The aim of this study was to evaluate the different pattern in the Italian population living in three different area ( North, Centre, South). Our results demonstrate that subjects living in the South of Italy seem to adhere to the Mediterranean Diet more than those living in the other areas of the country although, on average, they appear to be more overweight, more sedentary and having a low educational level.

Food habits in three different areas from North, Centre and South of Italy

TAGLIABUE, ANNA;
2013-01-01

Abstract

The aim of this study was to evaluate the different pattern in the Italian population living in three different area ( North, Centre, South). Our results demonstrate that subjects living in the South of Italy seem to adhere to the Mediterranean Diet more than those living in the other areas of the country although, on average, they appear to be more overweight, more sedentary and having a low educational level.
2013
ANNALS OF NUTRITION AND METABOLISM
The Food Science/Nutrition category includes resources in food science covering topics such as food additives and contaminants, food chemistry and biochemistry, food microbiology, technology, engineering, processing, quality, and safety. Also covered are meat science, dairy science, and brewing. The closely related area of nutrition is also covered in this category, including general nutrition, nutrition and metabolism, nutrition science, nutritional biochemistry, and dietetics.
Comitato scientifico
Inglese
World Forum For Nutrition Research
20-21 May 2013
Reus, Spain
Internazionale
STAMPA
62
44
44
1
FOOD HABITS; mediterranean diet; Italian population
http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=5&SID=U2oZhqkWZqdfz69saDb&page=1&doc=10
none
Mauro, B; Ciarapica, D; Zaccaria, M; Barnaba, L; Griner, M; Azzini, E; Palomba, L; Tagliabue, Anna; Ripamonti, L; Morabito, G.
273
info:eu-repo/semantics/conferenceObject
10
4 Contributo in Atti di Convegno (Proceeding)::4.1 Contributo in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/760660
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