The article analyzes the relationship between nutrition, lifestyles and the aging process, highlighting the importance of a balanced and adapted diet for the elderly. It points out that, although they require less energy, they need specific nutrients such as calcium, vitamin D and antioxidants. He proposes a food pyramid adapted to people over 70, with emphasis on vegetable proteins, complex carbohydrates and healthy fats, as well as recommending physical activity and nutritional supplements under medical supervision. It also explores recent research on proteins such as Klotho and GDF-11, linked to longevity. The text stresses the need to individualize nutritional guidelines, consider cultural preferences and promote autonomy and mental health in old age.

Objetivo. Este artículo de revisión analiza la convergencia entre la gastronomía y la cien cia, delineando un paradigma transdisciplinario para desarrollar un sistema alimentario que promueva la salud y el bienestar dentro de un marco de sostenibilidad. Método. Mediante la revisión y síntesis de una amplia literatura académica, el estudio integra conocimientos de nutrición, medicina, tecnología de alimentos y ciencias “ómicas” para ofrecer una visión integral del tema. Resultados La gastronomía científica se define como la fusión del arte culinario y el conocimiento científico para innovar en la cocina. Este enfoque incorpora modelos de sostenibilidad como la economía circular (“9 R”) y las “12 ESES” de la alimentación saludable. La Pirámide de la Gastronomía Sostenible (SENC) promueve técnicas culinarias saludables y una dieta basada en productos vegetales, locales y de tem porada. Las tendencias futuras incluyen la edición génica (CRISPR-Cas9), la agricultura ce lular para obtener proteínas alternativas, la nutrigenómica para la personalización de dietas y el cuidado de la microbiota intestinal a través de la alimentación. Se exploran disciplinas emergentes como la gastrofísica, que estudia la influencia del entorno en la percepción del sabor, y la medicina culinaria, que utiliza la cocina para prevenir y tratar enfermedades. Conclusión. La gastronomía científica está estableciendo un nuevo paradigma donde la alimentación será personalizada, tecnológicamente avanzada y científicamente fundamen tada para mejorar la salud humana. El éxito de este enfoque dependerá de la colaboración entre chefs, científicos y profesionales de la salud para crear un sistema alimentario que prevenga enfermedades y promueva el bienestar global.

Nutritional education is key for disease prevention. This project is based in recovery of traditional family recipes and characterization of ingredients. Therefore, the objective of the study was to elaborate a family recipe, discuss their nutritional value and modify with new ingredients in the context of a healthy diet. The intervention has been carried out in two High School Centers in Elche (Spain). A total of 120 adolescent volunteers (16-19 years of age) participated. Then, students freely prepared recipes at home with their family, indicating ingredients, cooking protocol and taking a picture at the end of the elaboration. Finaly, 54 recipes were selected and analyzed according their cholesterol/saturated fat ratio. The hypercholesterolaemic and atherogenic potential was calculated to classify the recipes into three ranges according to cholesterol/saturated fat ratio as high (range: 50-122), medium (18-46) and low (5-12). The intervention proposal intends to inquire about the knowledge that students have about food, gastronomy and health, particularly to their usual diet. The evaluation of knowledge adquisition is made by using a questionnaire available in Kahoot platform and passed at the beginning and at the end of intervention. Through this activity, we intend that students become aware that an unbalanced diet is a bad habit and it can be modified from adolescence, in order to obtain health benefits in the future. The aim is to give information to prevent possible health problems such as cardiovascular disease as working topic of this educational project. In this context, high schools are appropriate environments and teachers are key actors to work on all these aspects.

Background & objectives Food-based dietary guidelines (FBDGs) have been developed to promote healthy diets and prevent chronic diseases. However, the methodological quality of Spanish FBDGs has not been systematically assessed yet. The objective of this review is to identify and assess the methodological quality of Spanish FBDGs, as well as to describe their food guides and key recommendations. Methods We conducted a systematic search to identify Spanish FBDGs targeted at the general population using multiple sources. Two authors independently screened the references, extracted data, and assessed the quality of the FBDGs using the Appraisal of Guidelines for Research and Evaluation (AGREE) II and the Recommendation Excellence (AGREE-REX) instruments. We performed a descriptive analysis of the FBDGs. Results We included 19 FBDGs, published between 2007 and 2019. The median scores for each AGREE II domain were: “scope and purpose” 44% (Q1–Q3: 33–61%); “Stakeholder involvement” 31% (11–44%), “rigor of development” 3% (1–14%); “clarity of presentation” 42% (33–47%), “applicability” 0% (0–6%); and “editorial independence” 0% (0–8%). Six FBDGs (32%; 6/19) were categorized as “recommended with modifications”, and the rest (68%; 13/19) as “not recommended”. None of the FBDGs scored ≥60% in three or more domains, including the “rigor of development” domain. FBDGs indexed in literature databases scored significantly higher in overall rating than those not indexed ( P = 0.023). The majority of FBDGs (74%; 14/19) used the pyramid as a food guide representation with a larger number of food levels (3–7 levels). The majority of FBDGs recommended a daily intake of cereals and grains, vegetables, fruits, olive oil and dairy products; a weekly intake of vegetable and animal proteins; and the occasional and limited intake of other food groups (e.g., ultraprocessed foods). Conclusions Overall, the methodological quality of FBDGs is poor showing that only 32% of FBDGs are “recommended for use with modifications”. Our results highlight the need to revise, systematize and improve FBDG development processes in Spain.

There is increasing attention on the need for dynamic approaches to manage organisational change in order to sustain competitive advantage in changing business environments. Current frameworks and methods are misleading in terms of the fact that flexibility is a temporal and dynamic condition for survival in environments with a high degree of variability in most real-world organisations. This study aims to examine determinants underpinning organisational change strategies throughout the enterprise lifecycle in order to develop a predictive method that will help managers in the design of effective change options dealing with the complexity of organisational flexibility. A system dynamics model was constructed based on theoretical and empirical data from a case study of a Spanish cooperative company. Then, the predictive method shows the impact of managers' decisions on organisational flexibility through simulations. The effectiveness of change strategies is investigated through the dynamic behaviour of key variables. These factors cause relevant delays on the desired results and could force firms to choose an inappropriate path for change. This study offers significant implications for theory and practice.

Introducción y objetivosLa obesidad es un importante problema de salud pública y se asocia con mayor riesgo de adquirir factores de riesgo cardiovascular (FRCV). En este estudio se estima la prevalencia de sobrecarga ponderal y obesidad abdominal (OA) en población española de edad ≥ 3 años y se analiza la influencia de factores sociodemográficos y estilos de vida y la relación con los FRCV.MétodosLa muestra procede del estudio ENPE (n=6.800). El protocolo incluía mediciones antropométricas individuales, factores sociodemográficos, consumo alimentario (cuestionario sobre frecuencia de consumo), actividad física, estilos de vida y problemas de salud.ResultadosLa prevalencia total estimada de obesidad (22,0%; IC95%, 21,0%-23,0%) y OA (64,7%; IC95%, 63,5%-65,8%) es mayor en varones, con edad ≥ 65 años y menor nivel socioeconómico y de la región sur. El perfil de estilos de vida se asocia significativamente con obesidad y OA (p=0,011), con menor probabilidad de obesidad en el perfil más activo (p<0,0001). La obesidad (OR=1,85; IC95%, 1,24-2,78) y la OA (OR=2,16; IC95%, 1,1-4,24) se asocian positivamente con FRCV. La coexistencia de FRCV con OA es mayor entre las mujeres (12,6%; IC95%, 11,4%-13,9%) y aquellos con edad ≥ 65 años (32,7%; IC95%, 30,0%-35,4%).ConclusionesLa prevalencia de obesidad y OA en población española es alta, mayor en varones, aumenta con la edad y presenta relación inversa con el nivel socioeconómico. El perfil de estilos de vida con mayor nivel de actividad física, sedentarismo moderado y patrón alimentario mediterráneo se asocia con menor probabilidad de obesidad, OA y FRCV.

The gastronomy and the Omic sciences are having a great influence on the present and the future of the habitual food intake of the population. A very large percentage of the population makes at least one meal outside the home and this food impact is maintained over an extended period of time. Food production, food industry and food distribution (including hotels and restaurants, HORECA channel) have a great importance in the supply of food and beverages, its composition and suitability in quantity, quality and price. Based on this availability of food, the consumer will make-up the shopping basket and will choose foods in many cases considering price, comfort, sensory perception and even for its potential impact on health. Omic sciences can be of great importance in the near future by specifying the configuration of the precision feed and stimulating the investigation of new foods and components that help contribute to better health, better functionality and longer life expectancy without disability. This whole panorama needs a legislative framework that ensures the precautionary principle and an optimal food safety. In this complicated way the collaboration between science, industry, consumer organizations and the administration must facilitate the objective of making food a tool for promoting health and well-being.

BACKGROUND AND OBJECTIVES:To assess the prevalence of obesity and abdominal obesity (AO) in the Spanish population aged ≥65 years, to analyse the influence of selected sociodemographic factors and association with risk factors. METHODS:The sample comes from the ENPE study, a cross-sectional study of a representative sample of the non-institutionalized population (2014-2015). This analysis refers to the population ≥65 years (n=1,233). Trained observers performed anthropometric measurements at participants' homes following standard international protocols. Obesity was defined as body mass index (BMI) ≥30; AO waist>102cm men; >88cm women. RESULTS:Estimated prevalence of obesity in adults ≥65 years was high, higher in women (40.1% [95% CI 36.4-43.8]) than in men (32.5% [95% CI 28.5-36.8]). The prevalence of AO was also higher in women (69.9% [95% CI 66.4-73.1]) than in men (40.7% [95% CI 36.5-44.8]), and estimates were even higher when defining AO by waist-hip ratio or waist-height ratio. Of those classified as AO, 39.8% have a BMI between 25-29. Obesity and AO are higher in the South region compared to East, North-East and Central regions and showed inverse association with educational level. Obesity and AO were associated with increased probability of hypercholesterolaemia and high blood pressure, sarcopenic obesity, and diabetes. CONCLUSION:The prevalence of obesity and AO in adults aged ≥65 years is high, higher in women, in people of lower educational level and in the South region compared to East, North-East and Central regions. The high prevalence of OA is especially worrying due to its association with cardiovascular and metabolic complications and poorer quality of life.

Background: Lockdown due to COVID-19 influenced food habits and lifestyles with potential negative health impact. This study aims to identify patterns of change in eating habits and physical activity during COVID-19 lockdown in Spain and to identify associations with sociodemographic factors and usual habits. Methods: This cross-sectional study included 1155 adults recruited online to answer a 10-section questionnaire. The protocol assessed usual diet by means of a semi-quantitative food frequency questionnaire, usual physical activity (PA) and supplement use, dietary changes, sedentary time, PA, exposure to sunlight, sleep quality, and smoking during confinement. Patterns of dietary change were identified by factor analysis. Factor scores were included in cluster analysis together with change in PA. Results: Six patterns of dietary change were identified that together with PA changes during lockdown defined three clusters of lifestyle change: a cluster less active, a more active cluster, and a third cluster as active as usual. People who were usually less active were more likely to be classified in the cluster that increased physical activity in confinement. Scores of the Healthy Mediterranean-Style dietary pattern were higher in this group. Conclusions: Different patterns of change in lifestyles in confinement suggest the need to tailor support and advice to different population groups.

To analyze estimated changes in greenhouse gas (GHG) emission, cropland use and freshwater use of greater adherence to recommendations in Food-Based Dietary Guidelines (FBDG) issued by the Spanish Society of Community Nutrition (SENC) in average dietary patterns in Spain. The data analyzed was drawn from the ENPE study (n = 6800), a cross-sectional study conducted on a random population sample of Spanish population (2015). Dietary intake data was collected by means of a validated 210-item quantitative food frequency questionnaire. A score of adherence to recommendations in SENC FBDG (DG score) was computed (DG score range 0 to 16). Based on food group intake and adherence to each quantitative recommendation, we estimated food group consumption for a 20% increase in adherence to FBDGs. We calculated the potential environmental impact for those estimates, considering data available on crop specific environmental footprints for greenhouse gas emissions, cropland use and freshwater use. SENC FBDGs were formulated in tune with current food, cultural, gastronomic, and economic context. Changes in usual diets that people could comfortably afford in the short and medium term were suggested. Mean adherence DG score in this sample was 7.43 ± 1.94 (median = 7). Dietary changes required for increased adherence DG score included decreased consumption of red and processed meats as well as sugary foods and beverages. In addition, higher consumption of whole grains, fish, eggs, legumes, fruit, vegetables and nuts. Such dietary changes were estimated to contribute to 24% reduction in GHG emissions, but 16% increase in cropland use and 25% in freshwater use. FBDG are useful tools for preventive actions and health promotion, helpful for guidance in health, education, and community settings. Despite limited evidence, increased adherence to SENC FBDGs can contribute to reduce GHG emissions. Analysis of impact on a variety of indicators of sustainability, comprehensive food system view and consumer involvement are needed to gain adherence to FBDGs and additional impact on sustainability. Non-for-profit Eroski Foundation funded the ENPE study field work in collaboration with SPRIM. Funders had no role in data analysis, selection or interpretation of results. The authors declare no competing interests.

Objectives To analyze the prevalence of weight gain during lockdown for the COVID-19 pandemic in Spain and associated factors in a sample of adults. Methods This cross-sectional study included 1029 adults recruited online through social media, website and newsletter of the Spanish Society of Community Nutrition (SENC) in a snowball procedure. The protocol used a 10-section questionnaire, including sociodemographic characteristics of participants (gender, age group, occupation), reported changes in dietary habits (22 Likert type items), and physical activity (PA), self-reported body weight and height as well as reported change in body weight. Body Mass Index (BMI) was computed to estimate prevalence of overweight (BMI ≥ 25) and obesity (BMI ≥ 30). A score of dietary change was computed compared to the Spanish Dietary Guidelines (DG) (Score ≥ 6: greater adherence to DGs). Binomial logistic regression analysis was used to explore the association between sociodemographic factors, dietary change score, change in PA, and overweight or obesity with weight gain during confinement. Responses were collected during the de-escalation phase towards the so-called “new normal”, June 7–26, 2020 (weeks 13–15 since COVID-19 lockdown restrictions started in Spain). Results In this study, 1029 individuals (74% female) accepted to participate and provided valid responses. 37.7% (95%CI 34.8–40.8) reported weight gain during confinement, mean weight gain 2.8 ± 1.4 kg, significantly higher among overweight (3.1 ± 1.5 kg) and obese (3.5 ± 1.5 kg) subjects. Adjusted for age and occupation, increased body weight was more likely in women OR 1.50 (95%IC 1.03–2.19), overweight OR 3.12(IC95% 2.23–4.36) or obese subjects OR 3.13 (IC95% 1.89–5.18) less active than usual in confinement OR 2.16 (1.60–2.92), but less likely for those with dietary change score ≥6, OR 0.60 (IC95% 0.42–0.85). Conclusions A high proportion of adults in Spain reported weight gain during confinement, significantly higher in overweight subjects. Female gender, being overweight or obese and being less physically active were factors positively associated to weight gain in COVID-19 confinement. Changes in lifestyles during lockdown can negatively influence the evolution of chronic diseases and risk factors in many people. Funding Sources This research received no external funding.

Background: Nowadays the food production, supply and consumption chain represent a major cause of ecological pressure on the natural environment, and diet links worldwide human health with environmental sustainability. Food policy, dietary guidelines and food security strategies need to evolve from the limited historical approach, mainly focused on nutrients and health, to a new one considering the environmental, socio-economic and cultural impact-and thus the sustainability-of diets. Objective: To present an updated version of the Mediterranean Diet Pyramid (MDP) to reflect multiple environmental concerns. Methods: We performed a revision and restructuring of the MDP to incorporate more recent findings on the sustainability and environmental impact of the Mediterranean Diet pattern, as well as its associations with nutrition and health. For each level of the MDP we provided a third dimension featuring the corresponding environmental aspects related to it. Conclusions: The new environmental dimension of the MDP enhances food intake recommendations addressing both health and environmental issues. Compared to the previous 2011 version, it emphasizes more strongly a lower consumption of red meat and bovine dairy products, and a higher consumption of legumes and locally grown eco-friendly plant foods as much as possible.

Introduction and objectives: The aim of this study was to assess the prevalence of excess weight and abdominal obesity (AO), based on individual anthropometric measurements, according to various criteria in the Spanish population aged 3 to 24 years and to analyze their distribution by age and sex. Methods: We analyzed data from the ENPE study. This analysis included the population aged 3 to 24 years (n = 1601). Anthropometric measurements were taken in participants' homes by trained observers following standardized international protocols. We defined overweight and obesity according to the International Obesity Task Force, World Health Organization, and Orbegozo 2011 criteria, and AO according to a waist-to-height index >= 0.5, Taylor criteria, and the 90th percentile of Orbegozo 2011. Results: The prevalence of excess weight (overweight + obesity) exceeded 30% with all the criteria used. The prevalence of overweight (International Obesity Task Force) was estimated at 34.1% (95%CI, 31.8-36.4) and obesity at 10.3% (95%CI, 8.9-11.9). The estimated prevalence of AO (waist-to-height index >= 0.5) was 31.2% (95%CI, 29.0-33.5), and 20.9% (95%CI, 18.1-22.1) satisfied all 3 criteria. A total of 16% (95%CI, 13.8-17.8) had excess weight and concomitant AO. Conclusions: The prevalence of overweight, obesity and AO in the Spanish population aged 3 to 24 years old is high and is higher in men than in women. When distinct criteria were used, the prevalence of AO was approximately 30%. Among persons classified as obese by the 3 criteria, 71.6% were also classified as having AO according to distinct cutoffs. (C) 2019 Sociedad Espanola de Cardiologia. Published by Elsevier Espana, S.L.U. All rights reserved.

espanolActualmente, los alimentos funcionales con probioticos son muy populares y existe cada vez un interes mayor en la sociedad por incluirlos en la dieta. Hasta el momento, la investigacion cientifica se centraba en probar los efectos beneficiosos de determinadas cepas bacterianas, independientemente del origen, en humanos. No obstante, los estudios que describen la importancia funcional de especies presentes naturalmente en alimentos no son tan abundantes. Por ello, este trabajo tiene como objetivo analizar la microbiota de uno de los ecosistemas microbianos alimenticios mas destacados, como es el queso; y relacionarla con sus propiedades funcionales. Tras analizar la composicion microbiana de diferentes quesos, como Cheddar, Emmental, Gruyere, Camembert etc., se ha observado que muchas especies predominantes (por ejemplo, Lactobacillus acidophilus, Bifidobacterium infantis o Streptococcus thermophilus) estan relacionadas con el tratamiento de problemas de salud. Entre otros, son efectivas para aliviar la intolerancia a la lactosa, prevenir de alergias, reducir el colesterol, inhibir patogenos intestinales, tratar afecciones inflamatorias o reducir el riesgo asociado a mutagenicidad y carcinogenicidad. Ademas, se ha comprobado que la mayoria de las cepas mantienen la viabilidad durante la elaboracion del queso y tras el proceso digestivo. En definitiva, estariamos ante un alimento funcional muy beneficioso para la salud. EnglishCurrently, functional foods with probiotics are very popular and there is an increasing interest in society to include them in diet. Until now, scientific research was focused on testing the beneficial effects of certain bacterial strains, regardless of origin, in humans. However, studies that describe the functional importance of species that are naturally present in food are not as abundant. Therefore, this work aims to analyse the microbiota of one of the most prominent microbial food ecosystems, that is cheese; and relate it to its functional properties. After analysing the microbial composition of different cheeses, such as Cheddar, Emmental, Gruyere, Camembert etc., it has been observed that many predominant species (for example, Lactobacillus acidophilus, Bifidobacterium infantis or Streptococcus thermophilus) are related to the treatment of health problems. Among others, they are effective in relieving lactose intolerance, preventing allergies, lowering cholesterol, inhibiting intestinal pathogens, treating inflammatory diseases or reducing the risk associated to mutagenicity and carcinogenicity. In addition, it has been proven that most strains maintain viability during cheese making and after the digestive process. In short, we would be faced with a functional food that is very beneficial for health.

Food waste is a major environmental issue that must be tackled in order to achieve a sustainable food supply chain. Currently, in Spain there are no studies that examine the amounts and sources of plate waste (PW) produced by both household and out-of-home consumption. The present study aims to provide this information from a representative sample from the Spanish population. A total of 2009 individuals aged 9–75 years, from the ANIBES study (“anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain”), completed a three-day dietary record, collected by a tablet device. Photographs of all foods and beverages consumed both at home and outside were taken before and after meals. Median PW across the total population was 7.3 (0.0–37.3) g/day and was significantly higher in females than males (p < 0.05) and in children vs. adolescents, adults, and elderly (p < 0.01). Regarding meals, PW across all age groups was higher at lunch (40%), dinner (27%), and breakfast (11%). The highest PW was observed for bread (25%) main courses (16%), first and second courses (15%), vegetables and fruits (12%), ready-to-eat meals (10%), cereals and grains (10%), oils and fats (10%), pulses (10%), meat products (8%), sauces and condiments (8%), and starters (8%). Our results reinforce the need for new strategies to focus on reducing plate leftovers, which are crucial from a nutritional, economic, and environmental point of view. Additionally, this evidence is important for relying on more accurate information on actual intakes when using dietary surveys.

Background: The lockout of borders, lockdown of the population and social isolation are key measures adopted in many countries to contain the COVID-19 pandemic This study describes changes in eating habits and other lifestyles during confinement in a population group in Spain Methods: A cross-sectional, observational study was conducted on a convenience sample of people aged 18 yr and over, recruited online between April 21 and May 8, 2020 (weeks 6-8 of lockdown) in Spain (n = 1036) The protocol considered sociodemographic data, characteristics of confinement, usual food consumption and physical activity, and changes during confinement Results: Most frequently reported changes in dietary habits are increased consumption of fruit (27%), eggs (25 4%), legumes (22 5%), vegetables (21%) and fish (20%) and reduced consumption of processed meats (35 5%), lamb or rabbit (32%), pizza (32 6%), distilled alcoholic beverages (44 2%), sugary drinks (32 8%) or chocolate (25 8%) Some differences were observed depending on age and adequacy of the usual diet Some 14 1% who do not usually cook do so during this period;15% do not do physical exercise, 24 6% sit more than 9 hours a day and 30 7% of smokers (14 7%) report increased tobacco use 37% reported not sleeping well Conclusions: Participants in this study report dietary changes during lockdown in Spain with a trend towards greater consumption of healthier foods, less consumption of foods of poor nutritional interest and an increase in the practice of cooking at home © 2020 Sociedad Espanola de Nutricion Comunitaria All rights reserved

espanolFundamentos: El cierre de fronteras, el confinamiento de la poblacion y el distanciamiento fisico han sido las principales medidas instauradas en muchos paises para contener el alcance y gravedad de la pandemia COVID-19. En este estudio se analizan los cambios en los habitos alimentarios y en otros estilos de vida durante el periodo de confinamiento en un grupo de poblacion en Espana. Material y metodos: Se ha realizado un estudio transversal, observacional en una muestra de conveniencia de personas mayores de 18 anos de edad, reclutada de forma electronica entre el 21 de abril y 8 de mayo de 2020 (semanas 6-8 de confinamiento) en Espana (n = 1036). El protocolo contemplaba datos sociodemograficos, caracteristicas del confinamiento, habitos de consumo alimentario y actividad fisica usuales, y modificaciones durante el periodo de confinamiento. Resultados: Los cambios mas frecuentes se refieren a mayor consumo de fruta (27%), huevos (25,4%), legumbres (22,5%), verduras (21%) y pescado (20%) y reduccion en el consumo de carnes procesadas (35,5%), cordero o conejo (32%), pizza (32,6%), bebidas alcoholicas destiladas (44,2%), bebidas azucaradas (32,8%) o chocolate (25,8%), con algunas diferencias sobre todo en funcion de la edad y el grado de adecuacion de la dieta usual. Un 14,1% que habitualmente no cocina, lo hace en este periodo. El 15% no realiza ejercicio fisico, 24,6% pasa sentado mas de 9 horas diarias y el 30,7% de las personas fumadoras (14,7%) fuma mas. Un 37% refiere no dormir bien. Conclusiones: Los participantes en este estudio refieren cambios alimentarios en el periodo de confinamiento en Espana con tendencia hacia mayor consumo de alimentos saludables, menor consumo de alimentos de menos interes nutricional y aumento de la practica de cocinar en casa. EnglishBackground: The lockout of borders, lockdown of the population and social isolation are key measures adopted in many countries to contain the COVID-19 pandemic. This study describes changes in eating habits and other lifestyles during confinement in a population group in Spain. Methods: A cross-sectional, observational study was conducted on a convenience sample of people aged 18 yr. and over, recruited online between April 21 and May 8, 2020 (weeks 6-8 of lockdown) in Spain (n = 1036). The protocol considered sociodemographic data, characteristics of confinement, usual food consumption and physical activity, and changes during confinement. Results: Most frequently reported changes in dietary habits are increased consumption of fruit (27%), eggs (25.4%), legumes (22.5%), vegetables (21%) and fish (20%) and reduced consumption of processed meats (35.5%), lamb or rabbit (32%), pizza (32.6%), distilled alcoholic beverages (44.2%), sugary drinks (32.8%) or chocolate (25.8%). Some differences were observed depending on age and adequacy of the usual diet. Some 14.1% who do not usually cook do so during this period; 15% do not do physical exercise, 24.6% sit more than 9 hours a day and 30.7% of smokers (14.7%) report increased tobacco use. 37% reported not sleeping well. Conclusions: Participants in this study report dietary changes during lockdown in Spain with a trend towards greater consumption of healthier foods, less consumption of foods of poor nutritional interest and an increase in the practice of cooking at home.