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 OIL
Olive 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.
PASTA
Durum 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.
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.
WINE
Although 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
Monday
Tuesday
Wednesda
y
Thursday
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
Monday
Tuesday
Wednesda
y
Thursday
Friday
Frutta
fresca
(banana)
frutta
fresca
(mela)
Polpa di
frutta(
mela)
Frutta
fresca
(pera)
Frutta
fresca
(pesca)
Riso alla
zucca
Pizza
margherit
a
Passato di
verdura
con
crostini
Mezzi
rigatoni
con pomricotta
mezze
penne al
ragù
svizzera
di manzo
alla
piastra
prosciutto
cotto
Scaloppina
di pollo con
limone
Bastonci
ni di
merluzzo
Formaggi
o
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
Wednesda
y
Thursday
Friday
Minestra
risi e piselli
fusilli
all'amatrici
ana(speck)
Pizza
margherita
Tortelloni
ric-burspin-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)
MENU’
Monday
Tuesday
Wednesday Thursday Friday
Pasta with
boscaiola
(with
mushrooms)
Rise with
spaghetti
parmigiana with tuna
Cream
pasta with
with
tomato
potatoes,
celery
and leek
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
Analizing the information about the menus of 4 school
weeks we have chosen to concentrate on the third
one:
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.
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.