Determinants of dietary behaviors among dental professionals: insights across educational levels
Issued Date
2024-12-01
Resource Type
eISSN
14726831
Scopus ID
2-s2.0-85196754024
Journal Title
BMC Oral Health
Volume
24
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
BMC Oral Health Vol.24 No.1 (2024)
Suggested Citation
Tantimahanon A., Sipiyaruk K., Tantipoj C. Determinants of dietary behaviors among dental professionals: insights across educational levels. BMC Oral Health Vol.24 No.1 (2024). doi:10.1186/s12903-024-04502-4 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/99231
Title
Determinants of dietary behaviors among dental professionals: insights across educational levels
Author(s)
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
Background: Healthy dietary behaviors are fundamental for maintaining optimal health. Understanding the dietary behaviors of dentists is vital for designing effective interventions to foster healthier behaviors. However, investigations into dietary behaviors and their associations among dental professionals have been limited. Objective: To investigate the dietary behaviors of dental professionals, along with the associated factors influencing their dietary options. Materials and methods: A self-administered online questionnaire was constructed to collect data from three groups of dental professionals: undergraduates (UG), postgraduates (PG), and practicing dentists (DT). The questionnaire encompassed inquiries regarding demographic characteristics, knowledge assessment, evaluation of attitudes, and examination of dietary behaviors. Data analysis procedures included descriptive statistics, Spearman’s rank correlation, and multiple linear regression. Results: A total of 842 individuals participated in the study (UG: 264, PG: 247, DT: 331). Attitude emerged as the strongest association of healthy dietary behaviors across all groups (UG: ß=0.370, PG: ß=0.512, DT: ß=0.642; P < 0.001), while alcohol consumption showed a negative correlation with healthy dietary behaviors (UG: ß=-0.135, PG: ß=-0.220, DT: ß=-0.216; P < 0.001). Conclusion: Significant variations in dietary behaviors across diverse educational levels of dental professionals were observed. Attitude emerged as the predominant factor influencing dietary behaviors, while knowledge was found to have a weak association. Tailored interventions addressing individual challenges at different career stages should be considered to enhance dietary behaviors and overall well-being in dental practice settings.