Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral
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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). ⋯ Conclusions: the gastronomy castellanomanchega is rich and varied offering a high quality. The food pattern is unbalanced showing a high intake of fats, especially saturated and protein, at the expense of carbohydrates. These disorders, together with inadequate consumption of micronutrients and the high weight taking rate, make it necessary to improve eating habits by means of nutritional training and dissemination strategies.