Affiliations: [a] Autonomous University of Campeche Avenida Patricio Trueba de Regil s/n Col.Lindavista CP.24090 S, San Francisco de Campeche, México | [b] Campechano Institute C. 10 357, Zona Centro, 24000 Campeche, Camp, México
Correspondence:
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Corresponding author: Hilda del Carmen Silva Cambranis, UACAM,Avenida Patricio Trueba de Regil s/n Col.Lindavista CP.24090 S, SanFrancisco de Campeche, México. Tel.: +981 1393794; E-mail: hicsilva@uacam.mx.
Abstract: Nutritional education in Mexico is a necessary strategy to address the serious public health problem that is currently being experienced, since the population is suffering from chronic degenerative diseases, such as obesity, dyslipidemias, arterial hypertension and pathologies that unfortunately are already present in children thanks to a poor and unbalanced diet. Seeking alternatives for food orientation and for reducing these health problems, the Mediterranean diet was taken as an inspiring model. This healthy pattern, which has been recognized by UNESCO as an intangible cultural heritage of humanity, is characterized by several structural elements, such as the promotion of regional and seasonal food, the respect of the nature, the cooking food at home, the consumption of a moderate amount of food, the promotion of family ties and communication, the practice of daily physical exercise and adequate rest. The proposal for a Mediterranean-based Mayan diet model also aims to integrate the entity’s native resources, promote food security in the southeast region of Mexico nd preserve the ancient recipes that have been inherited from our Mayan ancestors.
