TY - JOUR
T1 - Guías alimentarias para la población española (SENC, diciembre 2016); la nueva pirámide de la alimentación saludable
AU - Grupo Colaborativo de la Sociedad Española de Nutrición Comunitaria (SENC)
AU - Bartrina, Javier Aranceta
AU - Arija Val, Victoria
AU - Maíz Aldalur, Edurne
AU - Martínez De Victoria Muñoz, Emilio
AU - Ortega Anta, Rosa M.
AU - Pérez-Rodrigo, Carmen
AU - Quiles Izquierdo, Joan
AU - Rodríguez Martín, Amelia
AU - Román Viñas, Blanca
AU - Salvador I Castell, Gemma
AU - Tur Marí, Josep Antoni
AU - Moreiras, Gregorio Varela
AU - Majem, Lluis Serra
N1 - Publisher Copyright:
© 2016, ARAN Ediciones S.A.. All rights reserved.
PY - 2016/9
Y1 - 2016/9
N2 - Objective: The Spanish Society of Community Nutrition (SENC) designed in 1994 a food guide for the Spanish population, updated in 2001. This report presents a new updated edition based on the best scientific evidence available. Methods: From a health in all policies approach, a group of experts in nutrition and public health associated with SENC was convened to review the evidence on diet-health, nutrition intake and food consumption in the Spanish population, as well as food preparation and consumption habits, determinants and impact of diet on environmental sustainability. Existing systematic reviews, updates, reports, meta-analysis and the latest quality studies have been considered. The collaborative group contributed to draft the document and design the graphic icon, then subject of a consultation process, discussion and qualitative evaluation, particularly relevant through the Advisory Group for the SENC-December 2016 Dietary Guidelines. Results: The new recommendations and its graphical representation highlights as basic considerations the practice of physical activity, emotional balance, energy balance to maintain body weight at adequate levels, healthy cooking procedures and adequate water intake. The recommendations promote a balanced, varied and moderate diet that includes whole grains, fruits, vegetables, legumes, varying amounts of dairy and alternating consumption of fish, eggs and lean meats, along with the preferential use of extra virgin olive oil for cooking and seasoning. Reinforce the interest in a healthy, sympathetic, supportive, sustainable diet, based on seasonal and local products, axis for conviviality, devoting adequate time and encourage the use of nutrition labelling information. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve a greater adherence.
AB - Objective: The Spanish Society of Community Nutrition (SENC) designed in 1994 a food guide for the Spanish population, updated in 2001. This report presents a new updated edition based on the best scientific evidence available. Methods: From a health in all policies approach, a group of experts in nutrition and public health associated with SENC was convened to review the evidence on diet-health, nutrition intake and food consumption in the Spanish population, as well as food preparation and consumption habits, determinants and impact of diet on environmental sustainability. Existing systematic reviews, updates, reports, meta-analysis and the latest quality studies have been considered. The collaborative group contributed to draft the document and design the graphic icon, then subject of a consultation process, discussion and qualitative evaluation, particularly relevant through the Advisory Group for the SENC-December 2016 Dietary Guidelines. Results: The new recommendations and its graphical representation highlights as basic considerations the practice of physical activity, emotional balance, energy balance to maintain body weight at adequate levels, healthy cooking procedures and adequate water intake. The recommendations promote a balanced, varied and moderate diet that includes whole grains, fruits, vegetables, legumes, varying amounts of dairy and alternating consumption of fish, eggs and lean meats, along with the preferential use of extra virgin olive oil for cooking and seasoning. Reinforce the interest in a healthy, sympathetic, supportive, sustainable diet, based on seasonal and local products, axis for conviviality, devoting adequate time and encourage the use of nutrition labelling information. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve a greater adherence.
KW - Dietary guidelines
KW - Food habits
KW - Food policy
KW - Health
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=85078110804&partnerID=8YFLogxK
U2 - 10.20960/NH.827
DO - 10.20960/NH.827
M3 - Artículo
AN - SCOPUS:85078110804
SN - 0212-1611
VL - 33
JO - Nutricion Hospitalaria
JF - Nutricion Hospitalaria
ER -