KNOWLEDGE AND INTAKE OF FUNCTIONAL FOODS BY PRIMARY HEALTH CARE PROFESSIONALS FROM A LEGAL AMAZON REGION, BRAZIL

Background: In order to counteract the incidence of chronic non-transmissible diseases the adoption of healthy food choices and functional foods are essencial. Objective: to evaluated knowledge and intake of functional foods by health professionals. Subjects and Methods: 45 health professionals (60% of the total) from the primary health care system from middle Araguaia, Legal Amazon, were studied. Dietary questionnaire evaluated knowledge of nutrition, food frequency, and intake frequency of functional foods. Results: The majority of people (64%) known the concept of functional foods. Functional foods with adequate dietary weekly intake was garlic, coffee, onions, and the common beans. The dietary intake of tomatoes and its products was 49% at least five days a week. Dietary intake of apples, cabagge, cheese and dairy products, grapes and grape juices was considerable, but insufficient. Considering Brazilian and regional foods, the dietary intake was considerable but unsatisfactory for bananas (Musa paradisiaca), Brazil or Cashew nuts (Bertholletia excelsa and Anacardium occidentale), "pequi" (Caryocar brasiliense), red beet, papaya, orange, and river fishes. The dietary quality of health professionals should be improved by inclusion of both global, national, and regional foods and by reduction on the intake of fats, fatty foods, sweets, fried foods and meats. Key words: Feeding Behavior. Diet. Nutrition. Chronic Diseases. Justificativa: a fim de neutralizar a incidencia de doencas cronicas nao transmissiveis, adocao de escolhas alimentares saudaveis e de alimentos funcionais e fundamental. Objetivo: avaliar o conhecimento e consumo de alimentos funcionais por profissionais de saude. Sujeitos e Metodos: 45 professionais de saude (60% do total) da atencao basica do Medio Araguaia, Amazonia Legal, foram estudados. O inquerito alimentar avaliou o conhecimento sobre nutricao, a frequencia alimentar e a frequencia de ingesta de alimentos funcionais. Resultados: A maioria das pessoas (64%) sabia sobre o conceito de alimentos funcionais. Os alimentos funcionais com ingesta semanal adequada (minimo de 5 dias por semana) foram o alho, cafe, cebola e feijao. A ingesta de tomates e seus derivados foi de 49% pelo menos 5 dias por semana. A ingesta alimentar de maca, couve manteiga, queijo e laticinios, uva e suco de uva foi consideravel, mas insuficiente. Considerando os alimentos brasileiros e regionais, a ingesta alimentar foi consideravel, mas insatisfatoria para b