{"id":86240,"date":"2020-01-10T10:41:06","date_gmt":"2020-01-10T10:41:06","guid":{"rendered":"https:\/\/raed.academy\/?p=86240"},"modified":"2020-01-10T13:14:06","modified_gmt":"2020-01-10T13:14:06","slug":"alimentar-cos-i-consciencia","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/alimentar-cos-i-consciencia\/","title":{"rendered":"Alimentar cos i consci\u00e8ncia"},"content":{"rendered":"

Rafael Urrialde<\/strong><\/a>, reconegut expert en la regulaci\u00f3 aliment\u00e0ria i acad\u00e8mic corresponent de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED), explica els canvis nutricionals que viuen les societats occidentals en la seva voluntat de buscar una alimentaci\u00f3 m\u00e9s sana i sostenible i de recuperar el patrimoni cultural de la gastronomia a l’estudi “Reformular para comer m\u00e1s sano”<\/strong>, que va presentar durant la primera Trobada Cient\u00edfica i Cultural<\/strong> que la Reial Acad\u00e8mia va celebrar a La Rioja Alabesa al costat de la Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc-Euskal Herriko Medikuntzaren Errege Akademia<\/strong><\/a> entre els passats 24 i 26 de maig. La cita va comptar amb la participaci\u00f3 de 35 ponents que al llarg dels tres dies van abordar temes relacionats amb l’enologia, la viticultura, l’alimentaci\u00f3 i la dieta.<\/p>\n

\"\"L’acad\u00e8mic va ressenyar l’evoluci\u00f3 que ha patit l’alimentaci\u00f3 occidental al llarg de les \u00faltimes d\u00e8cades i la consci\u00e8ncia d’una dieta equilibrada, aix\u00ed com el valor cultural afegit de la gastronomia, est\u00e8s al llarg d’aquest per\u00edode per diversos pa\u00efsos i estrats socials. “L’alimentaci\u00f3 \u00e9s el recurs prioritari per poder dur a terme tots els processos metab\u00f2lics i fisiol\u00f2gics. Hist\u00f2ricament ha estat basada en el desenvolupament i garantia de la higiene i seguretat aliment\u00e0ria i indirectament de la nutrici\u00f3, tant per aprenentatge directe com indirecte. Amb un eix central sobre el sabor dels aliments i begudes desenvolupat per donar plaer i generar una alimentaci\u00f3 satisfact\u00f2ria, per\u00f2 ara est\u00e0 declinant cap a un vessant d’una alimentaci\u00f3 sostenible, amb valors diferencials segons regions en base a la sociabilitat i l’entorn, que fa que els h\u00e0bits alimentaris i els estils de vida vari\u00efn en funci\u00f3 de com, quan i qu\u00e8 s’ha de tenir en compte a l’hora del consum i preparaci\u00f3 culin\u00e0ria dels aliments i begudes. Aix\u00f2 ha suposat a m\u00e9s que s’hagin desenvolupat multitud de varietats de productes alimentaris i de receptes culin\u00e0ries que possibiliten un valor de la gastronomia com a patrimoni cultural de grups poblacionals i zones regionals, que poden variar fins i tot entre localitats properes”, considera l’estudi\u00f3s.<\/p>\n

\"Rafael

Dr. Rafael Urrialde<\/p><\/div>\n

D’altra banda, Urrialde aborda tamb\u00e9 el nou tema de la seguretat aliment\u00e0ria assenyalant que els canvis produ\u00efts en la composici\u00f3 dels productes al llarg dels darrers anys, sobretot els que impliquen reformulacions per reduir els nutrients cr\u00edtics com sucres, greixos, greixos saturats i sal, han portat a les administracions a crear taules de composici\u00f3 d’aliments que es puguin actualitzar freq\u00fcentment perqu\u00e8 a l’hora de con\u00e8ixer la composici\u00f3 dels productes alimentaris parteixin d’informacions fidedignes i reals. Tamb\u00e9 perqu\u00e8 quan es facin registres diet\u00e8tics i calgui convertir el consum d’aliments i begudes en ingesta de nutrients i valor energ\u00e8tic es realitzi amb dades de conversi\u00f3 exactes i v\u00e0lids per al moment en el qual es duguin a terme els registres o enquestes diet\u00e8tiques.<\/p>\n

“A m\u00e9s dels aspectes socials i de sostenibilitat la societat actual reclama unes normes que vagin m\u00e9s enll\u00e0 de la composici\u00f3 i valor nutricional dels productes alimentaris i en breu recolliran tamb\u00e9 valors d’acci\u00f3 social que decidiran la compra i consum de productes alimentaris”, pronostica l’acad\u00e8mic, que assenyala com en poques d\u00e8cades el consumidor ha passat de preocupar-se nom\u00e9s per adquirir i consumir aliments i begudes amb una garantia d’higiene i seguretat aliment\u00e0ria a requerir tots aquests valors extr\u00ednsecs que influeixen en el com i per qu\u00e8 es consumeix un determinat producte.<\/p>\n

Membre de diferents comit\u00e8s cient\u00edfics relacionats amb l’alimentaci\u00f3 i la nutrici\u00f3, Urrialde \u00e9s autor i coautor de publicacions cient\u00edfiques relacionades amb l’educaci\u00f3 nutricional. Va ser cap de Salut i Seguretat Aliment\u00e0ria a Puleva Food<\/strong><\/a>, director de l’\u00c0rea de Sanitat i Alimentaci\u00f3 en la Uni\u00f3 de Consumidors d’Espanya<\/strong><\/a>, coordinador t\u00e8cnic de la revista “Ciudadano”<\/strong>, t\u00e8cnic d’an\u00e0lisi de l’Institut del Fred<\/strong> del Consell Superior d’Investigacions Cient\u00edfiques<\/strong><\/a> i col\u00b7laborador de la C\u00e0tedra de Fisiologia Vegetal de la Facultat de Ci\u00e8ncies Biol\u00f2giques de la Universitat Complutense de Madrid<\/strong><\/a>. Actualment \u00e9s director de Salut i Nutrici\u00f3 de Coca-Cola Iberia<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rafael Urrialde, reconegut expert en la regulaci\u00f3 aliment\u00e0ria i acad\u00e8mic corresponent de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914 (RAED), explica els canvis nutricionals que viuen les societats occidentals en la seva voluntat de buscar una alimentaci\u00f3 m\u00e9s sana i sostenible i de recuperar el patrimoni cultural de la gastronomia a l’estudi “Reformular para comer […]<\/p>\n","protected":false},"author":12,"featured_media":86129,"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],"tags":[],"class_list":["post-86240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nAlimentar cos i consci\u00e8ncia - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raed.academy\/ca\/alimentar-cos-i-consciencia\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alimentar cos i consci\u00e8ncia - Reial Acad\u00e8mia Europea de Doctors\" \/>\n<meta property=\"og:description\" content=\"Rafael Urrialde, reconegut expert en la regulaci\u00f3 aliment\u00e0ria i acad\u00e8mic corresponent de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914 (RAED), explica els canvis nutricionals que viuen les societats occidentals en la seva voluntat de buscar una alimentaci\u00f3 m\u00e9s sana i sostenible i de recuperar el patrimoni cultural de la gastronomia a l’estudi “Reformular para comer […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/raed.academy\/ca\/alimentar-cos-i-consciencia\/\" \/>\n<meta property=\"og:site_name\" content=\"Reial Acad\u00e8mia Europea de Doctors\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/fb.me\/raed.academy\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-10T10:41:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-01-10T13:14:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/01\/comer-mas-sano-dstNtc.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"450\" \/>\n\t<meta property=\"og:image:height\" content=\"299\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"RAED\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@raedacademy\" \/>\n<meta name=\"twitter:site\" content=\"@raedacademy\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"RAED\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/\"},\"author\":{\"name\":\"RAED\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/#\\\/schema\\\/person\\\/5a755da80d1d979fd66ba745c8702927\"},\"headline\":\"Alimentar cos i consci\u00e8ncia\",\"datePublished\":\"2020-01-10T10:41:06+00:00\",\"dateModified\":\"2020-01-10T13:14:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/\"},\"wordCount\":737,\"publisher\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/raed.academy\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/comer-mas-sano-dstNtc.jpg\",\"articleSection\":[\"Alimentaci\u00f3 i nutrici\u00f3\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/\",\"url\":\"https:\\\/\\\/raed.academy\\\/ca\\\/alimentar-cos-i-consciencia\\\/\",\"name\":\"Alimentar cos i consci\u00e8ncia - 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