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Koritar P. [Healthy eating in the perspective of Nutrition students of the state of São Paulo] [thesis]. São Paulo: Faculdade de Saúde Pública da Universidade de São Paulo; 2018. Introduction: Food is one of the determinants of health. Students of Nutrition, when graduated, will act based on their perception of healthy eating to promote, maintain and restore health through foods. Therefore, their perception of healthy eating, which is variable and influenced by multiple factors, can impact health and the current epidemiological scenario. Objective: to explore the perception of healthy eating among students of Nutrition in the state of São Paulo Brazil. Materials and methods: a sample of 625 undergraduate students of Nutrition from 42 public and private institutions located in 25 municipalities of the state of São Paulo, participants of the Health Study of Nutritionists, answered online, a questionnaire with quantitative and qualitative approach developed to evaluate the perception of healthy eating, the Figure Rating Scales for Brazilian Adults, the subscale Relation with food of the Disordered Eating Attitude Scale, a questionnaire to evaluate risk for eating disorders (ED), and questions of characterization of the sample. We investigated the association between the perception of healthy eating and type of institution, graduation phase, sex, nutritional status, risk for ED, body satisfaction through the chi-square test; the relation between the perception of healthy eating and relationship with food through the Mann Whitney test; and the prediction of healthy eating perception from the study variables through a Classification and Regression Tree model. Results: Of the students, 82.4% came from private institutions, had a mean of 23.42 years (SD = 2.96), 93.4% were female, 70.2% had normal weight, 23, 2% reported some risk behavior for ED, 85% were dissatisfied with their body image, 71.5% considered healthy eating exclusively from a biological point of view and 28.5% considered healthy eating as a biopsychosociocultural phenomenon. The perception of healthy eating was associated with the type of institution and undergraduate phase, and students from public institutions and at the end of the undergraduate course understood, more frequently, healthy eating as the one that considers biopsychosociocultural aspects (p < 0.001, for both). There were no associations between healthy eating perception and sex (p = 0.910), nutritional status (p = 0.552), risk behavior for ED (p = 0.382) and body satisfaction (p = 0.352), nor relation between healthy eating perception and relationship with food (p = 0.159). The perception of healthy eating could be predicted with an accuracy of 66.4%, mainly from the type of institution, the perception of the function of the dietitian, the graduation semester, the level of physical activity, the use of scientific articles as a source of information, body perception and attitude towards butter, and the type of institution is the most important factor to classify students according to the biological and biopsychosociocultural perception of healthy eating. Conclusion: Most students understand that the perception of healthy eating is mainly related to biological aspects. While a smaller portion understands healthy eating as a biopsychosociocultural phenomenon. The perception of healthy eating was associated with the type of institution and graduation phase and was not associated with gender, nutritional status, risk for ED, body satisfaction and relationship with food. The study offers as a contribution a tool to predict the perception of healthy eating of students and a reflection on the formation of the dietitian, serving as the basis for proposing teaching strategies that promote the biopsychosociocultural view of food, health and Nutrition.

Alimentação saudável na perspectiva dos estudantes de Nutrição do estado de São Paulo