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Adriana Oroz: «Planning is the key to any change in life»

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Adriana Oroz: «Planning is the key to any change in life»

Food is the key to the life of every human being. It is common to hear that we care little, or not at all, about the kitchen and everything that surrounds it. However, it is more special and more important than we think. Good organization at home and building good habits is crucial to achieving the goal we set for ourselves.

The human being is a routine animal. Is it so complicated to create a habit?

It’s not that complicated, but it is difficult to change the way we eat and make changes to our lifestyle. Any change process involves transformations in many aspects. In our life habits (food, sports, rest, relationships, etc.) we reflect the person we are. And, therefore, it is not possible to change from one day to the next. We must be aware that our habits depend largely on the psychosocial context that we have lived and currently live in. Changing or improving habits implies, in many cases, rowing against the current, there are aspects that are difficult to change, modify and that is why you will not be able to do everything at first. But it doesn’t mean you can’t. With small changes in your daily life, you can achieve extraordinary results in the near future.

How can we fight procrastination?

The life of your future self depends largely on what your current self does. The person you will be in five or ten years depends largely on the life you lead now, on what you eat today, on the physical activity you do today, on the social or cultural activities you do today, on the people in your life. that you surround yourself with today and the habits you establish today. Why don’t you start acting accordingly? If we are aware of this and we see that the improvement and care of our health can be in small details of daily life, details that count and that will always provide benefit by doing them rather than not doing them, such as increasing the portion of vegetables, including fruit for dessert, taking stairs instead of the elevator, etc., it will be easier not to procrastinate so much. We often think that to achieve something we have to make big changes first. Let’s start with what is easiest and most affordable. Let’s give space to that change in our daily lives. We are going to plan how and when I am going to do it and what I need to do it, what resources, reminders or tools I need to have at my disposal.

Why this book?

In the first book I spoke at length in a more theoretical way about why it is important to eat healthy, what benefits it provides and what it consists of. But in this one I have focused more on the practical part, on planning, in addition to giving more recipe ideas. Going through consultations and knowing the daily lives of many people, knowing their doubts, difficulties and unforeseen events, as well as receiving many questions on social networks, made me see that this second book makes sense. There is still a big topic that generates a lot of interest, doubts and difficulties on a daily basis: planning. I wanted to make it known that planning and organization is the key to any change you propose in life, not only in terms of food.

How do you explain that the feeding be the basis of change?

I focus on food as the basis of change because it is the part that corresponds to me as a dietitian-nutritionist when it comes to teaching how to eat and lead a healthy lifestyle. Improving your diet planning and being more efficient with its management can help you make room in your daily life for other habits or aspects that are also important for your well-being; physical activity, rest, free time, leisure, family or friends.

What do you think of the food pyramid?

There is not just one pyramid model, there are many. One of the best known in Spain is that of the Spanish Society of Community Nutrition (SENC). It is not an official pyramid of a public organization nor is it agreed upon with other reference entities in nutrition such as the Official Colleges of Nutritionist Dietitians. It is an adaptation of the American pyramid from the United States Department of Agriculture. The pyramid places cereals at its base, when the ideal would be to give more prominence to the consumption of fresh plant foods (fruits, vegetables and greens). It doesn’t mean that grains aren’t important, but they don’t have to be the staple of our diet. Dairy products are not bad for your health and can provide some nutritional value. But is this food group so important that we should try to boost its consumption to a third level? It can generate misunderstanding and make people believe that those two or three dairy products a day (at the level of fruits and vegetables) are essential, when they really are not. And if you don’t consume, nothing happens. Sweets, pastries and snacks, for example, even if they are in the last link, do they have to be within nutritional recommendations?

You talk a lot about the refrigerator and its distribution, in addition to food preservation, is that where good nutrition comes from?

The refrigerator is a mirror of our diet. Who hasn’t opened the refrigerator before lunch or dinner many times in search of inspiration to see what they can cook? Just as what you buy and include in your shopping basket will be what you end up consuming, the same thing happens with what you have in your refrigerator and freezer.

Why avoid wood when we cook?

For food safety it is recommended to avoid it. There are other materials that offer more hygienic guarantees; for example, high-density 500 polyethylene boards. If using wood, I recommend choosing non-porous hardwood (maple, oak, beech or bamboo) to avoid microbial growth. Of course, whatever the kitchen board is, it must be cleaned well after each use.

What recipe would you stick with?

Baked endives with pepper and walnut sauce or macaroni with eggplant, cherry tomato and mozzarella. I also love the combination of chickpeas with cabbage, mushrooms and carrots.

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