Knowledge, Attitudes, and Behaviors of Healthcare Professionals Regarding Starch-Based Sugar Consumption: A Cross-Sectional Survey Study – The Case of Erzurum City Hospital

Authors : Tuğba Arslan, Meryem Aydemir Atasever
Pages : 53-66
Doi:10.58833/bozokvetsci.1697251
View : 152 | Download : 242
Publication Date : 2025-12-31
Article Type : Research Paper
Abstract :This study explores healthcare professionals’ knowledge, attitudes, and behaviors concerning the consumption of high-fructose corn syrup (HFCS) and its health implications. Given their influence on public health, their awareness and food purchasing habits are critical for shaping nutritional education and health policies. A cross-sectional survey was conducted with 350 volunteers, including physicians, nurses, dietitians, psychologists, physiotherapists, and other staff at Erzurum City Hospital. Data were collected via face-to-face interviews using the validated \\\"HFCS Consumption Scale\\\" and a structured knowledge questionnaire. Statistical analyses were performed using SPSS 23, including t-tests, ANOVA, and non-parametric tests. While participants demonstrated high knowledge scores regarding HFCS-related risks (Mean: 76.54±8.160), this was not always reflected in their purchasing decisions. The highest awareness was noted in the “Health Risks of HFCS-Containing Foods” subscale (Mean: 40.57±4.312), particularly in relation to metabolic diseases. However, 75% of respondents reported not routinely reading food labels. Awareness and purchasing behavior varied significantly by gender, age, education, and profession. Female participants and physicians exhibited greater sensitivity, while younger professionals displayed lower consumer awareness. These findings underscore the gap between knowledge and behavior, suggesting a need for targeted interventions. Future research should examine how structured nutrition education affects long-term behavioral change. Improving healthcare professionals’ nutritional literacy is essential not only for their own well-being but also for their role in promoting healthier dietary choices among the public.
Keywords : Processed food, healthcare professionals, health risk, high-fructose corn syrup

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