FOOD LITERACY OF FUTURE REHABILITATION PROFESSIONALS: IMPLICATIONS FOR PROFESSIONAL EDUCATION AND PUBLIC HEALTH

Abstract

Food literacy is an important prerequisite for the development of healthy behaviors and the prevention of non-communicable diseases. It is particularly important in the education of future rehabilitation professionals, whose professional activities include preventive counseling and the modification of behavioral risk factors. The purpose of the study. To assess the level and structure of food literacy among future rehabilitation professionals and to determine its relationship with dietary behavior and professional readiness to provide preventive counseling on healthy nutrition. Materials and methods. A cross-sectional study was conducted using an anonymous questionnaire administered to 160 undergraduate students enrolled in the Therapy and Rehabilitation specialty of the Physical Therapy and Occupational Therapy educational program. Results and discussion. The overall food literacy score of the students was 3.53±0.57 points. The highest score was observed for the Knowledge of Nutrients component (3.93±0.69), whereas the lowest was found for Meal Planning and Practical Nutrition Skills (3.24±0.74), indicating a gap between theoretical knowledge and its practical application. Statistically significant differences were identified according to the year of study, with first-year students demonstrating the lowest food literacy levels. Despite recognizing the importance of healthy nutrition, students reported insufficient confidence in providing nutrition counseling to patients. Conclusions. Food literacy among future rehabilitation professionals was characterized by uneven development across its individual components, with practical components being less developed than cognitive ones. The findings substantiate the need to strengthen practiceoriented training, develop competencies in preventive counseling, and integrate food literacy into professional education.