{"id":135930,"date":"2023-07-21T09:37:51","date_gmt":"2023-07-21T09:37:51","guid":{"rendered":"https:\/\/raed.academy\/?p=135930"},"modified":"2023-07-21T10:37:54","modified_gmt":"2023-07-21T10:37:54","slug":"les-12-esses-de-la-gastronomia-saludable-al-segle-xxi","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/les-12-esses-de-la-gastronomia-saludable-al-segle-xxi\/","title":{"rendered":"Les 12 esses de la gastronomia saludable al segle XXI"},"content":{"rendered":"
\"Dr.

Dr. Javier Aranceta<\/p><\/div>\n

Javier Aranceta<\/strong><\/em><\/a>, president del Comit\u00e8 Cient\u00edfic<\/strong> de la Societat Espanyola de Nutrici\u00f3 Comunit\u00e0ria<\/strong>\u00a0i de la Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc<\/strong> i acad\u00e8mic de n\u00famero i membre de la Junta de Govern<\/strong> de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED), va ingressar el passat 12 de juny com a acad\u00e8mic de n\u00famero de la Reial Academia<\/strong> de Gastronomia<\/strong> amb el discurs “Las 12 eses de la gastronom\u00eda saludable en el siglo XIX”<\/strong> durant una solemne sessi\u00f3 que es va celebrar al Sal\u00f3 d’Actes del Palau de Santo\u00f1a de Madrid. La laudatio del recipientari va anar a c\u00e0rrec de la presidenta de la Reial Corporaci\u00f3, Lourdes Plana Bellido<\/strong>, i la resposta al discurs, de l’acad\u00e8mic i president honorari Rafael Anson<\/strong>, alhora president de l’Acad\u00e8mia Iberoamericana de Gastronomia<\/strong>.<\/p>\n

Aranceta va exposar aquestes 12 esses del que segons el seu parer s’ha de considerar la gastronomia saludable al segle XXI: salut, sabor, sostenibilitat, seguretat aliment\u00e0ria, sobirania aliment\u00e0ria, solidaritat aliment\u00e0ria, socialitzaci\u00f3, sufici\u00e8ncia, satisfacci\u00f3, singularitat, salari just i sensorialitat, que va anar abordant de forma succinta una a una. El nou acad\u00e8mic va destacar la import\u00e0ncia de l’alimentaci\u00f3 en la salut i en aquest sentit va incidir en la dieta mediterr\u00e0nia com un estil de vida saludable, sense que aix\u00f2 entri en detriment amb les dietes estudiades i avalades per l’Organitzaci\u00f3 Mundial de la Salut<\/strong>. Aix\u00ed mateix, va emfatitzar la necessitat de considerar l’impacte ambiental dels aliments i la import\u00e0ncia de la seguretat aliment\u00e0ria. Sense oblidar la import\u00e0ncia que tamb\u00e9 en aquest \u00e0mbit t\u00e9 l’autonomia dels agricultors i els ramaders en la producci\u00f3 d’aliments.<\/p>\n

“L’alimentaci\u00f3 en conjunt i el debat cient\u00edfic, pol\u00edtic i social sobre els diferents grups alimentaris est\u00e0 cobrant un auge extraordinari en els darrers temps. El patr\u00f3 de dieta mediterr\u00e0nia ha emergit amb una for\u00e7a inusual a la comunitat cient\u00edfica posicionant-se com a l’estil de vida m\u00e9s proper a un millor estat de salut, sostenible i amb beneficis contrastats sobre la salut cardiovascular, la diabetis tipus 2, els trastorns cognitius, la depressi\u00f3 i altres problemes de salut cr\u00f2nics que afecten amb m\u00e9s freq\u00fc\u00e8ncia les societats avan\u00e7ades. La comunitat cient\u00edfica est\u00e0 considerant tamb\u00e9 amb molt de respecte altres models alimentaris com la dieta japonesa, la dieta n\u00f2rdica i les diferents variacions de l’alimentaci\u00f3 vegana, tamb\u00e9 la dieta p\u00e1leo i altres alternatives emergents del mode de vida alimentari. Totes aquestes possibilitats d’accedir a una alimentaci\u00f3 desitjable i saludable passen pel camp de la gastronomia. Des de la cuina de la llar, fins a l’alta cuina d’autor els aliments es posicionen per poder ser degustats i cobrir les necessitats nutricionals de la millor manera possible”, va iniciar la intervenci\u00f3.<\/p>\n

Aranceta va exposar els reptes i tend\u00e8ncies de la gastronomia saludable aquest segle, fent refer\u00e8ncia expressa a iniciatives de conservaci\u00f3 i difusi\u00f3 del patrimoni gastron\u00f2mic, els bancs de llavors, la solidaritat aliment\u00e0ria, la import\u00e0ncia de menjar en fam\u00edlia o la personalitzaci\u00f3 de l’alimentaci\u00f3, entre d’altres. Tamb\u00e9 va abordar les tend\u00e8ncies de futur, com ara l’agricultura de precisi\u00f3, l’edici\u00f3 g\u00e8nica, l’agricultura cel\u00b7lular, la resili\u00e8ncia aliment\u00e0ria i la bioeconomia circular. L’expert va plantejar nous reptes com la millora del coneixement de la microbiota intestinal, la necessitat d’implementar la gastronomia i la nutrici\u00f3 de precisi\u00f3, les accions sobre la senesc\u00e8ncia cel\u00b7lular, el consell nutricional preconcepcional, l’adequaci\u00f3 aliment\u00e0ria a menjadors col\u00b7lectius i la capacitaci\u00f3 comunit\u00e0ria en alimentaci\u00f3 saludable.<\/p>\n

Al seu discurs, el nou acad\u00e8mic va destacar la import\u00e0ncia de la promoci\u00f3 de la capacitaci\u00f3 culin\u00e0ria i nutricional per a persones vulnerables, la inclusi\u00f3 de joves en habilitats culin\u00e0ries, la necessitat de rescatar plats i f\u00f3rmules culin\u00e0ries oblidades i la incorporaci\u00f3 de la ci\u00e8ncia a la gastronomia, esmentant algunes noves tecnologies i eines que s’utilitzen al sector gastron\u00f2mic i alimentari. Entre els aven\u00e7os relacionats amb la salut, va destacar l’actual disponibilitat de vins sense alcohol i begudes espirituoses amb menor grau alcoh\u00f2lic i les propostes de plans de nutrici\u00f3 personalitzada basada en caracter\u00edstiques gen\u00e8tiques.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Javier Aranceta va ingressar el passat 12 de juny com a acad\u00e8mic de n\u00famero de la Reial Acad\u00e8mia de Gastronomia amb el discurs “Les 12 esses de la gastronomia saludable al segle XIX”<\/p>\n","protected":false},"author":12,"featured_media":135887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[237,455,347,242,401,213,168,481],"tags":[],"class_list":["post-135930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","category-ciencies-de-la-salut","category-gastronomia-ca","category-categ-historia","category-historia-de-lart-i-patrimoni-cultural","category-medicina-i-cirurgia","category-premis-distincions-i-nomenaments","category-sociologia-ca","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLes 12 esses de la gastronomia saludable al segle XXI - 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