<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852020000400018</article-id>
<article-id pub-id-type="doi">10.21011/apn.2020.2304</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[FONTES DE INFORMAÇÃO E AVALIAÇÃO DE CONHECIMENTOS SOBRE ALIMENTA- ÇÃO E NUTRIÇÃO EM COLABORADORES DE UM MUNICÍPIO]]></article-title>
<article-title xml:lang="en"><![CDATA[SOURCES OF INFORAATION AND ASSESSMENT OF NUTRITIONAL KNOWLEDGE AMONG EMPLOYEES OF A CITY HALL]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pessoa]]></surname>
<given-names><![CDATA[Cláudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sampaio]]></surname>
<given-names><![CDATA[Marta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Poínhos]]></surname>
<given-names><![CDATA[Rui]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Afonso]]></surname>
<given-names><![CDATA[Cláudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Câmara Municipal da Maia Pelouro da Saúde - Gabinete de Saúde ]]></institution>
<addr-line><![CDATA[Maia ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,EPIUnit - Instituto de Saúde Pública da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<numero>23</numero>
<fpage>18</fpage>
<lpage>22</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852020000400018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852020000400018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852020000400018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O local de trabalho é uma importante área de ação para a promoção de estilos de vida saudáveis.  OBJETIVOS:  Avaliar fontes de informação e temáticas que suscitam maior interesse sobre alimentação/nutrição, estado de saúde e conhecimentos sobre alimentação dos colaboradores de uma câmara municipal.  METODOLOGIA:  Participaram no estudo 118 colaboradores de uma câmara municipal. Foram recolhidos dados sociodemográficos, autoperceção do estado de saúde, peso e altura, fontes de informação e temas preferenciais sobre alimentação/nutrição e conhecimentos nesta área (recomendações dietéticas; fonte alimentar de nutrientes; relação dieta-doença) através do Questionário de Conhecimentos Nutricionais (QCN).  RESULTADOS:  As mulheres apresentaram nível superior de conhecimentos, quer no total (p = 0,001), quer nas secções relativa à fonte alimentar de nutrientes (p = 0,001) e à relação dieta-doença (p = 0,030). Também os participantes mais novos (R = -0,205; p = 0,030), com menor índice de massa corporal (R = -0,188; p = 0,049), maiores habilitações literárias (R = 0,506; p &lt; 0,001) e que se autopercecionam mais saudáveis (R = 0,123) apresentaram nível superior de conhecimentos. A secção relativa à relação dieta- doença foi aquela em que se verificou menor nível de conhecimentos. Relativamente às fontes de informação, 67,8% relataram ter por hábito fazê-lo, principalmente na Internet (58,5%) ou através de um médico (30,5%). Os participantes que realizam pesquisa apresentaram um maior nível de conhecimentos (mediana = 67,2% vs. 57,8%; p = 0,004). Estudaram-se também as diferenças nos conhecimentos entre quem utilizava ou não cada fonte de informação.  CONCLUSÕES:  Estes resultados evidenciam que o nível de conhecimentos sobre alimentação neste grupo não é elevado, justificando a necessidade de implementar intervenções a nível da promoção da literacia alimentar/nutricional. Pelas suas características, a vertente da educação alimentar deve ser prioritária, bem como intervenções ao nível do ambiente alimentar no local de trabalho.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION: The workplace is an important area of action for the promotion of healthy lifestyles.  OBJECTIVES: To evaluate sources of information and food/nutrition topics which arouse greatest interest, health status and nutritional knowledge among employees of a city hall.  METHODOLOGY: One hundred eighteen employees of a city hall participated in the study. Sociodemographic data, self-perception of health status, weight and height, sources of information and preferential food/nutrition issues, and knowledge on this subject (dietary recommendations; food source of nutrients; diet-disease relationship) were obtained through the Nutritional Knowledge Questionnaire (NKQ).  RESULTS: Females had higher level of knowledge, either in total (p = 0.001) and in the sections on food source of nutrients (p = 0.001) and on diet-disease relationship (p = 0.030). Also, younger participants (R = -0.205; p = 0.030), those with lower body mass index (R = -0.188; p = 0.049), those with higher academic qualifications (R = 0.506; p &lt; 0.001) and those who perceived themselves as healthy (R = 0.123) had higher level of knowledge. The section on diet-disease relationship registered the lowest level of knowledge. Regarding sources of information, 67.8% reported the habit of doing it, mainly using the Internet (58.5%) and through a doctor (30.5%). Employees who research information had higher level of knowledge (median = 67.2% vs. 57.8%; p = 0.004). We also studied the differences on knowledge between participants who use or not each information source.  CONCLUSIONS: These results show that, in this group, the level of knowledge about food/nutrition is not high, justifying the need to implement interventions in terms of promoting food/nutritional literacy. Given its characteristics, food education should be a priority, as well as interventions focusing food environment on the workplace.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Conhecimentos alimentares e nutricionais]]></kwd>
<kwd lng="pt"><![CDATA[Intervenções alimentares]]></kwd>
<kwd lng="pt"><![CDATA[Local de trabalho]]></kwd>
<kwd lng="pt"><![CDATA[Promoção da saúde]]></kwd>
<kwd lng="en"><![CDATA[Nutritional knowledge]]></kwd>
<kwd lng="en"><![CDATA[Dietary interventions]]></kwd>
<kwd lng="en"><![CDATA[Workplace]]></kwd>
<kwd lng="en"><![CDATA[Health promotion]]></kwd>
</kwd-group>
</article-meta>
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