Role of gastronomy and new technologies in shaping healthy diets

Abstract

Food habits are complex and subject to multiple influences acting at different levels. Modern diets contribute not only to energy and nutrients but also to health and diseases. Therefore food and nutrient recommendations are aimed to prevent chronic diseases, improve life expectancy and quality of life. More recently, sustainability issues and the environmental impact of dietary patterns and food systems have joined the focus. However, eating practices are part of cultures and traditions and are associated with social connectedness, mood, and well-being. Furthermore, motivations related to pleasure, enjoyment, and comfort associated with foods are very important in food consumption, although most strategies and interventions aimed to promote healthier eating habits ignore that. Learning how to appreciate taste and food flavors, focusing attention on the pleasure of eating and enjoyment of foods, and devoting adequate time to preparing food and eating can help to adopt healthier eating practices. Research in areas such as neurogastronomy, gastrophysics, molecular gastronomy, and technology-based solutions developed in the context of the Internet of Things and artificial intelligence will contribute to important changes.