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Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach

Johnson, Hannah E.

Abstract Details

2017, Master of Science (MS), Ohio University, Food and Nutrition Sciences (Health Sciences and Professions).
The practice of gluten-free diets is on the rise, yet many people are still unaware of what gluten is and how it functions in food. It is important that food and nutrition professionals are knowledgeable on this topic due to the prevalence of gluten-related disorders and the popularity of gluten-free as a fad diet. The purpose of this research was to use a mixed methods approach using qualitative and quantitative methods to obtain and evaluate knowledge and perceptions of a gluten-free diet from future and current food and nutrition professionals. In the first phase of the research, a laboratory questionnaire was administered to assess students enrolled in the Food Science course on their knowledge of gluten. Concurrently, focus groups on the topic of gluten-free, consisting of former Food Science students, faculty, and/or other nutrition professionals were conducted. Thematic analysis was used to determine key concepts generated from the focus groups, and to foster the formation of a second questionnaire. The questionnaire was distributed to Registered Dietitians (RDs) to assess their knowledge and attitudes towards the gluten-free diet. A representative sample obtained from the Commission on Dietetic Registration of 516 RDs across the United States completed the questionnaire on gluten and a gluten-free diet. Over 18% of respondents incorrectly identified gluten as a carbohydrate. Additionally, less than 80% of RDs correctly identified the presence or absence of gluten in semolina, spelt, kamut, and buckwheat. Regarding perceptions of a gluten-free diet, participants reported that the public is not aware of what gluten is, a gluten-free diet is not appropriate for the general public or for weight loss, and the gluten-free diet is a fad when used outside of celiac disease and nonceliac gluten sensitivity. Results of this research have determined that there is a need for further education about sources of gluten, labeling, and gluten-related disorders among future and current Registered Dietitians.
Robert Brannan, PhD (Advisor)
Elizabeth Beverly, PhD (Committee Member)
Murray Deborah, MS, RD (Committee Member)
198 p.

Recommended Citations

Citations

  • Johnson, H. E. (2017). Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1493628697433863

    APA Style (7th edition)

  • Johnson, Hannah. Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach. 2017. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1493628697433863.

    MLA Style (8th edition)

  • Johnson, Hannah. "Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach." Master's thesis, Ohio University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1493628697433863

    Chicago Manual of Style (17th edition)