<?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>0798-0752</journal-id>
<journal-title><![CDATA[Anales Venezolanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[An Venez Nutr]]></abbrev-journal-title>
<issn>0798-0752</issn>
<publisher>
<publisher-name><![CDATA[Fundación Bengoa]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0798-07522020000100014</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Consumo de alimentos funcionales por estudiantes universitarios Ecuatorianos]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumption of functional foods by Ecuadorian university students]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamora]]></surname>
<given-names><![CDATA[Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barboza]]></surname>
<given-names><![CDATA[Yasmina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Laica Eloy Alfaro de Manabí Facultad de Ciencias Médicas - Medicina ]]></institution>
<addr-line><![CDATA[Manta ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Zulia Facultad de Medicina Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Maracaibo ]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>33</volume>
<numero>1</numero>
<fpage>14</fpage>
<lpage>23</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0798-07522020000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0798-07522020000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0798-07522020000100014&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El consumo de alimentos funcionales durante la etapa de estudiantes universitarios es crucial para asegurar un consumo adecuado de nutrientes, por esta razón, el objetivo de esta investigación fue determinar el consumo de alimentos funcionales en estudiantes universitarios ecuatorianos. El marco poblacional estuvo constituido por todos los estudiantes del primer nivel (111) y del décimo año (59) de la carrera de medicina periodo 2018-2019. Los resultados muestran que el 51,1% de los estudiantes ecuatorianos declararon consumir siempre o casi siempre vegetales con compuestos bioactivos. Al comparar su consumo entre el primero y décimo nivel no se observaron diferencias significativas (P&gt; 0,05). El vegetal de mayor consumo fue la zanahoria seguido por brócoli y productos a base de tomate. El 78,2% de los estudiantes manifestó consumir siempre o casi siempre frutas; entre las frutas de mayor consumo está la manzana (89,4%), seguida de los frutos rojos, duraznos, mango y kiwi. El consumo de manzana entre los estudiantes del primero y décimo nivel mostró diferencias significativas (P&lt; 0,05). Solo un pequeño porcentaje de estudiantes manifestó consumir semillas oleaginosas como linaza y chía. Las lentejas, el frijol y los garbanzos son las legumbres consumidas con más frecuencia. Los estudiantes casi nunca o nunca consumen frutos secos. La mayoría (72,0%) de los estudiantes manifestó que siempre consumían yogurt con probióticos. Un elevado porcentaje de estudiantes universitarios consume alimentos con propiedades funcionales debido a sus compuestos bioactivos como fitoquímicos, polifenoles, carotenoides y vitaminas que pueden prevenir o reducir el riego de enfermedades importantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Functional foods during the stage of university study is crucial to ensure an adequate intake of nutrients for this reason, the objective of this research was to determine the consumption of functional food in Ecuadorian students. The population frame was constituted by all the students of the first and tenth level of medical career period 2018-2019. The results show that the 51.1% of Ecuadorian surveyed students stated that always or almost always consume vegetables with bioactive compounds. When comparing their consumption between the first and the tenth level no significant differences (P&gt; 0.05) were observed. The vegetable with the highest consumption was carrots, followed by broccoli and tomato- based products. The 78.2% of the students stated that always or almost always consume fruits. Among the fruits with the highest consumption is the apple (89.4) followed by red fruits, peaches and nectarines, mango, and kiwi. Apple consumption among first and tenth level students showed significant differences (P&lt; 0.05). Only a small percentage of students reported consuming oilseeds as flaxseed and chía. Lentils, beans and chickpeas are the most commonly consumed legumes. Students almost never or never consume nuts. A high percentage (72.0%) student stated that they always consumed yogurt with probiotics. Most of students consume foods with functional properties due to its bioactive compounds such as phytochemicals, polyphenols, carotenoids and vitamins that can reduce the risk of major diseases.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[estudiantes universitarios]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[frutas]]></kwd>
<kwd lng="es"><![CDATA[vegetales]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="en"><![CDATA[Functional foods]]></kwd>
<kwd lng="en"><![CDATA[university students]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[fruit]]></kwd>
<kwd lng="en"><![CDATA[vegetables]]></kwd>
<kwd lng="en"><![CDATA[probiotic]]></kwd>
</kwd-group>
</article-meta>
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