<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018000700015</article-id>
<article-id pub-id-type="doi">10.20960/nh.2131</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Criterios de armonía funcional entre gastronomía y salud: una visión desde la comunidad científica]]></article-title>
<article-title xml:lang="en"><![CDATA[Functional harmony criteria between gastronomy and health: the scientific community vision]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Achón Tuñón]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González González]]></surname>
<given-names><![CDATA[Mª Purificación]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Varela Moreiras]]></surname>
<given-names><![CDATA[Gregorio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad CEU San Pablo Facultad de Farmacia Departamento de Ciencias Farmacéuticas y de la Salud]]></institution>
<addr-line><![CDATA[Boadilla del Monte Madrid]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>spe4</numero>
<fpage>75</fpage>
<lpage>84</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018000700015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018000700015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018000700015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: en los últimos años ha habido un incremento en el número de estudios que evalúan cambios nutricionales en los alimentos debidos al cocinado. No obstante, la mayoría de ellos se refieren a experimentos muy específicos, generalmente con alimentos vegetales, y no extrapolables a otros grupos de alimentos.  Objetivos: el objetivo es resumir la evidencia disponible sobre técnicas culinarias habituales y más adecuadas para diseñar "dietas saludables", conciliando el adecuado aporte nutricional con el valor gastronómico y el mantenimiento de las propiedades organolépticas.  Métodos: se realizó un análisis bibliográfico de los artículos publicados sobre la asociación entre las técnicas culinarias más habituales y el cambio en el valor nutritivo de los alimentos, en español e inglés y sin restricción de fecha.  Resultados: las técnicas culinarias mejor estudiadas y descritas, en cuanto a fundamentos y a efectos generales sobre el valor nutricional de los alimentos, son las técnicas de cocción realizadas en medio húmedo, en medio seco y mixtas, con sus diferentes modalidades. En las pérdidas reales de nutrientes en un alimento específico, intervienen múltiples factores, principalmente el binomio tiempo-temperatura, pero también el tipo y el estado del alimento, la manipulación previa y el método de cocción. Hasta el momento, la forma más precisa de calcular estas pérdidas nutricionales es aplicar factores de retención de nutrientes establecidos por convenio según grupos de alimentos y técnicas culinarias.  Conclusiones: los estudios de revisión y actualización del conocimiento de los diferentes métodos culinarios más comúnmente empleados, así como los de otros más innovadores, son fundamentales y deberían llevarse a cabo regularmente para asegurar una mejora continua de la calidad, tanto nutricional como gastronómica, de las diferentes elaboraciones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: in recent years, there has been an increase in the number of studies evaluating how cooking affects the nutrient content of foods. However, most of them refer to very specific experiments usually with vegetable foods, which cannot be extrapolated to other food groups.  Objectives: the objective is to summarize the available evidence on typical and most suitable culinary techniques for designing healthy diets, reconciling an adequate nutritional contribution with the gastronomic value and the maintenance of the organoleptic properties.  Methods: an analysis was conducted of articles published on the association between the most common cooking methods and changes in the nutritional value of the food, without year restriction.  Results: culinary techniques best studied and described, are moist heat, dry heat and mixed heat cooking methods, with their different modalities. Real nutrient losses in a specific food are associated to multiple factors, mainly the time-temperature binomial, but also the type and state of the food, the previous manipulation and the cooking method itself. So far, the most accurate way to calculate these nutrient losses is to apply the nutrient retention factors established by agreement, according to food groups and culinary methods.  Conclusions: updated reviews on the knowledge of the most commonly used cooking methods, as well as more innovative ones, are essential and should be carried out regularly, so that they serve as a reference that ensures a continuous improvement of the quality, both nutritional and gastronomic, of the different elaborations.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Gastronomía]]></kwd>
<kwd lng="es"><![CDATA[Gastronomía saludable]]></kwd>
<kwd lng="es"><![CDATA[Métodos de cocinado]]></kwd>
<kwd lng="es"><![CDATA[Valor nutritivo]]></kwd>
<kwd lng="es"><![CDATA[Factor de retención de nutrientes]]></kwd>
<kwd lng="es"><![CDATA[Calidad de los alimentos]]></kwd>
<kwd lng="en"><![CDATA[Gastronomy]]></kwd>
<kwd lng="en"><![CDATA[Healthy gastronomy]]></kwd>
<kwd lng="en"><![CDATA[Cooking methods]]></kwd>
<kwd lng="en"><![CDATA[Nutritive value]]></kwd>
<kwd lng="en"><![CDATA[Nutrient retention factor]]></kwd>
<kwd lng="en"><![CDATA[Food quality]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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