Idoia Larretxi

Analysis of Body Composition and Food Habits of Spanish Celiac Women

The purpose of the present work was both to analyze composition of Spanish celiac women and to study the food habits and gluten-free diet of these celiac patients, in order to determine whether they achieve a balanced and healthy diet as well as to highlight nutritional qualitative and/or quantitative differences. 54 adult celiac women (34 ± 13 years) took part in the six-month study. Height, weight and body composition were measured. An analysis of energy consumption and of the macronutrient distribution of their diet was carried out. Their fulfillment of micronutrient intake recommendations was verified. Participants showed a Body Mass Index of 21.6 ± 2.4 kg/m2. Energy Intake was slightly lower than the Dietary Reference Intakes. Excessive protein apart from over-consumption of fat was observed. More than three quarters of participants consumed meat in excess. Carbohydrate consumption along with that of fiber was below recommended levels. Vitamin D, iron, and iodine had a low percentage of recommendation compliance. In general, participants followed the recommendations of dairy products and fruit intake whereas vegetable consumption was not enough for the vast majority. We conclude that although the diet of celiac women does not differ much from the diet of general population, some considerations, such as reducing fat and protein consumption and increasing fiber intake, must be taken into account.

Celiac Disease and Gluten-Related Disorders

This chapter introduces the concept of gluten-related disorders, including celiac disease, gluten sensitivity and wheat allergy. Gluten-related disorders are a growing concern as they are becoming more prevalent with time. Diagnostic criteria for celiac disease have been changed over the past few years as a result of the advances and accuracy of new immunological diagnostic tests and better understanding of the genetic predisposition. Nevertheless, many patients remain underdiagnosed, and the overlap between the various gluten-related disorders is still controversial.

Gluten-Free Diet: Nutritional Status and Dietary Habits of Celiac Patients

The only effective treatment for celiac disease (CD) consists of a strict, lifelong, gluten-free diet (GFD), which means avoiding all products containing gluten. A GFD needs to be not only secure but also nutritionally balanced. However, when the nutritional composition of the GFDs of celiac patients was assessed, unbalanced proportions of macronutrients and several deficiencies in vitamin and mineral content were observed in adults, children, and adolescents. This chapter describes the nutritional status and dietary habits of celiac patients on GFDs and proposes strategies to achieve more balanced diets.

SUSTAINABILITY AND SOCIAL RESPONSIBILITY IN THE DEGREE IN HUMAN NUTRITION AND DIETETICS: DEFINITION OF THE COMPETENCE AND DEVELOPMENT OF EVALUATION TOOLS

The new challenges of the labour market, such as the social and environmental ones, mean that the new generations have to be prepared on basic competences that are consistent with sustainability, so that they can make appropriate decisions during their personal and professional lives. In good accordance to this fact, the Association of Spanish University Rectors established in 2011 a series of guidelines for the inclusion of Sustainability in the curriculum of Spanish Universities. Although actions are being carried out within the Spanish University system in order to promote and to develop the skill of sustainability and social responsibility in grades ́ curriculum, nowadays there is neither a clear definition of this competence nor tools to evaluate it. The “Food Responsibility” Working Group at the University of Basque Country has detailed the criteria that define sustainability and social responsibility competence for the degree in Human Nutrition and Dietetics. In addition, a matrix has been developed to evaluate the competence in all its dimensions. The general competence of sustainability and social responsibility is determined by three subcompetences: Systems-thinking competence, Anticipatory competence and Strategic competence. For each of these sub-competencies, evaluation criteria have been adapted to different academic years, implying different degrees of depth in terms of competence development. The definition of sustainability and social responsibility competence developed for the degree in Human Nutrition and Dietetics, as well as the tools proposed for its evaluation, aims to be also useful for other degrees, mainly from the health field.