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Background and Objectives: Modern classification and categorization of individuals' health requires personalized variables such as nutrition, physical activity, lifestyle, and medical data through advanced analysis and clustering methods involving machine learning tools. The objective of this project was to categorize Mediterranean dwellers' health factors and design metabotypes to provide personalized well-being in order to develop professional implementation tools in addition to characterizing nutritional and lifestyle features in such populations. Materials and Methods: A two-phase observational study was conducted by the Pharmacists Council to identify Spanish nutritional and lifestyle characteristics. Adults over 18 years of age completed questionnaires on general lifestyle habits, dietary patterns (FFQ, MEDAS-17 p), physical activity (IPAQ), quality of life (SF-12), and validated well-being indices (LS7, MEDLIFE, HHS, MHL). Subsequently, exploratory factor, clustering, and random forest analysis methods were conducted to objectively define the metabotypes considering population determinants. Results: A total of 46.4% of the sample (n = 5496) had moderate-to-high adherence to the Mediterranean diet (>8 points), while 71% of the participants declared that they had moderate physical activity. Almost half of the volunteers had a good self-perception of health (49.9%). Regarding lifestyle index, population LS7 showed a fair cardiovascular health status (7.9 ± 1.7), as well as moderate quality of life by MEDLIFE (9.3 ± 2.6) and MHL scores (2.4 ± 0.8). In addition, five metabotype models were developed based on 26 variables: Westernized Millennial (28.6%), healthy (25.1%), active Mediterranean (16.5%), dysmetabolic/pre-morbid (11.5%), and metabolically vulnerable/pro-morbid (18.3%). Conclusions: The support of tools related to precision nutrition and lifestyle integrates well-being characteristics and contributes to reducing the impact of unhealthy lifestyle habits with practical implications for primary care. Combining lifestyle, metabolic, and quality of life traits will facilitate personalized precision interventions and the implementation of targeted public health policies.
Assuntos
Dieta Mediterrânea , Exercício Físico , Estilo de Vida , Qualidade de Vida , Humanos , Masculino , Feminino , Pessoa de Meia-Idade , Adulto , Dieta Mediterrânea/estatística & dados numéricos , Inquéritos e Questionários , Exercício Físico/psicologia , Algoritmos , Espanha/epidemiologia , Estudos de Coortes , Idoso , Estado NutricionalRESUMO
Objetivos: revisar los conocimientos sobre la situación nutricional de la población aragonesa y sobre la gastronomía propia de Aragón como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica en relación con el tema. Resultados: se identifica una gastronomía propia de Aragón relacionada con la evolución histórica de la población en el territorio. Actualmente, la población tiende a concentrarse en centros urbanos y capitales de provincia, especialmente en Zaragoza, donde la tradición alimentaria tiende a diluirse por influencias externas. Por parte de las autoridades se impulsan los alimentos de calidad con las certificaciones IGP tanto en vinos y aceites como en hortalizas y carnes. Los aragoneses se encuentran en el quinto lugar en consumo de alimentos por habitante de España, con el mayor consumo de patatas y hortalizas frescas. También tienen un elevado consumo de carnes y son quienes poseen un mayor aporte energético proveniente de lípidos de todas las comunidades autónomas. Estos datos estarían relacionados con que la mayoría de los varones adultos tienen sobrepeso u obesidad. Conclusiones: se echan en falta estudios más actualizados que valoren la situación nutricional de la población en Aragón. El último ha sido promovido por la Vocalía Nacional del Consejo General de Colegios Farmacéuticos (CGCOF) a nivel nacional para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población a fin de que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural
Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragóns own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified on the literature review is to do with the historical evolution of the population in the Aragonese territory. At present, the population tends to concentrate in provincial urban centers, mainly in Zaragoza, where the food tradition tends to be diluted by external influences. The health authorities qualify quality foods by PGI (Protected Geographical Indication) certifications in wines and oils, as well as vegetables and meats. Aragón is the fifth county in food consumption per inhabitant in Spain with the highest consumption of potatoes and fresh vegetables from Spain. Meat consumption is high and are those who have a greater energy intake from lipids of all the autonomous communities. These data are related to the fact that most men are overweight or obese. Conclusions: there is a lack of updated studies that assess the nutritional status of the population in Aragón. The last study was promoted by the National Pharmacists Vocalic of Nutrition of the CGCOF (General Council of Pharmaceutical Associations of Spain) throughout Spain for adults who perform some kind of physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage
Assuntos
Humanos , Animais , Masculino , Feminino , Bovinos , Dieta/normas , Preferências Alimentares , Estado Nutricional , Dieta/tendências , Gorduras na Dieta/administração & dosagem , Consumo de Energia , Gorduras Insaturadas na Dieta/normas , Sobrepeso/epidemiologia , Espanha/epidemiologia , Exercício Físico , Abastecimento de Alimentos , Frutas , Culinária/normas , Carne , Densidade Demográfica , Fatores Sexuais , Vinho/normasRESUMO
Objetivos: revisar los conocimientos sobre la situación nutricional de la población extremeña y sobre la gastronomía propia de la región de Extremadura como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica relacionada con el tema. Resultados: en Extremadura se diferencian cinco grandes espacios naturales que han dado forma a su gastronomía. De cada uno se han extraído las mejores materias primas para elaborar manjares exquisitos. En las guías gastronómicas publicadas en España se priman en exceso las técnicas de vanguardia y cierta experimentación gastronómica frente a la cocina tradicional, que abunda en Extremadura con materias primas de calidad. En Extremadura están impulsándose los alimentos de calidad con las certificaciones DOP y IGP, los más valorados por los consumidores, impulsando el turismo gastronómico por toda la comunidad. Además, Extremadura es de las comunidades autónomas con menor consumo y gasto per cápita en alimentación, con un 14,7% inferior a la media nacional. En comparación con la media nacional, los consumidores de Extremadura cuentan con un gasto superior en leche (7,2%), frutos secos (5,49 %), cervezas (2,3%) y un gasto menor en vino (44,5%), agua mineral (25%), hortalizas frescas (23,7%), frutas frescas (-23,7%) y aceite (23,4%). Conclusiones: no se disponen de muchos estudios que valoren la situación nutricional de la población en Extremadura. El último ha sido promovido por la Vocalía Nacional del CGCOF a nivel de toda España para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población para que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural
Objectives: to review the knowledge about the nutritional situation of the population of Extremadura and about the gastronomy of the Extremadura region as necessary elements for the welfare and health of the population. Methods: Bibliographic search in relation to the subject. Methods: literature search in relation to this topic. Results: in Extremadura there are five great natural spaces that have shaped their gastronomy, extracting from each one of them the best raw materials to elaborate exquisite delicacies. In the Gastronomic Guides published in Spain, avant-garde techniques and certain gastronomic experimentation are over-rewarded compared to the traditional cuisine that abounds in Extremadura with quality raw materials. In Extremadura quality foods are being promoted with PDO and PGI certifications, being the most valued by consumers, fueled gastronomic tourism by the entire community. Extremadura is also the autonomous communities with lower consumption and per capita spending on food with 14.7% lower than the national average. And compared to the national average, consumers in Extremadura have a higher expenditure on milk (7.2%), nuts (5.49%), beers (2.3%) and a lower expenditure on wine (44.5%), mineral water (25%), fresh vegetables (23.7%), fresh fruits (23.7%) and oil (23.4). Conclusions: there are not many studies that assess the nutritional situation of the population in Extremadura. The last has been promoted by the National Vocabulary of the CGCOF throughout Spain for adults who perform physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage
Assuntos
Humanos , Dieta , Preferências Alimentares , Estado Nutricional , Abastecimento de Alimentos , EspanhaRESUMO
Introducción: la gastronomía castellanomanchega tiene una amplia variedad de platos populares que, en su mayoría (olla podrida, los galianos o gazpachos...), los dio a conocer Cervantes a través de El Quijote, aunque cada provincia tiene sus peculiaridades. Objetivos: identificar las modalidades gastronómicas más significativas y conocer el patrón de consumo alimentario y perfil nutricional de la comunidad de Castilla-La Mancha (CCLM). Métodos: revisión bibliográfica de las distintas variantes gastronómicas y del consumo alimentario. Resultados: Castilla-La Mancha presenta una elevada disponibilidad de alimentos de excelente calidad y variedad gastronómica. Es una de las comunidades autónomas (CCAA) con menor consumo y gasto alimentario. La ingesta de lácteos, verduras, hortalizas, frutas y legumbres es inferior a la media nacional. Asimismo, es la CCAA con menor consumo de azúcares y aceites, especialmente aceite de oliva extra. El perfil calórico y lipídico de la dieta supera los objetivos nutricionales de proteínas y grasa a expensas de los hidratos de carbono (el aporte de ácidos grasos saturados es elevado). Se observa un consumo inadecuado de zinc, calcio, ácido fólico y vitamina D, además de una baja ingesta de fibra, que no cubre las ingestas recomendadas. Si bien Castilla-La Mancha es una de las CCAA con menor consumo de alimentos e ingesta calórica, su tasa de prevalencia de exceso ponderal es elevada: es la cuarta CCAA con mayor porcentaje de obesidad. Conclusiones: la gastronomía castellanomanchega es rica, variada y ofrece una elevada calidad. El patrón alimentario se encuentra desequilibrado, ya que muestra un elevado aporte de grasas -de forma especial las saturadas- y proteínas, a expensas de hidratos de carbono. Estos desórdenes, junto al consumo inadecuado de micronutrientes y la elevada tasa de exceso ponderal, hacen necesario una mejora de los hábitos alimentarios mediante estrategias de formación y divulgación nutricional
Introduction: the castellanomanchega's gastronomy has a wide variety of popular dishes, mostly (rott en pot, gauls or gazpachos...), he made known Cervantes through his work The Quixote. It ends its peculiarities in each province. Objectives: to identify the most significant gastronomic modalities and to know the food consumption pattern and nutritional prolife of the community of Castilla-La Mancha (CCLM). Methods: bibliographical review of different gastronomic variants and food consumption. Results: the Community of Castilla-Mancha (CCLM) presents a high availability of food of excellent quality and gastronomic variety. It is one of the Autonomous Comumunities (CCAA) with the lowest consumption and food expenditure. The intake of dairy, vegetables, vegetables, fruits, sugars, oils and legumes is lower than the national average, being the autonomous regions with lower consumption of sugars and oils especially extra olive oil. The caloric and lipid profile of the diet exceeds the nutritional objectives of protein and fat at the expense of carbohydrates, increased the intake of saturated fatty acids. It is observed an inadequate consumption of zinc, calcium, folic acid and vitamin D, in addition to low fiber intake, not covering the recommended intake. Although Castilla-La Mancha is one of the autonomous regions with the lowest consumption of food and caloric intake, its prevalence rate of excess weight is high being the fourth highest percentage of obesity. Conclusions: the gastronomy castellanomanchega is rich and varied offering a high quality. The food pattern is unbalanced showing a high intake of fats, especially saturated and protein, at the expense of carbohydrates. These disorders, together with inadequate consumption of micronutrients and the high weight taking rate, make it necessary to improve eating habits by means of nutritional training and dissemination strategies
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Humanos , Preferências Alimentares , Valor Nutritivo , Culinária , Gorduras na Dieta/administração & dosagem , Proteínas Alimentares/administração & dosagem , Consumo de Energia , Frutas , Nível de Saúde , Micronutrientes/administração & dosagem , Espanha/epidemiologia , Carboidratos da Dieta/administração & dosagem , Gorduras Insaturadas na Dieta/administração & dosagem , Abastecimento de Alimentos , Laticínios , Açúcares da Dieta/administração & dosagem , Sobrepeso/epidemiologia , Estado Nutricional , VerdurasRESUMO
No disponible
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Conferências de Consenso como Assunto , 52503 , Dieta/métodos , Dieta/tendências , Atividade Motora/fisiologia , Estilo de Vida , Assistência Hospitalar , Antropometria/métodosRESUMO
No disponible