Knowledge and consumption of functional foods in the academic community of the Universidad Nacional del Chaco Austral
DOI:
https://doi.org/10.33255/3059/686Keywords:
degree of knowledge, functional foods, consumptionAbstract
The objective of the present study was to determine the degree of knowledge about functional foods and their consumption in members of the academic community of the Universidad Nacional del Chaco Austral. To that end, a survey was applied to 138 people, using a non-probabilistic sampling. Results shown that only 54% of respondents had knowledge about functional foods. Fortified milk 62%, bread with bran (63%) and breakfast cereals (54%) were the most included foods in the diet. Information obtained will allow us to implement educational interventions in the university community, to promote a healthy diet. It is also proposed to inquire in the future, about the relationship that people make between the term functional foods and their prices.
Downloads
Published
How to Cite
Issue
Section
License
The authors retain the copyright and grant the journal the right to be the first publication of the work, as well as licensing it under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the authorship of the work and publication initial in this magazine. All content is published under the Creative Commons 4.0 international license: Attribution-Non-Commercial-Share Alike.
