In this work, directed by Mª Angeles Romero Rodríguez y Mª Lourdes Vázquez Odériz, two weekly balanced menus for periods of autumn and winter, following the recommendations of the Atlantic diet, using seasonal foods and dishes of traditional Galician cuisine with an approximately daily intake of 2000-2500 kcal, were perfomed. In addition, calibration and nutritional assessment has been performed in both menus.

During the cooking process, photographs have also been taken of each of the culinary preparations, showing the used ingredients and the weight of each of them for a standard portion.