Impact of an Educational Seminar on Dietetic Students’ Knowledge of and Attitudes Toward Genetically Engineered Foods

• Published in: Journal of the American Dietetic Association 1998-09, Vol.98 (9), p.A33-A33
• Main Authors: Stadler, Diane D., Zhao, Zhuchun, Reeder, Amy F., Strohbehn, Catherine H.
• Format: Article
• Language: English
• ISSN: 0002-8223; 1878-3570
• DOI: 10.1016/S0002-8223(98)00417-9

As foods from genetically enhanced seeds or from animals treated with recombinant hormones enter the market, it is important that registered dietitians (RDs) have knowledge and attitudes about this technology based on scientific research. Baseline studies indicate RDs in New York and Iowa have limited knowledge of foods derived from genetic engineering (GE) or of regulations in place to ensure food safety. The purpose of this study was to measure the impact of a 50 minute seminar on increasing knowledge and changing attitudes of dietetic students toward the application of GE to foods. Dietetic students (n=101) at five universities participated in Spring 1998. A questionnaire, used to assess attitudes, knowledge and demographic information, was administered 10-12 days before and after the seminar. Students rated levels of agreement to 34 attitude statements using a five point Likert scale. Students indicated whether 22 knowledge statements were “correct”, “incorrect” or if they were “unsure”. A categorical response format was used to collect demographic information. Means and frequencies were calculated for each question and for questions clustered by topic. Paired t-tests and Wilcoxon tests were performed to determine differences in knowledge and attitudes before and after the seminar. Ninety-one percent of participants were female, 75% were 18-23 years of age, and 92% intended to become RDs after graduation. Awareness and knowledge about application of GE to foods increased significantly (p