Unit 4 Seminar

Nestle, M. (1995). Mediterranean diets: historical and research overview. The

American Journal of Clinical Nutrition, 61, 1313S-1320S.

Ansel Keys, 1950s, recommended the Mediterranean diet as the dietary guideline for the U.S. and elsewhere.

Adults living in the Mediterranean sea regions have historically displayed low levels of chronic disease and high longevities.

Evidence of ancient diets include “records of food debris, food-related art, pottery, tools, and inscribed tablets.”

Evidence comes also from the writing of Homer and other classical authors.

Foods included a variety of plant foods, spices, beer, and wine.

The Rockefeller Foundation, 1948, was invited by Greece to perform a major epidemiological study.

Purpose was to determine the healthiest diet for the post-war period.

1/150 households in Crete were studied.

In comparison to the U.S. and Greece, Crete consumed statistically higher amounts of potatoes, grains, nuts, fruits, vegetables, olive oil, and wine.

Consumption of all animal products were much lower.

Food habits were well-adapted to natural and economic resources.

What are the benefits of the Mediterranean Diet Pyramid in guiding food choices?

What are the difficulties in using the Mediterranean Diet Pyramid?

What are the differences between the USDA’s MyPyramid and the Mediterranean diet Pyramid?

What are the obstacles you might face trying to convince your family and friends to adopt such a diet?

How could you work to overcome these obstacles?

Exam 1 is this week. Good luck!