<?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>S0212-16112023000700017</article-id>
<article-id pub-id-type="doi">10.20960/nh.04960</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Sostenibilidad alimentaria: claves para el consumidor, ventajas e inconvenientes]]></article-title>
<article-title xml:lang="en"><![CDATA[Food sustainability: keys for the consumer, advantages and disadvantages]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bermejo]]></surname>
<given-names><![CDATA[Laura M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trabado-Fernández]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aparicio]]></surname>
<given-names><![CDATA[Aránzazu]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lozano-Estevan]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Plaza]]></surname>
<given-names><![CDATA[Bricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A4b"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Complutense de Madrid Facultad de Farmacia Departamento de Nutrición y Ciencia de los Alimentos]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Complutense de Madrid Grupo de Investigación VALORNUT-UCM (920030) ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Hospital Clínico San Carlos Investigación Sanitaria (IdISSC) ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="A4a">
<institution><![CDATA[,Hospital Universitario La Paz Instituto de Investigación Sanitaria (IdiPAZ) ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="A4b">
<institution><![CDATA[,Universidad Complutense de Madrid Facultad de Medicina Departamento de Medicina]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>40</volume>
<numero>spe2</numero>
<fpage>70</fpage>
<lpage>76</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112023000700017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112023000700017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112023000700017&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Para atender las necesidades alimentarias y nutricionales de una población creciente y garantizar los recursos naturales y productivos, los sistemas alimentarios deben experimentar cambios adoptando dietas más sostenibles. Diferentes organismos e instituciones recomiendan patrones de dieta variada y equilibrada, con predominio de alimentos de origen vegetal y menor presencia de alimentos de origen animal, para mejorar el estado de salud y bienestar y reducir el impacto medioambiental. Este tipo de dietas presentan beneficios en la salud, sobre todo si están bien planificadas y los alimentos se combinan adecuadamente. Sin embargo, en algunas etapas de la vida (escolares, adolescentes, ancianos) y en situaciones fisiológicas especiales (embarazadas, deportistas) se debe prestar atención a los requerimientos nutricionales, que podrían verse comprometidos en caso de no llevar a cabo una correcta planificación dietética, lo que podría derivar en problemas para la salud. Por ello, para facilitar la transición de los consumidores a una dieta sostenible, se deben promover estrategias bien diseñadas que incluyan programas de educación nutricional con instrucciones específicas acerca de las elecciones y combinaciones de alimentos más adecuadas para aumentar el valor nutricional de la dieta. Además, en situaciones fisiológicas específicas en las que alcanzar los requerimientos nutricionales pudiera estar comprometido, podría considerarse el consumo de alimentos enriquecidos y/o la administración de suplementos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract To meet the food and nutritional needs of a growing population and, at the same time, guarantee natural and productive resources, food systems must undergo changes in production models and consumption patterns, adopting more sustainable diets. The recommendations of different organizations and institutions are aimed at adopting a varied and balanced dietary pattern, with a greater predominance of plant-based food and a lower presence of animal food, to improve the state of health and well-being, while reducing the environmental impact. These types of diets have important health benefits, especially if diets are well planned and foods are properly combined. However, in some stages of life (schoolchildren, adolescents, elders) and in some special physiological situations (pregnancy, athletes), special attention should be paid to the increase of certain nutritional requirements that could compromise the health status if a correct dietary planning is not carried out. Therefore, well-designed strategies should be put in place to facilitate the transition to a sustainable diet, including nutrition education programs for consumers with specific instructions on the most appropriate food choices to increase the nutritional value of the diet. In addition, in specific physiological situations, where meeting nutritional requirements may be compromised, the consumption of fortified foods and/or supplementation could be considered.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Sostenibilidad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Dieta sostenible]]></kwd>
<kwd lng="es"><![CDATA[Cambios dietéticos]]></kwd>
<kwd lng="es"><![CDATA[Dieta rica en alimentos de origen vegetal]]></kwd>
<kwd lng="es"><![CDATA[Ventajas]]></kwd>
<kwd lng="es"><![CDATA[Inconvenientes]]></kwd>
<kwd lng="es"><![CDATA[Guías alimentarias]]></kwd>
<kwd lng="es"><![CDATA[Recomendaciones nutricionales]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
<kwd lng="en"><![CDATA[Sustainable diet]]></kwd>
<kwd lng="en"><![CDATA[Dietary changes]]></kwd>
<kwd lng="en"><![CDATA[Plant-based diet]]></kwd>
<kwd lng="en"><![CDATA[Advantages]]></kwd>
<kwd lng="en"><![CDATA[Disadvantages]]></kwd>
<kwd lng="en"><![CDATA[Dietary guidelines]]></kwd>
<kwd lng="en"><![CDATA[Nutritional recommendations]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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