Nutritional Status and Relevant Knowledge of Medical Technologist Working in A Few Hospitals of Dhaka Bangladesh

Background: Nutrition has a big impact on both patient recovery and illness prevention. Medical technologists frequently have the chance to advise patients on their diets as they deliver healthcare services in a variety of health sectors. Nevertheless, there aren't many research evaluating Bangladeshi medical technologists' nutritional expertise in the literature. Objective: The purpose of this study was to ascertain the nutritional knowledge of medical technologists working at the Uttara Adhunik Medical College Hospital and the Medical College for Women and Hospital in Uttara Sector-1, Dhaka, as well as a few private hospitals in the Bangladeshi metropolis of Dhaka. Methods: A self-administered questionnaire was completed by 109 staff medical technologists as part of an observational descriptive cross-sectional study design. In addition to biographical data and work-related information, this questionnaire included 20 multiple-choice questions (MCQs) designed to evaluate medical technologists' knowledge of nutrition in accordance with WHO guidelines and anthropometric measurements. Between April and May of 2024, data was gathered. Descriptive statistics, chi-square (χ2) tests, and one-way analysis of variance (ANOVA) were among the statistical studies. Results: All medical technologists had an average nutrition knowledge score of 63.4% (SD = 13.94), which is in the low to moderate category. A very high degree of nutrition knowledge was shown by medical technologists with a bachelor's degree in medical technology (22.2%) and 11–15 years of work experience (14.7%). Knowledge levels were strongly influenced by work experience (χ2 = 22.356; p <0.01) and education level (χ2 = 18.659; p <0.05). Less than 25% of patients asked medical technologists for nutritional advice, and the majority of the time, medical technologists got their nutrition information from doctors or other medical professionals. The groups' height (meter), weight (kg), and BMI were 1.63±0.09, 61.65±11.22, 23.11±3.53, and 1.56±0.07, 49.05±9.42, and 20.15±3.47, respectively. It was observed that the differences between the two groups were statically significant (P<0.001) in all three variables. Conclusion: Medical technologists from Bangladesh had poor to moderate dietary knowledge scores on average. The length of work experience and educational attainment had a major influence on knowledge levels. Therefore, it is advised that in-service training, curriculum revisions for medical technologists, and efficient continuing nutrition education programs be essential to improving medical technologists' nutritional expertise.