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      ¿Conocemos lo que comemos?. Una perspectiva nutricional Translated title: Do we know what we eat?. A nutrition perspective

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          Abstract

          Resumen Se sabe que existe una clara relación entre los hábitos alimentarios y la salud. Los hábitos alimentarios de la población han ido evolucionando debido a distintos factores (laborales, sociales, etc.). Es importante saber lo que comemos cuando compramos en el supermercado, cuando elegimos un menú o un plato en un restaurante o qué técnicas culinarias utilizamos. Hoy en día, en los supermercados hay una oferta muy elevada de productos alimentarios procesados con numerosos ingredientes. En el etiquetado nos informan de los ingredientes que contienen y del contenido en nutrientes claves, como sal, azucares añadidos, grasa total y saturada y colesterol. La utilidad de esta información para elegir el alimento adecuado depende de si el consumidor la lee y si tiene una educación básica en los principales conceptos de alimentación y nutrición. En general, el valor nutricional de un determinado alimento no es el criterio prioritario en su elección, antes están el precio, la disponibilidad o las propiedades sensoriales (sabor) de ese producto. En el restaurante, las nuevas técnicas culinarias y el uso de adyuvantes tecnológicos no hacen fácil conocer qué estamos comiendo y qué contenido en nutrientes tienen los alimentos. Sabemos que las técnicas culinarias pueden modificar el valor nutricional de un plato debido a la pérdida de nutrientes o a los cambios en peso por ganancia o pérdida de agua o grasa. También es importante conocer cuánto comemos. El aumento en el tamaño de las raciones ofertadas de distintos alimentos en los últimos cuarenta años y la pérdida de referencia de las raciones recomendadas en las guías dietéticas basadas en alimentos pueden llevar a ingestas elevadas de energía y algunos nutrientes que tienen un efecto negativo para la salud.

          Translated abstract

          Abstract It is known the existence of a clear relationship between dietary habits and health. People's dietary habits have been evolving due to different factors (labor, social, etc.). It is important to know what we eat when we buy at supermarkets, when we choose a menu or a course or which culinary techniques we use. Nowadays, there is a wide offer of processed food products at supermarkets which numerous ingredients. The food label informs us about the ingredients and part of the food composition as salt, added sugars, total fat, saturated and cholesterol. The usefulness of this information in order to choose the right food depends on the consumer to have an education on the main concepts of food and nutrition and to read them. In general, nutritional value of a specific food product is not one of the main criteria on its election, being the price, availability and sensory properties (flavor) of the product the main ones. At restaurants, the new culinary techniques and the use of processing aids don't make knowing what we are eating and which is its nutrient content easy. We know that culinary techniques can alter the nutritional composition of a recipe due to nutrient loss or the gain or loss of fats and/or water. It is also important to know how much we eat. The increase of the size of the available portions in the last 40 years and the absence of recommended portions in the food-based dietary guidelines could provoke high energy and other nutrients intakes that could have a negative effect on health.

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          Most cited references11

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          Portion size me: downsizing our consumption norms.

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            Chefs' opinions of restaurant portion sizes.

            The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.
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              Consumer Perception of the Healthfulness of Ultra-processed Products Featuring Different Front-of-Pack Nutrition Labeling Schemes

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                Author and article information

                Journal
                nh
                Nutrición Hospitalaria
                Nutr. Hosp.
                Grupo Arán (Madrid, Madrid, Spain )
                0212-1611
                1699-5198
                2018
                : 35
                : spe4
                : 61-65
                Affiliations
                [1] Granada orgnameCentro de Investigación Biomédica orgdiv1Universidad de Granada orgdiv2Instituto de Nutrición y Tecnología de los Alimentos José Mataix Spain
                Article
                S0212-16112018000700061 S0212-1611(18)03500400061
                10.20960/nh.2128
                66db0fc0-fdd0-460d-af17-75f81d7d5e5a

                This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

                History
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 15, Pages: 5
                Product

                SciELO Spain

                Categories
                Trabajos Originales

                Serving size,Tamaño de raciones,Etiquetado nutricional,Composición de alimentos,Selección de alimentos,Hábitos alimentarios,Nutrition label,Food composition,Food choices,Food habits

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