The mediterranean diet [Part 7. Food and healthy eating] - Archive ouverte HAL
Book Sections Year : 2010

The mediterranean diet [Part 7. Food and healthy eating]

Abstract

The Mediterranean diet, which developed over the centuries as the result of the intermingling of the peoples of the basin, is known and recognised the world over. A series of epidemiological studies has shown, for example, that the dietary characteristics and health of the population of the region are very closely related. These Mediterranean’s cuisines recognised as wholesome by medical experts are gradually being abandoned for others more renowned for their excessive calorie count than for the finesse of their dishes. We must concern ourselves with food insecurity measured in terms of quality and with undernourishment, since the health and economic risks are considerable. The food battle, which was thought to have been won for good, has simply entered a new phase.
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Dates and versions

hal-02183278 , version 1 (15-07-2019)

Identifiers

  • HAL Id : hal-02183278 , version 1
  • MEDITAGRI : 28854

Cite

B. Oberti. The mediterranean diet [Part 7. Food and healthy eating]. Mombiela F. (dir.), and Blanc P. (ed.), Abis S. (coord.), Mitrano P. (cartographe), Colombani A. (cartographe). Mediterra atlas. Mediterranean agriculture, food, fisheries and the rural world, 12, Presses de Sciences Po, pp.106-111, 2010, Mediterra, 978-2-7246-1143-4. ⟨hal-02183278⟩

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