The Mediterranean diet - much more than a dietary pattern
The Mediterranean Diet, as it was consumed in the 1950’s in Crete, is widely recognised in the scientific literature as providing health benefits. This dietary pattern was reflective of the physical and economic environment in which they lived at the time. The arid mountainous lands combined with a poor economic outlook, lead to this frugal diet. This diet is high in plant foods, including green leafy vegetables, legumes, nuts, wholegrain cereals, extra-virgin olive oil and dependent on their proximity to the sea some seafood. In contrast it is low in animal foods (meat and dairy), and no intake of processed foods. Local red wine was consumed in moderation and always with meals. But it is much more than a dietary pattern – it is steeped in the cultural heritage of the Mediterranean, including a balanced lifestyle of rest and purposeful physical activity, recipes, cooking methods, celebrations and enjoying meals together. So join in for a night of discovery to find out what science tells us about the Mediterranean Dietary Pattern.
Bio
Evangeline is the Program Director of the Bachelor of Nutrition and Food Science Degree at the University of South Australia. She is an Accredited Practicing Dietitian (APD) and Sports Dietitian (AccSD), and has experience in clinical dietetics and clinical teaching at major Adelaide teaching hospitals and in private practice. Evangeline is passionate about communicating nutritional science to the public and has been invited to talk at WOMADelaide, Australian Society for Medical Research Public Dinner and Tasting Australia. She is an author and contributor to The Conversation. Evangeline's research interests include omega-3 fatty acids, sports nutrition, Mediterranean Diet and the environment-food nexus.
Event
6:30pm @The Colonist, 44 The Parade, Norwood SA 5067
Also speaking at this location at 8:30pm is Troye Wallett
