Evaluation of the Effect of Knowledge Concerning Healthy Nutrition and Nutrition Science on the Knowledge Development Approach

Asghari, Baratali and Mehrabi Tavana, Ali and Yaghoubi, Maryam and Azad Marzabadi, Esfandiar and Pour Saeed, Seyed Masoud and Babaei, Mansour and Ghanei, Mostafa (2015) Evaluation of the Effect of Knowledge Concerning Healthy Nutrition and Nutrition Science on the Knowledge Development Approach. Biotechnology and Health Sciences, 3 (1). ISSN 2383-028x

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Background: Nutrition can be regarded as an important part of any preparation program, as well as an important part of life. It seems essential to develop nutritional science and improve eating habits with the purpose of developing a healthy diet and avoiding the outcomes that arise from a lack of nutrition. Proper nutrition is one of the important factors for the development of health. Lack of sufficient awareness about nutrition can result in improper eating habits. Objectives: The present study evaluated the effect of knowledge about healthy nutrition and nutrition science on the knowledge development approach. Materials and Methods: In this cross-sectional descriptive study, the statistical population consisted of 190 experts and other scholars in the area of nutritional science. A questionnaire based on demographic details, nutritional science, nutrition education, research, proper solutions to individuals’ nutritional problems, and a culture of nutrition was used for data collection. Results: A relatively strong positive correlation was found between the knowledge development approach, nutritional science, nutrition education and research, and proper solutions for individual nutritional problems and a culture of nutrition (P < 0.001). Conclusions: 1) Effective enhancement and participation in an academic community will be important in the future of food and nutrition security; however, major gaps and weaknesses also exist in this context; 2) The main weaknesses in relation to the lack of clear policies and procedures include focusing on only Tehran, Iran; the need to overcome bureaucracy; and problems related to motivation, capital, and international communications; 3) Qualitative and quantitative improvement of research is not possible without access to skilled experts and researchers; 4) To solve these problems, it will be beneficial to pay more attention to the role of universities, facilitate intellectual communication among professors in Tehran and other provinces, ensure that Iranian professors are employed abroad, develop educational and research cooperation with foreign countries, and ensure that facilities for international cooperation put in place by united nations (UN) agencies are used. Keywords: Nutritional Science, Knowledge Management, Food

Item Type: Article
Subjects: R Medicine > RN Health > RN1005 Health Sciences in Nutrition
Divisions: University Portal > vice chancellor > vcr
Depositing User: pr vcen research
Date Deposited: 11 May 2016 07:55
Last Modified: 11 May 2016 08:37
URI: http://eprints.qums.ac.ir/id/eprint/3807

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