The Association of Current Knowledge on Gene-Based Nutrition Services with Involvement and Confidence Levels among Nutrition Workers in Indonesia

Hubungan Pengetahuan tentang Pelayanan Gizi Berbasis Gen dengan Keterlibatan dan Kepercayaan Diri Tenaga Gizi di Indonesia

Knowledge involvement Confidence Nutrition Workers Gene-Based Nutrition

Authors

  • Alfina Ulfah Farhan Alma Ata Graduate School of Public Health Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Rafiqah Dwita Hafizhah Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Arif Sabta Aji
    sabtaaji@gmail.com
    Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Yulinda Kurniasari Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Herni Dwi Herawati Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Ifana Fitria Zulfa Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Sintia Aurilia Putri Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
  • Rina Alfiana Nutrition Department, Faculty of Health Sciences, Alma Ata University, Bantul, Daerah Istimewa Yogyakarta, Indonesia
8 March 2024
Photo by Stevica Mrdja from Getty Images on Canva

Background: The knowledge, involvement, and self-confidence of nutrition professionals are highly required in the implementation of gene-based nutrition services. The limited number of nutrition professionals applying gene-based nutrition services poses a unique challenge in the developmental process of gene-based nutrition services in Indonesia.

Objectives: This study aims to identify the association between the knowledge, engagement, and confidence levels of nutrition workers with gene-based nutrition services in Indonesia.

Methods: This cross-sectional study was conducted in May-June 2023. The participants consisted of nutrition workers from five provinces in Indonesia. The instrument of this study used structured questionnaires encompassing socio-demographic information, knowledge, engagement, and confidence levels of nutrition workers distributed using the Qualtrics Survey platform. Data analysis employed the chi-square test with the help of Statistical Package for the Social Sciences (SPSS) version 25.0.

Results: This study involved a total of 423 respondents. Findings indicated that 53.4% of nutrition workers possessed limited knowledge, 60.0% exhibited minimal engagement, and 51.8% held low confidence levels in gene-based nutrition services. Notably, a significant correlation was identified between knowledge and confidence in gene-based nutrition services (p=0.001; PR=2.0; CI=1.35-2.94). Additionally, a significant association was present between knowledge and engagement in gene-based nutrition services (p=0.001; PR=2.00; CI=1.34-2.96).

Conclusions: This study highlights the association of low nutritionists’ knowledge with low personal involvement and confidence levels to gene-based nutrition services in Indonesia. Nutrition professionals are encouraged to enhance their grasp of genetics and its relevance to nutrition through dedicated training, participation in seminars, and ongoing education initiatives.

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