Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/69971
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dc.contributor.authorÁlvarez-Falcón, Ana Luisaen_US
dc.contributor.authorSerra Majem, Luisen_US
dc.date.accessioned2020-02-05T12:51:38Z-
dc.date.available2020-02-05T12:51:38Z-
dc.date.issued2019en_US
dc.identifier.issn0212-1611en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/69971-
dc.description.abstractObjectives: part of the cultural and social identity of a population is its gastronomy. Currently, the extensive offering of processed meals, the influence from different cuisines, and “fashionable trends” (such as the various “foodie” trends) has led to confusion amongst consumers and the abandonment of traditional recipes. Deep dive in the study of gastronomy, its evolution and the nutritional consequences. Methods: bibliographic search in relation to the subject in Google and other manual searches. Results: the gastronomy of the Canarian Community is characterized by its sobriety and by having simple recipes, with dishes made with few ingredients. The consumption of food per capita stands above the national average. They consume more non-alcoholic beverages (mineral water, juices and soft drinks), dairy products and derivatives, oils and fats, legumes, sugars and sweets, however the consumption of fruits and vegetables is slightly lower than the national average. Other food groups remain around the national average. As a result, this change in their dietary habits, together with physical inactivity has favoured an increase in obesity and diabetes. Conclusions: the link between nutrition, gastronomy and territory can help alleviate the health problems derived from poor food choices in the Canary Islands.en_US
dc.languagespaen_US
dc.relation.ispartofNutrición Hospitalariaen_US
dc.sourceNutricion Hospitalaria [ISSN 0212-1611], v. 36 (Ext1), p. 130-134en_US
dc.subject32 Ciencias médicasen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherNutriciónen_US
dc.subject.otherGastronomíaen_US
dc.subject.otherCanariasen_US
dc.subject.otherFactores sociodemográficosen_US
dc.subject.otherEstilo de vidaen_US
dc.titleNutrición y gastronomía en Canariasen_US
dc.title.alternativeNutrition and gastronomy in canariasen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.20960/nh.02727
dc.identifier.scopus85069266427-
dc.identifier.isi000472632400021
dc.contributor.authorscopusid35331883500-
dc.contributor.authorscopusid6603059840-
dc.description.lastpage134-
dc.identifier.issueExt1-
dc.description.firstpage130-
dc.relation.volume36-
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid13177455
dc.contributor.daisngid30192500
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Alvarez-Falcon, AL
dc.contributor.wosstandardWOS:Majem, LS
dc.date.coverdateJunio 2019
dc.identifier.ulpgces
dc.description.sjr0,259
dc.description.jcr0,888
dc.description.sjrqQ3
dc.description.jcrqQ4
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR 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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