La presencia de los expertos como fuente principal en las informaciones sobre alimentación publicadas en los principales medios de comunicación digital
- María del Mar Rodríguez González
- Iñigo Marauri Castillo
- José Ignacio Armentia Vizuete
- María Flora Marín Murillo
- Koldobika Meso Ayerdi (ed. lit.)
- Simón Peña Fernández (ed. lit.)
- Ainara Larrondo Ureta (ed. lit.)
Publisher: Servicio Editorial = Argitalpen Zerbitzua ; Universidad del País Vasco = Euskal Herriko Unibertsitatea
ISBN: 978-84-1319-075-4
Year of publication: 2019
Pages: 209-226
Congress: Congreso Internacional de Ciberperiodismo (10. 2018. Bilbao)
Type: Conference paper
Abstract
The awareness of carrying out healthy eating habits has grown noticeably among different sectors of the population. This trend has been reflected in the Spanish media, especially related to the criticism of consumption of specific products such as palm oil, white bread and sugar, among others. An scenario marked by confusion is often done In the debate among experts (doctors, nutritionists, scientists or teachers), the food industry, consumer associations and specialized journalists. Far from informing and helping society, the media coverage produces the opposite effect. For this reason, it is essential to determine what types of sources are used in the preparation of such relevant news that ensure that the consumption of palm oil causes cancer or that sugar kills. Through the study of all published information on food in 2017, it is intended to explain the presence of experts as the main source with respect to official and commercial sources, among others.