Qualifications and Competence to Prescribe Dietary Supplements: Perception of Fitness Instructors

Abstract

This research aims to understand fitness instructors and personal trainers’ perception of their qualifications and competence to prescribe dietary supplements. To this end, a questionnaire was applied to 154 fitness instructors and personal trainers with professional functions in health clubs/gyms. The results obtained show that the sale of these products in gyms is seen as stimulating their consumption and that most fitness professionals consider professionals in this area do not have competence to prescribe this type of service. The lack of confidence about knowledge of dietary supplements; degree courses with a weak curriculum in this domain; and the shortage of curricular units related to dietary supplements are possible reasons for these professionals not feeling sure about giving advice on this matter. Regarding ways of updating knowledge, although these professionals consider academic journals, conferences, congresses and nutrition courses as the most reliable sources of information, they resort more frequently to the Internet, despite considering this source as the least reliable. These results can have direct implications for various stakeholders, particularly for consumers to be more informed about the risks involved in consuming dietary supplements without due orientation; for fitness professionals who have little knowledge about this type of substance; for gym managers who need to understand the implications of selling this type of product in their establishments; for teaching institutions, who should reflect on, and organize their academic curricula in order to provide sufficient grounding for fitness professionals to feel safe and confident about their knowledge in this area; and for the producers of these products, in order to improve information about, and the safety of the substances they put on the market.

Keywords:

• consumption
• continuous training
• curriculum
• dietary supplements
• knowledge
• nutrition
• nutritional advice
• skill

Acknowledgment

The authors would like to thank to NECE – Research Unit in Business Sciences funded by the Multiannual Funding Programme of R&D Centres of FCT – Fundação para a Ciência e a Tecnologia, under the project “UIDB/04630/2020”.

Disclosure statement

The authors declare no conflicts of interest. The authors alone are responsible for the content and writing of the article.

Additional information

Notes on contributors

Dina A. M. Miragaia

Dina A. M. Miragaia, PhD n Sport Sciences, is an Auxiliary Professor at the University of Beira Interior – Portugal. She is President of Faculty Council of Social Sciences and Humanities at the University of Beira Interior. She is also a member of the Research Unit of Business Sciences – NECE. Her research interests include consumer profile, organizational behavior, strategy, entrepreneurship and nonprofit organizations. She has published several articles in international journals and book chapters on these subjects. She has also collaborated with several international journals in the revision of scientific papers. She has been involved in the organization of several activities directed to the community.

Monique N. P. Trindade

Monique N. P., Trindade, earned her undergraduate in Physical Education at the State University of Pará (UEPA) - Brasil and her Master in Sports Science in University of Beira Interior – Portugal. In scientific area, she is interested in the field of Sport, Exercise and Health. Also has professional experience as a fitness instructor, having worked in several health clubs.

Carla A. B. Pereira

Carla A. B. Pereira, PhD in Management, is assistant professor of Management at the University of Beira Interior (UBI), Portugal. Her research interests include: Relational Marketing, Knowledge Management and Rural tourism. She has published some international publications. She is a researcher at NECE - Research Centre of Business Sciences.