Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal
Abstract
:1. Introduction
2. Food-Based Dietary Guidelines
3. The Contribution of the Spanish Society of Community Nutrition to FBDGs in Spain
4. New Food-Based Dietary Guidelines for the Spanish Population
- People who do not use alcoholic beverages should not start drinking because of the potential beneficial effects attributed to low-grade fermented alcoholic beverages. An optimal diet can achieve equivalent results without the potential risks of drinking alcoholic beverages, even if they have low alcohol content.
- Drinks that can be considered are limited exclusively to low-grade fermented alcoholic beverages (wine, beer, cider, cava, or champagne (sparkling wines with double fermentation)).
- People with chronic diseases or taking medications or supplements should consult with a doctor and follow recommendations at all times, even if advised to avoid alcohol altogether.
- Spirits and liquor should be avoided in the context of a healthy diet and lifestyle.
- In Spain, there are good-tasting, socially acceptable alternatives for private or social consumption of alcoholic beverages, such as non-alcoholic beer, de-alcoholized wines, and similar products available in virtually all establishments in the country.
- Regarding the location of fermented beverages external to the main content of the Healthy Eating Pyramid and the specific section in the FBDGs, the decisive factor was that, in Spain, wine is legally considered “food” (Ministry of Agriculture, Fisheries and Food), aside from its important cultural, gastronomic, economic, and social value. Excluding this reference and similar beverages from the graphical representation or from the contents of the FBDGs would not per se prevent excessive or inappropriate consumption and, most importantly, it would mean that the Guide could not clearly provide criteria and limits for consumption or its reasoned exclusion.
4.1. Collaboration with the Scientific Societies of Family and Community Medicine
- Its use in primary healthcare centers and clinics in public and private healthcare systems, both in healthcare practice and in health promotion programs;
- Stimulation of brief dietary advice in healthcare practice, whenever deemed suitable;
- Bolsters healthcare practitioners to address the demands of information by patients with greater confidence in the proposed recommendations;
- Helps healthcare professionals to feel confident because they have updated, agreed upon, approved, and homogeneous criteria in hand for application and points of reference (health center, pharmacy, nursing or diet and nutrition consultation);
- Enables its use as a resource in educational settings and other community groups in information and health education actions.
4.2. New Sections: Diet in the 21st Century
5. Discussion
6. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Appendix A
- 9
- Faculty of Medicine and Health Sciences, Universitat Rovira i Virgili, 43201 Reus, Tarragona, Spain; [email protected]
- 10
- Grupo de Nutrición SEMG, 28005 Madrid, Spain; [email protected]
- 11
- Servicio de Salud de Aragón, 50013 Zaragoza, Spain
- 12
- COMPASS Group Spain, 28054 Madrid, Spain; [email protected]
- 13
- Coordinador del Grupo de Nutrición de SEMERGEN, 28009 Madrid, Spain; [email protected]
- 14
- Servicio Gallego de Salud, 15970 Santiago de Compostela, Spain
- 15
- Department of Physiology, University of Murcia, Murcia Spain; [email protected]
- 16
- Hospital Universitario Ramón y Cajal, 28034 Madrid, Spain; [email protected]
- 17
- Biobanco Vasco para la Investigación-Fundación Vasca de Innovación e Investigación Sanitarias (BIOEF), 48902 Barakaldo, Spain; [email protected]
- 18
- Institute of Nutrition and Food Sciences, University of Granada, 18010 Granada, Spain; [email protected]; [email protected]
- 19
- Fundación Iberoamericana de Nutrición, FINUT, 18016 Armilla Granada, Spain
- 20
- SEPEAP, 08006 Barcelona, Spain; [email protected]
- 21
- Centro de Salud El Llano, Servicio Asturiano de Salud, 33209 Gijón, Spain
- 22
- Conselleria de Sanidad Universal y Salud Pública. Generalitat Valenciana, Valencia, Spain; [email protected]
- 23
- Universidad de Cádiz, 11009 Cádiz, Spain; [email protected]
- 24
- National Center for Epidemiology, Carlos III Institute of Health, Avda. Monforte de Lemos, 5, 28029 Madrid, Spain; [email protected]
- 25
- CIBERESP (Consortium for Biomedical Research in Epidemiology and Public Health), Madrid, Spain
- 26
- Departament de Salut, Generalitat de Catalunya, 08005 Barcelona, Spain; [email protected]
- 27
- Research Group on Community Nutrition & Oxidative Stress, University of the Balearic Islands, 07122 Palma de Mallorca, Spain; [email protected]
- 28
- Nutrición Sin Fronteras, 08029 Barcelona, Spain; [email protected]
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1. Dietary recommendations: How to plan a healthy diet |
2. Designing a daily and weekly menu that is balanced, appealing, and healthy |
3. Guidance for intelligent, healthy, and sustainable food purchases |
4. How to read nutrition labels |
5. Cooking and food preparation processes: safe and healthy cooking techniques |
6. Preservation and reconstitution of foods at home |
7. 10 tips for safety in the kitchen |
8. How to better manage food waste (food Rs): reduce waste, reuse, recycle, repair, reject, and responsibility when buying |
9. Precision feeding: a new perspective |
10. Diet, pregnancy, and breast-feeding: preconception dietary advice |
11. Diet in childhood and youth |
12. Diet in the older adult and aging processes |
13. Nutrition education at home, in schools, in primary healthcare, and at work. |
14. Diet 3.0 |
15. Dietary advice in primary healthcare: drug—nutrient interactions |
16. Chronobiology of nutrition: principles and applications |
1. Select and consume locally sourced foods and products grown in your region and buy them in local markets nearby. |
2. Whenever possible, consume foods that are in season. They are healthier, cheaper, and sustainable. |
3. Value traditional local food and recipes; they are part of our culture and make up our identity. |
4. Learn to buy and cook in the company of others, it is more fun and enriching and we learn from each other. |
5. Plan your menu and shopping lists. Try to reduce food waste and recycle adequately at home and in the community. |
6. Prioritize plant-based foods. Limit the consumption of meat, processed meats, and dairy products. Your health and the planet will appreciate it. |
7. Terrestrial and aquatic biodiversity is critical. We should promote it to ensure its continuity. It is everyone’s responsibility. |
8. Take an interest in whether the agricultural, livestock, and fishing procedures which provide the foods you eat are SUSTAINABLE. |
9. Enjoy the company and the pleasure of food at mealtimes but always within the context of balance and moderation. Reduce portion sizes. |
10. Enjoy the Mediterranean diet. It is one of the best examples of a healthy and sustainable diet. UNESCO declared it as an Intangible Cultural Heritage of Humanity. |
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Aranceta-Bartrina, J.; Partearroyo, T.; López-Sobaler, A.M.; Ortega, R.M.; Varela-Moreiras, G.; Serra-Majem, L.; Pérez-Rodrigo, C.; The Collaborative Group for the Dietary Guidelines for the Spanish Population (SENC). Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal. Nutrients 2019, 11, 2675. https://doi.org/10.3390/nu11112675
Aranceta-Bartrina J, Partearroyo T, López-Sobaler AM, Ortega RM, Varela-Moreiras G, Serra-Majem L, Pérez-Rodrigo C, The Collaborative Group for the Dietary Guidelines for the Spanish Population (SENC). Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal. Nutrients. 2019; 11(11):2675. https://doi.org/10.3390/nu11112675
Chicago/Turabian StyleAranceta-Bartrina, Javier, Teresa Partearroyo, Ana M. López-Sobaler, Rosa M. Ortega, Gregorio Varela-Moreiras, Lluis Serra-Majem, Carmen Pérez-Rodrigo, and The Collaborative Group for the Dietary Guidelines for the Spanish Population (SENC). 2019. "Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal" Nutrients 11, no. 11: 2675. https://doi.org/10.3390/nu11112675