Seminar Rationale & Aims

2nd Ancel Keys International Seminar on Mediterranean Diet and Sustainable Nutritional Policies

promoted by Italian Society Human Nutrition (SINU), Park of Cilento, University of Naples Federico II, University of Salerno, National Research Council – Institute of Food Sciences, IRCSS NEUROMED with the collaboration of Alario Foundation (Ascea) and Association for the Mediterranean Diet (Pioppi)

Key contents: “The essential knowledge on the most healthy, safe and sustainable among the popular dietary patterns

PRESENTATION

From a strictly nutritional point of view, the Mediterranean Diet (MedDiet) refers to the dietary habits of populations dwelling in the lands surrounding the Mediterranean see. MedDiet, as defined during the half of the 20th century, consists in a dietary regime characterized by a high consumption of plant products and moderate to low amounts of fish, meat and dairy products, simple sugars and wine taken with meals.
On the basis of ecological, prospective and more recently intervention trials, this dietary pattern is recognized to be associated with lower incidence and lower death rates from cardiovascular diseases and cancer. Moreover, the Mediterranean diet has also been shown to have a low environmental impact in terms of use of soil, energy requirement, water consumption and greenhouse gas emissions. Due to its respect for biodiversity, the natural geophysical characteristics and the gastronomic traditions of the territory, the Mediterranean Diet was awarded in 2009 by the UNESCO “intangible heritage of mankind”.
In spite of the recognized benefits for the human health and for the planet life, however, it is nowadays largely recognized by all the leading experts that the eating habits of the “Mediterranean” populations have been gradually shifting away in the last fifty years from the traditional model due to a growing consumption of animal products with reduction in the use of plant products, with the resulting higher intake of saturated fats and animal protein in place of plant protein and fat, wholegrain cereals and dietary fiber. These negative changes are further associated with excess salt and added sugar intake (the latter largely in the form of sweetened beverages) as well as with increased consumption of alcoholic beverages, a progressively more sedentary lifestyle and the subsequent increase in the prevalence of obesity.
This negative trend requires a strong commitment on the part of nutritionists, public health institutions and the food industry for a revitalization of the Mediterranean diet hopefully allowing to overcome the current problems and leading it to recover its fundamental characteristics.

SEMINAR OBJECTIVES

The 2nd Ancel Keys International Seminar is intended to provide a contribution to this important goal by giving start to a high-level teaching action aiming at: 1) providing young researchers and health professionals in the broad nutritional field the basic instruments to mature full knowledge and awareness of the problems inherent to the implementation of a modern effective Mediterranean-like dietary pattern; 2) helping generate an international young investigators and field workers network highly qualified to take action and develop synergic initiatives for the revitalization and diffusion of the Mediterranean diet worldwide.

SEMINAR TOPICS

The main topics of the Seminar will be organized as follows on the basis of a total teaching time of approximately 60 hours distributed on 5 days (from Monday to Friday): Subject 1: Historical View of the Mediterranean Diet
Subject 2: Mediterranean Diet: a practical approach
A practical approach to human nutrition. Food-based nutritional guidelines with practical examples. Labelling and nutrition Training of health professionals. Information for citizens and patients. Social and industrial policies.
Subject 3: “Innovation” in Mediterranean Diet
Nutritional properties. Chemistry, molecular biology and epigenetic components. Influence on the cellular environment. Recovery of ancient traditional foods. The introduction of innovative foods on the body of the Mediterranean model.
Subject 4: Assessing the adherence to the Mediterranean Diet
The eating patterns of the different Mediterranean countries. Alternative dietary patterns. The assessment of adhesion to Mediterranean diet
Subject 5: The effects of the Mediterranean Diet on Disease Prevention
Clinical and epidemiological research. Ecological studies. Prospective observations. The main existing cohorts. The controlled intervention trials. Systematic reviews and meta-analyses. Cardiovascular and neoplastic diseases and related risk factors. Obesity and diabetes, healthy aging and longevity. Cognitive Decline. Other chronic disorders
Subject 6: Mediterranean Diet: a practical approach – 2
How to design an observational study in nutrition. How to design an interventional study in nutrition.
Subject 7: Eating Patterns and Sustainability
Biodiversity as related to food production and dietary modelling. Typical agricultural and industrial productions. Processing, storage and preparation of food. Sustainability and environmental impact of the Mediterranean diet and other dietary models.
Subject 8: Mediterranean Diet: from Past to Future

Educational & Recreational Tour
Show cooking, international experiences exchange, leisure time activities


Keywords: Mediterranean Diet – Lifestyle – Food Health – Cardiovascular Prevention – Cancer Prevention – Clinical Research – Epidemiological Research – Biodiversity – Sustainability – Environmental Impact – Agricultural Productions – Food Traditions – Food Preparation – Local Entities – Food Transformation Industry

FACULTY

ORGANIZING COMMITTEE