Romero-de-Avila, D. (D.)

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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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    Importancia del agua en la hidratación de la población española: documento FESNAD 2010
    (Sociedad Española de Nutrición Parenteral y Enteral, 2011) Quiles, J. (Joan); Rusolillo, J. (J.); Martinez, J.A. (José Alfredo); Polanco, I. (I.); Romero-de-Avila, D. (D.); Gargallo, M. (M.); Planas, M. (M.); Villarino-Marin, A.L. (A.L.); Lorenzo, H. (H.); Iglesias-Rosado, C. (C.); Farre, R. (R.); Moreno-Villares, J.M. (José Manuel); Salas-Salvado, J. (Jordi); Cabrerizo, L. (L.); Riobo, P. (P.)
    For any healthy individual, thirst is an appropriate sign to drink water, except for babies, sportsmen, and most of ill and elderly people. In these instances, it is convenient to schedule appropriate times to drink water since great demands and the physiological mechanisms that determine thirst in these situations may condition water unbalances with important consequences for health and the physical and intellectual performance. The human body has a number of mechanisms that allow keeping constant the water content by adjusting intakes and wastes. Water balance is determined by intake (consumed water, beverages, and water contained in foods) and wastes (urine, stools, the skin, and expired air from the lungs). Failure of these mechanisms and subsequent impairments in water balance may produce severe disarrangements that may threaten somebody's life. In the present document, we analyze the evidences regarding the factors conditioning water needs in the different life stages and physiological situations, as well as the consequences of water unbalance under different situations. A proper hydration may be achieved by feeding and the use of water and other liquids. Although water is the beverage by excellence and represents the ideal way of restoring the losses and get hydrated, we should be aware that, from the very beginning, we have sought other liquid sources with hydration properties. In the last decades we have increased the consumption of different beverages, with a proliferation of sugar-containing beverages. Since excessive sugar consumption has been related to obesity and other chronic conditions, it is evident that the use of these caloric beverages should be rationalized, especially in children. In this document all the considerations regarding hydration are presented and different recommendations are exposed