The perceptions of South African dietetic and nutrition professionals on sponsorship and funding of scientific education opportunities by Big Food

Abstract

Objective: To determine the perceptions of South African dietetic and nutrition professionals on sponsorship and funding of scientific education opportunities by Big Food.
Setting: South Africa.
Subjects and methods: Members of the Association for Dietetics in South Africa (ADSA), the Nutrition Society of South Africa (NSSA), and the Dietetics-Nutrition is a Profession (DIP) groups (excluding students) were invited to participate in an online survey using census and snowball sampling (n = 118). The survey used a Likert scale to record responses to experience and perception questions and included a brief demographic section. Additionally, dietetic/nutrition professionals were recruited for semi-structured interviews (n = 10) using purposive sampling. An interview guide with open-ended and probing questions, where necessary, was used.
Results: Perceptions of dietetic and nutrition professionals regarding Big Food sponsorship of scientific education opportunities varied. The majority (88%; n = 104) felt collaboration should be encouraged, particularly to improve the nutritional content of unhealthy products. Others expressed hesitance and strong disagreement, citing real or perceived conflict of interest (COI) and concerns regarding the scientific credibility of research presented. There was consensus from 90% of participants (n = 106) on the need for clear guidelines defining acceptable sponsorship and funding, including transparency and disclosure. Upholding and adhering to professional ethical standards should also remain a priority for dietetic and nutrition professionals, as emphasised by participants during the semi-structured interviews.
Conclusion: The research indicates diverse perceptions among South African dietetic and nutrition professionals on the sponsorship and funding of scientific education opportunities by Big Food, emphasising the complex nature of interactions with multinationals. The importance of establishing consensus guidelines on collaborations that adhere to professional ethical standards was underscored.

Keywords: Big Food, conflict of interest, dietetic and nutrition professionals, scientific education opportunities