Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/70467
DC FieldValueLanguage
dc.contributor.authorAranceta Bartrina, Javieren_US
dc.contributor.authorPérez Rodrigo, Carmenen_US
dc.date.accessioned2020-02-22T06:03:47Z-
dc.date.accessioned2020-07-07T09:26:16Z-
dc.date.available2020-02-22T06:03:47Z-
dc.date.available2020-07-07T09:26:16Z-
dc.date.issued2019en_US
dc.identifier.isbn978-0-12-812687-5en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/70467-
dc.description.abstractAdequate nutrition of a population should be based on the availability and access to sufficient, safe, healthy and sustainable food in a context that facilitates welfare and health promotion. The traditional Mediterranean Diet, as a millenary culture on the ways of producing, elaborating and sharing food, is a good example of sustainability and biodiversity. The benefits of promoting biodiversity are not only observed in the cultural or ecological domain, but also in the fight against malnutrition. Food quantity and quality must be complementary and biodiversity favors food variety and maintenance of improved culinary culture as pursued by food-based dietary guidelines.en_US
dc.languageengen_US
dc.publisherElsevieren_US
dc.relation.ispartofEncyclopedia Of Food Security And Sustainabilityen_US
dc.sourceEncyclopedia of Food Security and Sustainability / Pasquale Ferranti, Elliot M. Berry, Jock R. Anderson (eds.), v. 2, p. 393-399en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherDieten_US
dc.subject.otherDietary Patternsen_US
dc.subject.otherEcofriendlyen_US
dc.subject.otherEnvironmenten_US
dc.subject.otherEnvironmental Impacten_US
dc.subject.otherFood Purchasesen_US
dc.subject.otherFood-Based Dietary Guidelinesen_US
dc.subject.otherFood-Based Guideline Iconsen_US
dc.subject.otherGreenhouse Gas Emissionen_US
dc.subject.otherHealthen_US
dc.subject.otherMediterranean Dieten_US
dc.subject.otherSustainabilityen_US
dc.subject.otherSustainable Dietsen_US
dc.subject.otherWater Footprinten_US
dc.titleDietary guidelines: Pyramids, wheels, plates and sustainability in nutrition educationen_US
dc.typeinfo:eu-repo/semantics/bookParten_US
dc.typebookparten_US
dc.identifier.doi10.1016/B978-0-08-100596-5.22089-1en_US
dc.identifier.scopus85079263391-
dc.contributor.authorscopusid57189854963-
dc.contributor.authorscopusid55916659400-
dc.description.lastpage399en_US
dc.description.firstpage393en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Capítulo de libroen_US
dc.description.numberofpages7en_US
dc.utils.revisionen_US
dc.identifier.ulpgcen_US
dc.identifier.ulpgcen_US
dc.identifier.ulpgcen_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-MEDen_US
dc.contributor.buulpgcBU-MEDen_US
dc.contributor.buulpgcBU-MEDen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.spiqQ1
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameAranceta Bartrina,Javier-
Appears in Collections:Capítulo de libro
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