PROGETTO COMENIUSTREVISO 26-29 MAGGIO 2014

TWO DIETS IN COMPARISON.

In our school there is a canteen, where students can go to have lunch. With this multimedial presentation we want to compare these two different kinds of nutritional supply; the Mediterranean diet and the school menu.

The Mediterranean

diet

WHAT IS IT?

The Mediterranean Diet is the set of eating habits of the Mediterranean peoples, consolidated over the centuries and remained virtually unchanged until the '50s.

The mediterranean diet is a combination of different nutritional elements contained mainly in:

• Bread

• Pasta

• Vegetable salad

• Legumes

• Fruit

• Olive oil

OLIVE OILOlive oil has become the main fat food of the Mediterranean Diet as a control of the cardiovascular risk.

The main features of this food are:•it is well digested;• it inhibits gastric acid secretion;• it stimulates the secretion of the pancreas;•it promotes the absorbition of calcium and the growth of long bones.

PASTADurum wheat is a common element in all the populations of the Mediterranean sea because it is the raw material of foods such as pasta, bread and others. It is considered healthier to consume pasta with vegetables for vitamins; meat, or fish to supply for your protein intake; cheese for lipids.

Starch contributes to 80% nutritional intake Large amount of

carbohydrates

FRUIT AND VEGETABLES

Fruit and vegetables occupy the main place in the Mediterranean Diet. They contribute to the intake of nutrients such as vitamins and minerals, and at the same time they reduce the caloric intake of the diet, as fruit and vegetables contain a lot of water and the fiber has a satiating effect.

Reduce the intake of calories

They contain water and fibres

WINEAlthough it is on the wide-ranging debate, science has recognized some positive effect of wine for human health. Alcoholic drinks contain the flavonoids and polyphenols which are antioxidants. It should be remembered, that alcohol consumption leads to an increase of levels of serum triglycerides that potentially ,increase a vascular risk.

CONCLUSIONS

Comparing the menu with the principles of the Mediterranean diet, we can see that: the consumption of vegetables is in line with what is recommended;On the contrary, meat is consumed too frequently than the recommended amount

OUR CANTEEN FOOD

WORKING PROCESS METHOD:

• Four week menus; • analysis of the caloric and nutritional values of the

given meals• comments and comparisons with the Mediterranean

diet

MENU’Monday Tuesday Wednesd

ayThursday Friday

riso al pomodoro

pasta ai formaggi

gnocchi al basilico e pomodoro

pasta all'olio

Crema di legumi e pane

frittata prosciutto di tacchino

scaloppina di maiale al limone

Formaggio Hamburger di trota

Carne bianca ai ferri

Fagiolini e carote

insalata Carotine e insalata

Finocchi e radicchio

patate al vapore e carote

Frutta fresca (banana)

frutta fresca (mela)

Polpa di frutta( mela)

Frutta fresca (pera)

Frutta fresca (pesca)

Monday Tuesday Wednesday

Thursday

Friday

Riso alla zucca

Pizza margherita

Passato di verdura con crostini

Mezzi rigatoni con pom-ricotta

mezze penne al ragù

svizzera di manzo alla piastra

prosciutto cotto

Scaloppina di pollo con limone

Bastoncini di merluzzo

Formaggio Montasio DOP

Spinaci e cappucci

insalata e carote

Purè patate e radicchio

Piselli e finocchi

Carote all'olio e cappucci

frutta fresca (banana)

Budino alla vaniglia

Frutta fresca (pera)

Frutta fresca (mela)

frutta fresca (arancia)

Monday Tuesday Wednesday

Thursday Friday

Minestra risi e piselli

fusilli all'amatriciana(speck)

Pizza margherita

Tortelloni ric-bur-spin-salvia

Mezzi rigatoni al pomodoro

scaloppine maiale al limone

Formaggio Asiago DOP

prosc. di tacchino

fettina bianca ai ferri

tonno all'olio d'oliva

purè di patate e carote

Fagiolini all'olio e radicchio

Fagioli, carote e insalata

carotine all'olio e cappucci rossi

cavolfiori all'olio e carote

frutta fresca (pera)

Frutta fresca (mela)

yogurt Frutta fresca (arancia )

frutta fresca (banana)

Monday Tuesday Wednesday

Thursday

Friday

Pasta with boscaiola (with mushrooms)

Rise with parmigiana

spaghetti with tuna

Cream with potatoes, celery and leek

pasta with tomato

Meatballs with sauce (chicken)

Scrambled eggs

Cheese cream

Chicken thigh

Fillet of sole

Beans with oil e radicchio

Hood and peas

Salad Chicory Baked Potatoes and salad

Fruit (pear) Fruit (banana)

Fruit (apple)

Fruit (pear)

Fruit (orange )

FIRST OBSERVATION…

FIRST COURSE: On average there are: pasta twice a week rice once a week 1 soup or pizza once a week

SECOND COURSE: On average there are: meat twice a week fish once a week cheese or eggs once a week

Every day fruit and vegetables

OBSERVATIONS

CALORIES:

• from the caloric point of view, the calories amount is almost balanced;

• the values go from 300 kcal to 900kcal on meal • The highest amount is on Tuesday because of the “risotto”

alla parmigiana.

Analizing the information about the menus of 4 school weeks we have chosen to concentrate on the third one:

CARBOHYDRATES

Analysing the menu from the point of view of the carbohydrates we have:• the total amount isn’t well balanced;•values go from 30 to 100 mg per 100 g;•the highest amount is on Tuesday because of the risotto alla parmigiana. •The lowest amount is on Thursday because of higher amount of proteins and fibres that substitute carbohydrates.

PROTEINS

Analyzing the menu from the point of view of the protein amount:

• it is were balanced;• the values go from 20 to 30 mg every 100 g;• the highest amount is on Wednesday because of the tuna

pasta ;• the lowest amount is on Thursday because of higher

quantity of vegetables.

FATS

Considering the fat concentration:

•the amount of fat is balanced during the week;•the values go from about 10mg to 40 mg per 100 gr;•the highest value is on Wednesday because of the cheese cream;•the lowest amount is on Friday because of higher quantity of carbohydrates.

THE END