Utilization, Knowledge, and Perception of the Ketogenic Diet among Medical University Students in the UK
DOI:
https://doi.org/10.59564/amrj.v1i2.24Keywords:
Knowledge, Ketogenic Diet, Medical Students, Perception, Weight ManagementAbstract
Background
The ketogenic diet (KD) has gained popularity as a weight-management strategy and is being researched for its potential therapeutic benefits. Understanding the knowledge and perception of the KD among healthcare professionals, including medical students, is crucial for providing accurate patient information and guidance.
Methods
A survey-based study was conducted among public health program students in London to assess their knowledge and perception of the KD. Participants were asked questions about their demographic characteristics, dietary habits, sources of nutritional information, and understanding of the KD. Data were analyzed using descriptive statistics.
Results
Out of 76 participants, predominantly female (80.3%), the majority expressed satisfaction with their body weight (53.9%) and body shape (65.8%), while fewer participants were satisfied with their food habits (38.2%). Social media was the primary source of nutritional information (34.2%), and most participants had attended nutrition-related courses at university (71.1%). The participants showed limited knowledge of the KD, with a mean total score of 3.4±3.6 out of 11 points. Common misconceptions included the role of fruits in the KD (5.3% correct responses) and the long-term adverse effects of the diet. However, participants acknowledged the need for medical supervision and long-term clinical trials for KD users.
Conclusion
This study emphasizes the importance of enhancing knowledge and awareness of KD among public health program students. Medical students, as future healthcare providers, have a critical role in patient counseling and should possess accurate information about the KD to guide patients in making informed dietary decisions.
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Copyright (c) 2023 Qurat-ul-Ain Hussain, Kiran Kaur, Ruheena Amreen
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