<?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>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112020000800020</article-id>
<article-id pub-id-type="doi">10.20960/nh.03168</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Conocimientos básicos sobre alimentación saludable en egresados de medicina]]></article-title>
<article-title xml:lang="en"><![CDATA[Basic knowledge about healthy eating in medical graduates]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz Cano]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Córdova Hernández]]></surname>
<given-names><![CDATA[Juan Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guzmán Priego]]></surname>
<given-names><![CDATA[Crystell]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica Ciencias de la Salud ]]></institution>
<addr-line><![CDATA[Villahermosa Tabasco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>6</numero>
<fpage>1226</fpage>
<lpage>1231</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112020000800020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112020000800020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112020000800020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: la promoción del estilo de vida saludable es una necesidad imperativa tanto para disminuir el riesgo de enfermedades no transmisibles asociadas al estilo de vida como para evitar su progresión.  Objetivo: evaluar los conocimientos básicos sobre alimentación saludable de una cohorte de egresados de una escuela de medicina.  Métodos: se realizó una investigación descriptiva a través de una revisión de la inclusión de la asignatura de nutrición en el currículo de las escuelas de medicina. Se aplicó un cuestionario de conocimientos sobre alimentos a 80 médicos de servicio en el primer nivel de atención, con egreso y titulación cinco años antes de la exploración.  Resultados: las respuestas correctas al cuestionario tuvieron, como promedio, 64,96 puntos de los 113 posibles. Hubo asociación débil entre los aciertos de &#8220;relación dieta-enfermedad&#8221; con &#8220;fuente de nutrimentos&#8221; (p = 0,016). En el currículo de las escuelas de medicina revisadas se privilegian los cursos de bioquímica sobre los de nutrición. Los cursos de nutrición de las escuelas de medicina no cumplen el mínimo de horas y no se organizan para formar capacidades de promoción de la salud. Los participantes obtuvieron un bajo nivel de aciertos en todas las áreas.  Conclusiones: es necesario reconfigurar los cursos de nutrición para afrontar la pandemia de enfermedades no transmisibles y sus consecuencias tanto en los pacientes como en los sistemas de salud.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: the promotion of a healthy lifestyle is an imperative need to both reduce the risk of non-communicable diseases associated with lifestyle, and prevent their progression.  Objective: to evaluate the basic knowledge about healthy eating of a cohort of graduates from medical school.  Method: a descriptive research was conducted through a review of the inclusion of a nutrition subject matter in the curriculum of medical schools. A food knowledge questionnaire was administered to 80 physicians at the first level of care who had graduated five years before the research.  Results: the correct answers to the questionnaire obtained on average 64.96 points out of a possible score of 113. There was a weak association between scores for &#8220;diet-disease relationship&#8221; and &#8220;source of nutrition&#8221; (p = 0.016). In the curriculum of the reviewed medical schools, biochemistry courses are privileged over nutrition courses. The nutrition courses imparted in medical schools do not have a minimum of hours, and are not structured to train health promotion capabilities. The participants had low scores in all areas.  Conclusions: it is necessary that nutrition courses be reconfigured to face the pandemic of non-communicable diseases and their consequences both in patients and in health systems.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Estilo de vida saludable]]></kwd>
<kwd lng="es"><![CDATA[Factores de riesgo]]></kwd>
<kwd lng="es"><![CDATA[Enfermedades no transmisibles]]></kwd>
<kwd lng="es"><![CDATA[Manejo no farmacológico]]></kwd>
<kwd lng="en"><![CDATA[Healthy lifestyle]]></kwd>
<kwd lng="en"><![CDATA[Risk factors]]></kwd>
<kwd lng="en"><![CDATA[Non-communicable diseases]]></kwd>
<kwd lng="en"><![CDATA[Nonpharmacological management]]></kwd>
</kwd-group>
</article-meta>
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