This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Fivin defiende el consumo moderado de vino y de cava en el World Forum for Nutrition
Fivin Defends the moderate consumption of wine and of digs in the World Forum for Nutrition
The first edition of the international conferences World Forum for Nutrition Research Conference celebrated in Reus, the days 20 and 21 May, with big success. More 450 professionals of the field of the investigation and the nutrition specialised in Mediterranean Diet and the dry fruit participated in this fórum.
Fivin collaborated closely in this first edition with the aim to boost between the assistants, the international majority, healthy habits of moderate consumption of wine and digs for improvement the quality of life. Also it had an informative point in the zone expositora of the congress, facilitating information on the profits of a moderate and responsible consumption, as well as guidelines of consumption collected in the European campaign 'Wine In Moderation'. Between the scientific specialists assistants, the foundation presented the Club Fivin, a circle headed to professionals of the medical sector and scientist interested in expanding his knowledges on the wine and the digs.
In collaboration with the Cellars Miguel Torres and the regulatory councils of the Denominations of Origin Catalonia and Digs, the Foundation organised a healthy breakfast based in own foods of a healthy diet and balanced as it is the Mediterranean Diet.
One of the most interesting conferences of the World Forum for Nutrition was the one of the doctor Ramon Estruch, member of the scientific committee of Fivin, the one who presented the results of the recent published study Predimed, that cerciora the profits of the Mediterranean Diet to warn different cardiovascular illnesses. Likewise, the doctor Rosa M. Lamuela, of the scientific committee of Fivin, moderated a talk on the antioxidant components of the nuts, driven by Cesarettin Alasalvar, of the Centre of Investigation of Marmara Tubitak of Turkey.
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Fundación para La Investigación del Vino y La Nutrición - FIVIN
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“Empatía con los comensales, cuidar a los proveedores, tener ganas de mantenerse actualizado y de seguir aprendiendo y ser objetivo son las aptitudes más importantes para ser sumiller”
“El vino espumoso merece ser reconocido y potenciado por lo que es: un vino serio, con trayectoria y que recoge la historia de muchas familias de este o de otros países”
