<?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>S2183-59852023000100018</article-id>
<article-id pub-id-type="doi">10.21011/apn.2023.3204</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[CONHECIMENTOS SOBRE ALIMENTAÇÃO E NUTRIÇÃO: ESTUDO DOS SEUS DETERMINANTES EM ESTUDANTES DO ENSINO SUPERIOR DA ÁREA DAS CIÊNCIAS DA SAÚDE]]></article-title>
<article-title xml:lang="en"><![CDATA[FOOD AND NUTRITION KNOWLEDGE: STUDY OF THEIR DETERMINANTS IN HIGHER EDUCATION STUDENTS FROM HEALTH SCIENCES]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martins]]></surname>
<given-names><![CDATA[Ana Rita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[Alexandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Cláudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[Andreia]]></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 Saúde da Universidade Fernando Pessoa  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,EPIUnit - Instituto de Saúde Pública da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Faculdade de Ciências da Saúde da Universidade Fernando Pessoa  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<numero>32</numero>
<fpage>18</fpage>
<lpage>24</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852023000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852023000100018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852023000100018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  Um nível adequado de conhecimentos sobre alimentação e nutrição pode ser um fator importante para suportar escolhas alimentares mais saudáveis.  OBJETIVOS:  Avaliar o nível de conhecimento sobre alimentação e nutrição de estudantes do 1.º ciclo de estudos da área das Ciências da Saúde e os seus fatores associados.  METODOLOGIA:  Foi conduzido um estudo observacional transversal, que incluiu estudantes do 1.º ano do Ensino Superior da área das Ciências da Saúde no ano letivo de 2019/2020 (n=150). Os dados foram recolhidos através de um questionário estruturado de autopreenchimento. Os conhecimentos sobre alimentação/nutrição foram avaliados através de uma escala previamente testada na população portuguesa. As variáveis categóricas foram comparadas através do teste de Qui-quadrado e as variáveis quantitativas contínuas através do teste ANOVA.  RESULTADOS:  A percentagem média de respostas corretas na escala de conhecimentos sobre alimentação/nutrição foi de 77,9% (desvio-padrão=12,57) (variação 36%-100%). Ao analisarmos os fatores associados a um conhecimento em alimentação/nutrição elevado (&gt;90% respostas corretas), verificou-se que este foi significativamente superior nos indivíduos que reportaram um consumo médio mais elevado de fruta e produtos hortícolas (4,6 vs. 3,2 porções/dia, p=0,019), particularmente de sopa, nos estudantes com mães mais escolarizadas (12,7 vs. 11,3 anos médios de escolaridade, p=0,039) e nos estudantes da Faculdade de Ciências da Saúde comparativamente aos da Escola Superior de Saúde (55,0% vs. 45,0%, p=0,018).  CONCLUSÕES:  Os estudantes da área das Ciências da Saúde mostraram um nível de conhecimentos sobre alimentação/nutrição relativamente elevado. Um maior conhecimento foi associado a um maior consumo de fruta e produtos hortícolas, uma maior escolaridade da mãe e ao local de Ensino (Faculdade/Escola).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Adequate knowledge about food and nutrition can be an important factor in supporting healthier food choices. OBJECTIVES: To evaluate the level of knowledge about food and nutrition of students in the 1st cycle of studies in Health Sciences and its associated factors.  METHODOLOGY:  An observational cross-sectional study was conducted, which included students of the 1st year of Higher Education in Health Sciences in the 2019/2020 school year (n=150). Data were collected through a structured self-completed questionnaire. Knowledge about food/nutrition was assessed using a scale previously tested in the Portuguese population. Categorical variables were compared using the Chi-square test and quantitative continuous variables with the ANOVA test.  RESULTS:  The mean percentage of correct answers on the food/nutrition knowledge scale was 77.9% (standard deviation=12.57) (range: 36-100%). When analyzing the factors associated with higher food/nutrition knowledge (&gt;90% correct answers), it was found that this was significantly higher in individuals who reported higher average consumption of fruit and vegetables (4.6 vs. 3.2 portion/ day, p=0.019), particularly soup, among students with more educated mothers (12.7 vs. 11.3 average years of schooling, p=0.039), and among students of the Faculty of Health Sciences compared to those in the Higher School of Health (55.0% vs. 45.0%, p=0.018).  CONCLUSIONS:  The level of food and nutrition knowledge was relatively high in Health Sciences students. Extreme knowledge was associated with higher consumption of fruit and vegetables, higher maternal education, and the College/School they attended.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Alimentação]]></kwd>
<kwd lng="pt"><![CDATA[Conhecimentos]]></kwd>
<kwd lng="pt"><![CDATA[Determinantes]]></kwd>
<kwd lng="pt"><![CDATA[Estudantes Nutrição]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="en"><![CDATA[Knowledge]]></kwd>
<kwd lng="en"><![CDATA[Determinants]]></kwd>
<kwd lng="en"><![CDATA[Nutrition students]]></kwd>
</kwd-group>
</article-meta>
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