Mediterranean Diet Embraced As Lifestyle Choice, Not Just Dietary Preference
The Mediterranean Diet, a dietary pattern known for its rich intake of olive oil, cereals, fresh or dried fruits and vegetables, moderate consumption of fish, dairy, and meat, and accompanied by wine or herbal infusions, has deep roots in the Marche Region of Italy. This diet, which encompasses social interaction, cultural traditions, and a deep respect for the environment and biodiversity, is not just about food but a lifestyle.
The term "Mediterranean Diet" was coined by Ancel Keys, an American physiologist, who observed its health benefits in the 1950s. In 2010, UNESCO recognized the Mediterranean Diet as part of the Intangible Cultural Heritage of Humanity, highlighting its role in social gatherings and cultural practices.
The Marche Region, associated with well-being, continues to promote the Mediterranean Diet as a model of behavior that respects the environment, encourages healthy eating, builds communities, and preserves traditions. The region's sensitivity towards the Mediterranean Diet is likely due to its close connection to the diet's foods.
Children in the Marche Region are educated to appreciate the taste of legumes and whole grains, to eat at least five servings of fruit (including dried fruit) and vegetables, preferably seasonal, to make the most of the vitamins they offer. Projects in the Marche Region focus on the enhancement and use of products typical of the Mediterranean Diet for the food education of the population and the promotion of correct lifestyles.
The Marche territory provides several food items for the Mediterranean Diet. Proteins from meat, especially white meat, fish, dairy products, and eggs, are emphasized as essential components of the Mediterranean Diet to balance the food plan. Honey, which contributes to the protection of local agroforestry resources and biodiversity, is another product emphasized in projects promoting the Mediterranean Diet in the Marche Region.
Extra virgin olive oil, recognized for its benefits on cardiovascular health, anti-inflammatory properties, and role in preventing chronic diseases such as diabetes and obesity, is a focus of projects in the Marche Region. The Mediterranean Diet model was defined based on the studies conducted in Montegiorgio, a town in the Marche Region, starting in the 1960s.
While specific initiatives in Montegiorgio are not detailed, the broader Marche region is well-positioned to benefit from regional and national programs promoting Mediterranean cuisine due to its cultural alignment and agricultural resources. For detailed initiatives, local culinary schools, community centers, or regional health organizations in the Marche region might be contacted for more specific programs or events.
The Marche Region's initiatives to promote the Mediterranean Diet are part of the Regional Well-being Law n. 23/2023, aiming to encourage healthy lifestyles, strengthen social bonds, and promote the Marche as a region of quality of life. The Mediterranean Diet, with its rich history and numerous health benefits, continues to be a cornerstone of the cultural and culinary heritage in regions like Marche, Italy.
- Ancel Keys, an American physiologist, coined the term "Mediterranean Diet" in the 1950s, recognizing its health benefits.
- In 2010, UNESCO recognized the Mediterranean Diet as part of the Intangible Cultural Heritage of Humanity due to its role in social gatherings and cultural practices.
- Projects in the Marche Region focus on the enhancement and use of products typical of the Mediterranean Diet for food education and the promotion of correct lifestyles.
- The Mediterranean Diet, with its rich history and numerous health benefits, continues to be a cornerstone of the cultural and culinary heritage in regions like Marche, Italy, as part of the Regional Well-being Law n. 23/2023.
