Russolillo-Femenías, G. (Giuseppe)

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    Dietas adelgazantes
    (2002) Lopes-Rosado, E. (Eliane); Bressan, J. (J.); Russolillo-Femenías, G. (Giuseppe); Marques-Lopes, I. (Iva)
    Dietetic intervention has the following aims: to achieve a negative energy balance, obtain a healthy weight in the obese person and achieve the installation of healthy eating habits in order to maintain weight loss in the long term. Considering dietetic treatment of obesity as a process that is maintained for long periods of time, dietetic intervention should be carried out depending on the physio-pathological and psycho-social characteristics of the obese person. Besides, dietetic therapy should be balanced, healthy and adapted to the eating preferences of the patient. Over the years, due to need and the quest for rapid weight loss, magic diets have been occasioned, created and invented that have become popular and that lack proven efficacy and scientific rigour. This paper makes reference to a balanced hypocaloric diet and reviews the slimming diets that are best known and most used by the obese and/or overweight population.
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    Establecimiento del tamaño de raciones de consumo de frutas y hortalizas para su uso en guías alimentarias en el entorno español: propuesta del Comité Científico de la Asociación 5 al día
    (2019) Astiasarán, I. (Iciar); Martinez, J.A. (José Alfredo); Polanco, I. (I.); Romero-de-Avila, D. (D.); Raigón, M.D. (María Dolores); Gilabert, V. (Victoria); Moñino, M. (Manuel); Torija, E. (Esperanza); Farran, A. (Andreu); Bonany, J. (Joan); Martínez, N. (Nuria); Ballesteros, J.M. (Juan Manuel); Rodríguez-Artalejo, F. (Fernando); Miret, F. (Francesc); Russolillo-Femenías, G. (Giuseppe); Baladia, E. (Eduard); Palou, A. (Andreu); Marques-Lopes, I. (Iva)
    Introduction: Food servings are standard amounts of food stuffs or drinks to help dietetic advice to promote and preserve health. The aim is to establish the serving size of fruits and vegetables (FH) to be used in food based dietary guidelines (FBDG). Material and Methods: Methodology of the United States Department of Agriculture (USDA) was adapted to establish serving sizes for FBDG, along of the followed by the food exchange system. Data was collected from the FH portion sizes reported in nutritional surveys and common sizes available in the Spanish market, and they were adjusted to an easily recognisable quantities of food with equivalence on key nutrients: the compliance with public health goals for FH consumption was evaluated. Results: Portion sizes typically reported in Spanish nutrition surveys are scarce and not homogeneous, and no data published in scientific journals on portion sizes were available. The Spanish FBDG, in spite of showing a range of serving size for FH, do not assure that they are interchangeable nor specify the method to obtein them.The serving of vegetables was 139,44g (DS:+/- 21.98, CV:0.16), 137,68g (DS:+/- 49,61, CV:0,36) for fruits and 28.00g (DS:+/- 7,53, CV:0.27) for dried fruits. Conclusions: With the established servings, the recommendation of consuming "at least 5 servings of FH a day" would allow reaching the Public Health goals for FH established in 600g (net weight)/person/day. It is recommended that the Spanish Agency for Consumers, Food Safety and Nutrition (AECOSAN) uses this methodology to establish serving sizes for the rest of food groups that make up the FBDG for the Spanish population.
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    Formación en Nutrición: de la universidad a la especialidad
    (Grupo Aula Médica, 2010) Alvarez, J. (J.); Cos, A. (A.) de; Rodriguez-Montes, J.A. (J.A.); Garcia-de-Lorenzo, A. (A.); Planas, M. (M.); Culebras, J.M. (J.M.); Cardona, D. (D.); Perez-Portabella, C. (C.); Gil, A. (A.); Botella, F. (F.); Garcia-Peris, P. (P.); Ruiz-Santana, S. (S.); Salas-Salvado, J. (Jordi); Russolillo-Femenías, G. (Giuseppe); Marti-del-Moral, A. (Amelia)
    De cara a las nuevas normas del Espacio Europeo de Educación Superior en su relación con los estudios de nutrición tanto en los diferentes grados (medicina, farmacia, nutrición, enfermería) como en el postgrado, se estructura el VIIo FORO Abbott-SENPE. Se efectúa una reflexión multiprofesional y multidisciplinar sobre la actual situación de la formación universitaria en nutrición, sus posibilidades y límites. También se valora el papel de la formación continuada, del sistema de residencia, de los másteres y de las sociedades científicas. Se concluye en instar a las autoridades académicas, a la Comisión Nacional de Especialidades, a los responsables de formación continuada y a las sociedades científicas a reflexionar sobre la importancia de los estudios relacionados con la nutrición, alimentación y dietética tanto en el pregrado como en el postgrado y a implementarlos y desarrollarlos en sus áreas de influencia.