SciELO - Scientific Electronic Library Online

vol.23 número4Asociación entre el consumo de desayuno, estado nutricional y riesgo cardiovascular en escolares chilenos de 6 a 9 años edad índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google


Revista Española de Nutrición Humana y Dietética

versión On-line ISSN 2174-5145versión impresa ISSN 2173-1292


RUSSOLILLO, Giuseppe et al. Establishment of the size of portions of fruit and vegetable consumption for use in food guides in the Spanish environment: proposal of the Scientific Committee of the 5 a day Association. Rev Esp Nutr Hum Diet [online]. 2019, vol.23, n.4, pp.205-211.  Epub 13-Oct-2020. ISSN 2174-5145.


Food servings are standard amounts of food stuffs or drinks to help dietetic advice to promote and preserve health. The aim is to establish the serving size of fruits and vegetables (FH) to be used in food based dietary guidelines (FBDG).

Material and Methods:

Methodology of the United States Department of Agriculture (USDA) was adapted to establish serving sizes for FBDG, along of the followed by the food exchange system. Data was collected from the FH portion sizes reported in nutritional surveys and common sizes available in the Spanish market, and they were adjusted to an easily recognisable quantities of food with equivalence on key nutrients: the compliance with public health goals for FH consumption was evaluated.


Portion sizes typically reported in Spanish nutrition surveys are scarce and not homogeneous, and no data published in scientific journals on portion sizes were available. The Spanish FBDG, in spite of showing a range of serving size for FH, do not assure that they are interchangeable nor specify the method to obtain them. The serving of vegetables was 139,44g (DS:± 21.98, CV:0.16), 137,68g (DS:± 49,61, CV:0,36) for fruits and 28.00g (DS:± 7,53, CV:0.27) for dried fruits.


With the established servings, the recommendation of consuming “at least 5 servings of FH a day” would allow reaching the Public Health goals for FH established in 600g(net weight)/person/day. It is recommended that the Spanish Agency for Consumers, Food Safety and Nutrition (AECOSAN) uses this methodology to establish serving sizes for the rest of food groups that make up the FBDG for the Spanish population.

Palabras clave : Food Serving; Serving Size; Food Portion; Portion Size; Fruits; Vegetables; 5 a day; Food-based Dietary Guidelines; Dietary Guidelines; Spanish Population; Spain.

        · resumen en Español     · texto en Español     · Español ( pdf )