Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide. This occurs in a context characterized by concern for health, animal welfare, and sustainability; however, evidence of their nutritional quality is still limited. Therefore, our objective was to evaluate the nutritional profile and processing degree of PBMAs available in Spain. In 2020, products from seven Spanish supermarkets were analyzed for their nutritional content and ingredients. Of the 148 products, the majority were low in sugars but moderate in carbohydrates, total and saturated fat, and high in salt. The main vegetable protein sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives, and they were classified as ultra-processed foods (UPFs) according to the NOVA system. This study shows that the PBMAs available in Spanish supermarkets have a variable nutritional composition within and between categories. Further research is needed to determine if replacing meat with these UPFs could be a good alternative towards healthier and more sustainable dietary patterns.

Diet‐related challenges in primary care and community settings increasingly reflect the convergence of health, social and environmental pressures. Although dietitians routinely navigate this complexity, their system‐level contributions often remain implicit. This paper proposes a conceptual framework that positions dietitians as system builders and synthesises insights from systems science, health promotion and ecological models to articulate this role. Three interconnected roles illustrate how dietitians influence system behaviour: as integrators , they embed nutrition within institutional routines, information flows and care pathways; as connectors , they strengthen relationships across health, social, education, and food system actors; and as advocates , they shape organisational priorities and policy agendas related to equity, sustainability, and health. The analysis identifies enabling conditions, including supportive organisational structures, intersectoral collaboration, relevant policy frameworks and enhanced competencies in systems thinking and equity. It also notes common constraints such as siloed systems, workload pressures and role overload. Several leverage points emerge where targeted action can exert significant system‐level impact (e.g. through changes in care‐pathway information flows or links to community food resources). Recognising and consolidating these system‐building roles can enhance the visibility, legitimacy and effectiveness of dietitians' contributions. A systems‐oriented professional identity, supported by education, practice environments and policy infrastructures, can strengthen the profession's ability to influence the conditions shaping dietary behaviour, equity and sustainability.