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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611


VICTORIA MUNOZ, Emilio Martínez de. Do we really know the composition of our foods?. Nutr. Hosp. [online]. 2013, vol.28, suppl.5, pp.73-80. ISSN 1699-5198.

We are currently witnessing important changes in the feeding patterns of the world population, especially in developing countries. These changes are leading to higher incidence of overweight, obesity, and non-communicable chronic diseases. These changes are influenced by a series of factors regarding the food, the individual, and the environment, which determine the selection of foods to buy and consume. The knowledge of our foods, such as their composition and the technological and cooking processes, among others, is important given their impact on the nutritional status and health. One of the key steps in the decision of what foods we incorporate to our diet is the time spent for shopping. Therefore, it would be important to develop standardized and computerized systems for food classification that connected to databases of foods composition could bring real time information about nutrients and energy content, as well as other food components. The most developed system so far is LanguaL ("Langua aLimentaria"). We should also be knowledgeable on how cooking modifies not only the orosensorial properties but also the nutritional and health aspects of foods. Nowadays it is almost essential to also be informed about the foods we consume out of our homes, such as in collective canteens or restaurants given the work and school timetables, as well as leisure time.

Palabras clave : Food composition; Food choices; Food transition.

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