Improving Primary Care Providers’ Knowledge and Intent to Recommend Whole Food Plant-Based Nutrition Education for Patients with Cardiovascular Disease
AuthorGardner, Gina L.
AdvisorMartin-Plank, Lorraine M.
MetadataShow full item record
PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction, presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
AbstractBackground: Cardiovascular disease has the highest rate of mortality nationally and worldwide. Diet and nutritional practices are factors that have a direct impact on cardiovascular well-being. Whole food plant-based (WFPB) nutrition has been shown to have a significant benefit on the cardiovascular system, in particular repair of the endothelial lining of the blood vessels. In spite of evidenced research, many patients at risk or diagnosed with cardiovascular disease are not provided WFPB nutrition recommendations by primary care providers (PCPs). Although PCPs are often not trained themselves in this area of WFPB nutrition, they have an important role in communicating the benefits of this dietary lifestyle to patients, with the goal of achieving improved patient outcomes. Objective: The purpose of this project was to assess the knowledge base of PCPs in the area of WFPB nutrition, as well as to provide information and awareness regarding the benefits and relationship of WFPB nutrition to patients at risk or diagnosed with cardiovascular disease. Methods: This project utilized a non-experimental pretest/posttest design, to compare knowledge base and awareness of PCPs before and after an educational intervention highlighting the benefits and recommendations of WFPB nutrition for individuals at risk or with a diagnosis of CVD. A convenience sample of PCPs from a local medical center were used, where participants’ participation was solely voluntary. Pre-test and post-test surveys utilized multiple choice and five-point Likert-scale questions; free text responses were allowed at the end of the post-test. Descriptive statistics were used for data analysis. Results: A total of 25 PCPs completed both pre- and post-survey for data analysis. All categories of the multiple-choice knowledge assessment questions demonstrated 8% to 24% increments of improvement. In areas of WFPB knowledge measured with Likert scale categories, the majority showed improvement in these areas. Conclusion: Improved PCPs knowledge and intent to recommend WFPB nutrition to patients at risk or diagnosed with CVD occurred. At this organization, knowledge, self-rated knowledge and comfortability in recommending WFPB nutrition to patients was achieved. The data from this project will serve as a baseline for future means to assist providers in making WFPB recommendations to improve patient outcomes.
Degree ProgramGraduate College