Work

Health Professionals’ Knowledge and Views on the Use of Convenience Cooking Products: An Australian Cross-Sectional Study

Year: 2025

Type: article

Abstract: BACKGROUND/OBJECTIVES: Convenience cooking foods have gained popularity as they reduce the time and effort spent on preparation. These types of products are often deemed unhealthy and low in nutrients. However, if these products had an adequate serving and variety of vegetables and healthful sources of protein, they could be a good time-efficient and cost-effective alternative. However, there is no established evidence on health professionals' opinions and ideas about convenience cooking products, nor is their information whether if they consume them or recommend them to their patients/clients, or whether they could provide a solution when patients are confronted with decision fatigue. The objective of the present study is to define the opinions that health professionals have regarding convenience cooking products and their healthfulness, if they use these products themselves, if they recommend these products to clients, and their ideas regarding decision fatigue and the use of convenience cooking products. METHODS: A cross-sectional survey analysed the opinions of 143 Australian health professional participants, including dietitians, nutritionists, and doctors on their use of the products, if they recommend them to their clients, their health opinions of the products and decision fatigue. RESULTS: = 0.0154) significantly correlated with their recommending these products. Additionally, 86.7% of participants believed that decision fatigue impacts food choices. CONCLUSION: These insights highlight the complex role of convenience cooking products in dietary practices, particularly for time-poor individuals, and provide insight into the potential for future improvements in the nutritional formulations of these products to enhance their acceptability among health professionals.

Source: Nutrients

DOI: 10.3390/nu17071156

Authors: Natasha Brasington, Emma L. Beckett, Taiwo O. Akanbi, Penta Pristijono

Institution: University of Newcastle Australia

Language: English

Topic: Nutrition, Health and Food Behavior

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $3,499