Association between sources of information used by nutrition students and their perception of the function of food
10.15343/0104-7809.202145471480
Keywords:
Food. Nutrition sciences. Students. Information.Abstract
The performance of nutritionists can be based on their perception of what healthy eating is, which is in turn influenced by training and different sources of information. This study aims to identify the sources of information that Nutrition students use to update themselves and their association with their perception of the function of food, their academic stage, and type of educational institution. The participants were 497 students from 41 institutions in the state of São Paulo – Brazil – who answered online what the main sources of information used to update themselves are, what the main function of food is, and questions about the characterization of the sample. The answers were coded and the association between the information sources and the other variables were evaluated using Pearson's chi-squared test. Scientific articles were cited by 51.7% of students as the main source of information. The main function of food was referred to as exclusively biological by 72.4% of students. The use of the media as the primary source of information was more frequent among those who reported only biological aspects such as a function of eating (p=0.024). The source of information was associated with perception of healthy eating, type of educational institution and academic stage. Information from the media must be critically discussed, especially in the present current of controversies in nutrition.
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References
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