Dr. Luciana Baroni

Società Scientifica di Nutrizione Vegetariana, Italien

Dr. Luciana Baroni ist Ärztliche Direktorin bei der Firma ULSS Marca Trevigiana, eine Gesellschaft der Region Veneto. Sie ist Fachärztin in der Neurologie, Geriatrie und Gerontologie, mit einem Master-Abschluss in „International Nutrition and Dietetics“. In ihrer klinischen Praxis beschäftigt sie sich vor allem mit der Diagnose und Therapie neurodegenerativer Erkrankungen, aber sie ist auch Präsidentin der Wissenschaftlichen Gesellschaft für Vegetarische Ernährung– Società Scientifica di Nutrizione Vegetariana SSNV, eine gemeinnützige Organisation, die sie im Jahr 2000 gegründet hat. Autorin und Herausgeber zahlreicher Artikel und Publikationen zu Gesundheit, Ernährung und Lebensstil, sie hat viele Vorträge und Kurse über vegetarische Ernährung gegeben und nahm auch an Radio- und Fernsehprogrammen teil. Sie ist Co-Autorin und Koordinatorin des Masters in vegetarischer Ernährung und Diätetik der Polytechnischen Universität Marche, Italien.


Workshop: Dietary Guidelines for Italian Vegetarians: the VegPlate, A Mediterranean-Based Vegetarian Food Guide (EN)

Since the ‘90s, dietary guidelines specifically designed for vegetarian people have been published (Vegetarian Food Guides, VFGs). They differ from the dietary guidelines for the general population because they include only foods consumed by vegetarians.

After the publication of the First Loma Linda Vegetarian Pyramid, other VFGs have been proposed. New knowledge on vegetarian nutrition, based on the many studies published to date, led to the identification of the main criteria on which a nutritionally adequate and healthy plant-based diet should be constructed. In summary: 1) consuming mainly whole or minimally processed plant foods, while respecting the variety of the choices and the calorie requirements; 2) dairy and egg consumption are considered optional, i.e., unnecessary for the nutritional adequacy of a well-planned plant-based diet, and depending only on individual preferences; 3) close attention should be paid to the total amount and the type of dietary fats; 4) close attention should be paid to the critical nutrients of the diet: omega-3 fatty acids, vitamin B-12, calcium and vitamin-D.

These criteria, which stretch across all the main VFGs, are also respected in the new VFG for Italian people, based on the recommendations of the 2014 Italian DRIs (LARN). VegPlate (www.VegPlate.info) includes 6 main food groups (grains, protein foods, vegetables, fruits, nuts and seeds, fats). Two added cross-sectional groups propose special recommendations for the critical nutrients: the first includes the calcium-rich foods of the previous 6 groups but fats, and the second includes the omega-3-rich foods present in some foods belonging to the nuts and seeds and to the fats groups. Complementary to the graphic are special recommendations for the critical nutrients vitamin-B12 and vitamin-D. The intake of critical nutrients, in contrast with that of all the other nutrients, is not provided solely by the consumption of all the plate groups, according to the quantities of the serving system. A small amount of “discretionary” calories completes the plate. Starting from the basic structure of the VegPlate, which is planned to be applied to adults, children and adolescents, some adaptations allow to obtain a guide suitable for infants, pregnant and lactating women, and a guide for planning low-fat vegan diets.

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