Table 2.
Knowledge and attitude about sustainable diets of the surveyed health professionals.
| Percentage of the sample | |
|---|---|
| Have you ever heard about the term “sustainable diet”? | |
| Yes, in channels not related to my healthcare profession (i.e., press, social media, informal conversations, etc.) | 44 |
| Yes, during my training as a health professional | 11.7 |
| Yes, in scientific papers | 17.2 |
| Yes, in conferences | 11.6 |
| Yes, in postgraduate programs or continuous training courses | 12.1 |
| Yes, in dietary guidelines | 15.7 |
| No | 21.5 |
| How relevant do you think it is for your clients, patients and society in general taking the broad concept of dietary sustainability into account in their dietary choices? | |
| Very important | 60.6 |
| Important | 32.3 |
| Neither important nor not important | 4.5 |
| Of little importance | 1.9 |
| Not important at all | 0.7 |
| Which of the following healthcare professionals do you think should be trained on the environmental impact of food and diet to translate that information when providing dietary counseling? | |
| Primary care physicians | 31.6 |
| Physicians of other specialties | 2.2 |
| Primary care nurses | 31.3 |
| Nurses of other specialties | 2.9 |
| Pharmacists | 5 |
| Dietitians and Nutritionists | 27.9 |
| All of them | 70.8 |
| Neither of them | 0.7 |
| What level of knowledge do you think your clients or patients have about the environmental impact of their diet? | |
| Very high | 0.5 |
| High | 2.5 |
| Medium | 17.5 |
| Low | 43.1 |
| Very low | 24 |
| I do not know | 12.4 |
| Which level of literacy do you feel you have about the environmental impact of diet? | |
| Very high | 27.9 |
| High | 37.9 |
| Medium | 26.4 |
| Low | 6 |
| Very low | 1.8 |
| Would you like to increase your knowledge of the environmental impact of food? | |
| Yes, I consider it relevant as a health professional | 60.7 |
| Yes, I consider it relevant from a personal point of view | 51.2 |
| Yes, I consider it relevant for me as a citizen | 45.9 |
| No, it is not a relevant topic | 2.8 |
| When making dietary recommendations, do you consider it relevant to take social impact factors related to food production into account? | |
| Yes, I do | 79.9 |
| No, I do not | 8.4 |
| I do not know/I do not answer | 11.7 |
| Which of the following health professionals do you think should be trained on the social dimension of diet for routine management of their clients or patients? | |
| Primary care physicians | 28.7 |
| Physicians of other specialities | 2 |
| Primary care nurses | 28.7 |
| Nurses of other specialities | 3.8 |
| Pharmacists | 6 |
| Dietitians and Nutritionists | 29 |
| All of them | 68.7 |
| Neither of them | 0.8 |
| Would you like to increase your knowledge of the social impact of food? | |
| Yes, I consider it relevant as a health professional | 60.9 |
| Yes, I consider it relevant from a personal point of view | 51.2 |
| Yes, I consider it relevant for me as a citizen | 46 |
| No, it is not a relevant topic | 2.9 |
| When you provide dietary recommendations, what importance do you give to each of the following dimensions? Please, share 100 points between the three possible options. | |
| Human health | 61.2 |
| Environment | 17.4 |
| Socio-economical | 21.4 |