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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