11 results on '"Mariné, Abel"'
Search Results
2. Informe sobre el impacto verde europeo desde un enfoque de sistema alimentario sostenible
- Author
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Pío Beltrán, José, Berbel, Julio, Berdaji, Isabel, Bernabéu, Rodolfo, Boix-Fayos, Carolina, Clotet, Ramon, Colomer Xena, Yvonne, Castillo, M. Dolores del, Flotats Ripoll, Xavier, Gil, Joan Carles, Gómez Guillén, M. C., González-Vaqué, Luís, Intrigliolo, Diego S., Iriondo-DeHond, Amaia, Jarauta-Bragulat, Eusebio, Mariné, Abel, Martin Aranda, Rosa M., Morales, F. J., Moreno, Olga, Navarro, Luís, Ortíz, Dionisio, Orzáez Calatayud, Diego, Palli, Ana, Reca, Juan, Reguant, Francesc, Romagosa, Ignacio, Sanz-Cobeña, Alberto, Savé Montserrat, Robert, Sumpsi, José María, and Vidal, Mª Carmen
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Consumo ,Producción ,Responsible Consumption and Production - Abstract
Fundación Triptolemos es una entidad privada que promueve el desarrollo del Sistema Alimentario Global Sostenible y contribuye con sus acciones a la optimización del sistema alimentario, a alcanzar una alimentación adecuada para toda la población, a mejorar la confianza del ciudadano y a la dignificación del sector. Sus actividades están avaladas por la Cátedra UNESCO "Science and Innovation for Sustainable Development: Global Food Production and Safety". El patronato de la Fundación reunido el 9 de febrero de 2021, aprobó redactar un informe sobre el impacto del Pacto Verde Europeo (Green Deal), desde un enfoque de sistema alimentario global en un contexto de cambio climático. Se invitó a participar a expertos en sus diversas áreas y a los investigadores de las 26 universidades y del Consejo Superior de Investigaciones Científicas de entre los miembros que conforman el patronato. Este informe está alineado con la visión de sistema alimentario de Fundación Triptolemos, con la intención de contribuir, como miembro de la sociedad civil, al desarrollo de una política alimentaria integral en la UE siguiendo el dictamen del Comité Económico y Social Europeo. Cada uno de los 6 capítulos contiene al inicio una pequeña introducción. Habida cuenta de la complejidad de los temas tratados y del número de investigadores, puede suceder que un solo hecho influya en varios conceptos y pueda darse por ello, alguna repetición con enfoques diferentes.
- Published
- 2021
3. The front labelling of food: Nutritional traffic lights, nutri-score and others
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Andrés, Ana Mª, Arroyo-Izaga, Marta, Calvo, Coral, Cervera, Pilar, Clotet, Ramon, Colomer, Yvonne, Escolástico, Consuelo, Estruch, Ramón, Fregapane, Giuseppe, Frías, Juana, Gil, Ángel, González Vaqué, Luis, Marcos, Ascensión, Mariné, Abel, Martinez de Vitoria, Emilio, Oms, Gemma, Ortega, Mª Carmen, Periago, María Jesús, Romero Rodríguez, Mª Ángeles, Ruiz, Mª Dolores, Serra, Aida, Tur, Josep A., Vidal, Mª Carmen, Andrés, Ana Mª, Arroyo-Izaga, Marta, Calvo, Coral, Cervera, Pilar, Clotet, Ramon, Colomer, Yvonne, Escolástico, Consuelo, Estruch, Ramón, Fregapane, Giuseppe, Frías, Juana, Gil, Ángel, González Vaqué, Luis, Marcos, Ascensión, Mariné, Abel, Martinez de Vitoria, Emilio, Oms, Gemma, Ortega, Mª Carmen, Periago, María Jesús, Romero Rodríguez, Mª Ángeles, Ruiz, Mª Dolores, Serra, Aida, Tur, Josep A., and Vidal, Mª Carmen
- Abstract
The labelling of packaged foods is a universal concern present in the national legislation of most countries. Regulation (EU) No. 1169/20112 on food information provided to the consumer allows the possibility of using a front nutrition label FOPL (Front-of-Pack nutrition label) in a complementary way to the mandatory nutrition information, on a voluntary basis, without replacing it, as long as the requirements mentioned in said Regulation are met, do not mislead the consumer, are not ambiguous or confusing and are based on relevant scientific data. The application of a "front" nutritional label is interesting in principle because it is more visible, unlike the mandatory nutritional label, which is located on the back or side of the packages. However, on the other hand, it can mislead the consumer should they intend to value the product nutritionally apart from the diet as a whole. An effective policy for the health of the citizen must be based on adequate training in food and consumption, starting from school age and reaching to society in general, contemplating the insertion of the variety of products in the variety of possible diets, according to the nutritional needs of the citizen, based on age, sex, lifestyle and sustainability. In this context, front labelling must be integrated into a global strategy to be effective and avoid being counterproductive. This document aims to offer food for thought to people, institutions and companies that have tomake decisions regarding food labelling.
- Published
- 2021
4. Food classification report: The concept ‘ultra-processed’
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Carretero, Carmen, Clotet, Ramon, Colomer, Yvonne, García de Fernando, Gonzalo, Frías, Juana, González Vaqué, Luis, Mariné, Abel, Martínez López, Antonio, Moreno Rojas, Rafael, Periago, María Jesús, Rodrigo Aliaga, Dolores, Romero Rodríguez, Mª Ángeles, Salvador, Amparo, and Talens, Pau
- Abstract
The world population grows with the tendency to concentrate in urban areas. Having food for everyone and correct information on nutrients and diet for everyone is included in the global scope of the United Nations Millennium Sustainable Development Goals (SDGs). Science and technology play a key role. Recently the term ‘Ultra-processed’ has become fashionable in certain circles related to nutrition. This term is generating a great deal of confusion in certain consumer groups and in the sector of food production, since its interpretation is controversial. This document analyses the reason for this confusion. From a legal point of view, the use of the expression or concept ‘ultra-processed’ by the political or administrative authorities could be sanctioned. In this context, both the European Commission and national governments could take measures to avoid the use of this expression, the proliferation of which confuses the consumer, influencing their purchasing decisions and legal security. Nor can it be overlooked that those companies, whose products are disparaged to potential buyers by this label, may take legal measures to compensate for the damages and loss caused.
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- 2020
5. On the front labelling of food: nutritional traffic lights, Nutri-Score and others
- Author
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Andrés, Ana Mª, Arroyo-Izaga, Marta, Calvo, Coral, Cervera, Pilar, Clotet, Ramon, Colomer, Yvonne, Escolástico, Consuelo, Estruch, Ramón, Fregapane, Giuseppe, Frías, Juana, Gil, Ángel, González Vaqué, Luis, Marcos, Ascensión, Mariné, Abel, Martinez de Vitoria, Emilio, Oms, Gemma, Ortega, Mª Carmen, Periago, María Jesús, Romero Rodríguez, Mª Ángeles, Ruiz, Mª Dolores, Serra, Aida, Tur, Josep A., Vidal, Mª Carmen, Andrés, Ana Mª, Arroyo-Izaga, Marta, Calvo, Coral, Cervera, Pilar, Clotet, Ramon, Colomer, Yvonne, Escolástico, Consuelo, Estruch, Ramón, Fregapane, Giuseppe, Frías, Juana, Gil, Ángel, González Vaqué, Luis, Marcos, Ascensión, Mariné, Abel, Martinez de Vitoria, Emilio, Oms, Gemma, Ortega, Mª Carmen, Periago, María Jesús, Romero Rodríguez, Mª Ángeles, Ruiz, Mª Dolores, Serra, Aida, Tur, Josep A., and Vidal, Mª Carmen
- Abstract
The labelling of packaged foods is a universal concern present in the national legislation of most countries. Regulation (EU) No. 1169/20111 on food information provided to the consumer allows the possibility of using a front nutrition label FOPL (Front-of-Pack nutrition label) in a complementary way to the mandatory nutrition information, on a voluntary basis, without replacing it, as long as the requirements mentioned in said Regulation are met, do not mislead the consumer are not ambiguous or confused and are based on relevant scientific data.
- Published
- 2020
6. El patrimoni de la indústria alimentària a Catalunya
- Author
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Mariné, Abel and Mariné, Abel
- Published
- 2018
7. La ciencia para la disponibilidad sostenible y seguridad alimentaria en las técnicas de conservación. I- Componentes conservantes y antioxidantes
- Author
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Souto, Esther, Mariné, Abel, Reglero, Guillermo, Palou, Andreu, Mestres Lagarriga, Josep, Gil Martín, Joan Carles, Julian, López, Colomer Xena, Yvonne, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, and Universitat Politècnica de Catalunya. Departament d'Organització d'Empreses
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Desenvolupament humà i sostenible [Àrees temàtiques de la UPC] ,antioxidants ,durabilitat alimentària ,seguretat alimentària ,conservants ,malbaratament alimentari - Abstract
The UNESCO Chair “Science and Innovation for Sustainable Development: Global Food Production and Safety”, a joint effort of the TRIPTOLEMOS Foundation and the National Distance Education University (UNED), is a very suitable platform for working on sustainability from a scientific perspective and with a very specific cross-cutting focus on the world of food.
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- 2017
8. Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
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Universidad de Barcelona, elBulliFoundation, Generalitat de Catalunya, D'Ambrosio, Ugo, Vila, Marta, Adrià, Ferran, Bayés-García, Laura, Calsamiglia, Sergio, Castells, Pere, Castro, Oriol, Garnatje, Teresa, Gosálbez, Joaquim, Jofre, Joan, Mariné, Abel, Reig, Lourdes, Rubiralta, Màrius, Xatruch, Eduard, Vallès, Joan, Universidad de Barcelona, elBulliFoundation, Generalitat de Catalunya, D'Ambrosio, Ugo, Vila, Marta, Adrià, Ferran, Bayés-García, Laura, Calsamiglia, Sergio, Castells, Pere, Castro, Oriol, Garnatje, Teresa, Gosálbez, Joaquim, Jofre, Joan, Mariné, Abel, Reig, Lourdes, Rubiralta, Màrius, Xatruch, Eduard, and Vallès, Joan
- Abstract
The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.
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- 2017
9. La ciencia para la disponibilidad sostenible y seguridad alimentaria en las técnicas de conservación. I- Componentes conservantes y antioxidantes
- Author
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Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. Departament d'Organització d'Empreses, Souto, Esther, Mariné, Abel, Reglero, Guillermo, Palou, Andreu, Mestres Lagarriga, Josep, Gil Martín, Joan Carles, Julian, López, Colomer Xena, Yvonne, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. Departament d'Organització d'Empreses, Souto, Esther, Mariné, Abel, Reglero, Guillermo, Palou, Andreu, Mestres Lagarriga, Josep, Gil Martín, Joan Carles, Julian, López, and Colomer Xena, Yvonne
- Abstract
The UNESCO Chair “Science and Innovation for Sustainable Development: Global Food Production and Safety”, a joint effort of the TRIPTOLEMOS Foundation and the National Distance Education University (UNED), is a very suitable platform for working on sustainability from a scientific perspective and with a very specific cross-cutting focus on the world of food., Postprint (published version)
- Published
- 2017
10. Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI)
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Bondia-Pons, Isabel, primary, Mayneris-Perxachs, Jordi, additional, Serra-Majem, Lluís, additional, Castellote, Ana I, additional, Mariné, Abel, additional, and López-Sabater, M Carmen, additional
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- 2009
- Full Text
- View/download PDF
11. Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI).
- Author
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Bondia-Pons, Isabel, Mayneris-Perxachs, Jordi, Serra-Majem, Lluís, Castellote, Ana I., Mariné, Abel, and López-Sabater, M. Carmen
- Subjects
DIET ,STEARIC acid ,LINOLEIC acid ,ARACHIDONIC acid ,FATTY acids ,BIOMARKERS - Abstract
Objective: To assess the adherence to the Mediterranean dietary pattern in the population from a coastal region from north-east Spain and its relationship to diseases, applying the Mediterranean Diet Quality Index (M-DQI) validated by the use of several biomarkers. Design: Cross-sectional nutrition survey. Setting: Population-based random sample derived from the Catalan Nutrition Survey. Subjects: A total of 621 healthy adults. Results: The Catalan representative sample presented a mean M-DQI score of 6·6 (SD 2·3, median 7, range 0-14). The percentage of adherence to the Mediterranean diet was 53 %; 10% of subjects showed high adherence to the Mediterranean diet, while only 2% were categorized as poorest adherence. The plasma fatty acid profile of the Catalan sample progressed with perfect regularity throughout the index ranges. Both EPA and DHA presented a significant correlation to the M-DQI (r=-0·410 for EPA and -0·360 for DHA). A significant increase in palmitic, oleic and α-linolenic acids and a significant decrease in stearic, linoleic and arachidonic acids content were also observed. The mean values for the M-DQI according to the clinical characteristics of the Catalan sample were also calculated. Conclusions: The M-DQI has been demonstrated a suitable tool for assessment of an individual's nutritional status according to the Mediterranean dietary pattern and for clinical purposes. Although the current diet followed in Catalonia seems to agree with the main characteristics of the Mediterranean diet, the promotion of the Mediterranean pattern should be reinforced in the Catalan population, especially among young people. [ABSTRACT FROM AUTHOR]
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- 2010
- Full Text
- View/download PDF
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