[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. In the Gastronomic Guides published in Spain, avant-garde techniques and certain gastronomic experimentation are over-rewarded compared to the traditional cuisine that abounds in Extremadura with quality raw materials. In Extremadura quality foods are being promoted with PDO and PGI certifications, being the most valued by consumers, fueled gastronomic tourism by the entire community. Extremadura is also the autonomous communities with lower consumption and per capita spending on food with 14.7% lower than the national average. And compared to the national average, consumers in Extremadura have a higher expenditure on milk (7.2%), nuts (5.49%), beers (2.3%) and a lower expenditure on wine (44.5%), mineral water (25%), fresh vegetables (23.7%), fresh fruits (23.7%) and oil (23.4). Conclusions: there are not many studies that assess the nutritional situation of the population in Extremadura. The last has been promoted by the National Vocabulary of the CGCOF throughout Spain for adults who perform physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage.