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The full academicians of the Royal European Academy of Doctors-Barcelona 1914<\/strong> (RAED) Javier Aranceta<\/strong><\/a>, professor of Public Health and Community Nutrition at the University of Navarra<\/strong><\/a> and Pediatrics at the University of the Basque Country<\/strong><\/a>, president of the Royal Academy of Medicine of Basque Country<\/strong> and president of the Spanish Community Nutrition Society<\/strong><\/a>; Gregorio Varela<\/strong><\/a>, professor of Nutrition and Bromatology of the Faculty of Pharmacy of the CEU-San Pablo University<\/strong><\/a> and responsible for the Research Group on Nutrition and Food Sciences<\/strong> of this university center, and Llu\u00eds Serra Majem<\/strong><\/a>, professor of Preventive Medicine and Public Health at the University of Las Palmas de Gran Canaria<\/strong><\/a> and president of the Spanish Academy of Nutrition<\/strong> and the Foundation for Nutritional Research<\/strong>, published the article “Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal”<\/strong> in the digital magazine “Nutrients”<\/strong>. Carmen P\u00e9rez Rodrigo<\/strong>, regular collaborator of the RAED, also participates in the paper and previous studies.<\/p>\nAs a result of extensive work, the publication deals with the philosophy, methods, contents and icons of the new SENC Guides<\/strong> developed by the Spanish Society of Community Nutrition in collaboration with the four scientific societies dedicated to primary health care in Spain. “It’s an important step to give international visibility to this new edition of the Guidelines and also to test the anonymous opinion of the three demanding reviewers who have valued the article”, the authors point out.<\/p>\n The last of these publications is the “Gu\u00eda de la alimentaci\u00f3n saludable para atenci\u00f3n primaria y colectivos ciudadanos”<\/strong> (Guide to healthy eating for primary care and citizen groups), which aims to bring health professionals, as well as the general public, the qualities and benefits of healthy eating and habits. The work, as noted by its authors, is carried out to support the care and nutritional education work carried out by the different health professionals. Its technical contents are based on scientific evidence and have been developed and evaluated by nutrition and health professionals.<\/p>\n The contents of the guide and the food recommendations made respect the current food model of the Spanish population. The purpose of these recommendations is to help you better organize the feeding process in all its nuances. The guide in no case intends to ban, censor, diet, position food in good and bad. “On the contrary, it aims to be a possible aid, an assumable guide, a sustainable resource”, said its drivers. In the methodological framework of community nutrition aims to advise to improve food in all its aspects: responsible choice, purchase, preparation, cooking, conservation, safety, interpretation of nutrition labeling or sustainability, among others.<\/p>\n “Nutrients” is an open-access online magazine reviewed by monthly human nutrition experts that was first published in 2009. The magazine has edited more than 6,000 articles since its inception and has been indexed by the Scientific Information Society of Spain<\/strong><\/a> since 2010. It’s also indexed in many other important databases. The publication follows rigorous peer and editorial review processes and publishes only high-quality manuscripts that address important issues related to the impacts of nutrients on human health.<\/p>\nRead the article<\/a><\/h3>\n\n\t\t