Clil in scienze dell'alimentazione by ROSALBA PRINCIPATO (a cura di)

CLIL in Scienze dell'Alimentazione: La nutrizione. Ipsseoa "E. Gagliardi" Vibo Valentia.

CLASSE V B ANNO SCOLASTICO 2015-16 PROFILO PROFESSIONALE: SERVIZI DI SALA E VENDITA

Al termine del percorso quinquennale lo studente dovrà essere in grado di: •

Cogliere criticamente i mutamenti culturali, sociali, economici e tecnologici che influiscono sull’evoluzione dei bisogni e sull’innovazione dei processi di servizio;

•

Essere sensibili alle differenze di cultura e di atteggiamento dei destinatari al fine di fornire un servizio il più possibile personalizzato;

•

Sviluppare ed esprimere le proprie qualità di relazione, comunicazione, ascolto, cooperazione e senso di responsabilità nell’esercizio del proprio ruolo;

•

Svolgere la propria attività operando in equipe e integrando le proprie competenze con le altre figure professionali, al fine di erogare un servizio di qualità;

•

Soddisfare le esigenze del destinatario nell’osservanza degli aspetti deontologici del servizio;

•

Applicare le normative che disciplinano i processi dei servizi con riferimento alla riservatezza, alla sicurezza e salute sui luoghi di vita e di lavoro, alla tutela e alla valorizzazione dell’ambiente e del territorio. Il diplomato ai servizi alberghieri di Sala e vendita è inoltre in grado di svolgere attività

operative in relazione all’amministrazione, produzione, erogazione e vendita di prodotti e servizi enogastronomici; di interpretare lo sviluppo delle filiere enogastronomiche per adeguare la produzione e la vendita in relazione alla richiesta dei mercati e della clientela, valorizzando i prodotti tipici. E’ in grado di interagire con la clientela e di dare chiarimenti e suggerimenti nonché di proporre abbinamenti enogastronomici.

COMPOSIZIONE DELLA CLASSE ELENCO ALUNNI ARENA

GIUSEPPE

BARDO

SARAH

COTRONE

DOMENICO

GANINO

FABIANA LUCIA

GRIMALDI

VINCENZO

LA GAMBA

MARCO

LA GAMBA

NICHOLE

LO RIGGIO

DAVIDE

MAIUOLO

BRUNELLA

MAIUOLO

PALINA

MALUCCIO

MARIA GRAZIA

MAZZEO

SILVIA

PELLEGRINO

FLAVIO

POTENZA

GIUSEPPE

RETTURA

LUIGI

ROMBOLA’

VINCENZO

RONDINELLI

ROSALBA

SACCO

MARIARITA

VALOTTA

PIETRO

ANALISI DELLA SITUAZIONE DELLA CLASSE La classe è composta da 19 alunni, provenienti dalla IV B del precedente anno scolastico . Gli allievi sono quasi tutti pendolari e provengono dai paesi limitrofi dell’hinterland vibonese, di questi alcuni provengono dalla provincia di Reggio Calabria. Gli alunni si presentano molto interessati all’attività preposta in quanto riguarda una materia dell’area professionalizzante che è molto seguita con interesse da parte dei ragazzi.

TITOLO DELL’ ARGOMENTO: MODELLI DI DIETE Gli alunni, all’ inizio del percorso, individueranno singolarmente una tipologia di dieta da presentare in power point, attraverso il quale lo studente dovrà svolgere un task che richiede di elaborare in modo creativo le conoscenze acquisite.

Obesity and overweight. 1. Introduction One of the most common problems related to lifestyle today is being overweight. Severe overweight or obesity is a key risk factor in the development of many chronic diseases such as heart and respiratory diseases, non-insulin-dependent diabetes mellitus or Type 2 diabetes, hypertension and some cancers, as well as early death. New scientific studies and data from life insurance companies have shown that the health risks of excessive body fat are associated with relatively small increases in body weight, not just with marked obesity. Obesity and overweight are serious problems that pose a huge and growing financial burden on national resources. However, the conditions are largely preventable through sensible lifestyle changes. 2. What is obesity and overweight? Obesity is often defined simply as a condition of abnormal or excessive fat accumulation in the fat tissues (adipose tissue) of the body leading to health hazards. The underlying cause is a positive energy balance leading to weight gain i.e. when the calories consumed exceed the calories expended. In order to help people determine what their healthy weight is, a simple measure of the relationship between weight and height called the Body Mass Index (BMI) is used. BMI is a useful tool that is commonly used by doctors and other health professionals to determine the prevalence of underweight, overweight and obesity in adults. It is defined as the weight in kilograms divided by the square of the height in metres (kg/m2). For example, an adult who weighs 70 kg and whose height is 1.75 m will have a BMI of 22.9 kg/m2. Overweight and obesity are defined as BMI values equals or exceeding 25 and 30, respectively. Typically, a BMI of 18.5 to 24.9 is considered ‘healthy’, but an individual with a BMI of 25–29.9 is considered "at increased risk" of developing associated diseases and one with a BMI of 30 or more is considered at "moderate to high risk". Body Mass Index <18.5

Underweight

18.5 - 24.9

Healthy weight

25 - 29.9

Overweight

≥30

Obese

Fat distribution: apples and pears BMI still does not give us information about the total fat or how the fat is distributed in our body, which is important as abdominal excess of fat can have consequences in terms of health problems. A way to measure fat distribution is the circumference of the waist. Waist circumference is unrelated to height and provides a simple and practical method of identifying overweight people who are at increased risk of obesity-related conditions. If waist circumference is greater than 94-102

cm for men and 80-88 cm for women, it means they have excess abdominal fat, which puts them at greater risk of health problems, even if their BMI is about right. The waist circumference measurement divides people into two categories: 1.

individuals with an android fat distribution (often called “apple” shape), meaning that most of their body fat is intra-abdominal and distributed around their stomach and chest and puts them at a greater risk of developing obesity-related diseases.

Individuals with a gynoid fat distribution (often called “pear” shape), meaning that most of their body fat is distributed around their hips, thighs and bottom are at greater risk of mechanical problems. Obese men are more likely to be “apples “while women are more likely to be “pears”.

3. The dynamics of energy balance: the bottom line? The fundamental principle of energy balance is: Changes in energy (fat) stores = energy (calorie) intake - energy expenditure Overweight and obesity are influenced by many factors including hereditary tendencies, environmental and behavioral factors, ageing and pregnancies. What is clear is that obesity is not always simply a result of overindulgence in highly palatable foods or of a lack of physical activity. Biological factors (hormones, genetics), stress, drugs and ageing also play a role. However, dietary factors and physical activity patterns strongly influence the energy balance equation and they are also the major modifiable factors. Indeed, high-fat, energy-dense diets and sedentary lifestyles are the two characteristics most strongly associated with the increased prevalence of obesity world-wide. Conversely, weight loss occurs when energy intake is less than energy expenditure over an extended period of time. A restricted calorie diet combined with increased physical activity is generally the advice proffered by dieticians for sustained weight loss. Miracle or wonder diets that severely limit calories or restrict food groups should be avoided as they are often limiting in important nutrients and/or cannot be sustained for prolonged periods. Besides, they do not teach correct eating habits and can result in yo-yo dieting (the gain and loss of weight in cycles resulting from dieting followed by over-eating). This so called yo-yo dieting may be dangerous to long-term physical and mental health. Individuals should not be over ambitious with their goal setting as a loss of just 10% of initial weight will bring measurable health benefits. 4. What are the trends in obesity and overweight? Evidence suggesting that the prevalence of overweight and obesity is rising dramatically worldwide and that the problem appears to be increasing rapidly in children as well as in adults. The most comprehensive data on the prevalence of obesity worldwide are those of the World Health Organisation MONICA project (MONItoring of trends and determinants in CArdiovascular diseases study). Together with information from national surveys, the data show that the prevalence of obesity in most European countries has increased by about 10-40% in the past 10 years, ranging from 10-20%

in men and 10-25% in women. The most alarming increase has been observed in the Great Britain, where nearly two thirds of adult men and over half of adult women are overweight or obese. Between 1995 and 2002, obesity doubled among boys in England from 2.9% of the population to 5.7%, and amongst girls increased from 4.9% to 7.8%. One in 5 boys and one in 4 girls is overweight or obese. Among young men, aged 16 to 24 years, obesity increased from 5.7% to 9.3% and among young women increased from 7.7% to 11.6%. The International Obesity Task Force monitors prevalence data (www.iotf.org). 5. What are the health consequences of obesity and overweight? The health consequences of obesity and overweight are many and varied, ranging from an increased risk of premature death to several non-fatal but debilitating and psychological complaints that can have an adverse effect on quality of life. The major health problems associated with obesity and overweight are: 1. 2. 3. 4. 5. 6. 7.

Type 2 diabetes Cardiovascular diseases and hypertension Respiratory diseases (sleep apnea syndrome) Some cancers Osteoarthritis Psychological problems Alteration of the quality of life

The degree of risk is influenced for example, by the relative amount of excess body weight, the location of the body fat, the extent of weight gain during adulthood and amount of physical activity. Most of these problems can be improved with relatively modest weight loss (10 to 15%), especially if physical activity is increased too. 5.1. Type 2 diabetes. Of all serious diseases, it is Type 2 diabetes (the type of diabetes which normally develops in adulthood and is associated with overweight) or non-insulin-dependent diabetes mellitus (NIDDM), which has the strongest association with obesity and overweight. Indeed, the risk of developing Type 2 diabetes rises with a BMI that is well below the cut-off point for obesity (BMI of 30). Women who are obese are more than 12 times more likely to develop Type 2 diabetes than women of healthy weight. The risk of Type 2 diabetes increases with BMI, especially in those with a family history of diabetes, and decreases with weight loss. 5.2. Cardiovascular disease and hypertension. Cardiovascular disease (CVD) includes coronary heart disease (CHD), stroke and peripheral vascular disease. These diseases account for a large proportion (up to one third) of deaths in men and women in most industrialized countries and their incidence is increasing in developing countries. Obesity predisposes an individual to a number of cardiovascular risk factors, including hypertension and elevated blood cholesterol. In women, obesity is the third most powerful predictor of CVD after age and blood pressure.

The risk of heart attack for an obese woman is about three times that of a lean woman of the same age. Obese individuals are more likely to have elevated blood triglycerides (blood fats), low density lipoprotein (LDL) cholesterol ("bad cholesterol") and decreased high density lipoprotein (HDL) cholesterol (“good cholesterol”). This metabolic profile is most often seen in obese people with a high accumulation of intra-abdominal fat ("apples") and has consistently been related to an increased risk of CHD. With weight loss, the levels of triglycerides can be expected to improve. A 10 kg weight loss can produce a 15% decrease in LDL cholesterol levels and an 8% increase in HDL cholesterol. The association between hypertension (high blood pressure) and obesity is well documented and the proportion of hypertension attributable to obesity has been estimated to be 30-65% in Western populations. In fact, blood pressure increases with BMI; for every 10 kg increase in weight, blood pressure rises by 2-3mm Hg. Conversely, weight loss induces a fall in blood pressure and typically, for each 1% reduction in body weight, blood pressure falls by 1-2mm Hg. The prevalence of hypertension in overweight individuals is nearly three times higher than in nonoverweight adults and the risk in overweight individuals aged 20-44 years of hypertension is nearly six times greater than in non-overweight adults. 5.3. Cancer. Although the link between obesity and cancer is less well defined, several studies have found an association between overweight and the incidence of certain cancers, particularly of hormonedependent and gastrointestinal cancers. Greater risks of breast, endometrial, ovarian and cervical cancers have been documented for obese women, and there is some evidence of increased risk of prostate and rectal cancer in men. The clearest association is with cancer of the colon, for which obesity increases the risk by nearly three times in both men and women. 5.4. Osteoarthritis. Degenerative diseases of the weight-bearing joints, such as the knee, are very common complications of obesity and overweight. Mechanical damage to joints resulting from excess weight is generally thought to be the cause. Pain in the lower back is also more common in obese people and may be one of the major contributors to obesity-related absenteeism from work. 5.5. Psychological aspects. Obesity is highly stigmatized in many European countries in terms of both perceived undesirable bodily appearance and of the character defects that it is supposed to indicate. Even children as young as six perceive obese children as “lazy, dirty, stupid, ugly, liars and cheats”. Obese people have to contend with discrimination. A study of overweight young women in the USA showed that they earn significantly less than healthy women who are not overweight or than women with other chronic health problems. Compulsive overeating also occurs with increased frequency among obese people and many people with this eating disorder have a long history of bingeing and weight fluctuations.

6. What is the economic cost of obesity and overweight? International studies on the economic costs of obesity have shown that they account for between 2% and 7% of total health care costs, the level depending on the way the analysis is undertaken. In France, for example, the direct cost of obesity-related diseases (including the costs of personal health care, hospital care, physician services and drugs for diseases with a well established relationship with obesity) amounted to about 2% of total health care expenditure. In The Netherlands, the proportion of the country’s total general practitioner expenditure attributable to obesity and overweight is around 3–4%. In England, the estimated annual financial cost of obesity is £ 0.5 billion in treatment costs to the National Health Service and the impact on the economy is estimated to be around £2 billion. The estimated human cost of obesity is 18 million sick days a year; 30.000 deaths a year, resulting in 40.000 lost years of working life and a shortened lifespan of nine years on average.

7. What groups are responsible for promoting healthy lifestyles? Promoting healthy diets and increased levels of physical activity to control overweight and obesity must involve the active participation of many groups including governments, health professionals, the food industry, the media and consumers. Their shared responsibility is to help promote healthy diets that are low in fat, high in complex carbohydrates and which contain large amounts of fresh fruits and vegetables. Greater emphasis on improved opportunities for physical activity is clearly needed, especially with increased urbanization, the ageing of the population and the parallel increase in time devoted to sedentary pursuits.

Bibliography

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World Health Organisation, Physical status: the use and interpretation of anthropometry. Report of a WHO Expert Committee. WHO Technical Report Series, No 854, 1995.

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Han, T.S., et al., The influences of height and age on waist circumference as an index of adiposity in adults. International Journal of Obesity, 1997. 21: p. 83-89.

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Lean, M.E.J., T.S. Han, and C.E. Morrison, Waist circumference as a measure for indicating the need for weight management. British Medical Journal, 1995. 311: p. 158-161.

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Astrup, A., et al., Low fat diets and energy balance: how does the evidence stand in 2002? Proceedings of the Nutrition Society, 2002. 61(2): p. 299-309.

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Stubbs, R.J., et al., Covert manipulation of dietary fat and energy density: effect on substrate flux and food intake in men eating ad libitum. American Journal of Clinical Nutrition, 1995. 62: p. 316329.

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Bell, E.A., et al., Energy density of foods affects energy intake in normal weight women. American Journal of Clinical Nutrition, 1998. 67: p. 412-420.

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Ruston, D., et al., National Diet and Nutrition Survey: adults aged 19 to 64 years. Volume 4, Nutritional status (anthropometry and blood analytes), blood pressure and physical activity. 2004, TSO: London.

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Dattilo, A.M. and P.M. Kris-Etherton, Effects of weight reduction on blood lipids and lipoproteins: a meta analysis. American Journal of Clinical Nutrition, 1992. 56: p. 320-328.

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Sommario 1. Introduction ........................................................................................................................................... 1 2. What is obesity and overweight? ........................................................................................................... 1 3. The dynamics of energy balance: the bottom line? ............................................................................... 2 4. What are the trends in obesity and overweight? ................................................................................... 2 5. What are the health consequences of obesity and overweight?............................................................. 3 5.1. Type 2 diabetes. .................................................................................................................................. 3 5.2. Cardiovascular disease and hypertension. ......................................................................................... 3 5.3. Cancer. ............................................................................................................................................... 4 5.4. Osteoarthritis. ..................................................................................................................................... 4 5.5. Psychological aspects. ........................................................................................................................ 4 6. What is the economic cost of obesity and overweight? ......................................................................... 5 7. What groups are responsible for promoting healthy lifestyles? ............................................................ 5 Bibliography .............................................................................................................................................. 6

MACROBIOTIC DIET What is it? The macrobiotic diet is a popular diet that stresses vegetarianism and eating whole, healthy foods. Those who support the diet promote a flexible approach that allows for dairy, fish, or other additions as needed. The word macrobiotic comes from the Greek word “macro,” which means “great,” and “bios” which means “life.” The term “macrobiotics” is based on the idea of working with the natural order of life. Philosophers and physicians from many parts of the world have used this term to describe living in harmony with nature and eating a simple, balanced diet to live to an active old age. People use the macrobiotic diet for swelling in the joints (bursitis), cancer, colon cancer, heart disease, diabetes, swelling or infection in the digestive tract, endometriosis, gallstones, hormone imbalances, high cholesterol, high blood pressure, kidney stones, menopausal symptoms, metabolic disorders, obesity, premenstrual syndrome (PMS), and tendonitis. Is it effective? Natural Medicines rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, Ineffective, and Insufficient Evidence to Rate.. The effectiveness ratings for MACROBIOTIC DIET are as follows: Insufficient Evidence to Rate Effectiveness for... •

•

• • • • • • • • • • • •

Mental function. Some early research suggests that eating a macrobiotic diet might lead to lower intelligence scores than eating a meat-containing diet in children. Macrobiotic diets also seem to be linked to an increased risk of vitamin B12 deficiency, which has been associated with impaired mental function. However, other research suggests that a macrobiotic diet does not hurt mental development in children. High cholesterol. Early research suggests that a macrobiotic diet might lower total cholesterol levels and improve the ratio high-density lipoprotein (HDL or “good”) cholesterol in men. Obesity. Early research suggests that a macrobiotic diet might help preschool children lose weight. Swelling in the joints (bursitis). Cancer. Colon cancer. Diabetes. Swelling or infection in the digestive tract. Endometriosis. Gallstones. Heart disease. Hormone imbalances. High blood pressure. Kidney stones.

• • • • •

Menopausal symptoms. Metabolic disorders. Premenstrual syndrome (PMS). Tendonitis. Other conditions.

More evidence is needed to rate the effectiveness of macrobiotic diet for these uses. How does it work? At the heart of the macrobiotic diet are the concepts of yin and yang. Yin and yang are two principles that complement each other according to the Taoist Chinese philosophy. Yin represents expansion, coolness, and passiveness. Yang represents contraction, heat, and aggressiveness. In the macrobiotic view, the forces of yin and yang must be kept in balance to achieve good health. Macrobiotic principles also affect how food is prepared and how it is eaten. Foods are classified into yin and yang categories according to their properties and effects on the body. The tastes of food, such sour or sweet, determine how they will interact with each other. The food groups that have the least yin and yang qualities, which are grains and vegetables, are stressed in macrobiotics. Eating these foods is thought to make it easier to achieve a more balanced condition within the natural order of life. Foods considered extremely yin or yang are avoided. Food combining is planned to balance the tastes. Are there safety concerns? The macrobiotic diet is POSSIBLY SAFE when it includes dairy, fish, or nutritional supplements. But some research shows that eating a macrobiotic diet might increase the risk for some nutrient deficiencies when eaten without these additional components. Special Precautions & Warnings: Pregnancy and breast-feeding: There is not enough reliable information about the safety of eating a macrobiotic diet if you are pregnant or breast feeding. Stay on the safe side and avoid use. Children: The macrobiotic diet is POSSIBLY UNSAFE in infants, children, and adolescents without guidance from a professional or appropriate supplementation. Nutritional deficiencies, mainly vitamin B12 and iron, have been reported. Are there any interactions with medications? It is not known if this treatment interacts with any medicines. Before using this treatment, talk with your health professional if you take any medications. Are there any interactions with Herbs and Supplements? There are no known interactions with herbs and supplements. Are there interactions with Foods? There are no known interactions with foods.

Dr Claire McEvoy and Sarah Moore

Overview • Does a Mediterranean diet reduce risk of heart disease and diabetes? • What is the Mediterranean diet? • TEAM-MED research study

Heart disease • In NI, over 75,000 people with heart disease and 1 in 4 people die each year due to heart disease • Diabetes is a major risk factor for heart disease • Most deaths could be prevented by making lifestyle changes such as eating a healthy diet…

BHF, 2013 & NHS, 2012

Mediterranean Diet and Heart Disease • Seven Countries Study (1968) • Disease rates and dietary patterns differed across countries

RESEARCH

• Mediterranean diet responsible? Keys et al., 1986

Does a Mediterranean diet reduce risk of heart disease and diabetes?

Predimed Study • People: 7447 adults at risk of heart disease • Groups: Med diet and olive oil Med diet and nuts Low fat diet • Outcome: Heart related death, heart attack, stroke or diabetes • Duration: 5 years

PREDIMED Study Heart events over 5 years Low fat diet 60

Med diet + nuts

% people 40 had heart 30 event

Med diet + olive oil

20 10 0 0

Year

5 Estruch et al., 2013

PREDIMED Study

Cumulative survival from diabetes

Survival without diabetes over 5 years (non-diabetic individuals)

Med diet + olive oil Med diet + nuts

Low fat diet Salas-Salvad贸 et al., 2011

PREDIMED Results 30% reduction in risk of heart disease 52% reduction in risk of diabetes 27% reduction in risk of heart disease with statin treatment 30% reduction in risk of diabetes with metformin treatment (Taylor et al, 2013; (Knowler et al, 2002)

What these results tell usâ&#x20AC;Ś Greater adherence to a Mediterranean diet is more effective than current drug treatments to reduce the risk of heart disease and diabetes.

Mediterranean Diet: How it reduces risk Blood pressure Cholesterol Blood glucose Weight gain

Other health benefits of a Mediterranean diet Following a Mediterranean diet can: â&#x20AC;˘ reduce the risk of Alzheimer's and Parkinson's disease â&#x20AC;˘ reduce the risk of death from or occurrence of Cancer

Sofi F et al., 2010

Summary • Heart disease remains a major cause of death • Good evidence that following a Mediterranean diet can reduce risk of heart disease and diabetes • Further research needed on how to support people to change their diet

What is the Mediterranean diet?

The Mediterranean diet • High in fruits, vegetables, wholegrain bread, rice and pasta, potatoes, beans, nuts, and seeds • Olive oil as an important fat source and dairy products, fish, and poultry (consumed low- moderate amounts) • Eggs (moderate amounts), and red meat (low amounts) • Wine is consumed in low to moderate amounts. • Dietary pattern based on food patterns of many Mediterranean regions in 1960s Kris-Etherton, 2001

Mediterranean Diet Pyramid

Mediterranean Diet guidelines Every main meal

Bach-Faig et al., 2011

• 1-2 portions fruits, 2+ portions vegetables • 1-2 servings wholegrain bread/ rice/ pasta • Use olive oil as main cooking fat or as a dressing

Every day • 2 servings dairy • 1-2 servings nuts

Weekly • • • • •

2 servings poultry, 2+ servings oily fish, 2+ servings legumes Less than 2 servings red meat, 1 or less serving processed meat 0-4 servings Eggs Less than 2 servings sweet foods Optional: 1 glass wine/day(women), 2 glasses/day(men) most days

Guidelines: key foods & advice Eat more fruit & vegetables Include oily fish (e.g. salmon, herring, sardines) 2-3 times/ week Eat wholegrain bread and cereals instead of white/ low fibre Use olive or rapeseed oils & spreads Add more natural nuts into your diet (e.g. walnuts, almonds or hazelnuts) Reduce red meat intake and eat poultry more often Alcohol in moderation (optional)

Mediterranean diet meal plan Breakfast Fruit or small glass of unsweetened fruit juice Wholegrain breakfast cereal/ porridge/ muesli Wholemeal bread/ toast with olive oil spread

MENU Wholegrain bagel with olive oil spread +fresh fruit

Lunch Soup and wholemeal bread Small portion of chicken/ fish/ egg/ cheese Salad Wholemeal bread Fruit and yoghurt Evening meal Small portion meat/ chicken/ fish/ egg Plenty of salad/ vegetables Potatoes, rice, pasta, other grains or wholemeal bread Fruit for dessert Glass of wine (optional)

Lentil soup + wholegrain bread Mediterranean-style marinated fish or chicken Snacks: Fruit/ nuts

Mediterranean diet recipes LENTIL SOUP

Heat the olive oil in a saucepan and add the onion and garlic. SautĂŠ gently for 5 minutes until softening

2 tbsp olive oil 1 clove garlic, thinly sliced 1 carrot, diced 1 large onion, sliced 1 celery stick, sliced 1 medium potato, diced 1-2 slices of turnip, diced 100g (4oz) red lentils 1L (1 Âž pt) chicken or vegetable stock (serves 4)

Add the rest of the vegetables and cook for a further 4-5 minutes. Add the lentils and stock and bring to the boil. Simmer for 15-20 minutes. Season with pepper, blend until smooth. Pour the mixture back into the pan, reheat gently. Serve with wholemeal bread

Mediterranean diet recipes MED-STYLE MARINATED FISH (or chicken) In a bowl, mix olive oil, vinegar, pepper, basil, thyme and garlic. Coat both sides of the fish/ chicken fillets. 2 (100g/4oz) fish fillets (or chicken breasts) 2 tbsp olive oil 2 tsp red wine vinegar ½ tsp ground black pepper ½ dried basil or thyme ¼ tsp garlic granules 2 bay leaves (serves 2)

Break the bay leaves into 3-4 pieces, press onto both sides of fillets. Cover and refrigerate for at least an hour. Remove the bay leaves. Cook in a non-stick pan over a medium-high heat. Serve with potatoes, pasta, rice or another ‘grain’ such as couscous and vegetables

Encouraging adoption of a Mediterranean diet

TEAM-MED Study

Time 0 (months)

12 Written Mediterranean diet advice (25)

75 people at risk of heart disease

Sessions with Dietitian and provided olive oil and nuts (25) Peer support (25)

TEAM-MED Study

TEAM-MED is seeking to recruit suitable people to take part in the study. If you are over 40 years, overweight and with no previous history of heart disease, stroke or diabetes you may be eligible to take part in TEAM-MED. For more details contact: Claire McEvoy: c.mcevoy@qub.ac.uk (tel: 02890 632764) or Sarah Moore: smoore550@qub.ac.uk (tel: 02890 635020)

Nutrition and Metabolism Group Centre for Public Health, QUB

Thank you for your attention Any questions?

‘’ DIETA MEDITERRANEA’’ ALUNNA ANNO

‘’MEDITERRANEAN DIET’’ GANINO FABIANA LUCIA 5°B 2015-2016

The Mediterranean Diet comes from a study sponsored by the American professor Angel Keys in 7 countries, to find a connection between their diet and the onset of disease.

AFTER YEARS OF INVESTIGATION, HE REALIZED THAT ONLY THE DIET OF THE FARMERS IN SOUTHERN ITALY WITH:

could prevent the onset of diseases as: digestive diseases

diabetes

hypertension obesity

IT WAS CALLED MEDITERRANEAN DIET. IT WAS FOLLOWED BY NUTRITIONISTS AROUND THE WORLD AND KEYS WON A SILVER MEDAL OF MERIT FOR PUBLIC HEALTH BY THE PRESIDENT OF THE ITALIAN REPUBLIC C. A.CIAMPI

In 2010 it was recognized by UNESCO as Intangible Cultural Heritage of Humanity because it promotes integration, hospitality, biodiversity, territory, tradition, agriculture, fisheries and handcrafts, production at km0.

It is aimed at people between 18 and 65. It is based on: physical activity, conviviality, water, local seasonal products.

It offers main meals with cereals, fruit and vegetables, olive oil, milk and derivatives, nuts, olives, seeds, spices, herbs, garlic and onions They are called â&#x20AC;&#x153;one-standingâ&#x20AC;? dishes.

TO BE CONSUMED WEEKLY: LEGUMES, FISH AND SHELLFISH, EGGS, POULTRY, MEAT, SWEETS AND SAUSAGES.

Wine, alcohol and soft drinks should be drunk with moderation.

IPSSEOA "E. GAGLIARDI" VIBO VALENTIA TABELLA DI VALUTAZIONE - METODOLOGIA CLIL SCIENZE DEGLI ALIMENTI E LINGUA INGLESE a.

Lo/la studente/ssa dimostra di avere compreso il task assegnato ed evidenzia buone capacità di rielaborazione personale dei contenuti.

30%

Lo/la studente/ssa dimostra di avere compreso il task assegnato in maniera adeguata ed evidenzia un sufficiente grado di rielaborazione personale dei contenuti.

20%

Lo/la studente/ssa soddisfa le richieste essenziali del task assegnato, pur con alcune imprecisioni o in maniera non del tutto completa. Limitata rielaborazione personale dei contenuti.

10%

Lo/la studente/ssa assolve al task assegnato in maniera incompleta e inadeguata ed evidenzia incapacità di rielaborazione personale dei contenuti.

Lessico

Lo/la studente/ssa possiede un lessico ampio e appropriato.

15%

(15%)

Lo/la studente/ssa possiede un lessico non molto ampio, ma adeguato al soddisfacimento dei task assegnati.

10%

Lo/la studente/ssa evidenzia conoscenze lessicali piuttosto limitate, ma riesce ad esprimere idee/informazioni semplici, con qualche caso di uso inappropriato del lessico.

La mancanza di lessico di base non consente di esprimere nemmeno idee/informazioni semplici.

Correttezza morfosintattica

Lo/la studente/ssa usa costruzioni e strutture complesse in modo accurato, con imprecisioni occasionali.

15%

(15%)

Malgrado la presenza di un certo numero di errori, Lo/la studente/ssa è in grado di costruire enunciati semplici, ma adeguati alle esigenze comunicative del task.

10%

La presenza di errori di natura più seria rendono la comprensione a tratti difficile.

Gli errori morfo-sintattici sono tali da impedire la comprensione.

Fluenza del discorso

Lo/la studente/ssa si esprime in modo fluido e mostra di saper riparare alle esitazioni

20%

(20%)

Lo/la studente/ssa si esprime in modo abbastanza fluido, con qualche esitazione.

12%

Lo/la studente/ssa procede piuttosto stentatamente, con esitazioni e pause.

Il discorso è caratterizzato da eccessive lentezze ed esitazioni, tanto da rendere la comprensione assai difficile.

Pronuncia e intonazione

Pronuncia e intonazione generalmente corrette. Imprecisioni occasionali non pregiudicano la comprensibilità del messaggio.

20%

(20%)

Nonostante alcuni problemi di pronuncia e intonazione, lo studente riesce a comunicare in modo soddisfacente.

12%

Le interferenze di pronuncia e intonazione della lingua madre rendono la comprensione a tratti difficile.

Pronuncia e intonazione sono fortemente influenzate dalla lingua madre, tanto da rendere difficile o impossibile la comprensione.

Contenuti e organizzazione (30%)

Ottimo: oltre il 90% Buono: oltre l’ 80%

Soddisfacente : tra 60% e 80% Gravemente insufficiente: o % e 40% Insufficiente: tra 40% e 50%

PROFF.SSE ROSETTA MILIONE E CESARA PUGLIESE

Totale 100