / USP e em Políticas Públicas de Alimentação e Nutrição pela London School of Hygiene and Tropical Medicine, Reino Unido. Foi Coordenadora da Coordenação Geral de Alimentação e Nutrição do Ministério da Saúde no período de 2011 a 2014. Tem experiência no campo da alimentação e nutrição em saúde coletiva, atuando principalmente nos seguintes temas: avaliação de programas e políticas de alimentação e nutrição, ambiente alimentar, intervenções nutricionais e promoção da alimentação saudável. Bolsista Produtividade em Pesquisa do CNPq - Pq2.

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Published

2019-08-30

How to Cite

Reis, L. C. dos, & Jaime, P. C. (2019). KNOWLEDGE AND PERCEIVED SELF-EFFICACY AND COLLECTIVE EFFICACY OF HEALTH PROFESSIONALS TO IMPLEMENT THE BRAZILIAN DIETARY GUIDELINES IN PRIMARY HEALTH CARE. DEMETRA: Food, Nutrition & Health, 14, e39140. https://doi.org/10.12957/demetra.2019.39140

Issue

Vol. 14 (2019)

Section

Food and Nutrition in Collective Health

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