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Dietary guidelines for the Spanishpopulation

Published online by Cambridge University Press:  01 April 2001

Javier Aranceta  and
Lluís Serra-Majem
Javier Aranceta*
Affiliation:
Community Nutrition Unit, Bilbao Department of Public Health, Luis Briñas 18, 4th Floor, E-48013 Bilbao, Spain Associated Professor of Public Health and Community Nutrition, Comunitaria, Human Nutrition and Dietetics, University of Navarra, Navarra, Spain
Lluís Serra-Majem
Affiliation:
Professor of Preventive Medicine and Public Health, Director of the Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain Director of the Research Group in Community Nutrition, Scientific Park of the University of Barcelona, Barcelona, Spain
*
*Corresponding author:Email bisaludpubica@jet.es
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Abstract

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Therapeutic properties have been attributed to the diet since ancienttimes. Epidemiological evidence starting in the early 1960s supportsthe relationship between different dietary components, dietarybalance and the development of risk factors for prevalent chronicdiseases in Western societies. There is also evidence supporting theprotective effect of other components of the diet and lifestyle,like regular physical activity.

During the last two years, groups of Spanish experts in the field offood, nutrition and health sciences have been involved in theprocess of analysing each food group in Spanish food patterns undera standard format. For each food group, current level ofconsumption, trends and scientific evidence linking each particulargroup or its components with patterns of disease, risk factors orprotective effects have been determined from a public healthperspective.

Conclusions and recommendations for each food group, agreed underconsensus by the Spanish Society of Community Nutrition (SENC)collaborative group of experts, are summarised and reflected in theFood Guide Pyramid presented in this paper.

Keywords

Dietary guidelinesHealth promotionDietary recommendationsPhysical activity

Information

Type
Research Article
Information
Public Health Nutrition , Volume 4 , Issue 6a , December 2001 , pp. 1403 - 1408
Copyright
Copyright © CABI Publishing 2001

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