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Red for Danger?



The UK Government has rightly stressed, in the last months, the importance of improving the health of British citizens. But the solutions and suggestions are actually working at the expense of Italian culinary excellence. England has decided to decrease the intake of certain nutrients: fat, salt and sugar. This project may seem good, but instead of proposing a necessary and irreplaceable method of food education, it decided to put a traffic light on the labels!

Example of a UK label for a burger.

The Minister of English Health, Anna Soubry, invited the English supermarkets to use, from this year, the traffic light colors for nutritional directions. Red means danger, yellow means dangerous on average, green means good. On the labels, though, there arenai??i??t the recommended daily amounts. In addition to this, the recommended servings should indicate the value of the calories and nutrients referred to the daily requirement. In other words, these directions are too general to be properly understood and applied by normal people, i.e. without specialized nutrition knowledge.

Aggravating this situation, the British national health system decided, for a homogeneous representation of the nutritional qualities, to create a unique official direction system. The reason why this system can harm the Italian excellences is that extra virgin olive oil, for example, would receive a big red danger dot, corresponding to an unlikely portion of up to 100 grams instead of the usual 15-30. The same thing would happen to cheese, meat, sweet, etc. And our excellent Italian products and those of the Southern Europe would receive a red light. This system, that is penalizing just for one category of products, had already been rejected not only from Italy but also from the entire European Union, which had suggested to enact a campaign of nutritional education for citizens, especially for children.

The EU has also proposed other regulations, such as exposing on food labels the nutritional information, including their origin. We hope that this educational need for a the proper food consumption will be an emphasized suggestion, when in Brussels all the leaders of the Scientific Committee of the Food Chain of the 28 countries will join, as Italy previously suggested. Foods such as mortadella , olive oil , sauces , Grana Padano, Parmigiano Reggiano, Parma or San Daniele ham, gorgonzola cheese, mozzarella, Taleggio cheese, sweets, could be removed from the English tables. The British could do what the European Union recommends and what Italy has been doing and implementing for many years: nutritional education programs for schools and the medical profession. This would make everything easier and enjoyable. It would include the portions to be introduced, their calories, nutrients, especially their antioxidants.

The British are making a mistake not understanding Ai??that these characteristics of Italian food have made our people the most long-living in the world.

Official end of the project

The Healthy Lifestyles Project officially finished at the end of July 2013 but the good work continues! The partners in the five countries are continuing to promote and disseminate the results of the project – as well as using the many outcomes of the project such as the recipe books in their ongoing work. We would like to take this opportunity to thank everyone who played a part in the project, both as partners and also, perhaps more importantly, as the learners for whom this project was developed. We hope that the legacy of the project will be that more people across Europe will realise the importance of taking steps to improve their health and well-being – resulting in a happier, healthier population who are able to live life to the full as a result of their ‘Healthy Lifestyles’.

Our Healthy Lifestyles Recipe Book


The project has now produced a 96 page pdf containing all the recipes developed by the partners.

Download it by clicking here

Udine Conference & Activities

The final partner meeting of the Project was held in Udine, Italy – July 1st & 2nd 2013. Monday was a day packed with interest and activity. The group travelled the short distance to Campoformido where we were involved in a a range of healthy and traditional food-related activities. A highlight was the demonstration by local artisan cheesemakers of their traditional cheesemaking techniques using the most natural and local fresh produce -unpasteurised milk straight from the cow!

The cheese became part of our lunch menu!

We were also very impressed with the demonstration of tasty, healthyAi?? snack making by Suzanna. There were several versions of the recipe created and the nutritional value was analysed using Food in Focus software provided by Crystal.

The culmination of the partner meeting was the Healthy Lifestyles Conference which included a wide range of speakers which continued into the evening. The speakers and their topics are listed below.

Luigi Attenasio

Il cibo come cultura;Ai?? Food as culture

Stefania Marzona

Celiachia: che cosA? e come si convive; Celiac disease: what is it and how you live

Marisa Manzano

Come vanno conservati gli alimenti per prevenire contaminazioni e malattie; How are stored foods to prevent contamination and disease

Carmen Crosera

Come valutare il proprio stato di salute; How to value your health status

Giuliana Rossi

Il nordic walking: una tecnica che promuove la prevenzione e il benessere; Nordic Walking: a technique that promotes prevention and wellness

Mattia Serratore

La piramide del movimento ed i vantaggi di una vita attiva; The pyramid of the movement and the benefits of an active lifestyle

Richard Jack

Food in Focus2 – Educare i giovani a fare scelte alimentari sane; Educating young people to make healthy eating choices


Healthy Eating Survey

The results of the Healthy Eating Survey are now available in the Advice & Research section of the website.



Food in Focus – Portugal

At the end of May, Richard Jack of UK Partners Crystal, attended a special bi-lateral meeting with our Portuguese partners in Ponte de Lima in the north of Portugal. A partner meeting was held in the afternoon and a preparatory session was arranged which allowed us to install Food in Focus on all the computers.

The main session involved a group of over 20 adult learners who investigated the potential of Crystal’s Food Technology software – Food in Focus, which has proved to be so useful within the Healthy Lifestyles Project in the nutritional analysis of the recipes and for the analysis of people’s diets.

Computers were available for all the participants and after an initial presentation, the learners were all able to actively participate, creating and analysing their own daily diets and recipes.

Learners hear about the features of Food in Focus. Richard Jack presents with Rui VieitoAi?? acting as a translator!

It was most interesting that the learners were all able to work out what to do, even those people whose English was a little limited. Because all the computers were linked to the Internet many people were using Google Translate to work out the meaning of words such as the foods in the database. All agreed that the software is intuitive to use and offers great potential. Perhaps a Portuguese version will be developed and made available in the future?

Interactive session – learners using the software.

The session went on longer than anticipated – until after 22.00 – when the enjoyable and engaging workshop was concluded.

We would like to show our appreciation to all those who participated and thank them once again for giving their time so generously.



UK Government & Healthy Lifestyles


Peopleai??i??s lifestyles have a major impact on their health and wellbeing.

Eating and drinking more healthily, becoming more physically active, and receiving appropriate health support at work, have the potential to transform lives. Physical inactivity, alcohol misuse, and obesity cost the UK NHS billions of pounds every year and thereai??i??s no doubt that they contribute to organisationsai??i?? sickness absence figures too.

The UK Governmentai??i??s overall strategy for public health is set out in the White Paper called ‘Healthy Lives, Healthy People’. The White Paper makes clear that everyone has a part to play in improving public health, including Government, business, non-governmental organisations (NGOs), and individuals themselves.

The UK Governmentai??i??s approach to improving peopleai??i??s health is based on:

  • positively promoting ai???healthierai??i?? behaviours and lifestyles;
  • adapting the environment to make healthy choices easier;
  • strengthening self-esteem, confidence, and personal responsibility

The Healthy Lifestyles Project has these three bullet points clearly in mind.

OKkio alla SALUTE: decreases in child obesity, but still a serious situation

News from the Ministry of Health ai??i?? Italy

From 2008 to present the number of overweight and obese children aged 8-9 years has slightly decreased, but Italy remains at the top in Europe for weight excess in children. Among children, some wrong food habits and sedentary lifestyles are still too common, even though children doing physical activities have slightly increased.

This is the picture taken in 2012 by the surveillance system ai???Okkio alla SALUTEai???, promoted by the Ministry of Health within the strategic program ai???Guadagnare salute ai??i?? Rendere facili le scelte salutariai??? (Gaining health ai??i?? Facilitating healthy choices). The detection involved 46.492 children in 2.623 third grades.

The 2012 data show that 22,1% of children aged 8-9 are overweight when in 2008/09 they were 23,2% (-1,1%), and that 10,2% are obese while in 2008/09 they were 12% (- 1,8%). Overall, then, in 2012 the 32,3% of third grade children is in a condition of weight excess (-2,9% compared to the first detection).

The highest percentages about overweight and obesity were collected in the Central and Southern regions: in Abruzzo, Molise, Campania, Puglia e Basilicata the weight excess affects over 40% of the sample, while in Sardegna, Valle dai??i??Aosta e Trentino-Alto Adige the weight excess affects less than 25%.

Food education keeps being fundamental: among children there are still too many habits that can lead to weight increase, especially when concomitant. Particularly, 9% of children skip breakfast and 31% have a non-proper breakfast (that is unbalanced in terms of carbohydrates and proteins); 67% have a too heavy mid-morning snack; 21% of parents declare that their children don’t eat daily fruits and/or vegetables; 43% consume regularly sweetened and/or carbonated drinks.

Data about physical inactivity and sedentary lifestyles show a small improvement, though remaining high: 16% of children practice a sport just for an hour a week or less, compared to 25% in 2008/09; 17% didn’t do any physical activity the day before the investigation (in 2008/09 it was 26%); 42% have a TV in their bedroom (-6%), 36% watch TVAi?? and/or play with video-games for more than 2 hours a day (-11%) and just one in four children goes to school on foot or by bike.

These findings underline the need to invest even more in prevention to reduce inequality, and health and social costs.

Let’s dispel some myths about food and nutrition!

This thought provoking post comes from our Italian Partners. How many did you get right?

Fasting makes you lose weightAi??Ai?? FALSE

Weight lost through fasting involves minimal loss of fat mass, while it involves mainly lean body mass and water, so it is easy to gain that weight again. It takes time to lose weight, and it is necessary to follow a varied diet, eating a little of everything in the correct proportions, keeping the balance between the various macro and micro-nutrients (carbohydrates, fats, protein, fibre, minerals) and increasing energy expenditure with constant physical exercise.

Seed oil is more caloric than olive oilAi??Ai?? FALSE

The calories of every fat are the same: 9 kcal/gram. Seed oils, in general, are less flavoured than the olive oil, which is an oil extracted from a fruit, so it also has protective characteristics. Extra virgin olive oil is an extremely healthy and genuine, with a high digestibility. It differs from other oils as it bears high temperatures more than any other. Itai??i??s absolutely the most suitable for frying, as it preserves its properties without deterioration, resisting temperatures up to 180Ai??C.

If you chew slowly, you eat lessAi??Ai?? TRUE

The information about being sated takes 15 minutes to reach the brain starting from the stomach. If you chew slowly, you eat less.

Replacing bread with breadsticks helps you to lose weightAi??Ai?? FALSE

Bread is made of water, flour, salt and yeast. Breadsticks and crackers contain also fats (vegetable, lard) and so they have more calories (from 350 to 450 kcal/100g), while more dietetic breads, like wholemeal bread and hard wheat bread (bread from Puglia), have respectively 224kcal/100g – 289kcal/100g). In addition to this, bread satiates much more, also thanks to the great presence of fibre, especially in wholemeal bread.

If I donai??i??t have breakfast, I have saved many caloriesAi??Ai?? FALSE

In the morning your body needs to regain what it has consumed while sleeping, and it needs fresh and immediate energy to face the day. All scientific research agrees that, according to facts, skipping breakfast is a wrong habit, often connected to situations of overweight and obesity.

Alcohol has more calories than sugarAi??Ai?? TRUE

Alcohol has 7kcal in 1 gram, while sugar has just 4kcal in 1 gram.

Wine is recommended in dietsAi??Ai?? FALSE

Any alcoholic drink, besides giving ai???emptyai??i?? calories (without any nutrient, apart from sugars), implements the production of gastric juices which improve the sense of hunger.

All fibre is the sameAi?? FALSE

There are two main types of fibre: insoluble and soluble. The first ones are in wheat bran, in dried fruit and in many vegetables: they are so called because they donai??i??t dissolve in water, so they can pass almost unchanged through the gastrointestinal tract increasing stool bulk (this is recommended for those who suffer from constipation). Soluble fibres are in oat, barley, beans and in some fruits: they dissolve in water creating, in the gastrointestinal tract a gelatinous material, that slows absorption. Moreover, if consumed regularly, they reduce the level of cholesterol LDL (the ai???badai??i?? one).

Frozen vegetables contain the same nutritional values of the fresh onesAi??Ai?? TRUE

Frozen vegetables perfectly keep their nutritional qualities, and sometimes even more than fresh vegetables. During the packaging process, vegetables lose a small part of their vitamins and minerals, but it is a minimal part if compared to the properties lost by fresh vegetables during a few days if not frozen. To keep their nutritional qualities it is important to:

  • Avoid breaking the cold chain using coolbags for transport.
  • When unfrozen, they should be consumed immediately, within a maximum of 4 days. You mustnai??i??t refreeze them, also because they would lose most of their nutritional properties.
  • The ideal way to cook frozen vegetables without making them lose their nutritional properties is to cook them in a pan, or steamed, without unfreezing them.
  • If the package, when you buy them, presents frost or moisture on the surface, it means that the cold chain has been broken.

Wholemeal bread has less calories than normal breadAi??Ai?? FALSE

They have the same amount of calories. Wholemeal bread is better because it contains more fibre.

Eating ‘light’ foods makes you lose weightAi??Ai?? FALSE

Light foods are foods with a lower amount of calories because they have been processed to subtract fats and sugars, but in their place artificial additives were added, which often are not the best for health.

It is difficult not to believe that light foods can help us to lose weight. But for some psychological mechanisms, on the contrary, we may eat bigger quantities of light foods than we would do with normal food, as shown by many researches. Moreover, light foods hide thinner psychological traps. In fact, our body reacts to food in ways we cannot be conscious of. Brain ai???remembersai??i?? the nutritional capacity of food, and according to its expectations it rules the sense of hunger.


The American Dream …


Dream or nightmare? What do you think!