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Open AccessCommentary

Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal

1
Department of Food Sciences and Physiology, University of Navarra, Pamplona, 31009 Navarra, Spain
2
CIBEROBN, Biomedical Research Networking Center for Physiopathology of Obesity and Nutrition, Carlos III Health Institute, 28029 Madrid, Spain
3
Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, 35016 Las Palmas, Spain
4
Department of Physiology, Faculty of Medicine, University of the Basque Country (UPV/EHU), 48940 Leioa, Vizcaya, Spain
5
Departamento de Ciencias Farmacéuticas y de la Salud, Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, Urbanización Montepríncipe, 28925 Alcorcón, Madrid, Spain
6
Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
7
Spanish Nutrition Foundation (FEN), 28010 Madrid, Spain
8
Fundación para la Investigación Nutricional (FIN), 08029 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(11), 2675; https://doi.org/10.3390/nu11112675
Received: 1 September 2019 / Revised: 27 October 2019 / Accepted: 29 October 2019 / Published: 5 November 2019
(This article belongs to the Special Issue Selected Papers from NUTRIMAD 2018)
Diet-related risk factors and physical inactivity are among the leading risk factors for disability and are responsible for a large proportion of the burden of chronic non-communicable diseases. Food-based dietary guidelines (FBDGs) are useful tools for nutrition policies and public health strategies to promote healthier eating and physical activity. In this paper, we discuss the process followed in developing the dietary guidelines for the Spanish population by the Spanish Society of Community Nutrition (SENC) and further explain the collaboration with primary healthcare practitioners as presented in the context of the NUTRIMAD 2018 international congress of SENC. From a health in all policies approach, SENC convened a group of experts in nutrition and public health to review the evidence on diet-health, nutrient intake and food consumption in the Spanish population, as well as food preparation, determinants and impact of diet on environmental sustainability. The collaborative group drafted the document and designed the graphic icon, which was then subject to a consultation process, discussion, and qualitative evaluation. Next, a collaborative group was established to plan a dissemination strategy, involving delegates from all the primary healthcare scientific societies in Spain. A product of this collaboration was the release of an attractive, easy-to-understand publication. View Full-Text
Keywords: dietary guidelines; physical activity; food habits; Mediterranean diet; health; sustainability; primary healthcare; community health dietary guidelines; physical activity; food habits; Mediterranean diet; health; sustainability; primary healthcare; community health
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MDPI and ACS Style

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. 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

AMA Style

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. 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 Style

Aranceta-Bartrina, Javier; Partearroyo, Teresa; López-Sobaler, Ana M.; Ortega, Rosa M.; Varela-Moreiras, Gregorio; Serra-Majem, Lluis; Pérez-Rodrigo, Carmen; The Collaborative Group for the Dietary Guidelines for the Spanish Population. 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

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