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Nutrients
Special Issues
Italian Diet Survey: Contribution to Nutrition and Sustainability Aspects
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Italian Diet Survey: Contribution to Nutrition and Sustainability Aspects

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition Methodology & Assessment".

Deadline for manuscript submissions: 25 December 2024 | Viewed by 3978

Special Issue Editors

Dr. Laura Rossi

E-Mail Website
Guest Editor
Council for Agricultural Research and Economics—Research Centre for Food and Nutrition (CREA–Food and Nutrition), Via Ardeatina 546, 00178 Rome, Italy
Interests: nutrition activities in developing and developed countries; studies on skeletal metabolism; public health activities in Italy and in international contexts; management and scientific and administration of complex national and international projects; project evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Marika Ferrari

E-Mail Website
Guest Editor
Council for Agricultural Research and Economics—Research Centre for Food and Nutrition (CREA–Food and Nutrition), Via Ardeatina 546, 00178 Rome, Italy
Interests: food consumption data assessement at national level (EFSA EU Menu methodology); environmental impact of food choices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The aim of the present Special Issue is to collect papers focusing on a dietary survey carried out in Italy. Large data sets are presently available in Italy that have not been sufficiently exploited for international publication and that deserve to be seen by the scientific community. The Italian diet survey to be included in this Special Issue would comprise food consumption data analysis and elaboration, surveillance data for overweight and obesity prevalence at the country level and in vulnerable groups of the population (e.g., children or elderly), surveys coupling nutritional data with food consumption sustainability indicators, development of diet quality indexes including sustainability aspects, and food behavior assessment and analysis. Authors are invited to submit relevant original research, review articles, systematic reviews, and meta-analyses for consideration in this Special Issue.

Dr. Laura Rossi
Dr. Marika Ferrari
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • diet
  • food consumption
  • nutritional surveillance
  • food environmental impact indicators
  • sustainability
  • nutritional status indicators
  • food behaviors
  • dietary pattern
  • Italy

Published Papers (2 papers)

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Research

13 pages, 2039 KiB  
Article
Lower Multiple Sclerosis Severity Score Is Associated with Higher Adherence to Mediterranean Diet in Subjects with Multiple Sclerosis from Northwestern Italy
by Matteo Bronzini, Alessandro Maglione, Rachele Rosso, Federica Masuzzo, Manuela Matta, Raffaella Meroni, Simona Rolla and Marinella Clerico
Nutrients 2024, 16(6), 880; https://doi.org/10.3390/nu16060880 - 18 Mar 2024
Viewed by 1073
Abstract
The Mediterranean Diet (MD) is described in the literature as a beneficial dietary pattern for neurodegenerative diseases such as Multiple Sclerosis (MS). The objective of this study was to evaluate the dietary habits in people with MS (pwMS) and to test whether adherence [...] Read more.
The Mediterranean Diet (MD) is described in the literature as a beneficial dietary pattern for neurodegenerative diseases such as Multiple Sclerosis (MS). The objective of this study was to evaluate the dietary habits in people with MS (pwMS) and to test whether adherence to the MD could have an impact on the severity of the disease measured as the MS severity score (MSSS). Adherence to the MD was assessed in 31 PwMS using the Mediterranean Diet Adherence Screener (MEDAS), the Pyramid-based Mediterranean Diet Score (PyrMDS) index, and the Italian Mediterranean Index (IMI), and their eating habits were recorded in a food diary for a one-year follow-up. When data obtained from dietary analysis were compared to the MSSS, results showed that pwMS with lower MSSS adhere more to the MD than the other pwMS groups according to the MEDAS index. Furthermore, a high consumption of fiber in the MS mild severity class was observed. Further studies are needed to clarify which of the nutritional components of the MD may impact the course of MS and if the sensitization of pwMS to MD adherence can be a strategy for mitigating the disease. Full article
(This article belongs to the Special Issue Italian Diet Survey: Contribution to Nutrition and Sustainability Aspects)
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18 pages, 2668 KiB  
Article
Sustainability Perception of Italian Consumers: Is it Possible to Replace Meat, and What Is the Best Alternative?
by Vittoria Aureli, Alessandra Nardi, Nadia Palmieri, Daniele Peluso, Jacopo Niccolò Di Veroli, Umberto Scognamiglio and Laura Rossi
Nutrients 2023, 15(18), 3861; https://doi.org/10.3390/nu15183861 - 05 Sep 2023
Viewed by 2508
Abstract
Growing worldwide food demand with its environmental impacts requires a reshaping of food consumption. This study aims to evaluate the degree of Italian consumers’ awareness of sustainability and whether protein alternatives to meat could be accepted. A cross-sectional survey was carried out on [...] Read more.
Growing worldwide food demand with its environmental impacts requires a reshaping of food consumption. This study aims to evaluate the degree of Italian consumers’ awareness of sustainability and whether protein alternatives to meat could be accepted. A cross-sectional survey was carried out on a group of 815 respondents, representative of the Italian adult population for geography, gender, and age, using multivariate analysis together with cluster analysis. Lack of awareness of the consequences of food choices on the environment was found in 45% of respondents, and 51% reduced their consumption of meat. Typical foods of the Mediterranean diet (84% legumes 82% eggs, and 77% fish) were selected as the preferred sources of protein to replace meat, while insects and insect-based products were less accepted (67%). The importance of meat is the latent factor that explains more than 50% of the common variance observed in the factor analysis. The cluster analysis confirmed the importance of meat for Italian consumers, emphasizing other aspects of the sustainability of food choices. Cluster 1 (25.6%) considered meat very important. Two out of five clusters (clusters 2 and 3, 38%) considered meat replaceable in the diet, and cluster 4 (31.3%) included meat consumers that were willing to be sustainable. Cluster 5 identifies the “unsustainable consumers” (5.7%). In conclusion, besides the perceived importance of meat, there is room for recommendations for its reduction by proposing alternative foods already present in the Mediterranean diet. Full article
(This article belongs to the Special Issue Italian Diet Survey: Contribution to Nutrition and Sustainability Aspects)
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