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dc.creatorAranceta-Bartrina, J. (Javier)-
dc.creatorPartearroyo, T. (Teresa)-
dc.creatorLópez-Sobaler, A.M (Ana M.)-
dc.creatorOrtega, R.M. (Rosa María)-
dc.creatorVarela-Moreiras, G. (Gregorio)-
dc.creatorSerra-Majem, L. (Lluis)-
dc.creatorPerez-Rodrigo, C. (Carmen)-
dc.creatorThe Collaborative Group for the Dietary Guidelines for the Spanish Population (SENC)-
dc.date.accessioned2021-10-01T13:15:55Z-
dc.date.available2021-10-01T13:15:55Z-
dc.date.issued2019-
dc.identifier.citationAranceta-Bartrina, J. (Javier); Partearroyo, T. (Teresa); López-Sobaler, A.M (Ana M.); et al. "Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal". Nutrients. 11 (2675), 2019, 1 - 27es
dc.identifier.issn2072-6643-
dc.identifier.otherPMID: 31694249-
dc.identifier.urihttps://hdl.handle.net/10171/62126-
dc.description.abstractDiet-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.es_ES
dc.language.isoenges_ES
dc.publisherMDPI AGes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectMaterias Investigacion::Ciencias de la Salud::Nutrición y dietéticaes_ES
dc.subjectMediterranean dietes_ES
dc.subjectCommunity healthes_ES
dc.subjectDietary guidelineses_ES
dc.subjectFood habitses_ES
dc.subjectHealthes_ES
dc.subjectPhysical activityes_ES
dc.subjectPrimary healthcarees_ES
dc.subjectSustainabilityes_ES
dc.titleUpdating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposales_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.noteThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).es_ES
dc.identifier.doi10.3390/nu11112675-
dadun.citation.endingPage27es_ES
dadun.citation.number2675es_ES
dadun.citation.publicationNameNutrientses_ES
dadun.citation.startingPage1es_ES
dadun.citation.volume11es_ES

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