Nutritional and Lifestyle Features in a Mediterranean Cohort: An Epidemiological Instrument for Categorizing Metabotypes Based on a Computational Algorithm.

Modern classification and categorization of individuals' health requires personalized variables such as nutrition, physical activity, lifestyle, and medical data through advanced analysis and clustering methods involving machine learning tools. The objective of this project was to categorize Mediterranean dwellers' health factors and design metabotypes to provide personalized well-being in order to develop professional implementation tools in addition to characterizing nutritional and lifestyle features in such populations. A two-phase observational study was conducted by the Pharmacists Council to identify Spanish nutritional and lifestyle characteristics.

[Nutrition and gastronomy in Extremadura].

Objectives: to review the knowledge about the nutritional situation of the population of Extremadura and about the gastronomy of the Extremadura region as necessary elements for the welfare and health of the population. Methods: Bibliographic search in relation to the subject. Results: in Extremadura there are five great natural spaces that have shaped their gastronomy, extracting from each one of them the best raw materials to elaborate exquisite delicacies.

[Gastronomic peculiarities and food model of the community of Castilla-La Mancha].

Introduction: the castellanomanchega's gastronomy has a wide variety of popular dishes, mostly (rott en pot, gauls or gazpachos…), he made known Cervantes through his work The Quixote. It ends its peculiarities in each province. Objectives: to identify the most significant gastronomic modalities and to know the food consumption pattern and nutritional prolife of the community of Castilla-La Mancha (CCLM).

[Nutrition and gastronomy in Aragón].

Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón's own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified.