<?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>0864-3466</journal-id>
<journal-title><![CDATA[Revista Cubana de Salud Pública]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Sal Públ]]></abbrev-journal-title>
<issn>0864-3466</issn>
<publisher>
<publisher-name><![CDATA[Editorial Ciencias Médicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0864-34662023000300003</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Percepciones y actitudes sobre la alimentación saludable y sostenible en estudiantes universitarios de salud]]></article-title>
<article-title xml:lang="en"><![CDATA[Perceptions and Attitudes About Healthy and Sustainable Eating in University Health Students]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez Miño]]></surname>
<given-names><![CDATA[Lidice]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-Ceballos]]></surname>
<given-names><![CDATA[Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Sánchez]]></surname>
<given-names><![CDATA[Yoselin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parra-Camacho]]></surname>
<given-names><![CDATA[Cristian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Magdalena Programa de Enfermería ]]></institution>
<addr-line><![CDATA[ Santa Marta]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Salud al Clima  ]]></institution>
<addr-line><![CDATA[ Santa Marta]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Magdalena Grupo GICCE ]]></institution>
<addr-line><![CDATA[ Santa Marta]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<volume>49</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0864-34662023000300003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0864-34662023000300003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0864-34662023000300003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  La alimentación saludable y que evita enfermedades sigue siendo un tema de investigación para avanzar hacia el desarrollo efectivo de prácticas saludables, que permita a las poblaciones vivir mejor. La alimentación sostenible es un aspecto nuevo, que reconoce lo colectivo del consumo de alimentos por la salud del planeta.  Objetivo:  Identificar las percepciones y actitudes sobre alimentación saludable y sostenible entre jóvenes estudiantes de la Facultad de Ciencias de la Salud en Santa Marta-Colombia, 2022.  Métodos:  Se implementó un estudio transversal con una población de 318 estudiantes, quienes respondieron voluntariamente al cuestionario diseñado por los investigadores (&#945; = 0,908) a través de una plataforma digital.  Resultados:  La mayoría de los participantes fueron mujeres (65,7 %), con una edad promedio de 20,3 años. El 55 % identificó los alimentos saludables y el 53 % percibió parcialmente el riesgo de los alimentos frente a las enfermedades no trasmisibles. Un 22,7 % reconoció los alimentos sostenibles. La actitud positiva frente a la reducción el riesgo de enfermedades no trasmisibles por alimentos fue del 77 %. Las actitudes hacia la alimentación saludable y la reducción del riesgo de enfermedades no trasmisibles tuvieron diferencias significativas por sexo (p = 0,009; p &lt; 0,001) y programa (p = 0,008; p &lt; 0,001, respectivamente). Las percepciones y actitudes se correlacionaron positivamente.  Conclusiones:  Las percepciones sobre la alimentación saludable y que evita enfermedades fueron adecuadas, así como las actitudes positivas. En torno a la alimentación sostenible hay vacíos, frente a los cuales se debe sensibilizar para avanzar en una alimentación consiente con la salud humana y planetaria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Healthy feeding, which prevents diseases continues to be a topic of research to move towards the effective development of healthy practices, to allow populations to live better. Sustainable food is a new aspect, which recognizes the collective nature of food consumption for the health of the planet.  Objective:  To identify perceptions and attitudes about healthy and sustainable feeding among young students of the School of Health Sciences in Santa Marta, Colombia, 2022.  Methods:  A cross-sectional study was implemented with a population of 318 students, who voluntarily responded to the questionnaire designed by the researchers (&#945; = 0.908) through a digital platform.  Results:  The majority of participants were women (65.7%), with an average age of 20.3 years. 55% identified healthy foods and 53% partially perceived the risk of foods against non-communicable diseases. 22.7% recognized sustainable foods. The positive attitude towards reducing the risk of non-food-transmissible diseases was 77%. Attitudes toward healthy eating and reducing the risk of non-communicable diseases had significant differences by sex (p = 0.009; p &lt; 0.001) and program (p = 0.008; p &lt; 0.001, respectively). Perceptions and attitudes were positively correlated.  Conclusions:  Perceptions about healthy feeding that prevents diseases were adequate, as were positive attitudes. There are gaps around sustainable nutrition, which must be raised to advance in a diet that is conscious of human and planetary health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[percepción]]></kwd>
<kwd lng="es"><![CDATA[actitud]]></kwd>
<kwd lng="es"><![CDATA[alimentación saludable]]></kwd>
<kwd lng="es"><![CDATA[enfermedades no transmisibles]]></kwd>
<kwd lng="es"><![CDATA[sostenible]]></kwd>
<kwd lng="en"><![CDATA[perception]]></kwd>
<kwd lng="en"><![CDATA[attitude]]></kwd>
<kwd lng="en"><![CDATA[healthy nutrition]]></kwd>
<kwd lng="en"><![CDATA[non-communicable diseases]]></kwd>
<kwd lng="en"><![CDATA[sustainable]]></kwd>
</kwd-group>
</article-meta>
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