Assessment of Knowledge of Celiac Disease and Associated Conditions Among Dietitians in Jordan

Hala K. Nawaiseh (), Lisako J. McKyer, Dana N. Abdelrahim, Hayder A. Al-Domi, Furat K. AL-Nawaiseh, Mohammad S. AL-Assaf and Shatha A. Abu AL-Nadi
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Hala K. Nawaiseh: Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan
Lisako J. McKyer: Department of Health Promotion and Community Health Sciences, Texas A&M School of Public Health, College Station, TX 76107, USA
Dana N. Abdelrahim: Research Institute for Medical and Health Sciences, Sharjah University, Sharjah 27272, United Arab Emirates
Hayder A. Al-Domi: Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan
Furat K. AL-Nawaiseh: Jordan Center for Disease Control (JCDC), Amman 11941, Jordan
Mohammad S. AL-Assaf: Department of Ears, Nose and Throat, King Hussein Medical Centre (KHMC), Amman 11941, Jordan
Shatha A. Abu AL-Nadi: Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, Jordan

IJERPH, 2025, vol. 22, issue 3, 1-18

Abstract: Background: Celiac disease (CD) is a type of systemic autoimmune condition triggered by gluten consumption among genetically predisposed individuals. Aim: To assess the knowledge, awareness, and practices pertaining to CD and associated conditions among dietitians in Jordan. Method: A cross-sectional web-based survey was carried out between April and October 2023. The survey was an internet-based questionnaire with closed-ended questions. Results: The majority of dietitians answered correctly that CD is caused due to an immunological reaction to gluten, gliadin, and protamine (91.7%); it is an autoimmune disease (71.2%); and the risk of developing an autoimmune disease is higher among CD patients (78.8). The majority of respondents (93.6%) correctly identified that a strict gluten-free diet is the treatment approach for CD patients. However, only (18.9%) of dietitians correctly identified the FDA guidelines for “Gluten Free” food labeling. Approximately 53.4% of respondents identified immunoglobulin (IgA) antibody testing as the most reliable way to diagnose patients with CD. Conclusions: The dietitians have a good understanding of CD topics. The development of credentials in CD would ensure that dietitians practicing in CD are skilled.

Keywords: celiac disease; nutritionist; knowledge; management; Jordan (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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