Associazione PIÚINFORMA e la sostenibilità nelle aziende

Guidelines for healthy and sustainable eating

Linee guida per l'alimentazione sana e sostenibile

Guidelines for healthy and sustainable eating. Introduction: there are many foods at our disposal, and there are also many ways to achieve a healthy diet within the framework of an equally healthy lifestyle. Everyone therefore has ample choice.

Food guidelines

In recent decades, public institutions and scientific bodies have set up food guidelines or directives in the main countries of the world. The main international food and health agencies have moved in the same direction. In Italy, since 1986 INRAN has taken charge of this initiative and, with the collaboration of numerous representatives of the national scientific community, has prepared and subsequently disseminated the first “Guidelines for healthy Italian nutrition”. In 1997, the first revision was prepared in a similar way, followed by this 2003 revision. Guidelines for healthy and sustainable eating.

The reason why the Guidelines are compiled and disseminated in millions of copies is precisely to provide the consumer with a series of simple information and indications to eat better and tastefully, respecting the food traditions of our country, while protecting their health. To do this, scholars from various Italian scientific and academic institutions are called to collaborate, able to face, with their different skills, the whole arc of the various issues concerning nutrition. appunto

The recipient and raison d’ion of the Guidelines is therefore the universe of consumers, to whom the Directives are addressed and from which they must be able to be easily understood and used, to achieve a healthy and balanced diet, ensuring more well-being and health without having to mortify the taste and pleasure of good food. And all this is obviously easier for those who maintain traditional eating habits in our country, namely frequent use of foods less energy-dense and richer in useful substances. Guidelines for healthy and sustainable eating. infatti perciò

The opportunity and the need for a periodic review of these as well as of other Guidelines, while in the wake of continuity with previous editions, are easily explained. Guidelines for healthy and sustainable eating. The first reason is that of the necessary updating on the basis of the continuous evolution of scientific knowledge about the role of individual nutrients and various minor components and their mutual needs and relationships within a balanced diet. perchè

Confusion and misinformation perchè

The second reason is certainly that of changing consumption, eating habits and orientations and lifestyles, within a society which is increasingly paying attention to the correlations between nutrition and health, but which at the same time sees an increase in both diseases linked to an excessive and/or unbalanced habitual diet and confusion and misinformation about the roles and functions of food and nutrition. And all this is happening despite the impressive growth in the mass of information directed at the general public, conveyed by an increasing number of channels, even very innovative ones. infatti

It is precisely these reasons that make even more urgent the need to make available to the consumer a tool, such as the Guidelines, that is guaranteed by scientific institutions, that is updated in its contents but also increasingly functional compared to changing times, and that is easily understandable and usable and capable of providing, alongside practical indications (summarized in particular in “how to behave” , in “false beliefs about…”, etc.), also information of a more distinctly technical-scientific nature.

The 2003 revision of the Guidelines is therefore aimed both at those who wish to have simple clarifications on the basic aspects of the use of food for daily life, and at those who expect to find in the new Guidelines even more scientific insights, without being forced to research them by consulting other publications. 10+SANOThe greatest novelty compared to previous editions is certainly represented by the extension of the arc of the topics covered, with the inclusion of three new Directives intended to respond to the need for greater completeness with respect to the problems and questions that the ordinary consumer today asks in the field of nutrition. 10+FAIR response soprattutto

New Directives infatti

The first of the three new Directives is the one which addresses the question of our body’s water balance. Water needs and functions it performs, and also the many false growths surrounding this fundamental nutrient. The second “new” Directive is the one which examines particular problems of feeding some “special” population groups because they have specific nutritional needs. And for these more “vulnerable” reasons. These are children, adolescents, pregnant women, nurses, women on break, and the elderly, a share of the population, the latter, which is increasing sharply. Dato che

There is a considerable confusion of ideas about how to feed all these people in a proper way. Hence the opportunity to discuss them in detail within the Guidelines. The third “new” Directive deals with food safety issues, with special reference to domestic safety. In fact, without prejudice to the great responsibility of public institutions to lay down rules and provide for controls throughout the agri-food chain. It was considered useful to stimulate individual responsibility and participation. From the moment of purchase of food to the preparation and storage phases of the same. Since it has been proven that most accidents and health hygiene problems occur precisely in the kitchen at home. Dato che

The 2003 revision of the Guidelines also presents the updating and insertion of new tables and data on various topics. Including the list of “Italian standard portions” that’s fundamental  if you want to be able to achieve good nutrition. dunque

Food behaviour dunque

The achievement of the objective of a more correct food behaviour can only be achieved with better information and knowledge. Based on objective data and scientifically validated by consumers. soprattutto

Italian consumers in particular now enjoys the availability of a wide range of products with excellent characteristics, both those of tradition and those offered by an agro-industrial production sector that has already shown that it wants to orient itself in line withthe indications gradually provided by the previous Guidelines. perchè

It is therefore essential to learn how to use the food available in the most correct way , and it is precisely for this reason, wereiterate, that the Guidelines are prepared. From this point of view, the collective catering sector can also play a particularly important role. Both by producing and distributing meals in compliance with the guidelines. And by disseminating to its users food information consistent with the principles contained in the directives themselves. Siccome

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