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the castellanomanchega's gastronomy has a wide variety of popular dishes, mostly (rott en pot, gauls or gazpachos…), he made known Cervantes through his work The Quixote. It ends its peculiarities in each province. Objectives: to identify the most significant gastronomic modalities and to know the food consumption pattern and nutritional prolife of the community of Castilla-La Mancha (CCLM). Methods: bibliographical review of different gastronomic variants and food consumption. Results: the Community of Castilla-Mancha (CCLM) presents a high availability of food of excellent quality and gastronomic variety. It is one of the Autonomous Comumunities (CCAA) with the lowest consumption and food expenditure. The intake of dairy, vegetables, vegetables, fruits, sugars, oils and legumes is lower than the national average, being the autonomous regions with lower consumption of sugars and oils especially extra olive oil. The caloric and lipid profile of the diet exceeds the nutritional objectives of protein and fat at the expense of carbohydrates, increased the intake of saturated fatty acids. It is observed an inadequate consumption of zinc, calcium, folic acid and vitamin D, in addition to low fiber intake, not covering the recommended intake. Although Castilla-La Mancha is one of the autonomous regions with the lowest consumption of food and caloric intake, its prevalence rate of excess weight is high being the fourth highest percentage of obesity. Conclusions: the gastronomy castellanomanchega is rich and varied offering a high quality. The food pattern is unbalanced showing a high intake of fats, especially saturated and protein, at the expense of carbohydrates. These disorders, together with inadequate consumption of micronutrients and the high weight taking rate, make it necessary to improve eating habits by means of nutritional training and dissemination strategies.

Peculiaridades gastronómicas y modelo alimentario de la comunidad de Castilla-La Mancha