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Abstract：
In 2019, Canada\'s Food Guide underwent its first transformation in over a decade. The change received considerable attention given the increased focus on plant-based proteins and the decision to eliminate the milk and alternatives food group. Yet little is known about health professionals\' views of these updates. In response, the present study examined Canadian dietitians\' attitudes and behaviours towards the guide\'s expanded plant-based recommendations.
A pan-Canadian cross-sectional online survey was administered from January to March 2020 to currently practicing registered dietitians. The study was pre-registered, piloted and received ethical approval. Descriptive and inferential statistics were performed and open-text responses underwent thematic analysis.
In total, 411 dietitians from 10 provinces and various work settings participated. Most dietitians (82.8%) consider the food guide\'s recommendation to choose protein foods that come from plants more often is evidence-based. Compared to its predecessor, dietitians encourage their patients/clients to choose protein foods that come from plants (p < 0.001) and non-dairy sources of calcium (p < 0.001) significantly more frequently under the new guide. A slight majority of dietitians (57.7%) agree with the decision to omit the standalone milk and alternatives group in favour of bringing dairy into the protein category.
Canadian dietitians generally look favourably upon the new plant-based recommendations and have adjusted their nutrition counselling in response. The findings are considered to be the first to characterise how dietitians view changes to the plant-based content of one of the most recognisable diet-related educational tools in Canada.
A pan-Canadian cross-sectional online survey was administered from January to March 2020 to currently practicing registered dietitians. The study was pre-registered, piloted and received ethical approval. Descriptive and inferential statistics were performed and open-text responses underwent thematic analysis.
In total, 411 dietitians from 10 provinces and various work settings participated. Most dietitians (82.8%) consider the food guide\'s recommendation to choose protein foods that come from plants more often is evidence-based. Compared to its predecessor, dietitians encourage their patients/clients to choose protein foods that come from plants (p < 0.001) and non-dairy sources of calcium (p < 0.001) significantly more frequently under the new guide. A slight majority of dietitians (57.7%) agree with the decision to omit the standalone milk and alternatives group in favour of bringing dairy into the protein category.
Canadian dietitians generally look favourably upon the new plant-based recommendations and have adjusted their nutrition counselling in response. The findings are considered to be the first to characterise how dietitians view changes to the plant-based content of one of the most recognisable diet-related educational tools in Canada.
摘要：
2019年，加拿大食品指南经历了十多年来的首次转型。鉴于对植物性蛋白质的日益关注以及消除牛奶和替代食品类别的决定，这一变化受到了相当大的关注。然而，人们对卫生专业人员对这些更新的看法知之甚少。作为回应,本研究调查了加拿大营养师对指南扩大的基于植物的建议的态度和行为。
从2020年1月至3月，对目前执业的注册营养师进行了一项泛加拿大横断面在线调查。这项研究是预先注册的，试点并获得道德批准。进行了描述性和推断性统计，并对开放文本响应进行了主题分析。
总共，来自10个省和各种工作场所的411名营养师参加了会议。大多数营养师（82.8%）认为食物指南建议选择更多来自植物的蛋白质食物是基于证据的。与其前身相比，在新指南下,营养师鼓励患者/客户更频繁地选择来自植物(p<0.001)和非乳制品来源的钙(p<0.001)的蛋白质食物.一小部分营养师（57.7％）同意省略独立牛奶和替代品组的决定，而赞成将乳制品纳入蛋白质类别。
加拿大营养师普遍看好基于植物的新建议，并调整了他们的营养咨询作为回应。这些发现被认为是第一个描述营养师如何看待加拿大最知名的饮食相关教育工具之一的基于植物的内容变化的特征。
从2020年1月至3月，对目前执业的注册营养师进行了一项泛加拿大横断面在线调查。这项研究是预先注册的，试点并获得道德批准。进行了描述性和推断性统计，并对开放文本响应进行了主题分析。
总共，来自10个省和各种工作场所的411名营养师参加了会议。大多数营养师（82.8%）认为食物指南建议选择更多来自植物的蛋白质食物是基于证据的。与其前身相比，在新指南下,营养师鼓励患者/客户更频繁地选择来自植物(p<0.001)和非乳制品来源的钙(p<0.001)的蛋白质食物.一小部分营养师（57.7％）同意省略独立牛奶和替代品组的决定，而赞成将乳制品纳入蛋白质类别。
加拿大营养师普遍看好基于植物的新建议，并调整了他们的营养咨询作为回应。这些发现被认为是第一个描述营养师如何看待加拿大最知名的饮食相关教育工具之一的基于植物的内容变化的特征。
