Advice & Research

The project team has been working on a booklet called ‘Basic Food Safety – handling food in the domestic environment’ – which is now available for download.

As you may be able to see the booklet provides a wealth of information on important issues relating to Food Safety in the home such as the illnesses which may be caused by incorrect handling of food, food preparation, cooking and storage – as well as the related topics of personal hygiene and the importance of cleaning.

Click here to download the pdf of the booklet in English

Click here to download the ‘Page turning’ booklet in English

Click here to download the pdf of the booklet in Italian.

Click here to download the ‘page-turning’ booklet in Italian.

Research – Results of the Healthy Eating Survey

Partners have carried out a survey to investigate the Eating Habits of groups of people in our target groups in the various countries represented.

You are able to see the results as a series of pie charts.

ITALY

The eating habits of 38 people in the Campoformido territory who practice physical activity at the Association were surveyed. The sample comprised a group of 95% women who practice physical activity, even if light, twice a week.  The results show that the selected group follow a nutritional food regime mainly based on a Mediterranean diet.

Click here to open the pdf showing the Italian data and graphs.

UK

The UK survey features data collected from 27 people and can be accessed by clicking here.

SLOVENIA

Click here to look at the results of the Slovenian survey. Our Slovenian partners interviewed 13 participants of their University of third life period.

TURKEY

The Turkish survey results can be examined here. They are based on a large sample of 158 people.

PORTUGAL

This questionnaire collected data from a sample in Portuguese territory as part of the project “Healthy Lifestyles”.
The sample consisted of 245 randomly selected adults from Portugal, with approximate numbers of male and female respondents.

Click here to see the Portuguese results.

Health education includes the consciously built learning opportunities, which involves some communication forms designed to better understand health, to improve knowledge and to develop those life-skills that contribute to the health of the individual and the community (WHO, 1988).

Health Promotion can be defined as follows:

The process conferring people the skill to improve and make better the control on their health (WHO, 1998).

Promoting health is seen as a process aimed to:

  • Build health policies;
  • Create environments propitious for healthy lifestyles;
  • Strengthen the community actions for health;
  • Develop individual skills;
  • Redirect health services.

The place or the social context in which people engage in daily activities, together with environmental, organizational and personal factors, have repercussions on health and wellness (WHO, 1998).

Main chronic diseases connected to bad nutrition (WHO, 2005)

The main chronic diseases, like heart diseases, strokes, tumours, chronic breathing disorders, diabetes, are cause by:

  • Socioeconomic, cultural, political, environmental factors: globalization, urbanization, ageing of the population…
  • Common Modifiable risk factors: unhealthy diet, lack of physical activity, tobacco consumption…
  • Non-modifiable risk factors: age, heredity…
  • Intermediate risk factors: hypertension, elevated blood glucose, lipid abnormalities in the blood, overweight and obesity

What are Eating Habits and what affects them?

Eating habits are the results of a set of preferences, ideas, attitudes and lifestyle choices but they are also influenced by the environment in which we live.

At an individual level the factors that mainly influence the eating habits can be detected in:

-       Age and sex

-       State of health

-       Income

-       Origins: culinary tradition, family habits, religious aspects etc.

There is a definable set of attitudes like … superficiality, lightness, unconsciousness and even ignorance. Unfortunately people, especially the most economically disadvantaged, may believe myths to be true and make mistakes that may also affect their health status, especially when they decide to imitate others.
The topic of nutrition today is not so much a need but a real emergency; information from the media is often incomplete and not always reliable and people do not pay proper attention to what they buy and what they eat.

Only through knowledge it is possible to make informed choices and most importantly, spread the culture of knowledge. It is very important to be able to understand advertising and avoid being affected by the ‘hype’. Our views should be based on a simple, appropriate but rigorous terminology aimed to the knowledge of various foods and their nutritional value.

To know and listen to your body, to understand its needs and its behaviour is the first way to take care of it. Knowledge and information are therefore an important key to address the choices about what is good and what is bad. It’s fact that the lifestyle in industrialized countries has several drawbacks such as an excessive food intake, a high consumption of meat and animal fat and reduced physical activity. Eating healthily makes people live longer and improves their quality of life!


Many important risk factors that cause degenerative diseases and deaths, such as high blood pressure, cholesterol, high body mass index and diabetes, depend on how we eat, drink and move. For this reason, nutrition and physical activity are key priorities on the health policy of the European Union and should be reflected in each Member State.
It is necessary to change the direction of awareness and in taking charge of our health through the instrument of knowledge. To begin with, a first fundamental concept that is often misunderstood is the diet. The term diet is used to indicate a food style and this, according to the needs of the individual, can be normo-calorie, low-calorie or high-calorie. Therefore, a balanced diet, having by definition to take into account the specific needs of the individual, should become a way of life.

Adequate and proper food does not mean giving up the pleasures of good food, it is rather to think and see if the right balance of nutrients is respected, which is the most appropriate method of cooking, what are the preferred adjustments to ensure flavour and make food appetizing?

To follow a proper eating habits is necessary to take into account two fundamental aspects of the daily diet:

  •  a quantitative aspect which results into being able to assess the amount of calories to be introduced according to the energy consumption. To do this we have to take into account: our own metabolism, the work performed, the presence or absence of certain diseases. It is also important to start reading nutrition labels now provided on all food packages to calculate, at least approximately, the calorie content of what you put on the plate;
  • a qualitative aspect. It’s not enough to know, check and / or limit the calories to achieve or maintain a state of good health, you must know and take into account the percentage distribution (%) of key nutrients, such as sugars, fats and proteins present in different foods.
    Whatever your daily caloric needs are, it is actually very important to keep the % of nutrients (carbohydrates, fats, proteins): according to the tables LARN maximum 30% of calories should come from fat (lipids), preferably vegetable, 15 – 20% protein, the remaining (50-55%) from carbohydrates preferably complex (starches).

Click  to read The 10 Food Rules

This project has been funded with support from the European Commission. This website and blog reflect the views only of the contributors, and the Commission cannot be held responsible for any use which may be made of the information contained therein