Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/44716
Campo DC Valoridioma
dc.contributor.authorBach-Faig, Annaen_US
dc.contributor.authorBerry, Elliot M.en_US
dc.contributor.authorLairon, Denisen_US
dc.contributor.authorReguant, Joanen_US
dc.contributor.authorTrichopoulou, Antoniaen_US
dc.contributor.authorDernini, Sandroen_US
dc.contributor.authorMedina, F. Xavieren_US
dc.contributor.authorBattino, Maurizioen_US
dc.contributor.authorBelahsen, Rekiaen_US
dc.contributor.authorMiranda, Gemmaen_US
dc.contributor.authorSerra-Majem, Lluísen_US
dc.date.accessioned2018-11-22T01:55:34Z-
dc.date.available2018-11-22T01:55:34Z-
dc.date.issued2011en_US
dc.identifier.issn1368-9800en_US
dc.identifier.otherWoS-
dc.identifier.urihttp://hdl.handle.net/10553/44716-
dc.description.abstractObjective: To present the Mediterranean diet (MD) pyramid: a lifestyle for today.Design: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing.Setting and Subjects: Mediterranean region and its populations.Results: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the 'main meals' is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products.Conclusions: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.en_US
dc.languageengen_US
dc.relation.ispartofPublic Health Nutritionen_US
dc.sourcePublic Health Nutrition [ISSN 1368-9800], v. 14 (12A), p. 2274-2284, (Enero 2011)en_US
dc.subject32 Ciencias médicasen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherCoronary-Heart-Disease-
dc.subject.otherOlive Oil-
dc.subject.otherCancer-Risk-
dc.subject.otherCardiovascular-Disease-
dc.subject.otherHuman Health-
dc.subject.otherConsumption-
dc.subject.otherPatterns-
dc.subject.otherSustainability-
dc.subject.otherMetaanalysis-
dc.subject.otherNutrition-
dc.subject.otherMediterranean Diet-
dc.subject.otherPyramid-
dc.subject.otherAdult-
dc.subject.otherDietary Pattern-
dc.subject.otherLifestyle-
dc.subject.otherCulture-
dc.subject.otherHealth-
dc.titleMediterranean diet pyramid today. Science and cultural updatesen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.1017/S1368980011002515en_US
dc.identifier.scopus84858780488-
dc.identifier.isi000298730800002-
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dc.identifier.eissn1475-2727-
dc.description.lastpage2284en_US
dc.identifier.issue12A-
dc.description.firstpage2274en_US
dc.relation.volume14en_US
dc.investigacionCiencias de la Salud-
dc.type2Artículoen_US
dc.contributor.daisngid2799887-
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dc.description.numberofpages11en_US
dc.utils.revision-
dc.contributor.wosstandardWOS:Bach-Faig, A-
dc.contributor.wosstandardWOS:Berry, EM-
dc.contributor.wosstandardWOS:Lairon, D-
dc.contributor.wosstandardWOS:Reguant, J-
dc.contributor.wosstandardWOS:Trichopoulou, A-
dc.contributor.wosstandardWOS:Dernini, S-
dc.contributor.wosstandardWOS:Medina, FX-
dc.contributor.wosstandardWOS:Battino, M-
dc.contributor.wosstandardWOS:Belahsen, R-
dc.contributor.wosstandardWOS:Miranda, G-
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.date.coverdateEnero 2011en_US
dc.identifier.ulpgc-
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-
Colección:Artículos
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