Promoción de una gastronomía sostenibleel programa El setrill de radio UA

  1. María Tormo-Santamaría 1
  2. Josep Bernabeu-Mestre 1
  3. Ángeles Ruíz-García 2
  4. Eva Mª TrescastroLópez 1
  5. Alba Martínez-García 1
  6. Àngela Bernabeu-Peiró 3
  7. Pepa Marín-Poveda 3
  8. Toni Pérez-Vergara 3
  1. 1 Universitat d'Alacant
    info

    Universitat d'Alacant

    Alicante, España

    ROR https://ror.org/05t8bcz72

  2. 2 Centre de Gastronomia del Mediterrani UA-Dénia
  3. 3 Cátedra Carmencita de Estudios del Sabor Gastronómico
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Revista:
Revista española de nutrición comunitaria = Spanish journal of community nutrition

ISSN: 1135-3074

Año de publicación: 2021

Volumen: 27

Número: 2

Tipo: Artículo

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Otras publicaciones en: Revista española de nutrición comunitaria = Spanish journal of community nutrition

Resumen

Background: The loss of food, culinary and gastronomic references typical of the Mediterranean diet results in a deterioration of the nutritional status and a higher incidence of overweight, obesity and associated health problems, among other consequences. In this context, it seems appropriate to develop strategies that will help to recover the parameters of the Mediterranean food culture. Doing so hand in hand with nutrition and gastronomy can be the key. The objectives are to analyse the experience of the programme El Setrill broadcast on Radio UA and to tackle the usefulness of radio broadcasting as an educational strategy and as an instrument for the promotion of sustainable gastronomy. Methods: Under the title of El Setrill, with Valencian and Spanish as the vehicular languages, during the 2017-2018 academic year, a 30-minute radio programme on gastronomy, culinary traditions and health was started on Radio UA. It is carried out by a multidisciplinary team made up of two journalists, two dieticians, a cook with studies in nursing and anthropology, and a science historian with medical degrees. Results: 21 programs have been carried out in 3 seasons, with themes that have covered everything from olive oil to Lenten cooking, including different rice dishes, local shopping and seasonal products, among others. With more than 15,000 views and reproductions and an average of 732 per programme. Conclusions: Revista Española de Nutrición Comunitaria Revista Española de Nutrición Comunitaria Revista Española de The experience has shown the utility and the possibilities of radio as a tool for popularizing science, a formative complement and a promoter of healthy and sustainable gastronomy based on culinary traditions.

Fuente de los datos: Dialnet