Nutrition, gastronomy and health in the community of castilla y león

Abstract

Introduction: gastronomy and eating habits are key factors that determine a population’s health and nutritional status. The geographical and climatic peculiarities of Castilla y León (CyL) contribute to the development of its cultural and gastronomic wealth. Objectives: to evaluate the gastronomic characteristics of CyL and assess the population’s health and nutritional needs. Methods: this study is a narrative review. Results: in CyL there are more than 50 foods with various figures of quality, from vegetables, meats, cheeses and fruits to pasties and sweets. CyL has also the highest ratio of dining options from Spain. The caloric profile analysis reveals the trend towards an unbalanced diet with excess intake of lipids and proteins to the detriment of the consumption of complex carbohydrates. The assessment of food consumption shows higher values than the average national in all the food groups, with special attention to the meat and derivatives, milk and derived, eggs, cereals and legumes. With regard to lifestyle, best values in indicators of sedentarism, physical activity and obesity are observed in comparison with the rest of Spain. Conclusions: the region of Castilla y León has its own geographical and cultural characteristics that make it a region of reference at the national level in relation to the production and marketing of local products of quality. Eating habits are associated with gastronomy and contribute to the promotion of a good nutritional status and standard of living of the population.