Wp5 Deliv D5.1 Newsletter4 20 April11

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RISTOMED : New E-service for a dietary approach to the elderly

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Wp5 Deliv D5.1 Newsletter4 20 April11

  1. 1. NEWSLETTER n°4 Work Package 5 – D 5.1 RISTOMED NEWSLETTER New e-Services for a Dietary Approach to the ElderlyI NS I DE T H IS I SS U E :• The Final Conference……………………………………………………………………….. PAGE 1• The Programme……………………………………………………………………………….. PAGE 2• The Special Guests..……………………………………………………………………………… PAGE 2/3/4April 2011The Final ConferenceAfter 2 years of intense research, the timehas come for RISTOMED members to unveiltheir Project to the world. As previously The Ceremony was opened by the Prof. Pierre-Bruno Ruffini, Science & Technologyannounced and under the Patronage of Counsellor for the France Embassy.France Embassy in Rome, RomeMunicipality and Province, the Consortium With the first results appearing, it hashas organized a presentation of its work at become essential to re-focus on eachthe Ecole Française de Rome last April the partner’s missions within the Project as well12th of 2011. as their fields of expertise. It has also stood as a perfect opportunity to exchange with other experts and link the Project to major worldwide reflexion axis. RISTOMED is the core of numerous modern interrogations and a part of the answer to progress in fighting and delaying health deficiencies’ appearance. It comes as a central element but also the starting point of other future fields of investigation for modern medecine. The final Conference has also enabled the Project Members to present and highlight the whole process of diet elaboration and testing within the RTD centres as well as each nutraceutical specificities and benefits to the selection of health, gastronomy and nutrition experts who have been invited for 1 This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan Copyright (C) 2009 - 2011
  2. 2. NEWSLETTER n°4 Work Package 5 – D 5.1this very special occasion. to finish the day in a constructive way, the guests and Members have been invited to brainstorm and share opinions on the coreThe Programme of RISTOMED – connecting e-services to nutrition – through the following round table : “Smart technologies and eatingGetting back to the Project basics, making habits to enhance health and enable bettersure the two years’ work is understood and nutrition in a modern living” – a good andpresented in a way that can inspire other difficult subject already discussed bystakeholders; this the work the RISTOMED numerous specialists who worked on newConsortium Members have accomplished for technology impact on diets and populations’this very special day. With the aid of alimentary habits. One may then wonderprestigious guests, allying the Project with whether meal planning through technologymajor worldwide concerns and inspirations could significantly impact on our eatinghas led RISTOMED from a concept to reality habits and lead us to a more diverse,for the audience. balanced and healthy alimentary conduct if monitored the right way...All the partners have briefly explained theirmissions, difficulties, arising questions andfirst conclusions; unveiling one after theother, their working processes during the The Special Guestsstudy. From Gerontology specialists tonutritionists and Microbiologists, all the Jean-Pierre d’Estienne d’OrvesMembers have been working hard topromote collaboration and exchanges, To complete thesharing expertise and experience for the Project Members’sake of preventive medicine improvement. work and open theRISTOMED has also promoted pleasure and Conference scopewell-being notions through the diets to wider horizons,elaborated for seniors in France, Germany Mr. Jean-Pierreand Italy. This is why the Project has been d’Estienne d’Orvesconnected, right from the beginning, with has honoured usgastronomy and the European culinary with his presencediversity. In a previous issue of the through a veryNewsletter, we studied the positive impactof healthy & attractive diet monitoring on interesting thematic: “Food & Humanism”.the elderly people. This explains why it hasbeen so important for us Members to invite From a farmer and farming consultinga renowned Chef and a Gastronomy fervent background, Jean-Pierre d’Estienne d’Orvesamateur for the occasion. has totally committed himself into “the french food and cuisine promotion”. He isIf the nutritional aspect of RISTOMED is one of the founders of the famous andquite major, one more dimension of the respected “Les Amis de l’Esprit Alimentaire”Project needed to be underlined: (Food Spirit Friends) Association which aimTechnology. After all the presentations and is to set concrete actions to ensure the 2 This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan Copyright (C) 2009 - 2011
  3. 3. NEWSLETTER n°4 Work Package 5 – D 5.1promotion of Food Spirit. In other words, within the food industry through thehis work mainly focuses on the preservation valorization of national culinary art. Theand promotion of all the elements that election of French Gastronomy at thecontribute to french food culture and habits’ UNESCO Patrimony is another strong signspecificities worldwide. These specificities that “Food Spirit” is of outmost importance.are strongly linked to central values such ashealth, nutritional equilibrium, pleasure, This is where “Foodwell-being, conviviality, and quality but also Spirit Friendsthe necessity to make all this Association” hasunderstandable and reachable for the truly excelled;population. awarding and exposing all the people who actively contribute to highlight french cookery savoir-faire abroad; from actors to movie realizators, chefs... In a recent interview, Mr. D’Orves declared: “To counter the multiple denigrations of french culinary values France has had to cope with [...] we have wished to favor all the initiaves that contribute to valorize our country’s strengths” – an obvious proof of his boundless commitment for this cause.With his partners, back in 2003, Jean-Pierre Alessandro Circiello - Chefd’Estienne d’Orves launched the “FoodSpirit Award” to celebrate gastronomy chefs Nowadays, Chefs haveworldwide defending french cuisine through become very popular;their culinary realizations. most of them having their own show on TVDuring the final Conference that took place (on RAI2 for Mr.last April the 12th, Mr. D’Orves did not miss Circiello), during whichthe opportunity to underline the whole they teach theimportance of promoting “the terroir”, a population a bit ofconcept he has always defended very their knowledge andfiercely. savoir-faire. The increased exposure ofOver the last few years, there has been a “cuisine” has led to a massive interest fromgrowing will to return to the origins and the populations for the discipline, conferringconnect to old values and ethics particularly 3 This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan Copyright (C) 2009 - 2011
  4. 4. NEWSLETTER n°4 Work Package 5 – D 5.1the Chefs with an important role on two value that convey opposite ideas to theenriching daily eating habits. collective unconscious. Whilst Gastronomy Cusines gives the impression of “taste,Known for his famous book « Health comes richness & opulence” but sometimesfrom eating”, Alessandro Circiello has “heaviness”; healthy cuisine is oftenalways put nutrition at the centre of his categorized as “bland, not appealing” andculinary realizations; making it the key mostly associated to “restrictive diet”…element of his creative thinking. As afervent Gastronomy Amateur, he has If healthy cuisine can now be considered analways tried to reverse common prejudices an opportunity to earn on trends for Chefs,opposing nutrition to tasteful and it is also a true challenge to face and win togastronomic meals; mixing lightness and deeply and lastingly change behaviors; aItalian terroir in the most exquisite way. challenge Alessandre Circiello is taking with creativity and talent.Are Chefs the modern messengers of“good eating habits”?Considered as one of the best Chefs inItaly, and originating a true revolution for Contact detailsItalian cuisine, he was elected “Best Chef ofthe Year” in 2010 and participated to the Coordinator:“Italian New Cuisine” emergence. Fabio Buccolini R&D - RISTOMED Project Manager From this long Vox Net Società Cooperativa Via Paisiello,32 – 00198 ROMA ITALY experience, Mr. www.voxnet.eu Circiello decided email:fabio.buccolini@ristomed.eu to dedicate his presentation to Please visit our site www.ristomed.eu the audience to a for regular updates. central stake he now facing and the effects this DISCLAIMER: The sole responsibility for the contents of this newsletter lies with the authors. It does not has on his represent the opinion of the European Community. The “cuisine”. European Commission is not responsible for any use that may be made of the information contained therein. “Chefs and Nutrition:opportunities and difficulties”As a matter of fact, Chefs are more andmore confronted to important challenges,mixing healthy conducts & gastronomy – 4 This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan Copyright (C) 2009 - 2011

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