Dietetics and Nutrition in the Mediterranean

[ Pubblicato il : 28/01/2010 8.02.00 ] Dimagrire Nutrizione Prevenzione Dieta Vegetariana Agricoltura Eliminare grasso Alimenti e cibi Carboidrati Proteine Diabete Ipertensione Potassio Grasso bianco Grasso sottocutaneo Grasso di deposito Vitamina C Vitamine Sali Minerali Mediterranean Food Mediterranean Diet

FLORENCE UNIVERSITY OF THE ARTS

Apicius International School of Hospitality

School of food and wine studies, department dietetics and nutrition

Course title: "Dietetics and Nutrition in the Mediterranean"

Class meetings: Tuesday 12:00 - 3.00 pm

Professor: Dr. Alberto Fatticcioni

Professor availability: Tuesday 11:00 - 12:00 

 

LESSON PLAN

Week 1 Tuesday, February 2, 2010

 

Introduction, "Mediterranean Diet" and "Mediterranean Food";

• Mediterranean Diet Pyramid

 Focus on Mediterranean diet and health

• Adherence to Mediterranean Diet and Health status: meta-analysis

 Diet, nutrition and nutritionism; the industrialization of eating

 Basic Nutrition Concepts ;

• Calories, Macronutrients (carbohydrates, protein, fats)
• Micronutrients (fat-soluble vitamins, water-soluble vitamins, minerals)

"Food, Inc."  watching, an important  american's documentary film about food 

 

 Reading :

 The New Mediterranean Diet Cookbook: pages 1-23, 467-473

 What To Eat: pages 3-16, 282-295.

 In Defense of Food: pages 19-36, 101-136.

 Italian Food: Cucina povera pages 149-150, Greek gastronomy 239,  Mediterranean diet 319-320,

 

 

 Week 2 Tuesday, February 9, 2010

 

Sources of fats in Mediterranean Diet: olive oil and nuts

Olive oil and health. History of olive oil; olive oil production, olive oil classification 

Common nuts in the Mediterranean Diet: almonds, walnut, pistachios, pine nuts. Other nuts: hazelnuts, peanuts

 Fats and oils; saturated, monounsaturated and polyunsaturated;

• Fats and other lipids

 Cholesterol. Lipids and diet; Lipids and cooking. Focus on foods and lipids sources: Lipids from animal source and lipids from vegetable source.

 

 Reading:

 Food Cures: pages 14-31, page 58, page 61, page 63.

 What To Eat: pages 108-126, pages 385-400.

 In Defense of Food: pages 40-50, 58-78.

 Italian Food: Almond pages 11-13, Butter 81-82, Hazelnut 245-246, Lard 270-271, Lardo 271-272, Nut 344-345, Olive 347-348, Olive oil 348-350, Peanut 383, Pine Nuts 404-405, Pistachio 409-410, Pizza 410-411, Sunflower 521, Walnut 574-577.

 

 

 Week 3 Tuesday, February 16, 2010

 

Grains and processed foods grains in Mediterranean diet.

 Foods and carbohydrate sources: Whole grain, Pasta, White Bread, Whole Grain Bread, Pizza

 Focus on carboydrates; monosaccharides, disaccharides and polysaccharides;

•  Carbohydrates

 Carbohydrates and diet: glycemic load and glycemic index

• Glycemic index database

 

 Reading:

 Food Cures: pages 31-37, page 62, page 70

 What To Eat : pages 305-316, pages 335-349, pages 481-496.

 Italian Food: Barley pages 39-40, Bread 65-69, Breads rustic 73-74, Bruschetta 79, Buckwheat 80, Chestnut 118-120, Emmer wheat 180-181, Flatbreads 211-213, Flour 214, Focaccia 215-216, Gnocchi 232-233, Grissini 240, Honey 250-253, Maize 304, Millet 319-320, Oats 346, Pane di ramerino 358, Panzanella 360, Pappa al pomodoro 360-361, Pasta 366-380, Polenta 414-415, Potato 419, Rice 441-442, Risotto 444-445, Rye 461-462, Spelt 507, Sugar 518-521, Wheat 579.

 

 

 Week 4 Tuesday, February 23, 2010

 

Common legumes in Mediterranean diet; chickpeas, lentils, peas, beans, grass pea, broadbeans. Other legumes: soy beans, lupins

 Legumes, the most important dietary predictor of survival in older people of different ethnicities  

 Mushrooms in Mediterranean Diet.

 Focus on protein; amino acids and structures, animal and plant proteins.

• Protein

 Vegetarianism and protein intake

 

 Reading

 Food Cures: page 33, page 66.

 Italian Food: Beans pages 46-48, Broad beans pages 75-76, Chickpeas 121-124, Lentil 279, Lupin 302, Mushrooms 338-339, Pea 381-382, Ribollita 439-441, Truffle 533-534, Zuppa 590-591

 

 

Week 5 Tuesday, March 2, 2010

 

Fruits in Mediterranean diet.

Common fruits in Mediterranean diet: figs, grapes, dates, citrus fruits, pomegranates.

 Focus on vitamins. Vitamins and Mediterranean Diet. Focus on foods and vitamins sources

• Fat-soluble vitamins
•  Water-soluble vitamins

 Wine and health. Balsamic vinegar, vinegar

 Focus on antioxidants and phythonutrients

 Fruit and vegetables: the price of fresh. Organic Food. Food miles.

 

 Reading:

 Food Cures: pages 38-44, page 54.

 What To Eat: pages 25- 45.

 Italian Food: Apple pages 18-20, Apricot 20-21,  Azarole 32, Balsamic Vinegar 35-37, Bergamot orange 50, Blueberry 53-54, Blackberry 57, Cherries cornelian 117, Cherry 118, Citron 131-132, Citrus fruits 132-133, Currant and raisin 152-153, Fig 200-201, Gooseberry 234-235, Grape 237-238,  Medlar 320, Melon 320-321, Mostarda di frutta 335, Mosto cotto 336, Mulberry 337, Orange 351-352, Peach 382, Pear 383-384, Persimmon 388, Plum 413-414, Pomegranate 416-417, Quince 429-431, Raspberry 437, Sorb Apples 505, Strawberry 516, Vinegar 572-573, Watermelon 578, Wine 582-585.

 

 

Week 6 Tuesday, March 9, 2010

 

Vegetables, aromatic herbs & spices.

 Plant natural product and Health

 Focus on fiber; fiber-rich foods.

• Dietary fiber

 Focus on mineral; macro and micro-mineral; Focus on mineral-rich foods.

• Minerals
• Trace-elements

 

Reading 

Food Cures: pages 55-56, page 59, 64, 67-68, 72-75  

 In Defense of Food: pages 161-181

 Italian Food: Agretti page 8, Anise 16, Artichoke 24-27, Asparagus 30-32, Bagna cauda 35, Basil 40-41, Bay Leaves 45-46, Borage 61-63, Broccoli 76-77, Cabbage 84, Capers 99-100, Cardamom 101-102, Cardoon 102-103, Carrot 104, Cauliflower 107-108, Celery 111-112, Chilli pepper 124-126, Chives 126, Ciannamon 129-131, Cloves 133-134, Coriander 142-143, Cucumber 150, Cumin 151, Dandelion 154, Dill 159, Dittany 159-160, Eggplant 169-170, Elderflower and berries 170-171, Endive 181-182, Fennel 189-192, Garlic 226-227, Ginger 231, Grains of paradise 235, Herbs 247-250, Horseradish 254, Juniper 265-266, Lamb's lettuce 269, Lamb's quarters 269, Lampascione 269, Lemon Balm 278-279, Lemon Verbena 279, Lettuce 279-280, Lovage 301, Mace 303, Marjoram 309-310, Marrow 310, Mint 329-330, Mustard 340, Myrtle 340-341, Nutmeg 344-345, Onion 350-351, Oregano 352-353, Parsley 365-366, Parsnip 366, Pennyroyal 387, Pepper 387-388, Poppy 418-419, Pumpkin 427, Radicchio 433, Radish 433, Rhubarb 439, Rocket 446, Rosemary 456, Saffron 462-466, Sage 466-467, Salad 467-469, Salsa verde 476-477, Salsify 477-478, Sesamo 494, Sformato 495, Shallot 495, Sorrel 505, Spices 507-508, Spinach 509-511, Sweet or bell pepper 522, Tyme 528, Tomato 529-530, Turnip 536, Wild greens 581-582, Zucchini 589-590.

 

 

 Week 7 Tuesday, March 16, 2010

 

Exam

 

 

Week 8 Tuesday, March 23, 2010

 

No class - Midterm Break

 

 

 Week 9 Tuesday, March 30, 2010

 Fish and Mediterranean seafood

 What's so healthy about seafood?

 Focus on poly-unsaturated fats; omega-3 rich foods.

 Diary products in Mediterranean Diet. Milk and yogurt.

 Focus on foods and animal protein sources: Read meat, white meat and with dish.

 Meat in Mediterranean diet.

 

 Reading

 Food Cures: page 60, 65, 71.

What To Eat : pages 67-107, 181-202.

 Italian Food: Anchovy pages 14-15, Baccalà page 33, Beef p48-50, Biancomangiare 52-53 ; Bonito 61, Botargo 63-64, Bresaola 74-75, Brodetto 77-78, Broth 78-79, Buridda 80-81, Cacciucco  84-85, Cheese 114-117, Chicken 116-117, Clam 133, Crab 146-147, Cuttlefish 153, Deer 154-156, Dentex 158, Duck 163-164, Eel 166-167, Eeg 167-168, Fegatini 186-187, Fish and seafood 202-206, Fish freshwater 206-207, Fish preserved 207-210, Fish soup 210-211, Flounder 213, Frittata 220, Frog 224, Gambero 225, Game 225-226, Gilt-Head Bream 230, Goat and kid 233, Goby 234, Goose 234, Grana Padano 235-237, Grey mullet 240, Grouper 240-241, Guinea fowl 242-243, Gurnard 243, Hake 245, Ham 245-246, Hare 245, Herring 250, Horse 253, Junket 266, Lamprey 269-270, Liver 293-294, Lobster 294-295, Mackerel 303, Marzolino 313, Milk 328, Monkfish 331-332, Moray eel 332-333, Mozzarella di bufala 336-337, Mussel 340, Octopus 346, Ombrine 350, Oyster 353-354, Pancetta 356, Parmesan 361-365, Peacock 382-383, Pecorino 384-386, Pheasant 390, Pig 396-402, Pigeon 402-403, Pike 403, Provola 422, Provolone 422, Quail 429, Rabbit 432, Ray 437, Red mullet 437-438, Ricotta 442-444, Salame 470-473, Sar 483, Sardine 483-484, Scallop 490, Scampi 490, Scorpion fish 493, Seabass 493, Sea urchin 494, Shad 495, Sheep 495, Shellfish and Crustaceans 497, Shrimp 497,  Snail 503, Sole 504, Squid 511, Swordfish 522-523, Tripe 532, Trout 532-533, Tuna 534, Turbot 534, Turkey 535-536, Wild boar 580-581.

 

 

 Week 10 Tuesday, April 6, 2010

 

No class

 

 

 Week 11 Tuesday, April 13, 2010

 The traditional healthy Mediterranean Diet; the principles and basics of Mediterranean Diet menu. 

Healthy Mediterranean menu;  breakfast, snack, lunch and dinner ideas.

Mediterranean menu for vegetarians

• Vegetarianism

Mediterranean menu for Alzheimer disease.

Mediterranean menu for cancer

• Cancer

Mediterranean menu for osteoporosis

• Osteoporosis

 

 Reading:

 Food Cures: pages 92-95, pages 120-125, pages 254-257.

 Italian food : Granita 237, Ice cream 255-260, Jam 263, Jelly 263, Liquorice 292, Marzipan 312-313, Vanilla 556-557, Vegetarianism 560-561.

 

 

 Week 12  Tuesday, April 20, 2010

 

Mediterranean menu for special population. Obesity and diabetes. The health cooker.

• Dietary management of obesity

Mediterranean menu for overweight and obese people.

• Diabetic diet

Mediterranean menu for diabetes

Mediterranean menu for constipation

 

 

Reading:

 Food Cures: pages 136-137, 142-147, 248-253.

 

 Week 13 Tuesday, April 27, 2010

 

Mediterranean menu for special population. Hypertension, hearth and circulation.

• Excess dietary sodium is an important contributor to high blood pressure
• Hypertension

 

Mediterranean menu for high blood pressure

Mediterranean menu for heart disease/high cholesterol. Mediterranean menu for stroke

• Atherosclerotic Cardiovascular disease

 

Mediterranean menu for coeliac disease; gluten-free Mediterranean diet.

• Celiac disease

 

 

Reading:

 

Food Cures: pages 174-181, 186-189, 270-275  

 

 

Week 14 Tuesday, May 4, 2010, 9:00 am - 2:30 pm

 

Field trip: walking into Mediterranean agriculture.

Trekking into the organic farm "Azienda Agricola Fattoria di Maiano", Via Benedetto da Maiano, 11 - 50014 Fiesole - FI. The "Laudemio" Organic Extravirgin OliveOil

Mediterranean Diet, physical activity and physical exercise

 

 

 Week 15 Tuesday, May 11, 2010

 

Final exam

 

 ALTERNATIVE LESSON: In the case of the instructor's absence, a substitute will carry out a pre-prepared alternative lesson during the regular course time.

 

 

COURSE TEXT BOOK

• THE NEW MEDITERRANEAN DIET COOKBOOK, by Nancy Harmon Jenkis, 2009, Bantam Book
• FOOD CURES, Fight Disease with Your Fork, by Allison Cleary, Norine Dworkin-McDaniel, Debra Gordon, Dorothy Foltz-Gray, Timothy Grower, 2009 The Reader's Digest Association inc
• ON FOOD AND COOKING: The Science and Lore of the Kitchen, by Harold McGee, 2004, Scribner

FURTHER SUGGESTED READINGS:

• WHAT TO EAT, by Marion Nestle, 2006, North Point Press
• IN DEFENSE OF FOOD An Eater's Manifesto, 2008, Penguin books
• DIET AND HEALTH: Implication for Reducing Chronic Disease Risk, online book,
• THE OXFORD COMPANION TO ITALIAN FOOD, Gillian Riley, 2007, Oxford University Press

 

 INTERNET RESOURCES:

Nutrition Data, foods database for nutrients

 

Commenti

Tuesday, March 2, 2010. Synthesis lesson 4 for the course "Dietetics and Nutrition in the Mediterranean"

Inserito da Personal Trainer Alberto Fatticcioni il Mon, 08 Mar 2010 12:10:36 GMT

Tuesday, February 16, 2010. Synthesis lesson 1 for the course "Dietetics and Nutrition in the Mediterranean"

Inserito da Personal Trainer Alberto Fatticcioni il Mon, 08 Mar 2010 12:03:53 GMT

Tuesday, February 16, 2010. Synthesis lesson 1 for the course "Dietetics and Nutrition in the Mediterranean"

Inserito da Personal Trainer Alberto Fatticcioni il Sun, 28 Feb 2010 11:49:39 GMT

Tuesday, February 2, 2010. Synthesis lesson 1 for the course "Dietetics and Nutrition in the Mediterranean"

Inserito da Personal Trainer Alberto Fatticcioni il Sat, 20 Feb 2010 18:44:39 GMT