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dc.contributor.authorAranceta-Bartrina, J.
dc.contributor.authorPartearroyo, T.
dc.contributor.authorLopez-Sobaler, A. M.
dc.contributor.authorOrtega, R. M.
dc.contributor.authorVarela-Moreiras, G.
dc.contributor.authorSerra-Majem, L.
dc.contributor.authorPerez-Rodrigo, C.
dc.contributor.authorArija, V.
dc.contributor.authorAvila-Torres, J. M.
dc.contributor.authorBlay-Cortes, G.
dc.contributor.authorde Diego-Blanco, B.
dc.contributor.authorFernández García, José Manuel
dc.contributor.authorGaraulet, M.
dc.contributor.authorGarriga-Garcia, M.
dc.contributor.authorGianzo-Citores, M.
dc.contributor.authorGil, A.
dc.contributor.authorMartinez, V.
dc.contributor.authorde Victoria, E. M.
dc.contributor.authorNissensohn, M.
dc.contributor.authorOrtiz-Andreluchi, A.
dc.contributor.authorQuiles-Izquierdo, J.
dc.contributor.authorRibas-Barba, L.
dc.contributor.authorRodriguez-Martin, A.
dc.contributor.authorRuiz-Moreno, E.
dc.contributor.authorRuperto-Lopez, M.
dc.contributor.authorSalvador-Castell, G.
dc.contributor.authorSantiago-Neri, S.
dc.contributor.authorTur, J. A.
dc.contributor.authorValero-Gaspar, T.
dc.contributor.authorVidal-Ibanez, M.
dc.contributor.authorCollaborative Grp Dietary, Guidelin
dc.date.accessioned2021-10-15T11:02:30Z
dc.date.available2021-10-15T11:02:30Z
dc.date.issued2019
dc.identifier.issn2072-6643
dc.identifier.otherhttps://www.ncbi.nlm.nih.gov/pubmed/31694249
dc.identifier.urihttp://hdl.handle.net/20.500.11940/15516
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.
dc.rightsAtribución 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.titleUpdating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal
dc.typeArtigoes
dc.contributor.authorcorpCollaborative Group for the Dietary Guidelines for the Spanish Population (SENC)
dc.authorsophosFernández García, José Manuel
dc.identifier.doi10.3390/nu11112675
dc.identifier.pmid31694249
dc.identifier.sophos31071
dc.issue.number11
dc.journal.titleNutrients
dc.organizationServizo Galego de Saúde::Estrutura de Xestión Integrada (EOXI)::EOXI de Santiago de Compostela -Atención Primaria::CENTRO SAUDE VALGA (VALGA)
dc.page.initial2675es
dc.relation.publisherversionhttps://res.mdpi.com/d_attachment/nutrients/nutrients-11-02675/article_deploy/nutrients-11-02675.pdf
dc.rights.accessRightsopenAccess
dc.subject.keywordAS Santiago AP
dc.typefidesArtículo Científico (incluye Original, Original breve, Revisión Sistemática y Meta-análisis)
dc.typesophosArtículo Original
dc.volume.number11


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