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Introduction: Genetically modified (GM) foods have been approved in the European Union. These foods have been questioned for their actual benefits and risks. This is especially relevant in the case of the nutritional dimension, where consumers are confronted with daily decisions about how to best feed their families. Within this complex framework, health professionals are called upon to intervene and respond to the questions on opinion, attitude and science their clients bring in. The objective of this study was to evaluate the knowledge and opinion of nutritionists on the subject of transgenic foods and their perception of training needs. Material and Methods: Quantitative research. A questionnaire was applied between March and July 2016, and 248 individuals participated. The variables studied were opinion, knowledge, and training. Descriptive calculations and multiple correspondence analysis were performed to obtain the respondents' profiles. Results: With regard to opinion and knowledge results show that nutritionists are mostly unfavorable to genetically modified foods, even without knowing the technology in detail. They are aware of this illiteracy, which was confirmed by their answers to a number of objective questions about the national reality. Multiple correspondence analysis showed four different nutritionists' profiles are sufficient to group all participants. These profile types differ in interest and confidence levels relatively to the GM technology. Portuguese nutritionists do not have a unanimous position on GM foods but mostly agree that specific training in this area should take place at the university level. Conclusions: This article highlights the different profiles of opinion, knowledge, and training needs of health professionals, nutritionists, in relation to genetically modified foods. Lifelong learning and interdisciplinary training supported by specific research, associations of health professionals and interference in public policies may strengthen attitudes towards the thematic. ; Introducción: Los alimentos modificados genéticamente (AGM) han sido aprobados en la Unión Europea. Estos alimentos, han sido cuestionados en cuanto a sus beneficios y riesgos reales. Esto es especialmente relevante en el caso de la dimensión nutricional, donde los consumidores se enfrentan a decisiones diarias sobre cómo alimentar mejor a sus familias. En este marco complejo, los profesionales de la salud deben intervenir y responder a las preguntas sobre opinión, actitud y ciencia que tienen sus clientes. El objetivo de este estudio fue evaluar el conocimiento y la opinión de los nutricionistas sobre el tema de los alimentos transgénicos y su percepción de las necesidades de capacitación. Materiales y métodos: Investigación cuantitava. Se aplicó un cuestionario entre marzo y julio de 2016, y participaron 248 personas. Las variables estudiadas fueron opinión, conocimiento y formación. Se realizaron cálculos descriptivos y análisis de correspondencia múltiple para obtener los perfiles de los encuestados. Resultados: Con respecto a la opinión y el conocimiento, los resultados muestran que los nutricionistas son en su mayoría desfavorables a los alimentos modificados genéticamente, incluso sin conocer la tecnología en detalle. Son conscientes de este desconocimiento, que fue confirmado por sus respuestas a una serie de preguntas objetivas sobre la realidad nacional. El análisis de correspondencia múltiple mostró que cuatro diferentes perfiles de los nutricionistas son suficientes para agrupar a todos los participantes. Estos tipos de perfil difieren en niveles de interés y niveles y confianza en relación con la tecnología de AGM. Los nutricionistas portugueses no tienen una posición unánime con respecto a los alimentos transgénicos pero en su mayoría están de acuerdo en que la capacitación específica en esta área debería realizarse a nivel universitario. Conclusión: Este artículo destaca los diferentes perfiles de opinión, conocimiento y formación de profesionales, nutricionistas, en relación con los alimentos modificados genéticamente. El aprendizaje permanente y la formación interdisciplinaria apoyada por investigaciones específicas, asociaciones de profesionales de la salud e interferencia en las políticas públicas pueden fortalecer las actitudes hacia la temática. ; info:eu-repo/semantics/publishedVersion

Introduction: Genetically modified (GM) foods have been approved in the European Union. These foods have been questioned for their actual benefits and risks. This is especially relevant in the case of the nutritional dimension, where consumers are confronted with daily decisions about how to best feed their families. Within this complex framework, health professionals are called upon to intervene and respond to the questions on opinion, attitude and science their clients bring in. The objective of this study was to evaluate the knowledge and opinion of nutritionists on the subject of transgenic foods and their perception of training needs.Material and methods: Quantitative research. A questionnaire was applied between March and July 2016, and 248 individuals participated. The variables studied were opinion, knowledge, and training. Descriptive calculations and multiple correspondence analysis were performed to obtain the respondents' profiles.Results: With regard to opinion and knowledge results show that nutritionists are mostly unfavorable to genetically modified foods, even without knowing the technology in detail. They are aware of this illiteracy, which was confirmed by their answers to a number of objective questions about the national reality. Multiple correspondence analysis showed four different nutritionists' profiles are sufficient to group all participants. These profile types differ in interest and confidence levels relatively to the GM technology. Portuguese nutritionists do not have a unanimous position on GM foods but mostly agree that specific training in this area should take place at the university level.Conclusions: This article highlights the different profiles of opinion, knowledge, and training needs of health professionals, nutritionists, in relation to genetically modified foods. Lifelong learning and interdisciplinary training supported by specific research, associations of health professionals and interference in public policies may strengthen attitudes towards the thematic. ...

The objective of this work was to establish and assess a training module for Nutrition Sciences and Medical Sciences in relation to transgenic food, and additionally to contribute to the construction of a comprehensive learning concept involving scientific, technological and social knowledge. This module is an integrative and multidisciplinary proposal that studies the transgenic foods currently on the market through an integrated scientific, technological and societal approach. The topics offered in the module were: genetics, health, the environment, legislation, ethics, controversies, concerns, visions of the various stakeholders, the scientific method, uncertainty and the precautionary principle. Was evaluated from September to December 2018 through a questionnaire and interview. Were analyzed in the program SPSS, and the interviews in the program Nvivo using content analysis techniques. Participants include: 7 nutritionists and 7 physicians. The structure of the training module presented is innovative and has its genesis in the current Transgenic food state of art. It has been found that both physicians and nutritionists agree with most of the topics. For both nutritionists and physicians, topics with a greater level of agreement were related to "Health" and the lowest level of agreement regarded "Stakeholders' insight". For the interviewees, the module's contents are well structured, comprehensive, well explained and organized by topic. With unanimity, the individuals involved in this study agree and consider the themes presented in the module structure to be important, although there is a difference between the courses of nutrition science and medicine regarding the way in which training is offered as well as differences in some content. ; info:eu-repo/semantics/publishedVersion