<?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>S2183-59852022000400044</article-id>
<article-id pub-id-type="doi">10.21011/apn.2022.3107</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[SUSTENTABILIDADE ALIMENTAR EM ALIMENTAÇÃO COLETIVA E RESTAURAÇÃO: PERCEÇÃO DOS NUTRICIONISTAS]]></article-title>
<article-title xml:lang="en"><![CDATA[SUSTAINABILITY IN FOOD SERVICE: DIETITIANS&#8217; PERCEPTIONS]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Edemundo]]></surname>
<given-names><![CDATA[Ana Sofia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[Ezequiel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baltazar]]></surname>
<given-names><![CDATA[Ana Lúcia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fialho]]></surname>
<given-names><![CDATA[Sónia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[João]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escola Superior de Tecnologia da Saúde de Coimbra do Instituto Politécnico de Coimbra  ]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Estudos e Desenvolvimento em Saúde da Universidade do Algarve  ]]></institution>
<addr-line><![CDATA[Gambelas ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<numero>31</numero>
<fpage>44</fpage>
<lpage>49</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852022000400044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852022000400044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852022000400044&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O nutricionista é um profissional de saúde que entende o contexto em que a nutrição e a alimentação se processam, sendo competente tecnicamente, crítico e comprometido com a realidade existente. Questões relacionadas com sustentabilidade alimentar aplicam-se a todas as áreas da nutrição e dietética, com particular enfoque na área da alimentação coletiva e restauração sendo preciso valorizar as atribuições e contribuições do nutricionista na promoção de um futuro de qualidade.  OBJETIVOS:  Descrever a perceção dos nutricionistas que exercem atividade na área da alimentação coletiva e restauração sobre a sua atuação na promoção da sustentabilidade alimentar.  METODOLOGIA:  Estudo transversal, realizado por inquirição da população-alvo com um questionário online, através de uma técnica de amostragem não aleatória selecionada por conveniência. A amostra deste estudo é composta por nutricionistas, residentes em Portugal e a exercer atualmente na área da nutrição. Os dados sumarizaram-se através de frequências absolutas e relativas, e através de média, desvio-padrão, mediana e amplitude interquartil. Utilizou-se o teste de Kolmogorov-Smirnov para analisar a adesão das variáveis em estudo à distribuição normal e, conforme os resultados, utilizou-se o teste de Mann-Whitney para comparação entre grupos.  RESULTADOS:  Dos 115 participantes, 48,7% consideram totalmente importante a promoção da sustentabilidade alimentar na sua atuação e 46,1% concordam que podem melhorar a sua ação. Os conceitos que mais relacionam com a sustentabilidade alimentar são a redução do desperdício alimentar, preservação do meio ambiente e dos recursos naturais. As principais ações praticadas são a promoção da Dieta Mediterrânica e redução do desperdício alimentar. Verificaram-se diferenças estatisticamente significativas entre as dificuldades e ações dos nutricionistas que exercem atividade em alimentação coletiva e os que não o fazem.  CONCLUSÕES:  Os resultados demonstram que os participantes acreditam na sua capacidade para colocar ações em prática e reforça a necessidade de reconhecer e capacitar os nutricionistas como importantes agentes promotores da sustentabilidade alimentar.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Dietitians are health professionals who understand the context in which nutrition and food are processed, and must be technically competent, critical and committed to the existing reality. Issues related to food sustainability apply to all areas of nutrition and dietetics, especially in foodservice, and it is necessary to value the attributions and contributions of dietitians in promoting a quality future.  OBJECTIVES:  To describe the perception of dietitians working in foodservice about their role in promoting food sustainability.  METHODOLOGY:  Cross-sectional study, in which an online questionnaire was applied to the target population. A non-random sampling technique selected for convenience was used. The sample of this study is composed of dietitians, residing in Portugal and currently working in the field of nutrition. Data were summarized through absolute and relative frequencies, and through mean, standard deviation, median and interquartile range. The Kolmogorov-Smirnov test was used to analyze the adherence of the variables under study to the normal distribution and, according to the results, the Mann-Whitney test was used for comparison between groups.  RESULTS:  Of the 115 participants, 48.7% consider it important to promote food sustainability in their work and 46.1% consider that they have the possibility of improving their work. The concepts that dietitians most relate to food sustainability are the reduction of food waste, preservation of the environment and natural resources. The main actions taken consisted of promoting the Mediterranean Diet and reducing food waste. There were statistically significant differences between the difficulties and actions of dietitians who work in food services and those who do not.  CONCLUSIONS:  The results show that the participants believe in their ability to put sustainable actions into practice and reinforce the need to recognize and train dietitians as important promoters of food sustainability.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Alimentação]]></kwd>
<kwd lng="pt"><![CDATA[Nutricionista]]></kwd>
<kwd lng="pt"><![CDATA[Perceção]]></kwd>
<kwd lng="pt"><![CDATA[Sustentabilidade]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="en"><![CDATA[Dietitian]]></kwd>
<kwd lng="en"><![CDATA[Perception]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
</kwd-group>
</article-meta>
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