Knowledge about food sustainability among undergrad health students
DOI:
https://doi.org/10.24302/sma.v15.6294Abstract
Introduction: Food production has increased impact about on natural resources, and one way to change this scenario is education in food sustainability. Objective: The aim of the study was assess undergrad students understanding and attitudes related to food sustainability. Methods: Undergrad health students (n = 236) of the Sergipe Federal University participated in this transversal study. Two questionnaires were applied, one to collect socioeconomic data, and other standardized about knowledge in food sustainability. Results: Students reported familiarity with terms such as food sustainability (65,7%), environmental impact (94,5%), and greenhouse gas emission (94,5%). It was cited such very important the biodiversity respect (71%) and ecologic production (69%) to sustainable food. There is one partial understanding about the production of some foods can impact the ecosystem among students. Conclusion: The health undergrad students have reasonable knowledge related to food sustainability.
Keywords: knowledge; sustainable development; environmental health; sustainable food; student.
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