{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T06:35:47Z","timestamp":1763706947798,"version":"build-2065373602"},"reference-count":44,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,12,26]],"date-time":"2024-12-26T00:00:00Z","timestamp":1735171200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Institute for the Advancement of Food and Nutrition (IAFNS)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers\u2019 reduced consumption of caloric sweeteners and added sugar intake. Consumers seek guidance and advice on using LNCSs from healthcare providers, including dietitians and nutritionists. However, prior research suggests there may be inconsistent guidance on the use of LNCSs. The main goal is to assess dietitians\u2019 and nutritionists\u2019 perceptions and knowledge of LNCSs. We also evaluate the impact of educational intervention on the perceptions and knowledge of low- and no-calorie sweeteners (LNCSs) among healthcare professionals. Methods: Participants completed an online questionnaire on their perceptions of LNCSs before and after viewing a webinar given by a member of the FDA on the safety and approval process of LNCSs. A total of 187 participants completed the pre-questionnaire, and 58 participants completed the post-questionnaire. Results: The LNCSs most familiar to participants was aspartame, followed by stevia, with thaumatin, advantame, and neotame being the least familiar sweeteners. While all sweeteners were FDA-approved, there were differences in perceived safety and suitability for dietary use. Following the intervention, there was a significant improvement in the participant\u2019s knowledge, understanding, and confidence in the safety and approval process of LNCSs and reduced negative perceptions of LNCSs on health. Conclusions: With nutritionists and dietitians being the primary sources of nutritional guidance, consumers may seek their recommendations regarding using LNCSs. However, this study revealed differences in suitability across FDA-approved LNCSs and a lack of confidence regarding the safety and approval process. Education programs regarding the safety and approval process of LNCSs increase confidence in advising patients and clients on the use of LNCSs.<\/jats:p>","DOI":"10.3390\/nu17010032","type":"journal-article","created":{"date-parts":[[2024,12,26]],"date-time":"2024-12-26T03:10:49Z","timestamp":1735182649000},"page":"32","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Educational Intervention Boosts Dietitians\u2019 Knowledge of the Safety and Approval of Low- and No-Calorie Sweeteners"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9525-5580","authenticated-orcid":false,"given":"Alissa A.","family":"Nolden","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8317-4652","authenticated-orcid":false,"given":"James","family":"Makame","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,26]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2015). 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