Akademik Veri Yönetim Sistemi
Nutrition, cilt.144, 2026 (SCI-Expanded, Scopus)
Background Malnutrition remains a widespread clinical challenge with significant consequences on morbidity, mortality, and healthcare utilization. Despite evidence-based guidelines, nutritional interventions are often hindered by knowledge gaps among healthcare professionals (HCPs). This study aimed to evaluate HCPs’ knowledge and practices concerning oral nutritional supplements (ONS), based on evidence-based recommendations from the Turkish Clinical Enteral and Parenteral Nutrition Society (KEPAN). Methods A cross-sectional online survey was conducted between November 25 and December 26, 2022, using the SurveyMonkey platform. The questionnaire included 22 multiple-choice items derived from the KEPAN ONS consensus guideline, addressing key aspects of ONS use—indication, administration, monitoring, and discontinuation—in different clinical conditions. Demographic data were also collected. The survey was distributed via professional networks and KEPAN’s communication channels, targeting physicians, dietitians, nurses, and pharmacists. Results A total of 277 HCPs participated, predominantly dietitians (48.3%) and physicians (37.2%), with most respondents working in metropolitan hospitals. While some questions were answered correctly by the majority, 8 of 22 items were answered incorrectly by more than half of participants. Knowledge gaps were particularly pronounced in ONS use in neurological disorders (80.20% incorrect), dysphagia (78.50%), chronic kidney disease (86.20%), general indications (72.22%), diabetes (68.80%), and geriatric nutrition (73.2%). Conclusions Substantial knowledge deficits exist among HCPs regarding optimal ONS use, especially in geriatrics and neurology. These findings underscore the urgent need for structured, interdisciplinary, and practice-oriented education in clinical nutrition. Tailored training, curriculum integration, and collaboration between national and international nutrition societies are essential to improve nutritional care and patient outcomes.