"Alimentazione Multiculturale" - Nutrizione Individuo Popolazione

A. Morrone, P. Scardella, L. Piombo
"Alimentazione Multiculturale"
(Multicultural Nutrition)
in P. Binetti, M. Marcelli, R. Baisi
Nutrizione Individuo Popolazione
Società Editrice Universo
Rome, 2010

The publication is only available in Italian

CONTENTS

Foreword

INTRODUCTION

Etica e politica dell’alimentazione – Food ethichs and food policy (P. Binetti)
Vivere senza dieta – Living without dieting(E. Del Toma)
Evoluzione dell’alimentazione dai primordi al terzo millennio – Evolution of feeding habits from the origins to the third Millennium (L. Sterpellone)
FIRST PART – Scientific bases of nutrition: present and future
Chapter 1 Nutrients: an outline of biochemistry
Chapter 2 Nutritional needs: Energy and macronutrient requirements and recommendations
Chapter 3 Chemical composition and nutritional classification of foods
Chapter 4 Water and drinks
Chapter 5 Chrono-biological aspects of nutrition and feeding
Chapter 6 Nutrigenomics
Chapter 7 Genetically-modified organisms and nutrition
Chapter 8 Functional foods

SECOND PART – Epidemiology of nutrition
Chapter 9 Principles of medical and epidemiologic statistics
Chapter 10 Epidemiology of food-related non-transmittable diseases
Chapter 11 Nutritional conditions and assessment criteria
Chapter 12 Nutritional surveillance: principles and methodologies
Chapter 13 Analysis of food consumption
Chapter 14 Families and nutrition: a sociological
Chapter 15 Measurement methods for Energy consumption
Chapter 16 Food education, health promotion and change of food habits

THIRD PART – Anthropology of nutrition
Chapter 17 Nutrition and feeding habits. From biological aspects to the anthropology of food cultures: future challenges
Chapter 18 Food, body and health. An outline of food philosophy
Chapter 19 Nutritional symbolism
Chapter 20 Nutritional behaviours and social responsibility
Chapter 21 Poverty, nutrition and human development
Chapter 22 Multicultural Nutrition (A. Morrone, P. Scardella, L. Piombo)
Chapter 23 Kasher diet
Chapter 24 Metropolitan nutrition in Western countries

FOURTH PART – Safety and food technologies
Chapter 25 Nutritional safety and food technologies
Chapter 26 Food toxinfections
Chapter 27 Food transformation and conservation techniques
Chapter 28 Labelling
Chapter 29 Packaging and distribution
Chapter 30 Regulations, objectives and organisation of the Italian National Agricultural Information System (S.I.A.N.)

FIFTH PART – Public nutrition and diet of different age groups
Chapter 31 Organisation and management of public catering services
Chapter 32 New technologies of public catering
Chapter 33 Assessing public catering quality
Chapter 34 Preschool and school age children nutrition
Chapter 35 The nutrition of adolescents
Chapter 36 Dietetic tables and menus for preschool age groups
Chapter 37 The nutrition of adults
Chapter 38 Dietetic tables and menus for adults and refectories
Chapter 39 Geriatric nutrition. Nutritional requirements and personalised prescriptions
Chapter 40 Hospital diet

SIXTH PART – Special section
Chapter 41 Nutrition and sport
Chapter 42 Nutrition and pregnancy
Chapter 43 Breast-feeding and weaning
Annex 1
Annex 2
Auto-evaluation test
Analytical index