Nutritional Knowledge about Maternal and Newborn Health among Physiotherapists during the COVID-19 Pandemic in Minas Gerais, Brazil
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Sample and Recruitment
2.2. Study Procedures
2.2.1. Professional Experience
2.2.2. Nutrition-Related Knowledge on the Maternal and Newborn Health
2.2.3. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Participants’ Characteristics | Females (n = 51) | Males (n = 19) | |||
---|---|---|---|---|---|
Mean ± SD | Min.–Max. | Mean ± SD | Min.–Max. | p | |
Age (years) | 31.9 ± 6.2 | 20–49 | 33.0 ± 5.3 | 24–47 | 0.507 |
N | % | N | % | p | |
Education level in physiotherapy | 0.259 | ||||
Graduation | 51 | 100 | 19 | 100 | |
Post-graduation | 9 | 17.7 | 2 | 10.5 | |
Professional experience in physiotherapy | 0.034 * | ||||
≤10 years | 37 | 72.5 | 15 | 78.9 | |
>10 years | 14 | 27.4 | 4 | 21.0 | |
Do you have any specialization in maternal and child physiotherapy? | 0.381 | ||||
Yes | 2 | 3.9 | 0 | -- | |
No | 49 | 96.1 | 19 | 100 | |
If yes, which one? | |||||
Postgraduate studies | 1 | 2.0 | -- | -- | |
Specialization course | 1 | 2.0 | -- | -- | |
Do you work professionally in the area of maternal and childcare? | 0.114 | ||||
Yes | 6 | 11.8 | 0 | -- | |
No | 45 | 88.2 | 19 | 100 | |
During your academic training, did you have any maternal and child nutrition discipline in the curriculum? | 0.322 | ||||
Yes | 7 | 13.7 | 1 | 5.3 | |
No | 44 | 86.3 | 18 | 94.7 |
Questions about the Physiotherapists’ Knowledge about Nutrition in Pregnancy | Responses | Correct Response(s) | Females (n = 51) | Males (n = 19) | Effect Size 1 | p-Value 2 | ||
---|---|---|---|---|---|---|---|---|
N (%) | Mean ± SD | N (%) | Mean ± SD | |||||
How should a pregnant woman eat relative to a non-pregnant woman to provide good nutrition to the baby and help it to grow? | 184 | Eating more food at each meal (eating more food per day) or eating more often (eating more times per day). Eating more protein-rich foods. Eating more iron-rich foods. Using iodized salt when preparing meals. | 135 (73.4) | 0.98 ± 0.14 | 49 (26.6) | 0.84 ± 0.38 | 0.609 | 0.651 |
How should a lactating woman eat compared to a non-breastfeeding woman to be healthy and produce more breast milk? | 141 | Eating more food at each meal (eating more food per day) or eating more often (eating more times per day). Eating more protein-rich foods. Eating more iron-rich foods. Using iodized salt when preparing meals. | 104 (73.8) | 0.78 ± 0.42 | 37 (26.2) | 0.79 ± 0.42 | 0.012 | 0.983 |
Most women would benefit from two types of supplements, or pills, during pregnancy. Which are they? | 141 | Iron supplements. Folic acid supplements. | 52 (36.8) | 0.86 ± 0.35 | 21 (14.9) | 0.79 ± 0.42 | 0.199 | 0.035 * |
Why is it so important to take folic acid supplements during pregnancy? | 72 | To prevent birth defects/abnormalities in the fetal nervous system (brain, spine and skull). | 42 (58.3) | 0.35 ± 0.48 | 15 (20.8) | 0.21 ± 0.42 | 0.305 | 0.971 |
When a pregnant woman is undernourished, she is at risk of having a low-birth-weight baby, which means the baby is small or has a low birth weight. What are the risk factors for the health of these babies? | 186 | Slower growth and development. Risk of being undernourished/deficient in micronutrients. Others. | 29 (15.6) | 0.41 ± 0.50 | 17 (9.1) | 0.63 ± 0.50 | 0.443 | 0.001 ** |
It is recommended that a woman wait at least two or three years between pregnancies before becoming pregnant again. Why is there such a recommendation? | 76 | To rebuild your body stores of nutrients (fat, iron and others) | 2 (2.6) | 0.04 ± 0.20 | 0 | 0 ± 0 | 0.233 | -- |
Mean of the knowledge score (Mean ± SD) (Minimum–Maximum) | 3.4 ± 1.0 (0–5) | 3.4 ± 0.9 (1–5) | 3.3 ± 1.2 (0–5) | 0.168 | 0.534 |
Physiotherapists’ Nutritional Knowledge | Responses | Correct Response | Females (n = 51) | Males (n = 19) | Effect Size 1 | p-Value 2 | ||
---|---|---|---|---|---|---|---|---|
N (%) | Mean ± SD | N (%) | Mean ± SD | |||||
1. Eat 5 to 6 meals a day, more or less every 3 h: breakfast (breakfast), lunch and dinner and 2 to 3 small snacks. | 70 | True | 1 (1.4) | 0.04 ± 0.20 | 0 | -- | 0.233 | 0.296 |
2. Pregnant women should avoid caffeine intake above 400 mg/day. | 70 | False | 0 | -- | 0 | -- | -- | -- |
3. Prioritize the consumption of vegetables, starting meals with a vegetable soup. | 70 | True | 23 (32.9) | 0.47 ± 0.50 | 7 (10.0) | 0.37 ± 0.50 | 0.204 | 0.752 |
4. Breast milk is the most complete and adequate food for the healthy growth and development of the baby. | 69 | True | 49 (71.0) | 0.96 ± 0.20 | 18 (26.1) | 0.95 ± 0.23 | 0.65 | 0.552 |
5. The pregnant woman should eat “for two”, due to the increase in her energy needs. | 70 | False | 40 (57.1) | 0.78 ± 0.42 | 17 (24.3) | 0.89 ± 0.32 | 0.282 | 0.950 |
6. Prefer fatty fish (salmon, herring, tuna, sardines) and white meats, such as poultry and rabbit. | 70 | True | 32 (45.7) | 0.63 ± 0.49 | 12 (17.1) | 0.63 ± 0.50 | 0.008 | 0.899 |
7. Limit red meat consumption to 2 or 3 times a week. | 70 | True | 19 (27.1) | 0.37 ± 0.49 | 10 (14.3) | 0.53 ± 0.51 | 0.311 | 0.613 |
8. Consume about half of cereals, such as bread, rice and pasta, in wholegrain form. | 70 | True | 29 (41.4) | 0.57 ± 0.50 | 6 (8.6) | 0.32 ± 0.48 | 0.512 | 0.143 |
9. Eat 3 to 4 servings of fruit a day. | 70 | True | 46 (65.7) | 0.90 ± 0.30 | 16 (22.9) | 0.84 ± 0.38 | 0.186 | 0.311 |
10. Unsanitized raw vegetables and fruits can be consumed with care. | 70 | False | 43 (61.4) | 0.84 ± 0.37 | 16 (22.9) | 0.84 ± 0.38 | 0.003 | 0.560 |
11. Breast milk reduces the incidence of allergies, respiratory infections and ear infections. | 70 | True | 45 (64.3) | 0.88 ± 0.33 | 19 (27.1) | 1.00 ± 0.00 | 0.422 | 0.147 |
12. A woman with a Body Mass Index between 18.5–24.9 kg/m2 can increase her body weight by 7.0–11.5 kg. | 70 | False | 6 (8.6) | 0.12 ± 0.33 | 2 (2.9) | 0.11 ± 0.32 | 0.038 | 0.249 |
13. Eat 3 servings of low-fat or low-fat dairy a day. | 70 | True | 19 (27.1) | 0.37 ± 0.49 | 3 (4.3) | 0.16 ± 0.38 | 0.466 | 0.209 |
14. Meat, fish and undercooked eggs should be avoided. | 70 | True | 37 (52.9) | 0.73 ± 0.45 | 17 (24.3) | 0.89 ± 0.32 | 0.404 | 0.184 |
15. Breastfeeding facilitates the loss of the weight gained by women during pregnancy and helps the uterus recover its normal size more quickly, also favouring the prevention of postpartum hemorrhages. | 70 | False | 1 (1.4) | 0.90 ± 0.30 | 1 (1.4) | 0.63 ± 0.50 | 0.746 | 0.989 |
16. Always prefer vegetable oils, such as olive oil and lard. | 70 | True | 28 (40.0) | 0.55 ± 0.50 | 5 (7.1) | 0.26 ± 0.45 | 0.584 | 0.191 |
17. Moderate salt consumption, using little salt for cooking, not adding salt to the dish and avoiding products and foods with excess salt. | 70 | True | 1 (1.4) | 0.92 ± 0.27 | 1 (1.4) | 0.89 ± 0.32 | 0.095 | 0.877 |
18. A woman with a Body Mass Index between 25.0–29.9 kg/m2 can increase her body weight by 11.5–16.0 kg. | 70 | False | 20 (28.6) | 0.39 ± 0.49 | 3 (4.3) | 0.16 ± 0.38 | 0.504 | 0.806 |
19. Breastfeeding reduces the risk of developing osteoporosis, breast, ovarian and endometrial (uterus) cancer. | 70 | True | 35 (50.0) | 0.69 ± 0.47 | 7 (10.0) | 0.37 ± 0.50 | 0.668 | 0.007 ** |
20. Unpasteurized milk or dairy products should be avoided. | 70 | True | 32 (45.7) | 0.63 ± 0.49 | 15 (21.4) | 0.79 ± 0.42 | 0.344 | 0.163 |
21. Adequate water intake during pregnancy [including drinking water and other beverages (such as milk, natural juices and infusions) and foods rich in water (soups, salads and fruit)] is 2 L/day. | 70 | False | 5 (7.1) | 0.10 ± 0.30 | 3 (4.3) | 0.16 ± 0.38 | 0.186 | 0.027 * |
22. The best sources of calcium are milk, dairy products and some cereals. | 70 | True | 35 (50.0) | 0.69 ± 0.47 | 6 (8.6) | 0.32 ± 0.48 | 0.787 | 0.020 * |
23. Preconception, pregnant or breastfeeding women should receive a daily Iodine supplement in the form of potassium iodide—150 to 200 μg/day. | 70 | True | 4 (5.7) | 0.08 ± 0.27 | 2 (2.9) | 0.11 ± 0.32 | 0.095 | 0.335 |
24. Usually, folic acid supplementation starts 3 months before conception and continues through the first six months of pregnancy. | 70 | False | 2 (2.9) | 0.04 ± 0.20 | 2 (2.9) | 0.11 ± 0.32 | 0.283 | 0.116 |
25. Iron is important for energy metabolism and for the development of the fetal nervous system. | 70 | True | 45 (64.3) | 0.88 ± 0.33 | 12 (17.1) | 0.63 ± 0.50 | 0.663 | 0.006 ** |
26. To improve iron absorption, pregnant women should avoid drinking tea or coffee with main meals (consume 1–2 h before or after). | 70 | True | 29 (41.4) | 0.57 ± 0.50 | 8 (11.4) | 0.42 ± 0.51 | 0.294 | 0.222 |
27. Vitamin D is essential for the fixation of calcium and is essential for the formation of the baby’s skeleton and teeth. | 70 | True | 48 (68.6) | 0.94 ± 0.24 | 18 (26.1) | 0.95 ± 0.23 | 0.026 | 0.922 |
28. Breast milk strengthens the child’s immune system and prevents diarrhoea. | 70 | True | 43 (61.4) | 0.84 ± 0.37 | 18 (26.1) | 0.95 ± 0.23 | 0.310 | 0.312 |
29. Folic acid plays a key role in reducing the risk of developing a baby’s neural tube malformations. | 70 | True | 49 (70.0) | 0.96 ± 0.20 | 18 (26.1) | 0.95 ± 0.23 | 0.065 | 0.809 |
Mean of the knowledge score (Mean ± SD) (Minimum–Maximum) | 16.4 ± 3.1 (8–21) | 16.8 ± 3.0 (8–21) | 15.2 ± 3.0 (10–21) | 0.541 | 0.043 * |
Questions about the Physiotherapists’ Knowledge about Nutrition in Pregnancy | Responses | Correct Response(s) | ≤10 Years (n = 52) | >10 Years (n = 18) | Effect Size 1 | p-Value 2 | ||
---|---|---|---|---|---|---|---|---|
N (%) | Mean ± SD | N (%) | Mean ± SD | |||||
How should a pregnant woman eat relative to a non-pregnant woman to provide good nutrition to the baby and help it to grow? | 185 | Eating more food at each meal (eating more food per day) or eating more often (eating more times per day). Eating more protein-rich foods. Eating more iron-rich foods. Using iodized salt when preparing meals. | 144 (77.8) | 0.94 ± 0.24 | 41 (22.2) | 0.94 ± 0.24 | 0.009 | 0.001 ** |
How should a lactating woman eat compared to a non-breastfeeding woman to be healthy and produce more breast milk? | 143 | Eating more food at each meal (eating more food per day) or eating more often (eating more times per day). Eating more protein-rich foods. Eating more iron-rich foods. Using iodized salt when preparing meals. | 107 (74.8) | 0.77 ± 0.43 | 36 (25.2) | 0.83 ± 0.38 | 0.154 | 0.02 * |
Most women would benefit from two types of supplements, or pills, during pregnancy. Which are they? | 143 | Iron supplements. Folic acid supplements. | 53 (37.1) | 0.87 ± 0.35 | 16 (11.2) | 0.78 ± 0.43 | 0.239 | 0.033 * |
Why is it so important to take folic acid supplements during pregnancy? | 72 | To prevent birth defects/abnormalities in the fetal nervous system (brain, spine and skull). | 42 (58.3) | 0.27 ± 0.45 | 15 (20.8) | 0.44 ± 0.51 | 0.377 | 0.028 * |
When a pregnant woman is undernourished, she is at risk of having a low-birth-weight baby, which means the baby is small or has a low birth weight. What are the risk factors for the health of these babies? | 110 | Slower growth and development. Risk of being undernourished/deficient in micronutrients. Others. | 19 (17.3) | 0.50 ± 0.51 | 9 (8.2) | 0.39 ± 0.50 | 0.220 | 0.084 |
It is recommended that a woman wait at least two or three years between pregnancies before becoming pregnant again. Why is there such a recommendation? | 42 | To rebuild your body stores of nutrients (fat, iron and others) | 2 (4.8) | 0.04 ± 0.19 | 0 | 0.00 ± 0.00 | 0.229 | -- |
Mean of the knowledge score (Mean ± SD) (Minimum–Maximum) | 3.4 ± 1.0 (0–5) | 3.4 ± 1.0 (0–5) | 3.4 ± 0.9 (2–5) | 0.004 | 0.988 |
Physiotherapists’ Nutritional Knowledge | Responses | Correct Response | ≤10 Years (n = 52) | >10 Years (n = 18) | Effect Size 1 | p-Value 2 | ||
---|---|---|---|---|---|---|---|---|
N (%) | Mean ± SD | N (%) | Mean ± SD | |||||
1. Eat 5 to 6 meals a day, more or less every 3 h: breakfast (breakfast), lunch and dinner and 2 to 3 small snacks. | 70 | True | 48 (68.6) | 0.04 ± 0.19 | 18 (25.7) | 0.0 ± 0.0 | 0.229 | 0.06 |
2. Pregnant women should avoid caffeine intake above 400 mg/day. | 70 | False | 0 | -- | 0 | -- | -- | -- |
3. Prioritize the consumption of vegetables, starting meals with a vegetable soup. | 70 | True | 22 (31.4) | 0.44 ± 0.50 | 8 (11.4) | 0.44 ± 0.51 | 0.004 | 0.501 |
4. Breast milk is the most complete and adequate food for the healthy growth and development of the baby. | 69 | True | 52 (74.3) | 0.94 ± 0.24 | 18 (25.7) | 1.00 ± 0.00 | 0.283 | 0.227 |
5. The pregnant woman should eat “for two”, due to the increase in her energy needs. | 70 | False | 39 (55.7) | 0.75 ± 0.44 | 18 (25.7) | 1.00 ± 0.00 | 0.660 | 0.294 |
6. Prefer fatty fish (salmon, herring, tuna, sardines) and white meats, such as poultry and rabbit. | 70 | True | 32 (45.7) | 0.62 ± 0.49 | 12 (17.1) | 0.67 ± 0.49 | 0.105 | 0.748 |
7. Limit red meat consumption to 2 or 3 times a week. | 70 | False | 11 (15.7) | 0.37 ± 0.49 | 3 (4.2) | 0.56 ± 0.51 | 0.386 | 0.094 |
8. Consume about half of cereals, such as bread, rice and pasta, in wholegrain form. | 70 | True | 23 (32.9) | 0.44 ± 0.50 | 12 (17.1) | 0.67 ± 0.49 | 0.451 | 0.299 |
9. Eat 3 to 4 servings of fruit a day. | 70 | True | 46 (65.7) | 0.88 ± 0.32 | 16 (22.9) | 0.89 ± 0.32 | 0.013 | 0.41 |
10. Unsanitized raw vegetables and fruits can be consumed with care. | 70 | False | 44 (62.9) | 0.81 ± 0.40 | 17 (24.3) | 0.94 ± 0.24 | 0.375 | 0.514 |
11. Breast milk reduces the incidence of allergies, respiratory infections and ear infections. | 70 | True | 47 (67.1) | 0.90 ± 0.30 | 17 (24.3) | 0.94 ± 0.24 | 0.143 | 0.295 |
12. A woman with a Body Mass Index between 18.5–24.9 kg/m2 can increase her body weight by 7.0–11.5 kg. | 70 | False | 6 (8.6) | 0.12 ± 0.32 | 2 (2.9) | 0.11 ± 0.32 | 0.013 | 0.934 |
13. Eat 3 servings of low-fat or low-fat dairy a day. | 70 | True | 15 (21.4) | 0.27 ± 0.45 | 8 (11.4) | 0.44 ± 0.51 | 0.377 | 0.325 |
14. Meat, fish and undercooked eggs should be avoided. | 70 | True | 39 (55.7) | 0.75 ± 0.44 | 15 (21.4) | 0.83 ± 0.38 | 0.196 | 0.237 |
15. Breastfeeding facilitates the loss of the weight gained by women during pregnancy and helps the uterus recover its normal size more quickly, also favouring the prevention of postpartum hemorrhages. | 70 | False | 1 (1.4) | 0.85 ± 0.36 | 1 (1.4) | 0.78 ± 0.43 | 0.179 | 1 |
16. Always prefer vegetable oils, such as olive oil and lard. | 70 | True | 25 (35.7) | 0.48 ± 0.51 | 8 (11.4) | 0.44 ± 0.51 | 0.072 | 0.314 |
17. Moderate salt consumption, using little salt for cooking, not adding salt to the dish and avoiding products and foods with excess salt. | 70 | True | 2 (2.9) | 0.88 ± 0.32 | 0 | 1.00 ± 0.00 | 0.413 | -- |
18. A woman with a Body Mass Index between 25.0–29.9 kg/m2 can increase her body weight by 11.5–16.0 kg. | 70 | False | 16 (22.9) | 0.31 ± 0.47 | 7 (10.0) | 0.39 ± 0.50 | 0.171 | 0.185 |
19. Breastfeeding reduces the risk of developing osteoporosis, breast, ovarian and endometrial (uterus) cancer. | 70 | True | 30 (42.9) | 0.58 ± 0.50 | 12 (17.1) | 0.67 ± 0.49 | 0.181 | 0.104 |
20. Unpasteurized milk or dairy products should be avoided. | 70 | True | 32 (45.7) | 0.62 ± 0.49 | 15 (21.4) | 0.83 ± 0.38 | 0.467 | 0.062 |
21. Adequate water intake during pregnancy [including drinking water and other beverages (such as milk, natural juices and infusions) and foods rich in water (soups, salads and fruit)] is 2 L/day. | 70 | False | 8 (11.4) | 0.13 ± 0.35 | 1 (1.4) | 0.06 ± 0.24 | 0.246 | 0.04 * |
22. The best sources of calcium are milk, dairy products and some cereals. | 70 | True | 30 (42.9) | 0.56 ± 0.50 | 12 (17.1) | 0.67 ± 0.49 | 0.219 | 0.717 |
23. Preconception, pregnant or breastfeeding women should receive a daily Iodine supplement in the form of potassium iodide—150 to 200 μg/day. | 70 | True | 5 (7.1) | 0.10 ± 0.30 | 1 (1.4) | 0.06 ± 0.24 | 0.143 | 0.232 |
24. Usually, folic acid supplementation starts 3 months before conception and continues through the first six months of pregnancy. | 70 | False | 3 (4.3) | 0.06 ± 0.24 | 1 (1.4) | 0.06 ± 0.24 | 0.009 | 0.095 |
25. Iron is important for energy metabolism and for the development of the fetal nervous system. | 70 | True | 43 (61.4) | 0.81 ± 0.40 | 15 (21.4) | 0.83 ± 0.38 | 0.065 | 0.055 |
26. To improve iron absorption, pregnant women should avoid drinking tea or coffee with main meals (consume 1–2 h before or after). | 70 | True | 26 (37.1) | 0.48 ± 0.51 | 12 (17.1) | 0.67 ± 0.49 | 0.372 | 0.068 |
27. Vitamin D is essential for the fixation of calcium and is essential for the formation of the baby’s skeleton and teeth. | 70 | True | 49 (70.0) | 0.94 ± 0.24 | 17 (24.3) | 0.94 ± 0.24 | 0.009 | 0.079 |
28. Breast milk strengthens the child’s immune system and prevents diarrhoea. | 68 | True | 45 (66.2) | 0.87 ± 0.35 | 16 (23.5) | 0.89 ± 0.32 | 0.069 | 0.086 |
29. Folic acid plays a key role in reducing the risk of developing a baby’s neural tube malformations. | 70 | True | 49 (70.0) | 0.94 ± 0.24 | 18 (25.7) | 1.00 ± 0.00 | 0.283 | 0.073 |
Mean of the knowledge score (Mean ± SD) (Minimum–Maximum) | 16.4 ± 3.1 (8–21) | 17.8 ± 2.1 (8–21) | 15.9 ± 3.3 (8–21) | 0.619 | 0.027 * |
Variables | Total Nutrition Knowledge Score | p-Value 1 | |
---|---|---|---|
Mean ± SD | Min.–Max. | ||
Total (n = 70) | 19.8 ± 3.3 | 11–25 | |
Sex | |||
Female (n = 51) | 20.3 ± 3.0 | 13–25 | 0.041 * |
Male (n = 19) | 18.5 ± 3.7 | 11–25 | |
Professional experience | |||
≤10 years (n = 52) | 19.3 ± 3.5 | 11–25 | 0.038 * |
>10 years (n = 18) | 21.2 ± 2.2 | 16–24 | |
Educational level | |||
Bachelor’s (n = 57) | 19.7 ± 3.2 | 13–25 | 0.466 |
Master’s (n = 6) | 22.3 ± 2.0 | 20–25 | |
Ph.D. (n = 5) | 19.6 ± 3.4 | 16–23 |
Model | Unstandardized Coefficients | 95.0% Confidence Interval for B | |||||
---|---|---|---|---|---|---|---|
B | Std. Error | t-Value | p-Value | Lower Bound | Upper Bound | ||
1 (Constant) | 21.507 | 1.715 | 12.539 | <0.001 | 18.083 | 24.930 | R = 0.631 Adjusted R2 = 0.389 MSE = 4.686 F-test = 4.319 |
Professional experience | 8.552 | 1.285 | 6.657 | <0.001 | 5.988 | 11.116 | |
2 (Constant) | 14.723 | 3.632 | 4.054 | <0.001 | 7.471 | 21.974 | R = 0.660 Adjusted R2 = 0.419 MSE = 4.570 F-test = 4.428 |
Professional experience 1 | 8.529 | 1.253 | 6.806 | <0.001 | 6.027 | 11.030 | |
Sex 2 | 3.616 | 1.719 | 2.104 | 0.019 | 0.185 | 7.048 |
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Marinho, I.; Silva, M.-R.G.; Paiva, T.; Santos-Rocha, R.; Silva, H.-H. Nutritional Knowledge about Maternal and Newborn Health among Physiotherapists during the COVID-19 Pandemic in Minas Gerais, Brazil. Nutrients 2024, 16, 180. https://doi.org/10.3390/nu16020180
Marinho I, Silva M-RG, Paiva T, Santos-Rocha R, Silva H-H. Nutritional Knowledge about Maternal and Newborn Health among Physiotherapists during the COVID-19 Pandemic in Minas Gerais, Brazil. Nutrients. 2024; 16(2):180. https://doi.org/10.3390/nu16020180
Chicago/Turabian StyleMarinho, Isabelle, Maria-Raquel G. Silva, Teresa Paiva, Rita Santos-Rocha, and Hugo-Henrique Silva. 2024. "Nutritional Knowledge about Maternal and Newborn Health among Physiotherapists during the COVID-19 Pandemic in Minas Gerais, Brazil" Nutrients 16, no. 2: 180. https://doi.org/10.3390/nu16020180
APA StyleMarinho, I., Silva, M. -R. G., Paiva, T., Santos-Rocha, R., & Silva, H. -H. (2024). Nutritional Knowledge about Maternal and Newborn Health among Physiotherapists during the COVID-19 Pandemic in Minas Gerais, Brazil. Nutrients, 16(2), 180. https://doi.org/10.3390/nu16020180