Background: Commercial technology-enabled personalised nutrition is undergoing rapid growth, yet its uptake in dietetics practice remains low. This survey sought the opinions of dietetics practitioners on personalised nutrition and related technologies to understand the facilitators and barriers to its application in practice. Method: A cross-section of registered dietitians were recruited in the USA, UK, Australia, Canada, Israel, Mexico, Portugal, Spain, and South Africa. The questionnaire sought their views on the risks of genetics technology, the ethics of genetic testing, the usefulness of new personalised nutrition technologies, entrepreneurism, and the perceived importance of new technologies to dietetics. Validated scales were included to assess personality (Big Five) and self-efficacy (NGSEI). The survey was available in English, Spanish, and Portuguese. Regression analyses were performed to identify factors associated with the integration of nutrigenetic testing into practice, and to identify factors associated with the perceived importance of bio-information, and mobile technology to dietetics practice. Results: A total of 323 responses (response rate 19.7%) were analysed. Dietetics practitioners who had integrated personalised nutrition technology into practice perceived technologies to be less risky (p = 0.02), biotechnology to be more important (p < 0.01), and professional skills to be less important (p = 0.04) than those who had not. They were also more likely to see themselves as entrepreneurs (p < 0.01) and to perceive lower risks to be associated with technology (p < 0.01). Practitioners of nutrigenetics were lower on neuroticism (p < 0.01) and higher on self-efficacy (p < 0.01), extraversion (p < 0.01), and agreeableness (p < 0.01). A higher perceived importance of biotechnology to dietetics practice was associated with higher perceived usefulness of omics tests (p < 0.01). Perceived importance of information technology was associated with the perceived importance of biotechnology (p < 0.01). Mobile technology was perceived as important by dietitians with the highest level of education (p = 0.02). Conclusions: For dietitians to practice technology-enabled personalised nutrition, training will be required to enhance self-efficacy, address the risks perceived to be associated with new technologies, and instil an entrepreneurial mindset.

中文翻译：

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个性化营养技术和创新：注册营养师的跨国调查

背景：商业技术支持的个性化营养正在快速增长，但其在营养学实践中的采用率仍然很低。本次调查就个性化营养及相关技术征求营养师的意见，以了解其在实践中应用的促进因素和障碍。方法：在美国、英国、澳大利亚、加拿大、以色列、墨西哥、葡萄牙、西班牙和南非招募了一批注册营养师。问卷征求了他们对遗传技术风险、基因检测伦理、新的个性化营养技术的有用性、企业家精神以及新技术对营养学重要性的看法。包括经过验证的量表来评估人格（大五）和自我效能感（NGSEI）。该调查提供英语、西班牙语、和葡萄牙语。进行回归分析以确定与将营养遗传学测试整合到实践中的相关因素，并确定与生物信息和移动技术对营养学实践的重要性感知相关的因素。结果：共分析了 323 个响应（响应率 19.7%）。将个性化营养技术融入实践的饮食从业者认为技术风险更低 (p = 0.02)，生物技术更重要 (p < 0.01)，专业技能不那么重要 (p = 0.04) . 他们也更有可能将自己视为企业家（p < 0.01），并认为与技术相关的风险较低（p < 0.01）。营养遗传学从业者的神经质较低（p < 0. 01) 和更高的自我效能 (p < 0.01)、外向性 (p < 0.01) 和宜人性 (p < 0.01)。生物技术对营养学实践的更高感知重要性与组学测试的更高感知有用性相关（p < 0.01）。信息技术的感知重要性与生物技术的感知重要性相关（p < 0.01）。受教育程度最高的营养师认为移动技术很重要（p = 0.02）。结论：为了让营养师实践技术支持的个性化营养，需要培训以提高自我效能，解决与新技术相关的风险，并灌输创业心态。生物技术对营养学实践的更高感知重要性与组学测试的更高感知有用性相关（p < 0.01）。信息技术的感知重要性与生物技术的感知重要性相关（p < 0.01）。受教育程度最高的营养师认为移动技术很重要（p = 0.02）。结论：为了让营养师实践技术支持的个性化营养，需要培训以提高自我效能，解决与新技术相关的风险，并灌输创业心态。生物技术对营养学实践的更高感知重要性与组学测试的更高感知有用性相关（p < 0.01）。信息技术的感知重要性与生物技术的感知重要性相关（p < 0.01）。受教育程度最高的营养师认为移动技术很重要（p = 0.02）。结论：为了让营养师实践技术支持的个性化营养，需要培训以提高自我效能，解决与新技术相关的风险，并灌输创业心态。受教育程度最高的营养师认为移动技术很重要（p = 0.02）。结论：为了让营养师实践技术支持的个性化营养，需要培训以提高自我效能，解决与新技术相关的风险，并灌输创业心态。受教育程度最高的营养师认为移动技术很重要（p = 0.02）。结论：为了让营养师实践技术支持的个性化营养，需要培训以提高自我效能，解决与新技术相关的风险，并灌输创业心态。