1,721,064 research outputs found
Alimentazione in età scolare. Aspetti nutrizionali e tecnologie della refezione scolastica
No full textAl fine di prevenire l'insorgenza delle malattie cronico-degenerative connesse ad errate abitudini alimentari, la refezione scolastica, accanto al tradizionale ruolo nutrizionale, ha oggi assunto un ruolo educativo di fondamentale importanza. Per raggiungeere questo obiettivo è indispensabile il coinvolgimento delle famiglie nel progetto di refezione scolastica. La refezione scolastica deve soddisfare alcuni principi essenziali: adeguata qualità nutrizionale e igienica degli alimenti proposti, variabilità infrasettimanale dei menù, rispetto delle caratteristiche organolettichee rapporto costo/beneficio ottimale.
Quest'ultimo requisito risulta soddisfatto attraverso la gestione esterna della mensa scolastica e, a livello di produzione e distribuzione, utilizzando il legame refrigerato "innovativo" al posto del legame caldo "convenzionale"
Criteri per la formulazione di una dieta equilibrata nel paziente obeso
Full text linkIn Italia, negli ultimi 20 anni, la prevalenza del sovrappeso è passata dal 27% al 34% e quella dell’obesità dall’8% al 9%, tra i soggetti di età ≥18 anni (1, 2) e ha raggiunto il 36% in età pediatrica (3). Tra gli adulti seguono una dieta il 13,3% dei soggetti in sovrappeso ed il 18,1% degli obesi (4); nonostante un decremento ponderale del 5-10% comporti una significativa riduzine della morbilità e mortalità correlate all’obesità (5), la maggior parte dei pazienti considera questo obiettivo del tutto insoddisfacente: le aspettative sono almeno 2 volte maggiori, e se tale obiettivo non è raggiunto o il decremento ponderale avviene troppo lentamente, i pazienti sperimentano emozioni negative e abbandonano la dieta (6). Poiché la motivazione è associata all’aspetto fisico più che alla salute, i soggetti in sovrappeso tendono a scegliere programmi che promettono risultati rapidi, in linea con le loro aspettative, piuttosto che seguire le linee guida delle società scientifiche
The nutritional value of pasta
No full textPasta is the stable food of the Mediterranean diet and for this reason its use has been the object of numerous studies and repeated checks. Pasta can be characterised as being the food which has appeared most frequently as the accused at the bar: it has been considered responsible for uncontrollable weight increase, of favouring the onset of diabetes and lipid metabolism disorders, and has been eliminated or
even prohibited in low-calorie diets or those for subjects suffering from metabolic disorders. Pasta has, however, always bof an infinite variety of dishes which are both healthy and quick to prepare, without increasing calorie intake and still respecting the undeniable and unrenouncable hedonistic value of food.een totally and unconditionally absolved by scientific investigations
Functional foods and nutraceuticals
No full textFunctional foods represent a precious instrument which research is placing at the disposal of society, nevertheless, their
unconditioned use, not preceded by suffcient information, could possibly not exert any positive effect, or even favour the persistence and/or onset of states of malnutrilion, both in excess and in defect, particularly when substituting a conventional food item with a health commodity modifies, without reason, food traditions ard may even lead to monotonous eating habits.
The use of foodstufs other than traditional food items should, therefore, be interpreted as a means of integrating the diet and should not be proposed as an alternative to it.
In conclusion, on the basis of the above mentioned
chemical and microbiological characteristics of "functional foods", it can be seen, in our opinion. that the healthy effects
recognized in the Mediterranean Diet are to be attributed to the fact that it is naturallv rich in functional foods
CONJUGATED LINOLEIC ACID. A natural anticarcinogenic substance from animal food
No full textConjugated linoleic acid (CLA) is a natural component of animal food derived from linoleic acid. It is present mainly in dairy products and bovine meat and the amount of these unusual essential fatty acids in animal food depends on seasonal conditions, feeding conditions and rumen microflora. This short review provides an update on in vivo and in vitro studies which demonstrate anticarcinogenic activity of CLA in various animal organs and in different stages of carcinogenesis. These compounds exhibit a protective effect also in atherosclerotic disease at a concentration similar to that found in food. Studies are being carried out to assess the health protecting effect of CLA in humans
Antioxidants, reactive oxygen species and nutrition
No full textFree radicals and other oxygen-derived species (ROS) are constantly generated in vivo, both by "accidents of chemistry" and for specific metabolic purpose. The reactivity of different free radicals varies, but some can cause severe damage to biological molecules, especially to DNA, lipids and proteins. Oxidative damage to these molecules has been implicated in a wide variety of degenerative diseases such as atherosclerosis and cancer. The human body has powerful mechanisms for defence against free radicals and other reactive oxygen species. Components of both endogenous and exogenous origins contribute to protection, and new data suggests that the various defences are complementary to one another, so, they interact to spare or replace each other. Nevertheless the antioxidant defence systems are not 100% effective, the result is a condition called oxidative stress, that is an imbalance between pro-oxidant factors and antioxidants. Hence, diet-derived antioxidants may be particularly important in slackening cumulative oxidative damage and helping the human body to stay healthier for longer. Vitamin C is an effective scavenger of many oxyradicals in body's aqueous compartments such as blood plasma end cell cytosol. Vitamin E provides antioxidant protection in body's lipid phases, especially by protecting the unsaturated fatty acids of cell membranes and plasma lipoproteins. Carotenoids are also believed to provide antioxidant protection to lipid rich tissues. A variety of minor plant constituents (phytochemicals), such as flavonoids, exhibit antioxidant and free radical scavenging properties in vitro, suggesting a possible protective role in the human body. However, the mechanisms through which these compounds act in vivo are still incompletely understood and many uncertainties persist relative to their bioavailability and metabolic fate in human body. The progress of the studies in this particularly topic will have important repercussions both in the preventive medicine and in clear pathology. The possibility to taking protective components with foods is very important for health human body and even more for ill person. With respect to this, the enteral and parenteral nutrition, as specialized nutrition support during critical illness, will evolve in response to the results of studies regarding to the different antioxidants (exogenous and endogenous) interactions and synergisms. Moreover, will be investigated possible sinergisms and antagonisms between natural antioxidants and dietary components, as well as, other substances such as drugs or farmacological active molecules
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