Knowledge about nutritional labeling by primary health care professionals in a municipality in southern Santa Catarina

Abstract

Introduction: Nutritional labeling refers to the information on the label of packaged and marketed foods to guide consumers about the nutritional composition of a food or food product, including the quantification of the energy value and main nutrients present in the product, as well as the addition of sugars and the presence of sodium and saturated fats. Objective: The knowledge of professionals from Basic Health Units in a municipality in the South of Santa Catarina about the new nutritional labeling was evaluated. Methods: This was a descriptive, cross-sectional, and quantitative study with a purposive sample of 30 professionals registered with the Municipal Health Department. Data were collected through an online questionnaire. Results: Among the participants, 86.7% (26) were women, 50% were single, and 40% (12) reported earning more than five minimum wages. A total of 70% (21) reported having the habit of reading food labels before purchasing, and 86.7% (26) stated they understood the nutritional information. However, only 17.2% (5) reported consistently advising patients on the topic. A total of 80% (24) noticed the changes implemented in the new labeling system, 33.3% (10) had health conditions requiring specific diets, and 70% (21) trusted the information provided on product labels. The professionals emphasized the importance of front-of-package labeling in identifying critical nutrients such as sodium, sugar, and saturated fat, particularly for consumers with dietary restrictions. Conclusion: Despite recognizing the importance of labeling in nutrition education, there is a need for ongoing training to enhance the practical approach of these professionals, especially in Primary Health Care (PHC). The role of the nutritionist is reinforced in this context, highlighting the need to expand their presence in PHC to promote more conscious and effective dietary choices.