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Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/44714
DC FieldValueLanguage
dc.contributor.authorSerra-Majem, Lluísen_US
dc.contributor.authorBach-Faig, Annaen_US
dc.contributor.authorMiranda, Gemmaen_US
dc.contributor.authorClapes-Badrinas, Carmenen_US
dc.date.accessioned2018-11-22T01:54:37Z-
dc.date.available2018-11-22T01:54:37Z-
dc.date.issued2011en_US
dc.identifier.issn1368-9800en_US
dc.identifier.otherWoS-
dc.identifier.urihttp://hdl.handle.net/10553/44714-
dc.description.abstractChanges in diet, reducing animal products and increasing consumption of vegetables can not only benefit human health and the overall use of land, but can also play a decisive role in the politics of climate change mitigation. In this sense, the Mediterranean diet (MD) is presented as a sustainable cultural model, respectful of the environment, whose adherence in Mediterranean countries should contribute to mitigating climate change. The recognition of the MD as an Intangible Cultural Heritage of Humanity by UNESCO in 2010 obliges the Mediterranean Diet Foundation to continue waging this recovery process and to promote our ancient food traditions in a prism of sustainability and commitment to the environment.en_US
dc.languageengen_US
dc.relation.ispartofPublic health nutritionen_US
dc.sourcePublic Health Nutrition [ISSN 1368-9800], v. 14 (12A), p. 2271-2273en_US
dc.subject32 Ciencias médicasen_US
dc.subject.otherSustainabilityen_US
dc.subject.otherPatternsen_US
dc.subject.otherSustainabilityen_US
dc.subject.otherSustainable Agricultureen_US
dc.subject.otherEcologyen_US
dc.subject.otherCommunity Nutritionen_US
dc.titleForeword: Mediterranean diet and climatic changeen_US
dc.typeinfo:eu-repo/semantics/annotationen_US
dc.typeannotationen_US
dc.identifier.doi10.1017/S1368980011002503-
dc.identifier.scopus84858761086-
dc.identifier.isi000298730800001-
dc.contributor.authorscopusid35596972100-
dc.contributor.authorscopusid20733643300-
dc.contributor.authorscopusid55128078100-
dc.contributor.authorscopusid55130570100-
dc.description.lastpage2273en_US
dc.identifier.issue12A-
dc.description.firstpage2271en_US
dc.relation.volume14en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Comentarioen_US
dc.contributor.daisngid28836-
dc.contributor.daisngid2799887-
dc.contributor.daisngid6969373-
dc.contributor.daisngid16619762-
dc.description.numberofpages3en_US
dc.utils.revisionSíen_US
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.contributor.wosstandardWOS:Bach-Faig, A-
dc.contributor.wosstandardWOS:Miranda, G-
dc.contributor.wosstandardWOS:Clapes-Badrinas, C-
dc.identifier.ulpgcSíen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.sjr1,088
dc.description.jcr2,169
dc.description.sjrqQ2
dc.description.jcrqQ2
dc.description.scieSCIE
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSerra Majem, Luis-
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