Identifier to cite or link to this item: http://hdl.handle.net/20.500.13003/17544
Guias alimentarias para la poblacion espanola (SENC, diciembre 2016); la nueva piramide de la alimentacion saludable
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AuthorAranceta Bartrina, Javier; Arija Val, Victoria; Maiz Aldalur, Edurne; Martinez de Victoria Munoz, Emilio; Ortega Anta, Rosa Maria; Perez-Rodrigo, Carmen; Quiles Izquierdo, Joan; Rodriguez Martin, Amelia; Roman Vinas, Blanca; Salvador Castell, Gemma; Tur, Josep A ; Varela Moreira, Gregorio; Serra Majem, Lluis; Grupo Colaborativo de la Sociedad Espanola de Nutricion Comunitaria (SENC)
Document typereview article
CitationAranceta Bartrina J, Arija Val V, Maiz Aldalur E, Martinez De Victoria Muñoz E, Ortega Anta RM, Perez-Rodrigo C, et al. Guias alimentarias para la poblacion espanola (SENC, diciembre 2016); la nueva piramide de la alimentacion saludable. . 2016;33(Suppl 8):1-48.
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 fi sh, 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.