Healthy Physical Activity. Guide for the Physical Education Teachers

It aims to provide the necessary information to implement the proposed activities in the Student Workbook in practice, as well as providing the basic fundamentals that provide theoretical support and justify the need to include the proposed activities within the contents of physical education.

Healthy physical activity. Student Workbook from 1st to 5th year of Primary School

The main goal of the teaching material is to send a message both to the students and their families about the importance that children develop a level of sufficient physical activity for their proper physical and mental development and to avoid the early development of risk factors that are associated with physical inactivity.

Physical exercise and Health. Guide for families

One could say that today's society, in general, is not favourable for physical exercise. Most daily activities are mechanized, our work requires less effort and less movement, free time is sparse and we spend it even more inactive. This guide explains what it means to be active, which health benefits it brings, how to be active and how to encourage our children to be active.

Food Allergies

Some types of food can cause adverse reactions in a small percentage of the population. However, not all problems caused by food are allergies. Only 2% of the adults and 3-7% of the children do really have allergies. There is a difference between food that causes food allergies and food that causes food intolerances.

The feeding of your children

The present manual is an important element of the NAOS strategy, given the importance of healthy eating during the childhood. It is at this stage of life when the children begin to establish eating habits. With this book parents, grandparents, educators and, in general, the ones responsible for then feeding and the health of children and adolescents, will receive recommendations on a varied diet, balanced and tasteful, thus making the serving of food not only a necessity but a pleasure.

Feeding at High School

The AESAN publishes the guide to "Feeding at High School. Didactic guide", in order to promote healthy eating habits among schoolchildren

Healthy Eating. Guide for teachers from 1st to 5th year of Primary School

The programme consists of 10 teaching units related to healthy eating, with educational activities to develop in the classroom as well as in their own family, and that each teacher will be able to develop independently.

In general a simple and affordable presentation of content is exposed to the students as well as the achievement of at least two proposed activities, depending on the best match with the student profile and the circumstances of the school year.

Healthy Eating. Workbook for scholars from 1st to 5th year of primary school

The main goal of the contents of the guide is to encourage the practice of healthy eating habits through a proper breakfast, a higher consumption of fruits and vegetables and occasional consumption of energy-dense foods, through educational activities that are appealing and even entertaining, thus promoting an active way of learning and reflection.

Healthy Eating. Guide for families

This guide aims to provide assistance to families about healthy eating for their children, so that there is a relationship between what they learn in school and everyday life.

Healthy food for all

A guide that offers basic nutritional information and nutrition information tailored to the eating habits of the six main groups of immigrants in our country. This guide reinforces on one hand the basic nutritional information, within the framework of the NAOS Strategy, and on the other hand, promotes the integration of the various groups of immigrants living in Spain through an ordinary activity, such as eating.

PAOS Code

Self-regulatory code on food advertising focussed on children, prevention of obesity and health. The code is included into the framework of the NAOS Strategy. Childhood obesity is a multifactorial problem requiring a coordinated response among all stakeholders which include not only the food industry and advertising industry, but also health authorities, parents and educators, retailers and many others

Eat healthy and be in motion. 12 healthy decisions

Publication that intends to help the acceptance of healthy lifestyles related to feeding and physical exercise, through 12 straightforward tips and easy realization, within the framework of the NAOS strategy.

Workbook of the Celiac Disease

A publication that includes things like food shopping, reading product labels, the development of a gluten-free diet or the most common complications associated with celiac disease, which are explained in a pedagogical manner. The manual is published as a result of an agreement between the Tomás Pascual Sanz Institute for Nutrition and Health and the Federation of Associations of Celiacs in Spain.

White Paper on Nutrition in Spain

This publication describes the current state of nutrition in Spain and collects in a complete, multidisciplinary form its weaknesses, threats, strengths and opportunities. The document also formulates short-term and long-term proposals.

NAOS Strategy

A document outlining the main components of the work of the Strategy for Nutrition, Physical Activity and Obesity Prevention. It includes six agreements with organizations representing the food and retailing industries. According to the World Health Organization (WHO), obesity and overweight have reached an epidemic dimension worldwide. More than one billion adults have overweight and at least 300 million of them are obese.

NAOS Strategy. Monitoring and evaluation of the NAOS Strategy: minimum set of indicators

The main objective of this paper is to establish a minimum set of indicators related to healthy eating, physical activity and the prevention of overweight and obesity in the different areas of activity of the NAOS Strategy, which can be obtained by the Public Administrations and reflect the evolution of the Strategy and the regional plans on the promotion of healthy eating and physical activity. The paper includes 61 indicators divided into these 7 areas of information, including their purpose, definition and formulation, as well as the sources available or necessary for their measurement.

Guide to Healthy Food

The development of good eating habits is an excellent tool to prevent disease and to promote the health of the population. Since there is no one food that contains all the essential nutrients for the human body, the best way to achieve an adequate nutritional condition is to incorporate a wide variety of foods to our daily and weekly diet

Guide to gastronomic activities at school

The purpose of this guide is to propose useful ideas and specific tools for teachers on how to organize and perform culinary activities with students in order to promote the development of healthy eating habits. The guide also contains information on sensory analysis of foods and activities that bring students to the world of tastes and flavours, the organoleptic assessment of food and it suggests some cooking recipes to carry out in the classroom.

Guide for the School Canteen

Within the framework of the PERSEO Pilot Program a guide has been written which includes necessary information to develop healthy diets for school children. To that end, it lists the nutritional needs of school children, good nutrition practices in catering, cooking techniques for developing school menus and its self-evaluation and the special nutritional needs of some children in relation to ethnicity and religion or food allergies and food intolerances.

Guide for a healthy and active school

Under the PERSEO Pilot Program a guide has been written to provide guidance and suggestions to the Primary schools to promote physical activity among school children in that age. The guide includes information on the importance of physical activity for health, the prevention of obesity and physical inactivity, and a reflection on the process of transforming a school into an Active School. It also provides practical ideas on how to implement and provide a list of sources and resources of information on the promotion of physical activity at school.

Guide on childhood obesity for primary health care professionals

The following guide has been published to encourage that health education programmes fall into the usual professional activities of primary health care professionals, providing practical advice to patients and relatives about the benefits of optimal diets and to increase the level of physical activity, working with methodologies different from the usual ones and placed in situation usually distinct from your Health Centre.

Genetics, Nutrition and Disease

A publication which sets out the issues presented in the Workshop Genetics-Nutrition-Disease, held at the National Scientific Research Council, under the auspices of the  Tomás Pascual Sanz Institute for Nutrition and Health in 2007. This book, which reflects the experience of a group of researchers from several universities, public and private, Spanish as well as foreign, hospitals and scientific organizations, emphasizes the relationship between genetics, eating habits and health condition.

Basic Nutrition Information 1. Food: Feeding, Nutrition and Health

Food and Nutrition - Nutrients: Fundamental substances that make up foods - Use of Nutrients: digestion, absorption and metabolism - Towards health by feeding

Basic Nutrition Information 2. Food and nutritional needs

Food and Nutrients - Classification of Food - Nutritional Needs - Towards health by feeding - Nutrients: Definitions

Basic Nutrition Information 3. Straight principles: Carbohydrates

Classification and functions of Carbohydrates - Carbohydrates present in food - Destination of carbohydrates: digestion, absorption, transport and metabolism - Food as a source of carbohydrates in the tooth - Carbohydrates and Health - Dietary recommendations

Basic Nutrition Information 4. Straight principles: Fats

Classification and components of fats - Destination of fats: digestion, absorption, transport and metabolism - Food as a source of fat in the diet - Olive oil - Fats and health - Dietary recommendations

Basic Nutrition Information 5. Straight principles: Protein

Classification and functions in the body - Protein Needs - Destination of Protein: digestion, absorption and metabolism - Food as a source of protein - Protein and health - Dietary recommendations

Plan to reduce consumption of salt: Less salt is more health

The goal of this plan is to reduce salt consumption in Spain as a measure to prevent high blood pressure, a cause of many deaths in our country for heart disease. The implementation of this plan, prepared by the Ministry of Health and Social Policy, and coordinated by the Spanish Agency for Food Safety and Nutrition (AESAN) pretends to progressively achieve the goals set by the World Health Organization, that establishes a limit of 5 grams per person per day for a healthy diet.