PROQUEST DTG-An Evaluation of US Registered Dietition Nutritionist's Knowledge of Islamic Dietary Practices

Isberg, Kate (2017) PROQUEST DTG-An Evaluation of US Registered Dietition Nutritionist's Knowledge of Islamic Dietary Practices. Masters thesis, Bastyr University.

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Abstract

Objectives: The goal of this study is to identify United States registered dietitian nutritionists’ (RDN) knowledge and experience with regard to Islamic dietary practices. The global population of Muslims is just over 2 billion people; about 25% of the world population. Therefore, it is relevant and important to understand and address possible barriers Muslims encounter when seeking nutrition care. Methods: A survey was designed and disseminated to 5,000 US RDNs to examine their knowledge of Islamic dietary laws, self-perceived skill and knowledge of Islamic dietary laws and application of Islamic dietary laws into nutrition recommendations. All RDNs belong to the AND and may belong to a dietetic practice group or member interest group. Data was collected from October 2016-January 2017. Data was analyzed with SPSS and includes descriptive and correlational measures. Results: A total of 359 responses were collected. Of these, 90% were non-Hispanic white; 26% in the 30-35 age range; 96% female; 25% a practicing RDN for 6-10 years. Over half, 53%, were “Not at all” or “A little” knowledgeable of the term Halal; 67% were “Not at all” knowledgeable of the term Haram; 47% were “Not at all” or “A little” understanding of Ramadan. The majority, 62%, were “Not at all” or “A little” understanding of Islamic dietary laws. Over two-thirds (68%), correctly identified foods commonly eaten to break Ramadan fast; 25% correctly identified halal foods; 28% correctly identified haram foods. Conclusion: Nearly two-thirds (65%), reported having had a Muslim patient. Interestingly, self-perceived knowledge was rated lower than self-perceived confidence and skill. Results of this survey may suggest the need for a resource that summarizes basic Islamic dietary practices and how RDNs can incorporate them into nutritional recommendations.

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