Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/44790
Campo DC Valoridioma
dc.contributor.authorRibas-Barba, Lourdesen_US
dc.contributor.authorSerra-Majem, Lluísen_US
dc.contributor.authorSalvador, Gemmaen_US
dc.contributor.authorCastell, Conxaen_US
dc.contributor.authorCabezas, Carmenen_US
dc.contributor.authorSalleras, Lluísen_US
dc.contributor.authorPlasencia, Antonien_US
dc.date.accessioned2018-11-22T02:34:49Z-
dc.date.available2018-11-22T02:34:49Z-
dc.date.issued2007en_US
dc.identifier.issn1368-9800en_US
dc.identifier.urihttp://hdl.handle.net/10553/44790-
dc.description.abstractObjective: To analyse trends in food habits and food consumption from 1992 to 2003.Design: Two consecutive cross-sectional nutrition surveys were carried out on random samples of the Catalan population (Evaluation of Nutritional Status in Catalonia (ENCAT) 1992-93 and ENCAT 2002-03). Dietary intake was assessed by means of two 24-hour recalls on non-consecutive days and a food frequency questionnaire was used to ascertain tendencies in the frequency of food consumption.Setting: Catalonia region, Northeastern Spain.Subjects: Analysis is based on a total of 4701 individuals: 2641 from ENCAT 1992-93 (1210 men and 1431 women) and 2060 from ENCAT 2002-03 (954 men and 1106 women), aged 10-75 years.Results: The trends from 1992 to 2003 showed an increase in eating between meals and outside the home. There was also an upsurge in consumers for fast food, especially among young adults. Notable decreases in fruit consumption (from 301 to 224 g day(-1)) as well as in vegetables, potatoes, meat (red meat and chicken), fish (whitefish and seafood) and offals were observed. In contrast, there was an increase in dairy product consumption, in general (from 255 to 312 g day(-1)), as well as low fat and skim milk derivatives. Fruit juice, nuts and olive oil consumption also increased, the latter being consumed daily by 96% of the population. Little variation was observed for the rest of the food groups in the period studied. Overall, Catalonia is characterised by a model of consumption that is quite favourable, inherent to Mediterranean countries but with important differences according to age.Conclusion: Based on the food consumption trends observed in Catalonia, an increase in the consumption of fruits and vegetables, as well as wholegrain cereals and fish, should be promoted, along with a reduction in the consumption of meat and sausages.en_US
dc.languageengen_US
dc.relation.ispartofPublic Health Nutritionen_US
dc.sourcePublic Health Nutrition [ISSN 1368-9800],v. 10, p. 1340-1353en_US
dc.subject32 Ciencias médicasen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherNational Nutritionen_US
dc.subject.otherEuropean-Unionen_US
dc.subject.otherSecular Trendsen_US
dc.subject.other10-Year Trendsen_US
dc.subject.otherYoung-Adultsen_US
dc.subject.otherCataloniaen_US
dc.subject.otherHealthen_US
dc.subject.otherPopulationen_US
dc.subject.otherPatternsen_US
dc.subject.otherDiseaseen_US
dc.titleTrends in dietary habits and food consumption in Catalonia, Spain (1992-2003)en_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.1017/S136898000700095Xen_US
dc.identifier.scopus36049041258-
dc.identifier.isi000251546700002-
dc.contributor.authorscopusid6602967291-
dc.contributor.authorscopusid35596972100-
dc.contributor.authorscopusid22981261400-
dc.contributor.authorscopusid55783133700-
dc.contributor.authorscopusid7003491914-
dc.contributor.authorscopusid7006233334-
dc.contributor.authorscopusid7005155812-
dc.description.lastpage1353en_US
dc.description.firstpage1340en_US
dc.relation.volume10en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid1002891-
dc.contributor.daisngid28836-
dc.contributor.daisngid3566209-
dc.contributor.daisngid322311-
dc.contributor.daisngid605894-
dc.contributor.daisngid1207724-
dc.contributor.daisngid324983-
dc.description.numberofpages14en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Ribas-Barba, L-
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.contributor.wosstandardWOS:Salvador, G-
dc.contributor.wosstandardWOS:Castell, C-
dc.contributor.wosstandardWOS:Cabezas, C-
dc.contributor.wosstandardWOS:Salleras, L-
dc.contributor.wosstandardWOS:Plasencia, A-
dc.date.coverdateNoviembre 2007en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.jcr1,858
dc.description.jcrqQ2
dc.description.scieSCIE
item.fulltextSin texto completo-
item.grantfulltextnone-
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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