Original scientific paper

https://doi.org/10.47960/2303-8616.2025.2.11.80

DIETARY HABITS OF PHYSIOTHERAPISTS

Vedrana Grbavac ; Faculty of Health Studies, University of Mostar, 88 000 Mostar, Bosnia and Herzegovina University Clinical Hospital Mostar, 88 000 Mostar, Bosnia and Herzegovina
Marija Mandić orcid.org/0009-0007-8724-783X ; Faculty of Health Studies, University of Mostar, 88 000 Mostar, Bosn i a and Herzegovina *
Marija Govorko ; Department of Clinical Nursing, University of Dubrovnik, 20 000 Dubrovnik, Croatia
Vinka Lučić ; University Department of Health Studies, University of Split, 21 000 Split, Croatia
Nikolina Slišković ; Faculty of Health Studies, University of Mostar, 88 000 Mostar, Bosna i Herzegovina

* Corresponding author.

Abstract

Introduction: Dietary habits, influenced by regional, cultural, and lifestyle factors, are crucial in maintaining physical and mental health. Healthy eating is often challenging in modern society, where sedentary lifestyles and processed food consumption prevail. Physiotherapists, as healthcare professionals, should set an example in adopting and promoting healthy dietary habits. However, research indicates that they do not always adhere to recommended nutritional guidelines, which may affect their health and professional performance.
Aim: To analyze the dietary habits of physiotherapists and their impact on health and professional efficiency.
Subjects and Methods: A cross-sectional study was conducted at the Faculty of Health Studies, University of Mostar, involving physiotherapists with at least a bachelor's degree. Data were collected via an anonymous online survey using a modified Food Frequency Questionnaire (FFQ). The study examined the frequency of food consumption, intake of sugar and salt, and habits related to fast food, snacks, and alcohol consumption.
Results: Most physiotherapists regularly consumed breakfast (79%), lunch (95%), and dinner (84%), while 61% had snacks. A significant number added sugar to beverages, while salt intake showed no gender differences. Fruit and vegetable consumption was below recommended levels, but cooked meals were preferred, and water intake was adequate. Male participants consumed more beer, while smoking was reported by 22% of respondents.
Conclusion: Although physiotherapists show awareness of healthy eating, improvements are
needed, particularly in increasing fruit, vegetable, and fish intake. Nutritional education could enhance their overall health and professional effectiveness.

Keywords

dietary habits; healthy eating; physiotherapists

Hrčak ID:

340156

URI

https://hrcak.srce.hr/340156

Publication date:

28.11.2025.

Article data in other languages: croatian

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