1. Unit 4 Seminar

2.  Nestle, M. (1995). Mediterranean diets: historical and research overview. The American Journal of Clinical Nutrition, 61, 1313S-1320S.

3.  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.

4.  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.

5.  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.

6.  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.

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

8.  What are the difficulties in using the Mediterranean Diet Pyramid?

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

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

11.  How could you work to overcome these obstacles?

12. Exam 1 is this week. Good luck! Have a wonderful week!