{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T20:14:44Z","timestamp":1767212084509,"version":"build-2065373602"},"reference-count":43,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2024,1,19]],"date-time":"2024-01-19T00:00:00Z","timestamp":1705622400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior (Coordination for the Improvement of Higher Education Personnel)","award":["#001","310450\/2021-7","304838\/2022-5"],"award-info":[{"award-number":["#001","310450\/2021-7","304838\/2022-5"]}]},{"DOI":"10.13039\/501100003593","name":"Cnpq\u2014Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["#001","310450\/2021-7","304838\/2022-5"],"award-info":[{"award-number":["#001","310450\/2021-7","304838\/2022-5"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Risk perception is socially constructed; psychological elements control people\u2019s reactions to a hazard, and even health professionals may have difficulty determining what healthy food is. This work aimed to measure food literacy and food risk perceptions among primary healthcare professionals in a Brazilian city. In the first phase, 280 health professionals working in primary care in Rio Claro, Brazil, were studied. The Short Food Literacy Questionnaire (SFLQ-Br) and scales of risk and benefit perception of 50 foods were used. In the second phase, 20 professionals were interviewed to investigate the responses to different foods observed in the first phase. In this second phase, 16 users of the health system were also enrolled to understand their perceptions and how the nutrition messages conveyed by the health team reached them. Professionals scored an average of 34.5 on food literacy (for which there is a maximum score of 52). They showed difficulty with dietary guidelines and their interpretation. Food\u2019s risk and benefit perception were generally consistent with the recommendations of the Food Guide for the Brazilian Population. However, some processed foods or those with no proven health benefits were considered healthy by the study participants, indicating a biased perception (e.g., gelatin, processed turkey breast, cream crackers, and cereal bars). Less misperception was observed when food literacy was higher, which positively predicted risk perception. The reasons for identifying benefits of these foods ranged from the false impression that they are natural and nutritious foods to the comparative claim that they are better for health than similar foods. The results indicate the need to educate health professionals based on current references to avoid bias in population counseling.<\/jats:p>","DOI":"10.3390\/nu16020302","type":"journal-article","created":{"date-parts":[[2024,1,19]],"date-time":"2024-01-19T03:33:41Z","timestamp":1705635221000},"page":"302","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Do Primary Health Professionals in Brazil Have a Misperception about Food? The Role of Food Literacy as a Positive Predictor"],"prefix":"10.3390","volume":"16","author":[{"given":"Larissa Baungartner","family":"Zeminian","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio Multidisciplinar em Alimentos e Sa\u00fade, Faculdade de Ci\u00eancias Aplicadas, Universidade Estadual de Campinas\u2014UNICAMP, Rua Pedro Zaccaria n\u00b0 1300, Limeira 13484-350, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5298-7714","authenticated-orcid":false,"given":"Ligiana Pires","family":"Corona","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Epidemiologia Nutricional, Faculdade de Ci\u00eancias Aplicadas, Universidade Estadual de Campinas\u2014UNICAMP, Rua Pedro Zaccaria n\u00b0 1300, Limeira 13484-350, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marcela Chagas","family":"da Silva","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Multidisciplinar em Alimentos e Sa\u00fade, Faculdade de Ci\u00eancias Aplicadas, Universidade Estadual de Campinas\u2014UNICAMP, Rua Pedro Zaccaria n\u00b0 1300, Limeira 13484-350, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Isabelle do Nascimento","family":"Batista","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Multidisciplinar em Alimentos e Sa\u00fade, Faculdade de Ci\u00eancias Aplicadas, Universidade Estadual de Campinas\u2014UNICAMP, Rua Pedro Zaccaria n\u00b0 1300, Limeira 13484-350, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5928-9265","authenticated-orcid":false,"given":"Diogo Thimoteo","family":"da Cunha","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Multidisciplinar em Alimentos e Sa\u00fade, Faculdade de Ci\u00eancias Aplicadas, Universidade Estadual de Campinas\u2014UNICAMP, Rua Pedro Zaccaria n\u00b0 1300, Limeira 13484-350, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,19]]},"reference":[{"key":"ref_1","unstructured":"Bellisle, F. 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