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dc.creatorPartearroyo, T. (Teresa)-
dc.creatorSamaniego-Vaesken, M.L. (María de Lourdes)-
dc.creatorRuiz, E. (Emma)-
dc.creatorAranceta-Bartrina, J. (Javier)-
dc.creatorGil, A. (Ángel)-
dc.creatorGonzález-Gross, M. (Marcela)-
dc.creatorOrtega, R.M. (Rosa María)-
dc.creatorSerra-Majem, L. (Luis)-
dc.creatorVarela-Moreiras, G. (Gregorio)-
dc.date.accessioned2023-10-17T09:56:12Z-
dc.date.available2023-10-17T09:56:12Z-
dc.date.issued2020-
dc.identifier.citationPartearroyo, T. (Teresa); Samaniego-Vaesken, M. L. (María de Lourdes); Ruiz, E. (Emma); et al. "Plate waste generated by spanish households and out-of-home consumption: Results from the ANIBES study". Nutrients. 12 (6), 2020, 1641es_ES
dc.identifier.issn2072-6643-
dc.identifier.urihttps://hdl.handle.net/10171/67661-
dc.description.abstractFood waste is a major environmental issue that must be tackled in order to achieve a sustainable food supply chain. Currently, in Spain there are no studies that examine the amounts and sources of plate waste (PW) produced by both household and out-of-home consumption. The present study aims to provide this information from a representative sample from the Spanish population. A total of 2009 individuals aged 9–75 years, from the ANIBES study (“anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain”), completed a three-day dietary record, collected by a tablet device. Photographs of all foods and beverages consumed both at home and outside were taken before and after meals. Median PW across the total population was 7.3 (0.0–37.3) g/day and was significantly higher in females than males (p < 0.05) and in children vs. adolescents, adults, and elderly (p < 0.01). Regarding meals, PW across all age groups was higher at lunch (40%), dinner (27%), and breakfast (11%). The highest PW was observed for bread (25%) main courses (16%), first and second courses (15%), vegetables and fruits (12%), ready-to-eat meals (10%), cereals and grains (10%), oils and fats (10%), pulses (10%), meat products (8%), sauces and condiments (8%), and starters (8%). Our results reinforce the need for new strategies to focus on reducing plate leftovers, which are crucial from a nutritional, economic, and environmental point of view. Additionally, this evidence is important for relying on more accurate information on actual intakes when using dietary surveys.es_ES
dc.description.sponsorshipThis research received no external funding, except those derived from a grant from Coca-Cola Iberia, through an agreement with the Spanish Nutrition Foundation (FEN).es_ES
dc.language.isoenges_ES
dc.publisherMDPI AGes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectPlate wastees_ES
dc.subjectLeftoverses_ES
dc.subjectFood losseses_ES
dc.subjectCatering serviceses_ES
dc.subjectHousehold consumptiones_ES
dc.subjectANIBES studyes_ES
dc.titlePlate waste generated by spanish households and out-of-home consumption: Results from the ANIBES studyes_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/nu12061641-
dadun.citation.number6es_ES
dadun.citation.publicationNameNutrientses_ES
dadun.citation.startingPage1641es_ES
dadun.citation.volume12es_ES
dc.identifier.pmid32498253-

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