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Journal articles on the topic 'Spanish Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Pradana, Mahir, Rubén Huertas-García, and Frederic Marimon. "Spanish Muslims’ halal food purchase intention." International Food and Agribusiness Management Review 23, no. 2 (June 3, 2020): 189–202. http://dx.doi.org/10.22434/ifamr2019.0200.

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The purpose of this paper is to investigate the factors that influence purchase intention of halal food among Spanish Muslim consumers. Data were obtained from a survey of 228 consumers living in various regions of Spain, then analyzed using the partial least squares technique. Our results showed that product awareness does not have an effect on purchase intention while other constructs do, including the mediating effect of consumers’ attitude towards halal label and moderating effect of religious involvement. This study thus contributes to the advancement of knowledge on factors that motivate the purchase intention of halal food.

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2

Gracia, A., J. M. Gil, and A. M. Angulo. "Spanish food demand: a dynamic approach." Applied Economics 30, no. 10 (October 1, 1998): 1399–405. http://dx.doi.org/10.1080/000368498325011.

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3

Aguilera, F., L. Lupiañez, D. Magaña, E. Planells, F. J. Mataix, and J. Llopis. "Iron status in a population of Spanish schoolchildren." Food / Nahrung 38, no. 2 (1994): 192–98. http://dx.doi.org/10.1002/food.19940380211.

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Scarpato, Debora, Giacomo Rotondo, Mariarosaria Simeone, Andrés Gómez, and Pilar Gutiérrez. "How can food companies attract the consumer concerned about food safety? A logit model analysis in Spain." British Food Journal 119, no. 8 (August 7, 2017): 1705–17. http://dx.doi.org/10.1108/bfj-12-2016-0616.

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Purpose The purpose of this paper is to explore food safety attitudes among a sample of Spanish consumers and determine which variables, among those studied, most affect the probability of the consumer being attentive to food safety. Design/methodology/approach The study was conducted using a logit model. From the questionnaire 20 binary category variables were identified. Having selected the variable “Are you worried about safety food” as a dependent variable, the authors used binary logistic regression (Aldrich and Nelson, 1984; Borooah, 2002) to ascertain in what way the remaining 19 variables affect the likelihood of the consumer being particularly attentive to the healthiness and safety of food purchased. Findings The probability of the consumer being particularly attentive to food healthiness and safety, for the sample in question, is higher in consumers who stated that they were familiar with organic products, those who are attentive to fat contents in foods and those who value the presence of quality certification positively. Research limitations/implications Future research into Spanish consumers with the same methodology should target a larger sample in several Spanish cities. Originality/value This paper investigates not only Spanish consumer attitudes to food safety, but also how other variables can influence the probability of the consumer being concerned about food safety. This approach may be very useful for food companies to determine what strategies to adopt to attract the category of consumers who lend special importance to the food safety variable in their purchases.

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Evans, Bronwynne C., and Neva L. Crogan. "Translating a Food and Food Service Satisfaction Measure Into Spanish." Journal of Transcultural Nursing 18, no. 3 (July 2007): 233–37. http://dx.doi.org/10.1177/1043659607301303.

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Crogan, Neva L., and Bronwynne C. Evans. "Food Expectations-Long Term Care Spanish Questionnaire." Research in Gerontological Nursing 3, no. 4 (April 30, 2010): 282–90. http://dx.doi.org/10.3928/19404921-20100330-02.

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Mir-Marqués, Alba, Anna González-Masó, M. Luisa Cervera, and Miguel de la Guardia. "Mineral profile of Spanish commercial baby food." Food Chemistry 172 (April 2015): 238–44. http://dx.doi.org/10.1016/j.foodchem.2014.09.074.

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Alvarado, M. I., and M. Pérez. "Study of food allergy on Spanish population." Allergologia et Immunopathologia 34, no. 5 (October 2006): 185–93. http://dx.doi.org/10.1157/13094025.

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Barberá, R., and R. Farré. "Cobalt content of foods and diets in a Spanish population." Food / Nahrung 30, no. 5 (1986): 565–67. http://dx.doi.org/10.1002/food.19860300524.

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Díaz Donate, Mónica, and Rodolfo Bernabéu Cañete. "Consumer Attitudes to Organic Foods. A Spanish Case Study." Studies of Applied Economics 34, no. 2 (May 24, 2020): 755. http://dx.doi.org/10.25115/eea.v34i2.3552.

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The purpose of the present study is to determine the various factors that influence attitudes towards the purchase of organic food. The methodology consisted in a survey of 463 consumers in the Castilla-La Mancha Region who purchased food items for their homes. A multivariate data analysis was carried out by means of Structural Equation Models (SEM), computed with the maximum likelihood method. Attitudes toward the purchase of organic foods are directly related to consumer lifestyle and are influenced by consumers’ attitude towards the environment as well. In this sense, lifestyle and environmental attitudes have a positive influence on the purchase of organic food.

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Mario Fernández, P., and San Juan. "Fatty Acid Composition of Commercial Spanish Fast Food and Snack Food." Journal of Food Composition and Analysis 13, no. 3 (June 2000): 275–81. http://dx.doi.org/10.1006/jfca.2000.0893.

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12

DOMÉNECH, E., J. A. AMORÓS, and I. ESCRICHE. "Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants." Journal of Food Protection 74, no. 9 (September 1, 2011): 1569–73. http://dx.doi.org/10.4315/0362-028x.jfp-11-033.

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To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

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Cuadrado-Soto, Esther, África Peral-Suarez, Aránzazu Aparicio, Jose Perea, Rosa Ortega, and Ana López-Sobaler. "Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile." Nutrients 10, no. 12 (December 3, 2018): 1880. http://dx.doi.org/10.3390/nu10121880.

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Excessive salt intake has negative effects on health and persists as a dietary problem in Spanish children. However, the analysis of dietary sodium sources has not been extensively studied. A group of 321 children between 7 and 11 years old from five Spanish regional communities was studied. A three-day dietary record was used to determine the contribution of food and beverages to dietary sodium intake. The food consumed was classified based on the level of processing (NOVA classification) and the nutritional profile. Boys consumed more dietary sodium and sodium from ultra-processed food (UPF) than girls (p < 0.05). The main sources of dietary sodium from discretionary food were meat and meat products (25.1%), some ready-to-eat and pre-cooked dishes (7.4%) and sugars and sweets (6.3%). More than 4/5 of the total dietary sodium consumed came from processed foods (PF) and UPF. Ready-to-eat and pre-cooked dishes (14.4%), meat and meat products (10.6%), and cereals (10.2%) were the most relevant UPF. These results demonstrate that a key point for Spanish children is a reduction in the sodium content in PF and UPF, whether these foods are for basic or discretionary consumption. Furthermore, a decrease in the frequency and the quantity of discretionary food consumption should be encouraged.

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Miranda, Jonatan, Maialen Vázquez-Polo, Gesala Pérez-Junkera, María del Pilar Fernández-Gil, María Ángeles Bustamante, Virginia Navarro, Edurne Simón, and Olaia Martínez. "FODMAP Intake in Spanish Population: Open Approach for Risk Assessment." International Journal of Environmental Research and Public Health 17, no. 16 (August 13, 2020): 5882. http://dx.doi.org/10.3390/ijerph17165882.

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Fermentable oligo-, di- and monosaccharides and polyols’ (FODMAP) were related with intestinal complications. The present study aimed to determine the FODMAP consumption of Spanish children, adolescents and adults, analyzing the real FODMAP risk of foods, and to set an open methodology for the measurement of this intake in other regions as well as nutrient intake assurance. Total fructan analysis was performed analytically in eighty-seven food samples. Daily intake of FODMAPs, fiber and micronutrients was calculated by combining the food composition for selected fermentable carbohydrates with the national food consumption stratified by age in an open software. Spanish child and adolescent total FODMAP consumption was settled as 33.4 ± 92.4 and 27.3 ± 69.0 g/day, respectively. Both intakes were higher than that of the adult population (21.4 ± 56.7 g/day). The most important food sources of lactose, excess of fructose and total fructan, considering their content and dietary intake were different between age groups. The contribution of these foods to dietary calcium and fiber and the consequent risk of deficiency if they are withdrawn was highlighted. We demonstrated the relevance of stratifying the total FODMAP intake by age. An open approach for FODMAP intake quantification and nutrient control was provided.

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Hearst, Mary O., Jayne A. Fulkerson, Michelle Parke, and Lauren Martin. "Validation of a home food inventory among low-income Spanish- and Somali-speaking families." Public Health Nutrition 16, no. 7 (October 4, 2012): 1151–58. http://dx.doi.org/10.1017/s1368980012004508.

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AbstractObjectiveTo refine and validate an existing home food inventory (HFI) for low-income Somali- and Spanish-speaking families.DesignFormative assessment was conducted using two focus groups, followed by revisions of the HFI, translation of written materials and instrument validation in participants’ homes.SettingTwin Cities Metropolitan Area, Minnesota, USA.SubjectsThirty low-income families with children of pre-school age (fifteen Spanish-speaking; fifteen Somali-speaking) completed the HFI simultaneously with, but independently of, a trained staff member. Analysis consisted of calculation of both item-specific and average food group kappa coefficients, specificity, sensitivity and Spearman's correlation between participants’ and staff scores as a means of assessing criterion validity of individual items, food categories and the obesogenic score.ResultsThe formative assessment revealed the need for few changes/additions for food items typically found in Spanish-speaking households. Somali-speaking participants requested few additions, but many deletions, including frozen processed food items, non-perishable produce and many sweets as they were not typical food items kept in the home. Generally, all validity indices were within an acceptable range, with the exception of values associated with items such as ‘whole wheat bread’ (κ= 0·16). The obesogenic score (presence of high-fat, high-energy foods) had high criterion validity withκ= 0·57, sensitivity = 91·8 %, specificity = 70·6 % and Spearman correlation = 0·78.ConclusionsThe revised HFI is a valid assessment tool for use among Spanish and Somali households. This instrument refinement and validation process can be replicated with other population groups.

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16

Aranceta, Javier. "Food and Sustainability: A New Paradigm in Spanish Food Based Dietary Guidelines." Journal of Environment and Health Science 2, no. 4 (2016): 1–3. http://dx.doi.org/10.15436/2378-6841.16.1097.

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Garcia Martinez, M. "Innovation in the Spanish food & drink industry." International Food and Agribusiness Management Review 3, no. 2 (2000): 155–76. http://dx.doi.org/10.1016/s1096-7508(00)00033-1.

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Aranceta, Javier, Lluís Serra-Majem, Carmen Pérez-Rodrigo, Juan Llopis, José Mataix, Lourdes Ribas, Rafael Tojo, and Josep A. Tur. "Vitamins in Spanish food patterns: The eVe Study." Public Health Nutrition 4, no. 6a (April 1, 2001): 1317–23. http://dx.doi.org/10.1079/phn2001209.

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AbstractObjective:To describe vitamin intakes in Spanish food patterns, identify groups at risk for inadequacy and determine conditioning factors that may influence this situation.Design:Pooled-analysis of eight cross-sectional regional nutrition surveys.Subjects:Ten thousand two hundred and eight free-living subjects (4728 men, 5480 women) aged 25–60 years. Respondents of population nutritional surveys carried out in eight Spanish regions (Alicante, Andalucía, Balearic Islands, Canary Islands, Catalunya, Galicia, Madrid and Basque Country) from 1990 to 1998. The samples were pooled together and weighted to build a national random sample.Methods:Dietary assessment by means of repeated 24-hour recall using photograph models to estimate portion size. Adjusted data for intra-individual variation were used to estimate the prevalence of inadequate intake. A Diet Quality Score (DQS) was computed considering the risk for inadequate intake for folate, vitamin C, vitamin A and vitamin E. DQS scores vary between 0 (good) and 4 (very poor). Influence of lifestyle (smoking, alcohol consumption and physical activity) was considered as well.Results:Inadequate intakes (<⅔ Recommended Dietary Intake) were estimated in more than 10% of the sample for riboflavin (in men), folate (in women), vitamin C, vitamin A, vitamin D and vitamin E. More than 35% of the sample had diets classified as poor quality or very poor quality. Factors identified to have an influence on a poor-quality diet were old age, low education level and low socio-economical level. A sedentary lifestyle, smoking, usual consumption of alcohol and being overweight were conditioning factors for a poor-quality diet as well.Conclusion:Results from The eVe Study suggest that a high proportion of the Spanish population has inadequate intakes for at least one nutrient and nearly 50% should adjust their usual food pattern towards a more nutrient-dense, healthier diet.

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Bárcenas, Pedro, Francisco J. Pérez‐Elortondo, Jesús Salmerón, and Marta Albisu. "Recalled preference of Spanish consumers for smoked food." Nutrition & Food Science 98, no. 6 (December 1998): 338–42. http://dx.doi.org/10.1108/00346659810235341.

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Marshall, D. W., J. Currall, and D. Rodriguez. "Food provisioning and Spanish attitudes: A UK perspective." Food Quality and Preference 4, no. 4 (January 1993): 177–85. http://dx.doi.org/10.1016/0950-3293(93)90160-8.

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21

Rengers, Bruce, and Wendy S. Gallagher. "Spanish Food Vocabulary: Improving Communication with Mexican Immigrants." Journal of the Academy of Nutrition and Dietetics 117, no. 11 (November 2017): 1719–21. http://dx.doi.org/10.1016/j.jand.2016.10.018.

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Redruello-Requejo, Marina, María González-Rodríguez, Mª de Lourdes Samaniego-Vaesken, Ana Montero-Bravo, Teresa Partearroyo, and Gregorio Varela-Moreiras. "Low- and No-Calorie Sweetener (LNCS) Consumption Patterns Amongst the Spanish Adult Population." Nutrients 13, no. 6 (May 28, 2021): 1845. http://dx.doi.org/10.3390/nu13061845.

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Low- and no-calorie sweeteners (LNCS) are a group of food additives characterized by their high sweetness intensity and virtually zero caloric content, attributes that make them potential substitutes for added sugars in processed foods and beverages. However, there is currently scarce information available about both the different LNCS used in food products available in Spain and their consumption patterns. Prompted by these reasons, the aim of this research work was to identify the presence and consumption of LNCS in food and beverages consumed by a representative sample of the Spanish adult population (n = 507). For this purpose, a Food Frequency Questionnaire was carried out. Overall, it was found that 4.5% of the foods and 22.3% of the beverages consumed by the surveyed population contained LNCS. The food groups that presented the highest percentage of daily servings containing LNCS were non-alcoholic beverages such as soft drinks and juices (36.1%); sugars and sweets such as chocolates, candies, or chewing gum (14.2%); milk and dairy products (7.0%); meat and derivative products (5.1%); cereals and derivatives (4.3%); appetizers (1.7%); and, finally, sauces and condiments such as ketchup or mustard (1.0%). The main LNCS consumed were acesulfame-K, sucralose, sorbitol, aspartame, and cyclamate, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. Our results show the great diversity of food groups that are currently including these compounds as ingredients. Consequently, there is a need for these food additives to be included in food composition databases, which should be regularly updated to include LNCS in order to facilitate their assessment and monitoring in dietary nutritional surveys.

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Ruiz, Emma, José Ávila, Teresa Valero, Paula Rodriguez, and Gregorio Varela-Moreiras. "Breakfast Consumption in Spain: Patterns, Nutrient Intake and Quality. Findings from the ANIBES Study, a Study from the International Breakfast Research Initiative." Nutrients 10, no. 9 (September 18, 2018): 1324. http://dx.doi.org/10.3390/nu10091324.

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This study aimed to investigate energy, nutrient and food group intakes at breakfast in Spain and to examine for the first time, their relationship to the overall Diet Quality (DQ). The data used were from the Spanish ANIBES (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain), a cross-sectional study using a nationally representative sample of the Spanish population (9–75 years old). DQ was assessed using the Nutrient Rich Foods Index, adapted to total diets (NRF9.3d). Most (>85%) of the Spanish population were regular breakfast consumers, although one in five adolescents were breakfast skippers. Breakfast provides just 16–19% of the daily intake of energy. Relative to its daily energy contribution, the Spanish breakfast contributed a higher proportion of daily total carbohydrates, added sugars, sodium, thiamin, riboflavin, folates, iron, potassium, magnesium, phosphorus and especially in calcium. By contrast, the breakfast is low in water intake, protein, dietary fibre, total fat, polyunsaturated fatty acids, beta-carotene and vitamins E and D. In children and teenagers, the most commonly consumed breakfast food was chocolate (mainly as chocolate-flavoured milk and powder), followed by bakery and pastry, whole milk and semi-skimmed milk. In the older groups, a bigger variety of foods were reported. Consumers in the highest NRF9.3d tertile for diet quality tended to have a higher intake of positive nutrients at breakfast than other tertiles, most notably among adults.

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Montaña, Mireia, Mònika Jiménez-Morales, and Mercè Vàzquez. "Food Advertising and Prevention of Childhood Obesity in Spain: Analysis of the Nutritional Value of the Products and Discursive Strategies Used in the Ads Most Viewed by Children from 2016 to 2018." Nutrients 11, no. 12 (November 24, 2019): 2873. http://dx.doi.org/10.3390/nu11122873.

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In Spain, 40% of children are overweight or obese. Television advertising is a widely acknowledged factor contributing to high-calorie food intake. This study longitudinally correlates some variables involved in childhood obesity prevention strategies in Spain. A mixed-methods approach was used. A quantitative analysis of audience data was conducted to determine the advertising campaigns most viewed by Spanish children from 2016 to 2018. The Nutri-score system was applied to determine the nutritional quality of the food advertised. A content analysis and a study of the discursive strategies used as an advertising ploy was undertaken. The results were examined in relation to the regulatory framework of the Spanish PAOS Code for the co-regulation of food advertising aimed at children. The study shows that Spanish advertising aimed at children mostly advertises very low nutritional value products. Moreover, these campaigns violate the PAOS Code in terms of the use of language in relation to the product, its benefits, and the appearance of popular characters. Our findings suggest a direct association between low nutritional value food ads and discursive strategies based on the intangible and extrinsic characteristics of these products. There remains the need for stricter legislation that takes into consideration the nutritional value of advertised foods and the language used in their hedonistic advertising.

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Soriano-Ayala, Encarnación, and Verónica C. Cala. "A Comparative Study of Breakfast Habits of Romanian and Spanish Adolescents Enrolled in Southern Spain Schools." Practice and Theory in Systems of Education 10, no. 3 (August 1, 2015): 276–84. http://dx.doi.org/10.1515/ptse-2015-0026.

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AbstractIntroduction: Globalization has favored intra-European Commission (EC) and extra-EC migration to Spain. One of the most numerous cultural groups that have settled in the southern Spain is from Romania. Coexistence, especially in schools, has made us become interested in knowing the eating habits at breakfast of Romanian and Spanish populations. Numerous studies show that the food intake at breakfast, mostly made before leaving home, has an incidence on the physic wellbeing of adolescent throughout the day. The processes of acculturation are also inseparable from the eating habits, health and life, that maintain the migrant teenagers. Breakfast is analyzed as one of the habits more associated with diet quality; paradoxically, one of the findings of our study, many adolescents do not take a proper breakfast every day.Objectives: The study analyzes the characteristics and the main cultural and gender differences in the implementation of breakfast: its maintenance or omission in young autochthonous and immigrants of Romanian origin in the southeast Spanish schools. Design. This is a cross-sectional study with a cluster sampling in two Primary schools and seven Secondary schools. The instrument applied was an adaptation of the KIDSCREEN-27 questionnaire. Sample. It has been formed by 1472 students between 11 and 18 years old; nationality: 1315 were Spanish and 157 were Romanians. Data analysis. Descriptive and differential analyses using the chi-square and U of Mann-Whitney statistics.Results: In the study we identified 1.2% of Spaniards and 3.3% of Romanians who either skip breakfast or do not eat foods throughout the morning. The main breakfast foods of the Spanish students are dairy, bread and cereals, cookies, juice and olive oil; for the Romanian students the basic foods at breakfast are cereals, dairy products, juices, biscuits and jams. We have found significant differences between the two compared cultural groups. We also found significant differences between the food eaten by men of the two cultural groups (Spanish and Romanian) and by the food eaten by women (Spanish and Romanian) in the breakfast food.Conclusions: The results show the need to further promote and implement educational programs that encourage students to make breakfast before leaving home. Also, it is necessary, they take care of the intake of the right foods to start the day and contemplate this habit from a transcultural and gender approach. Significant differences were identified in the breakfast practice food by both genders and cultural groups.

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Mateo, Javier, Mercedes Aguirrezábal, Concepción Domı́nguez, and José Marı́a Zumalacárregui. "Volatile Compounds in Spanish Paprika." Journal of Food Composition and Analysis 10, no. 3 (September 1997): 225–32. http://dx.doi.org/10.1006/jfca.1997.0535.

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Langellier, Brent A., Ron Brookmeyer, May C. Wang, and Deborah Glik. "Language use affects food behaviours and food values among Mexican-origin adults in the USA." Public Health Nutrition 18, no. 2 (April 3, 2014): 264–74. http://dx.doi.org/10.1017/s1368980014000287.

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AbstractObjectivePrevious studies have established that acculturation is associated with dietary intake among Mexican immigrants and their offspring, but few studies have investigated whether food purchasing, food preparation or food-related values act as mechanisms of dietary acculturation. We examine the relationship between language use and a wide range of food behaviours and food-related values among Mexican-American adults.DesignNationally representative probability sample of the US population.Setting2005–2010 National Health and Nutrition Examination Survey.SubjectsMexican-American adults (n 2792) at least 20 years of age.ResultsMexican Americans who speak only or mostly English consume more energy from fast-food and sit-down restaurants and report increased consumption of non-homemade meals, fast-food and pizza meals, frozen meals and ready-to-eat meals relative to Spanish speakers. English speakers prepare one fewer homemade dinner per week and spend less time on meal preparation. English speakers are more likely than Spanish speakers to cite convenience as an important reason why they prefer fast food over cooking at home. There is no relationship between language use and the perceived importance of the nutritional quality, price or taste of fast food.ConclusionsOur results provide evidence that the well-documented relationship between acculturation and diet among Mexican Americans may be just one indicator of a broader pattern characterized by decreased home meal preparation and increased reliance on convenience foods.

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Carrillo-Álvarez, Elena, Júlia Muñoz-Martínez, Blanca Salinas-Roca, and Irene Cussó-Parcerisas. "Estimating the Cost of the Spanish Sustainable Food Basket through the Reference Budgets Approach." Sustainability 13, no. 16 (August 21, 2021): 9401. http://dx.doi.org/10.3390/su13169401.

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Reference budgets (RB) are illustrative priced baskets containing the minimum goods and services necessary for well-described types of families to have adequate social participation. Cross-country comparable food RB with the minimum cost were previously developed in 26 EU countries. However, sustainability was not considered. The aim of this paper is to present the development of healthy and sustainable food baskets for Spanish adults. This work follows the steps proposed in previous European projects to build RB: (1) revision of guidelines on healthy and sustainable eating and expert consultations, (2) translation into a concrete list of foods, (3) pricing. The results indicate that a sustainable diet can be cheaper than current recommendations when only the dietary content is considered, representing monthly savings of about EUR 7.27. This is mainly explained by the shift towards more plant-based proteins. Adding constraints on origin, packaging and seasonality increases the overall cost of the food basket by EUR 12.22/month compared with current recommendations. The Spanish Sustainable Food Reference Budget illustrates the cost of applying different criteria to improve dietary sustainability in the Spanish context, and can be useful to support the ecological transition, since providing different levels of adherence to a sustainable dietary pattern can ease its access across socioeconomic groups.

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Di Donato, Monica, and Óscar Carpintero. "Household Food Metabolism: Losses, Waste and Environmental Pressures of Food Consumption at the Regional Level in Spain." Foods 10, no. 6 (May 22, 2021): 1166. http://dx.doi.org/10.3390/foods10061166.

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Dealing with an increasing population is challenging the global food system not only in productive terms, but also through the associated environmental pressures. A growing diagnostic effort is being made by global and national agencies. Innovative approaches are needed to support effective policy efforts. This study aims to illustrate the potentialities of the household metabolism approach in the diagnosis of the environmental pressures derived from household food consumption, using the Spanish regions and the effects of the 2008 crisis as case studies. The direct information concerning food consumption in physical terms provided by the Spanish household budget survey is used to estimate some relevant environmental pressures (food losses and waste along the food chain, as well as water and carbon footprint) for the Spanish food system at a sub-national level. These data are directly translated into differences in environmental pressures and compared with other dietary profiles. Furthermore, the physical information of environmental pressures is related to household socio-economic status, showing the potentialities of the association with household socio-economic information. Finally, our data illustrate with some examples how the economic crisis has acted as a driver of change in food consumption, promoting a better environmental performance at the cost of poorer diets.

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Redondo-Flórez, Laura, Jesús Fernández-Lucas, and Vicente Javier Clemente-Suárez. "Cultural Differences in Stress-Related Psychological, Nutrition, Physical Activity and Oral Health Factors of Professors." Nutrients 12, no. 12 (November 27, 2020): 3644. http://dx.doi.org/10.3390/nu12123644.

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With the aim to explore cultural differences in stress-related psychological, nutrition, physical activity, and oral health factors between Spanish and Latin American professors, we analysed stress-related factors in 598 professors (39.9% male, 60.1% female, 41.3 ± 9.8 years) by a collection of questionnaires, which involved psychological, nutritional, physical activity and oral health items. Results showed how Spanish professors presented significantly (p ≤ 0.05) higher scores than Latin American professors in perceived stress (Spanish: 21.40 ± 4.32 vs. Latin American: 20.36 ± 4.31), teaching stress (Spanish: 6.59 ± 2.28 vs. Latin American: 6.00 ± 2.99) and neuroticism (Spanish: 5.40 ± 2.10 vs. Latin American: 4.58 ± 1.72). Spanish professors also showed healthier nutritional and physical activity habits than their Latin American counterparts, presenting higher consumption of milk products and a higher numbers of meals per day, greater weekly meat and fish consumption and higher weekly resistance training, as well as less eating between hours and snacking consumption. Nevertheless, Spanish professors brushed their teeth less and showed a higher smoking habit than Latin American professors. We concluded that there were cultural differences between Spanish and Latin American professors. In the present research, Spanish professors showed significantly higher burnout levels, teaching stress, perceived stress, and neuroticism than Latin American professors, and several differences were also found around health behaviours. These differences in perceived stress, teaching stress and burnout syndrome may be due to the habituation process of Latin American professors, and probably are associated with a higher stressful and demanding socio-cultural context.

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Navarro Martínez, Eva, and Alejandro Buitrago Alonso. "Myths, traditions, and rituals of food in Spanish cinema." Semiotica 2016, no. 211 (July 1, 2016): 293–313. http://dx.doi.org/10.1515/sem-2016-0104.

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AbstractThis paper analyses how food is represented in cinema, using as its main examples Spanish films from 1970 to the current day. It will focus on how food and eating become semiotic objects and how these semiotic objects are used as a cinematographic tool. To undertake this analysis it is important to differentiate between three food-related aspects: (1) The act of eating, (2) Places for eating, and (3) food itself. The methodological approach in the paper is based on the study of the functions that these distinct food-related aspects have in movies and as indicators of national identity. These functions span a large range of narrative, aesthetic, ideological, metaphorical or symbolic, structural or referential dimensions. They contribute to the development of characters as well as framing other stories and critical representations. They also criticize habits, social groups, ideologies, and gender roles, etc.

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32

Partearroyo, Teresa, María de Lourdes Samaniego-Vaesken, Emma Ruiz, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa M. Ortega, Lluis Serra-Majem, and Gregorio Varela-Moreiras. "Current Food Consumption amongst the Spanish ANIBES Study Population." Nutrients 11, no. 11 (November 5, 2019): 2663. http://dx.doi.org/10.3390/nu11112663.

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Dietary habits amongst the Spanish population are currently a relevant cause for concern, as macronutrient profiles and micronutrient intakes seem to be inadequate and globally moving away from the traditional Mediterranean dietary pattern. However, recent food consumption patterns have not been fully assessed. In the present study, our aim was therefore to describe the current food consumption from the “anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain” (ANIBES) study population by assessing data defined by age and gender. The ANIBES study is a cross-sectional study of a nationally representative sample of the Spanish population. A three-day dietary record was used to obtain information about food and beverage consumption. The sample comprised 2009 individuals aged 9–75 years, plus a boost sample for the youngest age groups (9–12, 13–17, and 18–24 years, n = 200 per age group). The most consumed food group across all age segments were non-alcoholic beverages followed by milk and dairy products and vegetables. Consumption of cereals and derivatives, milk and dairy products, sugars and sweets, and ready-to-eat meals by children was significantly higher than those by the adult and older adult populations (p ≤ 0.05). Conversely, intakes of vegetables, fruits, and fish and shellfish were significantly higher in adults and older adults (p ≤ 0.05). In order to comply with recommendations, adherence to the Mediterranean dietary patterns should be strengthened, especially amongst younger population groups. Therefore, substantial nutritional interventions may be targeted to improve the Spanish population’s dietary patterns nowadays.

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Cushner, Nicholas P., and John C. Super. "Food, Conquest, and Colonization in Sixteenth-Century Spanish America." American Historical Review 95, no. 3 (June 1990): 949. http://dx.doi.org/10.2307/2164521.

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34

Parsons, James J., and John C. Super. "Food, Conquest and Colonization in Sixteenth-Century Spanish America." Hispanic American Historical Review 69, no. 2 (May 1989): 347. http://dx.doi.org/10.2307/2515846.

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35

Ribal, J., A. Blasco, and B. Segura. "Estimation of valuation multiples of Spanish unlisted food companies." Spanish Journal of Agricultural Research 8, no. 3 (September 1, 2010): 547. http://dx.doi.org/10.5424/sjar/2010083-1250.

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36

Seligmann, Linda J., and John C. Super. "Food, Conquest, and Colonization in Sixteenth-Century Spanish America." Technology and Culture 31, no. 1 (January 1990): 172. http://dx.doi.org/10.2307/3105788.

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37

MacLeod, Murdo J., and John C. Super. "Food, Conquest and Colonization in Sixteenth-Century Spanish America." Journal of Interdisciplinary History 20, no. 1 (1989): 172. http://dx.doi.org/10.2307/204078.

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38

Kunkel, Dale, Dana Mastro, Michelle Ortiz, and Christopher McKinley. "Food Marketing to Children on U.S. Spanish-Language Television." Journal of Health Communication 18, no. 9 (September 2013): 1084–96. http://dx.doi.org/10.1080/10810730.2013.768732.

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39

Sheridan, Thomas E., and John C. Super. "Food, Conquest, and Colonization in Sixteenth-Century Spanish America." American Indian Quarterly 14, no. 4 (1990): 436. http://dx.doi.org/10.2307/1184996.

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40

Cortés, Dharma E., Andreina Millán-Ferro, Karen Schneider, Rodolfo R. Vega, and A. Enrique Caballero. "Food Purchasing Selection Among Low-Income, Spanish-Speaking Latinos." American Journal of Preventive Medicine 44, no. 3 (March 2013): S267—S273. http://dx.doi.org/10.1016/j.amepre.2012.11.012.

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41

Haza, Ana Isabel, and Paloma Morales. "Spanish honeys protect against food mutagen-induced DNA damage." Journal of the Science of Food and Agriculture 93, no. 12 (April 25, 2013): 2995–3000. http://dx.doi.org/10.1002/jsfa.6129.

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42

Parsons, James J. "Food, Conquest and Colonization in Sixteenth-Century Spanish America." Hispanic American Historical Review 69, no. 2 (May 1, 1989): 347–48. http://dx.doi.org/10.1215/00182168-69.2.347.

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43

Todt, Oliver, Emilio Muñoz, and Marta Plaza. "Food safety governance and social learning: The Spanish experience." Food Control 18, no. 7 (July 2007): 834–41. http://dx.doi.org/10.1016/j.foodcont.2006.04.007.

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44

Alonso-Lebrero, Elena, Julio Monleon, and Alberto Alvarez-Perea. "Everyday Life Impact On Food Allergy Spanish Children.Caregivers Perception." Journal of Allergy and Clinical Immunology 133, no. 2 (February 2014): AB212. http://dx.doi.org/10.1016/j.jaci.2013.12.759.

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45

Ros, G., E. Martínez de Victoria, and A. Farran. "Spanish food composition database: A challenge for a consensus." Food Chemistry 113, no. 3 (April 2009): 789–94. http://dx.doi.org/10.1016/j.foodchem.2008.07.087.

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46

Fernández-Ruiz, V., A. Claret, and C. Chaya. "Testing a Spanish-version of the Food Neophobia Scale." Food Quality and Preference 28, no. 1 (April 2013): 222–25. http://dx.doi.org/10.1016/j.foodqual.2012.09.007.

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47

Encinas, Juan-Pablo, Teresa-Marı́a López-Dı́az, Marı́a-Luisa Garcı́a-López, Andrés Otero, and Benito Moreno. "Yeast populations on Spanish fermented sausages." Meat Science 54, no. 3 (March 2000): 203–8. http://dx.doi.org/10.1016/s0309-1740(99)00080-7.

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Campo, Maria del Mar, Antonio Silva, Ana Guerrero, Luis Gustavo Castro, José Luis Olleta, Noelia Martin, Carlos Fernández, and Fermín López. "Nutrient composition of Spanish small ruminants." Journal of Food Composition and Analysis 102 (September 2021): 104019. http://dx.doi.org/10.1016/j.jfca.2021.104019.

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49

Aranceta-Bartrina, Javier, Teresa Partearroyo, Ana M. López-Sobaler, Rosa M. Ortega, Gregorio Varela-Moreiras, Lluis Serra-Majem, and Carmen Pérez-Rodrigo. "Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal." Nutrients 11, no. 11 (November 5, 2019): 2675. http://dx.doi.org/10.3390/nu11112675.

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Diet-related risk factors and physical inactivity are among the leading risk factors for disability and are responsible for a large proportion of the burden of chronic non-communicable diseases. Food-based dietary guidelines (FBDGs) are useful tools for nutrition policies and public health strategies to promote healthier eating and physical activity. In this paper, we discuss the process followed in developing the dietary guidelines for the Spanish population by the Spanish Society of Community Nutrition (SENC) and further explain the collaboration with primary healthcare practitioners as presented in the context of the NUTRIMAD 2018 international congress of SENC. From a health in all policies approach, SENC convened a group of experts in nutrition and public health to review the evidence on diet-health, nutrient intake and food consumption in the Spanish population, as well as food preparation, determinants and impact of diet on environmental sustainability. The collaborative group drafted the document and designed the graphic icon, which was then subject to a consultation process, discussion, and qualitative evaluation. Next, a collaborative group was established to plan a dissemination strategy, involving delegates from all the primary healthcare scientific societies in Spain. A product of this collaboration was the release of an attractive, easy-to-understand publication.

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Kapelko, Magdalena, Alfons Oude Lansink, and Spiro E. Stefanou. "Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis." PLOS ONE 10, no. 6 (June 9, 2015): e0128217. http://dx.doi.org/10.1371/journal.pone.0128217.

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