Rol de la gastronomía en la transformación de la salud poblacional

  1. Usune Etxeberria 1
  2. Lucía Gayoso 1
  3. Leticia Goni 2
  4. Víctor de la O Pascual 2
  5. Jara Domper 1
  6. Miguel Ruiz Canela 2
  1. 1 BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, San Sebastián, España
  2. 2 Departamento de Medicina Preventiva y Salud Pública, Universidad de Navarra, España
Aldizkaria:
Revista española de nutrición humana y dietética

ISSN: 2173-1292

Argitalpen urtea: 2021

Zenbakien izenburua: IV Congreso de Alimentación, Nutrición y Dietética. Nutrición personalizada y dietética de precisión

Alea: 25

Zenbakia: 3

Orrialdeak: 73-74

Mota: Artikulua

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Beste argitalpen batzuk: Revista española de nutrición humana y dietética

Erreferentzia bibliografikoak

  • (1) Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019; 393(10170): 447-92.
  • (2) FAO, IFAD, UNICEF, et al. The State of Food Security and Nutrition in the World 2020. State Food Secur Nutr World 2020 [Internet]. 2020. pp. 320.
  • (3) UNSCN. Non-communicable diseases, diets and nutrition. United Nations System Standing Committee on Nutrition. 2018.
  • (4) Martínez-González MA. Benefits of the Mediterranean diet beyond the Mediterranean Sea and beyond food patterns. BMC Med. 2016; 14(1).
  • (5) Branca F, Lartey A, Oenema S, et al. Transforming the food system to fight non-communicable diseases. BMJ. 2019; 364:1296.
  • (6) Gatley A, Caraher M, Lang T. A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain. Appetite. 2014; 75: 71-81.
  • (7) Monsivais P, Aggarwal A, Drewnowski A. Time Spent on Home Food Preparation and Indicators of Healthy Eating. Am J Prev Med. 2014; 47(6): 796.
  • (8) Möser A. Food preparation patterns in German family households. An econometric approach with time budget data. Appetite. 2010; 55(1): 99-107.
  • (9) Reicks M, Kocher M, Reeder J. Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016). J Nutr Educ Behav. 2018; 50(2): 148-172.e1.
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