Educación para una gastronomía saludable: retos y oportunidades en la alimentación institucional / Healthy gastronomy education: challenges and opportunities in the institutional food service

Introducción: la población demanda una gastronomía saludable (un binomio entre gastronomía y nutrición), por lo que debe incluir los conocimientos de alimentación y la salud. Salud, educación y gastronomía se complementan entre sí. La alimentación institucional debe ser saludable y, a su vez, placentera. Objetivos: recopilar actividades, recursos e intervenciones que se han llevado a cabo en diversos centros de alimentación institucional (comedores escolares, residencias y hospitales), donde se incluyen los conocimientos sobre gastronomía y alimentación saludable como método de enseñanza a diferentes niveles. Métodos: se ha realizado una revisión de las acciones y/o materiales elaborados para educar en gastronomía saludable desde distintos ámbitos de la alimentación institucional. Además, se ha realizado una búsqueda de artículos científicos en las bases de datos PubMed, Dialnet y Google académico. Resultados: los talleres del gusto son un material educativo complementario y muy útil para el profesorado de Educación Infantil y Primaria. Los menús de las instituciones geriátricas deben tener un buen aporte nutricional y una buena calidad organoléptica que estimule el bienestar y la socialización de los usuarios, ya que en la vejez se producen pérdidas sensoriales que afectan al placer de comer. El modelo alimentario en el hospital está adaptado principalmente a las necesidades de salud de los usuarios, y debe alcanzar una idoneidad gastronómica que produzca bienestar durante la estancia. Conclusiones: la alimentación institucional plantea retos en la elaboración, la conservación, la calidad y el valor nutritivo de los alimentos, así como en la seguridad alimentaria y en sus implicaciones en la salud de las poblaciones, y, desde el punto de vista gastronómico, como rutina diaria en grupos de población vulnerables (escolares, personas hospitalizadas o adultos mayores)

Introduction: the population demands a healthy gastronomy (binomial Gastronomy and Nutrition), so it must include knowledge of food and health. Health, Education and Gastronomy complement each other. The institutional food service must be healthy and at the same time pleasant. Objectives: collect activities, resources and interventions that have been carried out in various institutional food services (school lunches, nursing homes and hospitals) where knowledge about gastronomy and healthy eating has been included as a teaching method at different levels. Methods: a review of the actions and/or materials developed to educate on healthy gastronomy from different areas of collective catering has been carried out, as well as the search for scientific articles in the PubMed, Dialnet and Google academic databases. Results: the Taste Workshops are complementary and useful educational material for the teachers of Infant and Primary School Education. The menus of nursing home must have a good nutritional contribution and organoleptic quality that stimulates the well-being and socialization of the users, considering that in old age sensory losses affects the pleasure of eating. The alimentary model in the hospital is adapted mainly to the health needs of the users and must reach a gastronomic suitability that will produce well-being during the stay. Conclusions: institutional food service poses challenges in food preparation and conservation, quality and food safety, nutritional value of food and its implications for the health of populations, and from the point of view of gastronomy, since it involves a daily routine in groups of vulnerable population such as schoolchildren, hospitalized people or the elderly

[Healthy gastronomy education: challenges and opportunities in the institutional food service]. / Educación para una gastronomía saludable: retos y oportunidades en la alimentación institucional.

INTRODUCTION: the population demands a healthy gastronomy (binomial Gastronomy and Nutrition), so it must include knowledge of food and health. Health, Education and Gastronomy complement each other. The institutional food service must be healthy and at the same time pleasant. OBJECTIVES: collect activities, resources and interventions that have been carried out in various institutional food services (school lunches, nursing homes and hospitals) where knowledge about gastronomy and healthy eating has been included as a teaching method at different levels. METHODS: a review of the actions and/or materials developed to educate on healthy gastronomy from different areas of collective catering has been carried out, as well as the search for scientific articles in the PubMed, Dialnet and Google academic databases. RESULTS: the Taste Workshops are complementary and useful educational material for the teachers of Infant and Primary School Education. The menus of nursing home must have a good nutritional contribution and organoleptic quality that stimulates the well-being and socialization of the users, considering that in old age sensory losses affects the pleasure of eating. The alimentary model in the hospital is adapted mainly to the health needs of the users and must reach a gastronomic suitability that will produce well-being during the stay. CONCLUSIONS: institutional food service poses challenges in food preparation and conservation, quality and food safety, nutritional value of food and its implications for the health of populations, and from the point of view of gastronomy, since it involves a daily routine in groups of vulnerable population such as schoolchildren, hospitalized people or the elderly.

Introducción: la población demanda una gastronomía saludable (un binomio entre gastronomía y nutrición), por lo que debe incluir los conocimientos de alimentación y la salud. Salud, educación y gastronomía se complementan entre sí. La alimentación institucional debe ser saludable y, a su vez, placentera.Objetivos: recopilar actividades, recursos e intervenciones que se han llevado a cabo en diversos centros de alimentación institucional (comedores escolares, residencias y hospitales), donde se incluyen los conocimientos sobre gastronomía y alimentación saludable como método de enseñanza a diferentes niveles.Métodos: se ha realizado una revisión de las acciones y/o materiales elaborados para educar en gastronomía saludable desde distintos ámbitos de la alimentación institucional. Además, se ha realizado una búsqueda de artículos científicos en las bases de datos PubMed, Dialnet y Google académico.Resultados: los talleres del gusto son un material educativo complementario y muy útil para el profesorado de Educación Infantil y Primaria. Los menús de las instituciones geriátricas deben tener un buen aporte nutricional y una buena calidad organoléptica que estimule el bienestar y la socialización de los usuarios, ya que en la vejez se producen pérdidas sensoriales que afectan al placer de comer. El modelo alimentario en el hospital está adaptado principalmente a las necesidades de salud de los usuarios, y debe alcanzar una idoneidad gastronómica que produzca bienestar durante la estancia.Conclusiones: la alimentación institucional plantea retos en la elaboración, la conservación, la calidad y el valor nutritivo de los alimentos, así como en la seguridad alimentaria y en sus implicaciones en la salud de las poblaciones, y, desde el punto de vista gastronómico, como rutina diaria en grupos de población vulnerables (escolares, personas hospitalizadas o adultos mayores).

Programa de comedores escolares de la Comunidad de Madrid (2001-2015): diseño, protocolo, metodología y actualización.

Introducción: a finales del siglo xx, no se conocía con precisión si la comida del comedor escolar contribuía adecuadamente a la dieta de la población infantil. Además, este servicio complementario no se contemplaba en el proyecto educativo del centro pese a considerarse fundamental en todas sus dimensiones.Objetivo: describir el origen y desarrollo del programa de comedores escolares de la Comunidad de Madrid (CM) en 15 años desde su implantación.Métodos: se elaboró una normativa a cumplir por las empresas de restauración, y que contemplaba aspectos nutricionales y de composición y variedad de los menús, que se utilizó en los concursos para acceder a la prestación del servicio de comedor escolar, publicados en los años 2001, 2002, 2005, 2009 y 2013. Además se realizaron visitas acreditadas a los centros sin previo aviso para verifi car el cumplimiento de la documentación aportada durante el concurso.Resultados: los criterios más actuales sobre programación y elaboración de menús escolares se recogen en el Pliego de Prescripciones Técnicas del año 2013 (C-504/001-2013). Un 92% de las empresas de restauración superaron los cinco concursos habidos en los 15 años de funcionamiento. Hasta el año 2014, se han realizado 755 visitas, revisándose un total de 574 centros.Conclusiones: el programa de comedores escolares de la CM, desde su implementación pionera en España, ha contribuido a la mejora del servicio complementario de comedor. En estos años se han ido incluyendo nuevos requisitos dietéticos y nutricionales que han logrado menús cada vez más ajustados a las recomendaciones de la población escolar.

Programa de comedores escolares de la Comunidad de Madrid (2001-2015): diseño, protocolo, metodología y actualización / School Meals Programme of the Community of Madrid (2001-2015): design, protocol, methodology and update

Introducción: a finales del siglo XX, no se conocía con precisión si la comida del comedor escolar contribuía adecuadamente a la dieta de la población infantil. Además, este servicio complementario no se contemplaba en el proyecto educativo del centro pese a considerarse fundamental en todas sus dimensiones. Objetivo: describir el origen y desarrollo del programa de comedores escolares de la Comunidad de Madrid (CM) en 15 años desde su implantación. Métodos: se elaboró una normativa a cumplir por las empresas de restauración, y que contemplaba aspectos nutricionales y de composición y variedad de los menús, que se utilizó en los concursos para acceder a la prestación del servicio de comedor escolar, publicados en los años 2001, 2002, 2005, 2009 y 2013. Además se realizaron visitas acreditadas a los centros sin previo aviso para verificar el cumplimiento de la documentación aportada durante el concurso. Resultados: los criterios más actuales sobre programación y elaboración de menús escolares se recogen en el Pliego de Prescripciones Técnicas del año 2013 (C-504/001-2013). Un 92% de las empresas de restauración superaron los cinco concursos habidos en los 15 años de funcionamiento. Hasta el año 2014, se han realizado 755 visitas, revisándose un total de 574 centros. Conclusiones: el programa de comedores escolares de la CM, desde su implementación pionera en España, ha contribuido a la mejora del servicio complementario de comedor. En estos años se han ido incluyendo nuevos requisitos dietéticos y nutricionales que han logrado menús cada vez más ajustados a las recomendaciones de la población escolar (AU)

Introduction: At the end of the 20th century there was no precise knowledgment of whether the food delivered at schools supported the children´s diets. Furthermore, this additional service was not included in the educational plan of the school, even though it had an impact in the pupils´ education in several ways. Objective: To describe the origins and development of School Meals Programme of the Community of Madrid after 15 years of functioning. Methods: A law gathering all the nutritional aspects, composition and variety of the menus was implemented and had to be followed by all the catering companies. Such law was used in different terms (2001, 2002, 2005, 2009 and 2013) to choose who could access to the school meals service. Visits to the schools without previous warning took place to verify that they were complying with the standards. Results: The most recent nutritional standards about the planning and elaboration of the school menus are gathered at the 2013 «Pliego de Prescripciones Técnicas» (C-504/001-2013). As an average, 92% of the participating catering companies approved in the fi ve terms. Until year 2014, 755 visits to these schools took place, revising a total of 574 of them. Conclusions: The School Meals Programme of the Community of Madrid, since the pioneer implementation in Spain, has markedly contributed to the improvement of this key service in the schools. Over these years new dietary requirements have been progressively introduced to produce more suitable menus to fit the scholar population recommendations (AU)

Fifty years of beverages consumption trends in Spanish households.

OBJECTIVES: To describe the evolution of non-alcoholic and alcoholic beverages consumption in the Spanish households from the 60's to nowadays. METHODS: This study is based on beverages and food consumption in Spanish households; the data sample consisted of consumption and distribution data, obtained from the Household Budget Survey (HBS) since 1964 to 1991 and from the Food Consumption Survey (FCS) since 2000 to 2014, in collaboration with the Spanish Nutrition Foundation (FEN). RESULTS: In 2014 the average consumption of non-alcoholic beverages was 332 g/person/day, whereas alcoholic beverages consumption represented 72.6 g/person/day. Consumption of non-alcoholic beverages has increased 721% (1964: 46 g/person/day; 1991: 96 g/person/day; 2000: 240 g/person/day and 2014: 332 g/person/day), whereas alcoholic beverages consumption has decreased roughly a 50% (1964: 145 g/person/day; 1991: 113 g/person/day; 2000: 78.4 g/person/day and 2014: 72.6 g/person/day). The most consumed alcoholic beverage in 2014 was beer (41.3 g/day), followed by wine (23.0 g/day). Regarding non-alcoholic beverages, the most consumed was water (144 g/day), followed by cola (ordinary: 30.7 g/day and diet: 20.5 g/day).According to Spanish regions, in 2014 non-alcoholic beverages were the most consumed in the islands (Balearic Islands 521 grams/person/day; Canary Islands 515 grams/person/day), as it was in the nineties (Balearic Islands 148 grams/person/day and Canary Islands 281 grams/person/day). However in 1980-81 the largest consumption of alcoholic beverages was that of Galicia, 408 g/person per day, and the lower in the Canary Islands, 63 g/person per day. In 2014, Murcia and Andalucía represented the regions with the highest consumption of alcoholic beverages. In 2014, alcoholic beverages provided roughly 1.89% of the total energy and 1.47% of sugars, whereas non-alcoholic beverages provided 3.28% of energy and 15.72% of sugars and, in 2000, alcoholic beverages contributed 2.29% of the energy and 1.47% of sugars and non-alcoholic drinks provided 3.76% of the energy and 22.7% of sugars. CONCLUSION: There have been signifi cant changes in the eating patterns at the Spanish homes, especially regarding beverages consumption, over the last five decades. In general, a higher consumption and variety for non-alcoholic drinks has occurred, especially in the islands. In parallel, a decline in alcoholic beverages consumption has been clearly observed.

Macronutrients contribution from beverages according to sex and age: findings from the ANIBES Study in Spain.

Methodologies and procedures used in dietary surveys have been widely developed with the aim of evaluating the nutritional status of a population. However, beverages are often either disregarded at national and international assessment of nutrients intake or poorly mentioned. Moreover, there is no standardized questionnaire developed as a research tool for the evaluation of beverages intake in the general population. Moreover, the contribution of different beverages to macronutrients intake is rarely provided. The latter in the context of a continuous expansion and innovation of the beverages market in Spain. Therefore, the main goal of the present study was to evaluate non-alcoholic and alcoholic beverages macronutrients contribution in the ANIBES study in Spain (9-75 years old).As expected, those contributed to dietary macronutrient intake mainly as total carbohydrates and sugar. The contribution to other macronutrients (proteins and lipids) by the beverage groups was of much less importance. For non-alcoholic beverages, contribution to carbohydrates was much higher in younger populations (children: 10.91 ± 9.49%, mean ± SD for boys and 9.46 ± 8.83% for girls; adolescents: 11.97 ± 11.26% for men and 13.77 ± 10.55% in women) than in adults: 9.01 ± 9.84% for men and 7.77 ± 8.73% in women. Finally, a much lower contribution was observed in the elderly: 4.22 ± 6.10% for men and 4.46 ± 6.56% for women. No sex differences, however, across all age groups were found. Results for sugar contribution showed a similar trend: children (23.14 ± 19.00% for boys and 19.77 ± 17.35% for girls); adolescents (28.13 ± 24.17% for men and 29.83 ± 21.82% in women); adults 20.42 ± 20.35% for men and 16.95 ± 17.76% in women, p ≤ 0.01; and elderly: 14.63% ± 9.97 for men and 9.33 ± 12.86% in women. The main contribution corresponded to sugared soft drinks, juices and nectars, more relevant and significant in the younger populations. As for alcoholic beverages, the contribution of macronutrients to the total diet is low for carbohydrates and sugar. The main contribution of this group, as expected, is alcohol, being higher from low alcohol content beverages, and in men vs women (p ≤ 0.001).

A new educational tool to learn about hydration: taste workshops for children.

INTRODUCTION: Nutrition education contributes to children´s understanding and practice of healthy lifestyles behaviors. Having a well hydration status is an essential topic, especially since children are a vulnerable population who are much more  prone to dehydration than adults are. The approval of the Report on the European Gastronomic Heritage: Cultural and Educational Aspects in 2014 served as starting point to work on innovative audio-visual and multimedia materials for children. The Spanish Nutrition Foundation (FEN) and the Royal Academy of Gastronomy (RAG), in collaboration with the Ministry of Education, Culture and Sport in Spain (MECD),  developed educational videos for schoolchildren to learn about food, nutrition and gastronomy, specially, the importance of being hydrated. OBJECTIVES: To develop a serial of videos for children between 3 and 9 years old with nutrition and cooking lessons to be used as educational resources in the official curricula. METHODS: Fourteen chapters related to food, nutrition, gastronomy, physical activity and hydration to be used to record videos were designed and tested. A nutritionist, a chef and two puppets were the main characters acting in the videos.  RESULTS: The chapters were assembled in nine videos that included five sections: introduction, video lesson, recipes -in case of hydration, recipes with different water content foods were recorded-, what have you learntand check your knowledge. A summary of the new educational material was officially presented at the Spain Pavilion during the Expo Milano 2015. Moreover, they are included as education  tool for teachers in the new PANGEI Programme (Food, Nutrition and Gastronomy for Infantile Education) conjointly launched by FEN, RAG and MEDC. CONCLUSION: Taste workshops are useful as innovative nutrition education tools to reinforce language, listening and motor skills as well as food and nutrition concepts, and specially, the importance of being well hydrated.

Fifty years of beverages consumption trends in Spanish households

Objectives: To describe the evolution of non-alcoholic and alcoholic beverages consumption in the Spanish households from the 60’s to nowadays. Methods: This study is based on beverages and food consumption in Spanish households; the data sample consisted of consumption and distribution data, obtained from the Household Budget Survey (HBS) since 1964 to 1991 and from the Food Consumption Survey (FCS) since 2000 to 2014, in collaboration with the Spanish Nutrition Foundation (FEN). Results: In 2014 the average consumption of non-alcoholic beverages was 332 g/person/day, whereas alcoholic beverages consumption represented 72.6 g/person/day. Consumption of non-alcoholic beverages has increased 721% (1964: 46 g/person/day; 1991: 96 g/person/day; 2000: 240 g/person/day and 2014: 332 g/person/day), whereas alcoholic beverages consumption has decreased roughly a 50% (1964: 145 g/person/day; 1991: 113 g/person/day; 2000: 78.4 g/person/ day and 2014: 72.6 g/person/day). The most consumed alcoholic beverage in 2014 was beer (41.3 g/day), followed by wine (23.0 g/day). Regarding non-alcoholic beverages, the most consumed was water (144 g/day), followed by cola (ordinary: 30.7 g/day and diet: 20.5 g/day). According to Spanish regions, in 2014 non-alcoholic beverages were the most consumed in the islands (Balearic Islands 521 grams/person/day; Canary Islands 515 grams/person/day), as it was in the nineties (Balearic Islands 148 grams/person/ day and Canary Islands 281 grams/person/day). However in 1980-81 the largest consumption of alcoholic beverages was that of Galicia, 408 g/person per day, and the lower in the Canary Islands, 63 g/person per day. In 2014, Murcia and Andalucía represented the regions with the highest consumption of alcoholic beverages. In 2014, alcoholic beverages provided roughly 1.89% of the total energy and 1.47% of sugars, whereas non-alcoholic beverages provided 3.28% of energy and 15.72% of sugars and, in 2000, alcoholic beverages contributed 2.29% of the energy and 1.47% of sugars and non-alcoholic drinks provided 3.76% of the energy and 22.7% of sugars. Conclusion: There have been significant changes in the eating patterns at the Spanish homes, especially regarding beverages consumption, over the last five decades. In general, a higher consumption and variety for non-alcoholic drinks has occurred, especially in the islands. In parallel, a decline in alcoholic beverages consumption has been clearly observed (AU)

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Macronutrients contribution from beverages according to sex and age: findings from the ANIBES Study in Spain

Methodologies and procedures used in dietary surveys have been widely developed with the aim of evaluating the nutritional status of a population. However, beverages are often either disregarded at national and international assessment of nutrients intake or poorly mentioned. Moreover, there is no standardized questionnaire developed as a research tool for the evaluation of beverages intake in the general population. Moreover, the contribution of different beverages to macronutrients intake is rarely provided. The latter in the context of a continuous expansion and innovation of the beverages market in Spain. Therefore, the main goal of the present study was to evaluate non-alcoholic and alcoholic beverages macronutrients contribution in the ANIBES study in Spain (9-75 years old). As expected, those contributed to dietary macronutrient intake mainly as total carbohydrates and sugar. The contribution to other macronutrients (proteins and lipids) by the beverage groups was of much less importance. For non-alcoholic beverages, contribution to carbohydrates was much higher in younger populations (children: 10.91 ± 9.49%, mean ± SD for boys and 9.46 ± 8.83% for girls; adolescents: 11.97 ± 11.26% for men and 13.77 ± 10.55% in women) than in adults: 9.01 ± 9.84% for men and 7.77 ± 8.73% in women. Finally, a much lower contribution was observed in the elderly: 4.22 ± 6.10% for men and 4.46 ± 6.56% for women. No sex differences, however, across all age groups were found. Results for sugar contribution showed a similar trend: children (23.14 ± 19.00% for boys and 19.77 ± 17.35% for girls); adolescents (28.13 ± 24.17% for men and 29.83 ± 21.82% in women); adults 20.42 ± 20.35% for men and 16.95 ± 17.76% in women, p ≤ 0.01; and elderly: 14.63% ± 9.97 for men and 9.33 ± 12.86% in women. The main contribution corresponded to sugared soft drinks, juices and nectars, more relevant and signifi cant in the younger populations. As for alcoholic beverages, the contribution of macronutrients to the total diet is low for carbohydrates and sugar. The main contribution of this group, as expected, is alcohol, being higher from low alcohol content beverages, and in men vs women (p ≤ 0.001) (AU)

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A new educational tool to learn about hydration: taste workshops for children

Introduction: Nutrition education contributes to children´s understanding and practice of healthy lifestyles behaviors. Having a well hydration status is an essential topic, especially since children are a vulnerable population who are much more prone to dehydration than adults are. The approval of the Report on the European Gastronomic Heritage: Cultural and Educational Aspects in 2014 served as starting point to work on innovative audio-visual and multimedia materials for children. The Spanish Nutrition Foundation (FEN) and the Royal Academy of Gastronomy (RAG), in collaboration with the Ministry of Education, Culture and Sport in Spain (MECD), developed educational videos for schoolchildren to learn about food, nutrition and gastronomy, specially, the importance of being hydrated. Objectives: To develop a serial of videos for children between 3 and 9 years old with nutrition and cooking lessons to be used as educational resources in the official curricula. Methods: Fourteen chapters related to food, nutrition, gastronomy, physical activity and hydration to be used to record videos were designed and tested. A nutritionist, a chef and two puppets were the main characters acting in the videos. Results: The chapters were assembled in nine videos that included five sections: introduction, video lesson, recipes in case of hydration, recipes with different water content foods were recorded, what have you learnt and check your knowledge. A summary of the new educational material was officially presented at the Spain Pavilion during the Expo Milano 2015. Moreover, they are included as education tool for teachers in the new PANGEI Programme (Food, Nutrition and Gastronomy for Infantile Education) conjointly launched by FEN, RAG and MEDC. Conclusion: Taste workshops are useful as innovative nutrition education tools to reinforce language, listening and motor skills as well as food and nutrition concepts, and specially, the importance of being well hydrated (AU)

No disponible

Sources of information on food consumption in Spain and Europe / Fuentes de información sobre el consumo alimentario en España y Europa

Estimation of food consumption and nutrient intake is a topic of growing interest. Currently, both in Europe and in Spain, there are numerous sources of information on food consumption, that we provide information on different levels: national, household and individual, all of them are useful, but including some limitations, mainly arising from the lack of accurate data on food purchased but not consumed. The data obtained allow, among other things, meet dietary habits, explore the food quality, study the energy and nutrient intake and / or assessing exposure to food risks. Among the existing sources in Spain can highlight two surveys especially useful: the Household Budget Survey of the National Statistics Institute (INE) and Food Consumption Panel Ministry of Agriculture, Food and Environment (MAGRAMA). Both provide for many years food consumption but, lately, only in households. Both European and Spanish would be necessary to improve the usefulness of the data, standardize the type of survey used and could be comparable between them (AU)

La estimación del consumo de alimentos y la ingesta de nutrientes es un tema de creciente interés. Actualmente, tanto en Europa como en España, existen fuentes de información sobre el consumo de alimentos, que nos ofrecen esta información a distintos niveles: nacional, familiar o individual, todas ellas son de gran utilidad, pero incluyen algunas limitaciones, principalmente derivadas de la falta de datos precisos sobre los alimentos comprados pero no consumidos. Los datos obtenidos permiten, entre otras, conocer los hábitos alimentarios, explorar la calidad de la alimentación, estudiar la ingesta de energía y nutrientes y/o evaluar la exposición a riesgos alimentarios. Entre las fuentes existentes en España se pueden resaltar dos encuestas de especial utilidad: la encuesta de presupuestos familiares del Instituto Nacional de Estadística (INE) y el panel de consumo de alimentos del Ministerio de Agricultura, Alimentación y Medio Ambiente (MAGRAMA). Ambas proporcionan desde hace bastantes años la información relativa al consumo de alimentos pero, últimamente, sólo en hogares. Tanto a nivel europeo como español sería necesario, para mejorar la utilidad de los datos, estandarizar el tipo de encuestas utilizadas, para ser comparables entre ellas (AU)

Sources of information on food consumption in Spain and Europe.

Estimation of food consumption and nutrient intake is a topic of growing interest. Currently, both in Europe and in Spain, there are numerous sources of information on food consumption, that we provide information on different levels: national, household and individual, all of them are useful, but including some limitations, mainly arising from the lack of accurate data on food purchased but not consumed. The data obtained allow, among other things, meet dietary habits, explore the food quality, study the energy and nutrient intake and / or assessing exposure to food risks. Among the existing sources in Spain can highlight two surveys especially useful: the Household Budget Survey of the National Statistics Institute (INE) and Food Consumption Panel Ministry of Agriculture, Food and Environment (MAGRAMA). Both provide for many years food consumption but, lately, only in households. Both European and Spanish would be necessary to improve the usefulness of the data, standardize the type of survey used and could be comparable between them.

La estimación del consumo de alimentos y la ingesta de nutrientes es un tema de creciente interés. Actualmente, tanto en Europa como en España, existen fuentes de información sobre el consumo de alimentos, que nos ofrecen esta información a distintos niveles: nacional, familiar o individual, todas ellas son de gran utilidad, pero incluyen algunas limitaciones, principalmente derivadas de la falta de datos precisos sobre los alimentos comprados pero no consumidos. Los datos obtenidos permiten, entre otras, conocer los hábitos alimentarios, explorar la calidad de la alimentación, estudiar la ingesta de energía y nutrientes y/o evaluar la exposición a riesgos alimentarios. Entre las fuentes existentes en España se pueden resaltar dos encuestas de especial utilidad: la encuesta de presupuestos familiares del Instituto Nacional de Estadística (INE) y el panel de consumo de alimentos del Ministerio de Agricultura, Alimentación y Medio Ambiente (MAGRAMA). Ambas proporcionan desde hace bastantes años la información relativa al consumo de alimentos pero, últimamente, sólo en hogares. Tanto a nivel europeo como español sería necesario, para mejorar la utilidad de los datos, estandarizar el tipo de encuestas utilizadas, para ser comparables entre ellas.

Fuentes de información sobre el consumo alimentario en España y Europa / Sources of information on food consumption in Spain and Europe

La estimación del consumo de alimentos y la ingesta de nutrientes es un tema de creciente interés. Actualmente, tanto en Europa como en España, existen numerosas fuentes de información sobre el consumo de alimentos que nos ofrecen la información a distintos niveles nacional, familiar o individual, todas ellas son de gran utilidad, pero incluyen algunas limitaciones. Los datos obtenidos permiten, entre otras cosas, conocer los hábitos alimentarios, explorar la calidad de la alimentación, estudiar la ingesta de energía y nutrientes y/o evaluar la exposición a riesgos alimentarios. Entre las fuentes existentes en España se pueden resaltar dos encuestas de especial relevancia: la encuesta de presupuestos familiares del Instituto Nacional de Estadística (INE) y el panel de consumo de alimentos del Ministerio de Agricultura, Alimentación y Medio Ambiente (MAGRAMA). Ambas proporcionan desde hace bastantes años información relativa al consumo de alimentos en los hogares. Tanto a nivel europeo como español sería necesario, para mejorar la utilidad de los datos, estandarizar el tipo de encuestas utilizadas para poder realizar comparaciones (AU)

Estimation of food consumption and nutrient intake is a topic of growing interest. Currently, both in Europe and in Spain, there are numerous sources of information on food consumption, that we provide information on different levels: national, household and individual, all of them are useful, but including some limitations. The data obtained allow, among other things, meet dietary habits, explore the food quality, study the energy and nutrient intake and / or assessing exposure to food risks. Among the existing sources in Spain can highlight two surveys especially useful: the Household Budget Survey of the National Statistics Institute (INE) and Food Consumption Panel Ministry of Agriculture, Food and Environment (MAGRAMA). Both provide for many years food consumption in households. Both European and Spanish would be necessary to improve the usefulness of the data, standardize the type of survey used and could be comparable between them (AU)

Beverages consumption evaluation in spanish households according to the food consumption survey 2000-2012 / Evaluación del consumo de bebidas en hogares españoles de acuerdo al panel de consumo alimentario 2000-2012

Objectives: To evaluate alcoholic and non-alcoholic beverages intake in the Spanish population according to the whole diet context, disaggregated by regions, socioeconomic levels, habitat size and typology of the main responsible for food/beverages basket. To analyze the beverages trends historically but mainly in recent years as well as their nutritional impact for the Spanish population. Methods/Design: This study is based on the household consumption (Food Consumption Survey) assessed by the National Institute of Statistics (INE) and the Spanish Ministry of Agriculture, Food and Environment (MA GRAMA), in collaboration with the Spanish Nutrition Foundation (FEN). The sample consisted of all homes in the Iberian Peninsula plus Balearic and Canary Islands. Results: In 2012 the average consumption of non-alcoholic beverages was 316 g/person/day, and alcohol beverages consumption represented 81 g/person/day. Non-alcoholic drinks consumption has increased by 31,7% from 2000 to 2012 whereas for alcoholic drinks was only 3,3%. By regions, alcoholic beverages intake was higher in Murcia with 113 g/person/day whereas for non-alcoholic was higher in Canary Islands with 538 g/person/day. As for socioeconomic status it was observed that both, alcohol and non-alcoholic beverages consumption is higher for high and medium-high status. Alcoholic beverages provide roughly 2.2% of total energy and 0.7% of carbohydrate whereas non-alcoholic beverages provide 2.6% of the energy and 5.8% the carbohydrates. Conclusions: There has a been a dramatic increase in nonalcoholic drinks consumption in recent years and very small change for alcoholic drinks. Energy contribution of these groups should be considered low mainly when compared to other European countries (AU)

Objetivos: Evaluar la ingesta en hogares españoles de bebidas alcohólicas y no alcohólicas, en el contexto global de la dieta, y de acuerdo también a factores como la zona geográfica, nivel socioeconómico, tamaño del lugar de residencia, o actividad principal del responsable de la compra de alimentos. Igualmente, analizar las tendencias históricas en el consumo de bebidas, así como su impacto potencial en el estado nutricional de la población española. Métodos/diseño: El estudio se basa en el Panel de Consumo Alimentario, que desarrollan el Instituto Nacional de Estadística (INE), y el Ministerio de Agricultura, Alimentación, y Medio Ambiente (MAGRAMA), estando la responsabilidad de la interpretación de la dieta a cargo de la Fundación Española de la Nutrición (FEN). La muestra, representativa a nivel nacional, ha incluido los hogares tanto de la España Peninsular como de las Islas Canarias y Baleares. Resultados: En el año 2012, el consumo medio de bebidas no alcohólicas por la población adulta española fue de 316 g/persona/ día, y de 81 g/persona/día en el caso de las bebidas alcohólicas. Desde el año 2000, el incremento en el consumo de bebidas no alcohólicas ha sido aproximadamente de un 31,7%, y únicamente del 3,3% para las de contenido alcohólico. Por Comunidades Autónomas, es Murcia quien destaca en el consumo de bebidas alcohólicas (113 g/persona/día), mientras que para las de contenido no alcohólico, son las Islas Canarias las que lo tienen más elevado (538 g/persona/día). Por otro lado, son los adultos con nivel socioeconómico medio y alto los que presentan un mayor consumo, de ambos tipos. Como media, el aporte de energía a partir de las bebidas alcohólicas es de un 2,2% al total, y un 0,7% a los hidratos de carbono. Por su parte, las bebidas no alcohólicas están contribuyendo con un 2,6% del total de energía, y un 5,8% de los carbohidratos. Conclusiones: Se ha producido en la última década un incremento muy marcado en el consumo de bebidas no alcohólicas en España, siendo sin embargo muy reducido para las de contenido alcohólico. En cualquier caso, y al comparar su contribución al total de energía conotros países europeos, se puede considerar todavía como relativamente bajo o moderad, aunque es necesaria mayor información y educación nutricional para una correcta elección de las bebidas de la dieta en el adulto (AU)