Food and pandemic to discussion at the University
On the occasion of the National Nutrition Day, the School of Pharmacy and Nutrition of the University of Navarra decided to organize a roundtable with different speakers who discussed the topic of food during the pandemic.
01 | 06 | 2021
On May 27th, at classroom 10 , a roundtable was held on nutrition in times of pandemic. This event had as guests four health professionals, who delved into this problem and the prospect of nutritional deterioration, by the population, during confinement in particular and during the pandemic in general.
The main topic , Food in Times of Pandemic, was divided into four subtopics that each speaker addressed in a concrete and specific way.
The first topic, Pandemic and Mediterranean per diem expenses , was addressed by Dr. Miguel Ángel Martínez-González, Full Professor of Public Health at the University of Navarra. In his speech he emphasized that "unfortunately, in most homes, the nutritional quality of the food patron saint has deteriorated, mainly due to two reasons: first, for convenience, processed foods are those that last longest on the shelf and, therefore, those that have been consumed most during the pandemic. And secondly, because it has been shown that these situations of anxiety and uncertainty have a compulsion effect that provokes the need to eat sweeter foods," she says.
Dr. Miguel Ángel Martínez-González passed the baton to Arantza Ruiz de las Heras, head of the Dietetics Unit of the Navarra Hospital complex and professor at Degree of Nutrition who answered the question, How have we reinvented clinical nutrition during the pandemic? In her speech she detailed the efforts, difficulties and changes that have had to be carried out in order to be able to provide personalized attention to all the people admitted to the hospital from a nutritional point of view.
In turn, Patricia Yárnoz, dietician-nutritionist at department Endocrinology and Nutrition at the CUN, wanted to focus on the changes in purchasing and consumption habits since the pandemic began.
Finally, Dr. Marian Zulet, professor and director of the EuropeanMaster's Degree in Food, Nutrition and Metabolism, put the finishing touch to the roundtable, highlighting that one good thing about the pandemic is that it has highlighted the importance of the research and presented the main research that has been carried out or is currently underway from the research center in Nutrition.
