In 2009 I conducted a short four week study on 'The Nutritional Knowledge, Attitude & Practice of Gym “Gymnasium” Attendees in the town of Savanna-la-mar (Westmorland Jamaica)', while on Internship. It would be interesting to reapeat the study now and compare the findings between then and now.

1. The Nutritional Knowledge,The Nutritional Knowledge,
Attitude & Practice ofAttitude & Practice of
Gymnasium (Gym) AttendeesGymnasium (Gym) Attendees
in the Town of Savanna-la-marin the Town of Savanna-la-mar
Presenter: Cherine UsherwoodPresenter: Cherine Usherwood
Dietetic/Nutrition InternDietetic/Nutrition Intern

2. IntroductionIntroduction
 Healthy eating is complementary toHealthy eating is complementary to
physical activity in maintaining a leanphysical activity in maintaining a lean
weight, fitness, strength and good healthweight, fitness, strength and good health
Researchers estimate that poor dietsResearchers estimate that poor diets
account for over 300,000 deaths a yearaccount for over 300,000 deaths a year
and that about 35 percent of cancerand that about 35 percent of cancer
deaths are attributable to poor diet in thedeaths are attributable to poor diet in the
U.S. (Blaylock, Smallwood, and VariyamU.S. (Blaylock, Smallwood, and Variyam
1996)1996)

3. Research QuestionResearch Question
 How do persons who attend gyms viewHow do persons who attend gyms view
the importance of nutrition in achievingthe importance of nutrition in achieving
their objectives?their objectives?
HypothesisHypothesis
 Persons who attend gymnasiums havePersons who attend gymnasiums have
little knowledge of good nutrition andlittle knowledge of good nutrition and
usually use fad diets to help effect weightusually use fad diets to help effect weight
loss.loss.

4. AimAim
 To determine if persons who attend gymsTo determine if persons who attend gyms
have knowledge of healthy eating and puthave knowledge of healthy eating and put
this knowledge into practice to achievethis knowledge into practice to achieve
their objectives.their objectives.

5. ObjectivesObjectives
1.1. To determine the nutrition knowledge of gymTo determine the nutrition knowledge of gym
attendeesattendees
2.2. To determine their source of nutritionTo determine their source of nutrition
informationinformation
3.3. To determine the nutritional practices of gymTo determine the nutritional practices of gym
attendees in trying to achieve their objectivesattendees in trying to achieve their objectives
4.4. To ascertain how gym attendees perceive theTo ascertain how gym attendees perceive the
importance of nutrition.importance of nutrition.

6. MethodologyMethodology
Study Design:Study Design:
 This is a cross-sectional study whereThis is a cross-sectional study where
exposure and outcome variables wereexposure and outcome variables were
collected simultaneously.collected simultaneously.
 Exposure variables – attitude and practice,Exposure variables – attitude and practice,
 Outcome variable – nutrition knowledgeOutcome variable – nutrition knowledge

7. Methodology (Cont’d)Methodology (Cont’d)
 A pre constructed, pre coded selfA pre constructed, pre coded self
administered questionnaire consisting ofadministered questionnaire consisting of
thirty (30) questions that has beenthirty (30) questions that has been
modified from the Healthy Lifestyle Surveymodified from the Healthy Lifestyle Survey
Questionnaire conducted in the WesternQuestionnaire conducted in the Western
Region was used to collect data.Region was used to collect data.

8. Methodology (Cont’d)Methodology (Cont’d)
 Some questionnaires were self reportedSome questionnaires were self reported
while some were administered by thewhile some were administered by the
researcher.researcher.

9. Research PopulationResearch Population
 A proposed convenience sampleA proposed convenience sample
consisting of at least 90% of membersconsisting of at least 90% of members
attending the gyms during the time of theattending the gyms during the time of the
research was used.research was used.
 The three (3) gyms in Savannala-marThe three (3) gyms in Savannala-mar
were used namely, Westmoreland Fitnesswere used namely, Westmoreland Fitness
Centre, Unique Fitness Studio and UniqueCentre, Unique Fitness Studio and Unique
Fitness Centre.Fitness Centre.

10. ExclusionExclusion
 Individuals under 18 yearsIndividuals under 18 years
 Individuals from gyms operated byIndividuals from gyms operated by
medical centresmedical centres
 Non-members of gyms (visitors).Non-members of gyms (visitors).
 Individuals attending gyms that have aIndividuals attending gyms that have a
nutrition programmenutrition programme

11. Data Analysis and ReportingData Analysis and Reporting
• The data was collected and analyzed byThe data was collected and analyzed by
the researcherthe researcher
• SPSS 11.5 (Statistical Programme forSPSS 11.5 (Statistical Programme for
Social Scientists 11.5) Software along withSocial Scientists 11.5) Software along with
Microsoft excel were used to analyze data.Microsoft excel were used to analyze data.

12. LimitationsLimitations
 Gym members who infrequently attendGym members who infrequently attend
 Reluctance of some gym members toReluctance of some gym members to
participateparticipate
 Limited time available for gym members toLimited time available for gym members to
answer questionnaireanswer questionnaire
 Lengthy questionnaireLengthy questionnaire
 Time allotted for the studyTime allotted for the study

13. RESULTSRESULTS

14. DemographyDemography
Gender
No. of
Persons Percent
Male 11 33
Female
22 67
Total 33 100

15. Age GroupAge Group
Age GroupAge Group FrequencyFrequency PercentPercent
18 - 2418 - 24
44 12.112.1
25 - 3025 - 30 11 3.03.0
31 - 3731 - 37 1010 30.330.3
38 - 4438 - 44 88 24.224.2
45 - 5145 - 51 22 6.16.1
> 52> 52 66 18.218.2
missingmissing 22 6.16.1
TotalTotal 3333 100.0100.0

16. Name of GymsName of Gyms
Name of Gyms Attended by Respondents
52.00%
39%
9%
WHFC UFC UFS

17. Reasons for Joining the GymReasons for Joining the Gym
Reason for Joining Gym Sum Percent
Lose weight 6 18.2
Stay healthy 6 18.2
Keep fit 6 18.2
Love to exercise 2 6.1
Stay healthy & keep fit 4 12.1
Lose weight, stay healthy, keep fit 4 12.1
Lose wt, stay healthy, keep fit, manage
illness 1 3.0
Keep fit, love to exercise 1 3.0
Lose wt, keep fit 1 3.0
Stay healthy, keep fit, love to exercise 1 3.0
Stay healthy, manage illness 1 3.0
Total 33 100.0

18. Type of DietType of Diet
Type of DietType of Diet
No. ofNo. of
PersonsPersons PercentPercent
No special dietNo special diet 2424 7373
Low fatLow fat 22 66
Weight lossWeight loss 11 33
High proteinHigh protein 11 33
Low carb, low cholesterolLow carb, low cholesterol 11 33
HerbalifeHerbalife 11 33
All fruits, vegetarian, low carb, low chol,All fruits, vegetarian, low carb, low chol,
high proteinhigh protein 11 33
Vegetarian, low cholesterolVegetarian, low cholesterol 11 33
MissingMissing 11 33
TotalTotal 3333 100100

19. Who Placed Respondents on DietWho Placed Respondents on Diet
Chart showing who placed respondents on special diets
13%
87%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Gym instructor Self

20. What is the most effective way toWhat is the most effective way to
lose weight?lose weight?
ResponsesResponses No. of PersonsNo. of Persons
PercentagePercentage
Eating only fruits & vegetablesEating only fruits & vegetables 22 66
High protein dietHigh protein diet 22 66
Eating smaller balanced mealsEating smaller balanced meals 1313 3939
Diet & exerciseDiet & exercise 2424 7373
Avoiding high carbohydrate foodsAvoiding high carbohydrate foods 33 99
Starvation dietStarvation diet 00 00
Exercise onlyExercise only 88 2424

21. Foods That Cause Weight GainFoods That Cause Weight Gain
OptionsOptions
No. ofNo. of
PersonsPersons PercentagePercentage
Fruits & VegetablesFruits & Vegetables 11 33
Fats & oilsFats & oils 2222 6767
Staple foodsStaple foods 33 99
Peas & beansPeas & beans 00 00
SweetsSweets 1313 3939
Foods from animalsFoods from animals 55 1515
All foodsAll foods 44 1212

22. ““Do you know about Food GroupsDo you know about Food Groups
& Nutrients?”& Nutrients?”
24%
73%
3%
0
10
20
30
40
50
60
70
80
%
Yes No Missing
Do you know about the food groups?
64%
33%
3%
0
10
20
30
40
50
60
70
%
Yes No Missing
Do you know about nutrients

23. Name Food GroupsName Food Groups
Food Group ResponsesFood Group Responses Amt of PersonsAmt of Persons PercentPercent
Ackee & saltfish, curry chicken &Ackee & saltfish, curry chicken &
rice, rice & peasrice, rice & peas 11 33
Dark green & leafy veg, fruits,Dark green & leafy veg, fruits,
peas & beans, FFApeas & beans, FFA 11 33
Fats & oil, grean leafy veg, FFA,Fats & oil, grean leafy veg, FFA,
starchstarch 11 33
Fruits & vegetables, staples, milkFruits & vegetables, staples, milk 22 66
Poultry, fruits, vegetables,Poultry, fruits, vegetables,
legumes staples, fats & oils, meatslegumes staples, fats & oils, meats 11 33
Starch/sugar, fruit & vegetable,Starch/sugar, fruit & vegetable,
protein, waterprotein, water 11 33

24. How Do You Get Nutrients?How Do You Get Nutrients?
How do you getHow do you get
nutrientsnutrients
No. ofNo. of
PersonsPersons PercentPercent
From taking pillsFrom taking pills
55 1515
From doing exercisesFrom doing exercises
22 66
From the foods you eatFrom the foods you eat
2828 8585
From eating fruits & vegetablesFrom eating fruits & vegetables
44 1212

25. How Much Pounds is Safe to LoseHow Much Pounds is Safe to Lose
in 1 Week?in 1 Week?
Chart Showing Responses to "How Much pounds is Safe to
Lose in 1 Week"
64%
15%
3%
3%
6%
9%
0 10 20 30 40 50 60 70
1
%
Missing
Don’t know
1 - 2 & 3 - 4 lbs
5 - 6 lbs
3 - 4 lbs
1 - 2 lbs

26. Persons Who Did/Did not ReceivePersons Who Did/Did not Receive
Dietary Counselling/InformationDietary Counselling/Information
12%
88%
0
10
20
30
40
50
60
70
80
90
%
Yes No
Chart Showing Responses to Persons who did/did not
Receive Dietary Counselling/Education

27. Persons who Received NutritionPersons who Received Nutrition
CounsellingCounselling
Diet Counsellor/EducatorDiet Counsellor/Educator
Amt ofAmt of
PersonsPersons PercentPercent
DoctorDoctor
22 66
Gym instructorGym instructor
11 33
LecturerLecturer
11 33

28. Source of Nutrition InformationSource of Nutrition Information
Nutrition Information SourceNutrition Information Source
Amount ofAmount of
personspersons PercentPercent
The internetThe internet 11 33
Reading booksReading books 99 2727
Radio & tvRadio & tv 11 33
Never received nutrition informationNever received nutrition information 33 99
Reading books, radio & tvReading books, radio & tv 55 1515
Internet, reading books, radio & tvInternet, reading books, radio & tv 55 1515
Reading books, radio & tv, doctorReading books, radio & tv, doctor 11 33
Reading books, radio& tv, high schoolReading books, radio& tv, high school 11 33
SchoolSchool 22 66
MissingMissing 55 1515
TotalTotal 3333 100100

29. Nutrition PracticeNutrition Practice
Spoons sugar added to hotSpoons sugar added to hot
drinkdrink
Amt ofAmt of
PersonsPersons PercentPercent
1-2 tsp1-2 tsp 2424 7373
1-2 tbsp1-2 tbsp 22 66
Don’t use sugar in hot drinkDon’t use sugar in hot drink 66 1818
OtherOther 11 33
TotalTotal 3333 100100

30. Method used to prepare meatsMethod used to prepare meats
How is meat preparedHow is meat prepared Amt of PersonsAmt of Persons PercentPercent
FryFry
22 66
StewStew
1010 3030
SteamSteam
66 1818
BakeBake
77 2121
RoastRoast
11 33
Don’t eat meatDon’t eat meat
11 33
Stew & steamStew & steam
33 99
Stew, bake, roastStew, bake, roast
11 33
Stir fryStir fry
11 33
Stew, steam, bake, roastStew, steam, bake, roast
11 33
TotalTotal
3333 100100

31. Amt of Visible Fat RemovedAmt of Visible Fat Removed
Amount of visible fat removed from meats before eating
58%
29%
3%
3%
6%
Remove all Remove most Do not remove fat Do not eat meat Not sure

32. Eating From the Caribbean FoodEating From the Caribbean Food
GroupsGroups
Food GroupFood Group YesYes NoNo
Amt ofAmt of
PersonsPersons
PercentPercent Amt ofAmt of
PersonsPersons
PercentPercent
StaplesStaples 3232 9797 11 33
LegumesLegumes 3131 9494 11 33
Food From AnimalsFood From Animals 3030 9191 22 66
FruitsFruits 3232 9797 00 00
VegetablesVegetables 3131 9494 11 33

33. Feelings About NutritionFeelings About Nutrition
Nutrition is not important for wtNutrition is not important for wt
loss/good healthloss/good health
Amt ofAmt of
PersonsPersons PercentPercent
Strongly agreeStrongly agree 44 12.112.1
NeutralNeutral 22 6.16.1
DisagreeDisagree 1212 36.436.4
Strongly disagreeStrongly disagree 1212 36.436.4
MissingMissing 33 9.19.1
TotalTotal 3333 100.0100.0

34. Need for Nutrition GuidanceNeed for Nutrition Guidance
12%
3%
46%
27%
12%
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
agree strongly
agree
disagree strongly
disagree
missing
I do not need nutrition guidance to lose weight

35. "It's important I get nutrition information from a
reputable source"
49%
33%
18%
agree strongly agree missing

36. "As long as i exercise i do not need to eat properly"
33%
61%
6%
disagree strongly disagree missing

37. ConclusionsConclusions
 Gym attendees have limited knowledgeGym attendees have limited knowledge
about nutrition (73% unable to identifyabout nutrition (73% unable to identify
food groups)food groups)
 Gym attendees get their nutritionGym attendees get their nutrition
information from the internet, readinginformation from the internet, reading
books, radio and television,books, radio and television,
school/college, doctor, and gymschool/college, doctor, and gym
instructors.instructors.

38. ConclusionsConclusions
 Despite having limited nutritionDespite having limited nutrition
knowledge, gym attendees generally try toknowledge, gym attendees generally try to
use good dietary practices in an effort touse good dietary practices in an effort to
meet their objectivesmeet their objectives
 Gym attendees generally view nutrition asGym attendees generally view nutrition as
an important aspect in meeting theiran important aspect in meeting their
objectives.objectives.

39. ConclusionsConclusions
 The hypothesis that gym attendees haveThe hypothesis that gym attendees have
little knowledge of nutrition is in fact true,little knowledge of nutrition is in fact true,
however they do not use fad diets to helphowever they do not use fad diets to help
effect weight loss as 73% were not on anyeffect weight loss as 73% were not on any
special dietspecial diet

40. RecommendationsRecommendations
 Health Department and gym operatorsHealth Department and gym operators
develop working relationshipdevelop working relationship
 Nutrition professionals avail services forNutrition professionals avail services for
individualised counselling session for gymindividualised counselling session for gym
attendees at a reasonable costattendees at a reasonable cost
 Each gym set up nutrition corner withEach gym set up nutrition corner with
displays of the food groups, BMI chartdisplays of the food groups, BMI chart
etc..etc..

41. RecommendationsRecommendations
 Establish registration forms to includeEstablish registration forms to include
demographic data, medical history anddemographic data, medical history and
objective for joining the gym.objective for joining the gym.
 Gym instructors should make medicalGym instructors should make medical
check-up prior to joining the gymcheck-up prior to joining the gym
mandatory.mandatory.
 Gyms should have working scales withGyms should have working scales with
stadiometers so BMI can be assessedstadiometers so BMI can be assessed

42. RecommendationsRecommendations
 Total anthropometric data should beTotal anthropometric data should be
collected on registration and monitoredcollected on registration and monitored
 Scales should be continuously calibratedScales should be continuously calibrated

43. Questions?Questions?