Dietetic research involvement is associated with the European region where a dietitian is working and their highest degree qualification

Abstract

AbstractBackgroundResearch is the foundation of the dietetic profession and of evidence‐based guidelines/practice. The present study aimed to examine the level of research involvement among dietitians in Europe.MethodsA cross‐sectional study was conducted among dietitians across Europe using the validated Research Involvement Questionnaire (RIQ), which assigns participants to four levels of research involvement. The survey link was distributed through various channels; for example, National Dietetic Association (NDA) members of European Federation of the Associations of Dietitians (EFAD), the EFAD eNewsletter, national newsletters, etc. Data were analysed with SPSS, using descriptive statistics, statistical tests and ordinal logistic regression analysis with the level of research involvement as the dependent variable.ResultsIn total, 257 European dietitians completed the survey (84.6% female). Most participants held a Master's degree (46.1%), followed by a Bachelor's degree (27.3%) or Doctorate (25.7%). One‐third of participants were involved at level 3 or 4 (leading research, leadership in research), whereas most were involved at level 1 (evidence‐based practice) or 2 (collaboration in research). The multivariate regression analysis showed that dietitians' research involvement was higher in dietitians with a Doctorate and in Northern/Southern Europe compared to Eastern/Western Europe.ConclusionsDietitians have low levels of research involvement in practice even when highly qualified. Interventions to motivate dietitians to be more involved in research projects are important, as well as interventions to facilitate dietitians' research activities. This would inform the discipline's evidence base, strengthen the professional status of dietitians and increase their reputation within the healthcare sector.