Journal of Nutrition & Food Sciences
Open Access

Division of Food and Nutrition Sciences, Ohio University, Athens, OH, USA

Biography

Dr. Robert Bob Tsutsu is currently working in Department of Fisheries and Aquaculture Sciences, Mzuzu University, Malawi. Research Interest in Fisheries and Aquaculture Science. International experience includes various programs, contributions and participation in different countries for diverse fields of study.

Publications

• Research Article   
  Assessing US Registered Dietitians Knowledge and Perceptions of a Gluten-Free Diet: A Mixed Methods Approach
  Author(s): Robert G. Brannan*, Hannah Helton, Elizabeth A. Beverly and Melissa Russell
  
  Background: The practice of gluten-free diets is on the rise, evidenced by the increase in gluten-free sales from $2.8 billion in 2015 to a projected $7.6 billion in 2020. People with celiac disease and non-celiac gluten sensitivity are required to avoid gluten containing products. It is important that registered dietitians are knowledgeable about this topic due to the prevalence and popularity of the gluten-free diet by those with or without celiac disease or non-celiac gluten sensitivity. Method: A mixed methods approach using qualitative (focus group) was used to generate topics for a quantitative (survey) that assessed knowledge and perceptions of a gluten-free diet from a representative sample of 508 registered dietitians. Results: Over 18% of respondents incorrectly identified gluten as a carbohydrate. Additionally, less than 80.. View More»
  DOI: 10.35248/2155-9600.21.s6.1000818

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