HIGHLIGHTS
SUMMARY
Throughout the 1960s and 1970s, the Spanish population completed its food and nutritional transition with the resolution of malnutrition problems and the achievement of the recommended nutritional intake. The situations across the Spanish territory were clearly diverse, but the problem was not so much due to a lack of resources, which was experienced by certain groups and aggravated by the deficiencies of the Spanish agri-food sector, but to the challenge of educating the population in which foods they could afford and which were the best for an adequate diet. The authors have also . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.