Evaluation of nutritional knowledge in relation to diabetics, high blood pressure, and high cholesterol in doctors and nurses in Morocco

Background:

In Morocco, non-communicable diseases were responsible for 84% of deaths in 2022. Risk factors include poor diet and a sedentary lifestyle. The objective of this study is to assess the nutritional knowledge of doctors and nurses working in hospitals and primary health care centers in Morocco for diabetes, high blood pressure, and high cholesterol.

Materials and Methods

This was a cross-sectional exploratory study using a self-administered questionnaire developed by standardized nutritional guides. We included 238 nurses and 131 doctors working in health centers and 234 nurses and 54 doctors working in hospitals. Statistical analyses were carried out using SPSS version 21.0 software, the Kolmogorov–Smirnov test, the Mann–Whitney test, and Spearmen's correlation. Multiple linear regression analysis was used to explore the most significant sociodemographic variables.

Results

Among the two nutritional content areas assessed in this study, we found that among doctors, the nutrition axis for high blood pressure and high cholesterol had a median correct response score of (0.57 IQR [0.28, 0.71]). The same was true for nurses, but with lower scores [respectively (0.28 IQR [0, 0.43]), (0.28 IQR [0.07, 0.42])].

Our results do not reveal any statistically significant association of the median of the total score of answers of both health professionals (nurses or doctors) with their gender (p=0.383). However, they were significantly associated with basic training (p < 0.00), continuous training (p=0.002), receiving information on nutrition (p=0.018), and their age (p = 0.016).

Conclusions

The nutritional knowledge of doctors and nurses in Morocco still needs to be improved. Diabetes, high blood pressure, and high cholesterol, as major non-communicable diseases, pose a major challenge to current health systems. Systematic efforts of policy makers should be devoted to basic and continuing education in nutrition in medical and nursing facilities.