Dietas

In our current society in which many, not all, can decide what, when and how much to eat, the demand for information about food and diet is growing, and it is not always guided by rationality and scientific criteria, but by emotional perceptions, influenced by fads and myths about food. It is evident that the results of scientific research, and more so on issues such as food, which have a social impact and interest for the health of the population, cannot be left within the strict limits of experts and their specialized publications. The objective of this book is to contribute to the dissemination to the general public of the facts and criteria that should govern the choice and forms of consumption of what we eat. All this presented in a clear, rigorous way, without simplifications and with the due nuances. The content includes the scientific bases of a correct diet, the influence of technological and culinary treatments on the composition and nutritional value of foods, the Mediterranean diet as a convenient model of local eating, the diet to be followed according to age and in certain situations or areas, appropriate diets in various pathologies, unconventional or alternative diets, and new foods or diets.